Korean Fried Chicken Recipe

Name: Korean Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups canola, grapeseed, or peanut oil, for frying; 3 3/4 pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated; 2 tablespoons grated fresh ginger; 2 teaspoons kosher salt; 1 cup potato starch, divided; 1/2 cup gochujang; 1/4 cup oyster sauce; 3 tablespoons mirin (sweet sake); 2 tablespoons ketchup; 1 tablespoon fish sauce; 2 teaspoons grated garlic (about 3 garlic cloves); 1 1/2 teaspoons white sesame seeds; 1 1/2 teaspoons black sesame seeds

Servings: persons

3 cups canola, grapeseed, or peanut oil, for frying
3 3/4 pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated
2 tablespoons grated fresh ginger
2 teaspoons kosher salt
1 cup potato starch, divided
1/2 cup gochujang
1/4 cup oyster sauce
3 tablespoons mirin (sweet sake)
2 tablespoons ketchup
1 tablespoon fish sauce
2 teaspoons grated garlic (about 3 garlic cloves)
1 1/2 teaspoons white sesame seeds
1 1/2 teaspoons black sesame seeds

1
Toss together chicken, ginger, and salt in a large bowl until evenly coated. Place 1/2 cup of the potato starch in a shallow dish. Working with 1 piece of chicken at a time, place in starch, and toss to coat completely and evenly. Tap off excess, and place on a baking sheet. Repeat with remaining chicken.
2
When oil is ready, place about 6 pieces of chicken in hot oil; fry until lightly golden, about 2 to 3 minutes. Flip chicken, and fry another 2 to 3 minutes. Transfer to a baking sheet lined with a wire rack. Repeat with remaining chicken.
3
When all chicken has been fried once, return chicken, in batches, back to oil to fry again, about 2 minutes per side. Place finished chicken on a separate baking sheet lined with a wire rack, and place in preheated oven to keep warm. Repeat with remaining chicken.
4
Prepare the Sauce: Stir together gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic in a medium bowl. Toss chicken with desired amount of sauce, and serve immediately. Sprinkle with sesame seeds.

857

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups canola, grapeseed, or peanut oil, for frying, 3 3/4 pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated, 2 tablespoons grated fresh ginger, 2 teaspoons kosher salt, and more.

Yes, Korean Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Fried Chicken

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