Korean Fried Chicken Recipe (2024)

Excellent Korean Fried Chicken recipe and I’m Korean-American. My only suggestion is in the chili sauce, It was a little too sweet and a little too ‘ketchupy.’ I also suggest using the sauce for dipping rather brushing it on. The chicken will stays crispier.I suggest:1/4 cup gochuchung2 Tbs ketchup1 Tbs sugar2 Tbs sesame seedjuice of 1/2 of a lemon

Delicious as the other reviewers have noted. The sauce on its own is a simple revelation. In lieu of grating the onions, which is pure misery, I cut it into smaller pieces and then tossed it and the garlic/salt/pepper in the food processor and pulsed/scraped down for about 1 minute until it was a fine moist consistency. Definitely a make again.

I've cooked a lot of different Korean Fried Chicken recipes over the last couple years, and I was surprised this one didn't double-fry the chicken. You gotta do that to get the crispiest coating. And the sauce would benefit from like 4-6 cloves of fresh minced garlic.

This may now be my favorite fried chicken I used a whole chicken cut up into 10 pieces removed skin from all except wings fried a bit longer and finished in oven and brushed with chili sauce! doubled chili sauce ingredients since I had more chicken pieces, chicken came out juicy inside and crispy outside. This recipe is a keeper for sure

Delicious made with drumsticks, but when I make this again, I will tweak the sauce to make it spicier. I’m thinking 4 T of gochujang and 2 T of ketchup.

I made this with chicken thighs, I didn't have the chili paste so I used sambal oelek, other than that followed the recipe. After tossing the chicken in the sauce I spread the chicken out on a sheet pan and broiled them for a couple of minutes to crisp them up a little, delicious, a big hit with old and young alike, this one's a keeper and dead easy.

Spent a year overseas in South Korea eating the real thing almost daily. Haven’t had anything quite as good since then stateside until I found this recipe. Simply brilliant. Comparable to what I used eat right in the middle of Uijeongbu. The sauce is composed of basic ingredients but provides such a complex flavor. Follow the other comments and use 1 tbs more of gochujang, .5 tbs less of ketchup, and 2 cloves of garlic. Double fry for an extra minute & enjoy. My lady loved it. 5 star recipe!

Amazin results! Used wings and double-fried as directed. Unsure why it wasn't suggested for other chicken pieces. It makes all the difference.I ended up adding the sesame seeds after they had been coated in the sauce rather than mixed in with the sauce itself. They look cooler that way and that's how I've seen them when presented at the Korean restaurants I've eaten them at previously. Also snuck in 1/2 tsp of toasted sesame oil for a nuttier flavor.

I made these in an air fryer and modified the recipe as follows:-Clean and dry the wings. Toss them with 1TB each of salt, onion powder, garlic powder, and baking powder and let them dry brine for 30 min to an hour.-Cook in even batches in the air fryer at 400 degrees for 15 minutes, tossing half way through. Keep the first batch warm in the oven at 200 degrees.-Meanwhile, make the sauce as described in the recipe. Lightly toss the wings in the sauce and garnish with sesame seeds. Enjoy!

Really good recipe but disappointing in the lack of heat. I would recommend adding dried pepper flakes to your marinade (really a dry rub) and/or add sriracha to the sauce.

Can someone explain double-frying? The recipe says fry all pieces at 350 degrees for 5-7 minutes until they are done. The fry the wings more at 375 degrees. Well, were the wings done with "All" the other pieces (until golden brown and crisp) in the first step, or not? Do you stop short of frying the wings golden brown and crisp in the first step?

Made this for my son's dinner. Loved it!!

Adapted to air fryer using quartered chicken breasts. Marinated as per recipe, skipped the flour, lightly sprayed with oil and cooked in air fryer 400 F for 9 min. Added glaze at turning point. Not fried chicken but easy and delicious!

What does "quartered" thighs mean? My well meaning butcher cut the thighs in 4, which I'm not sure is correct. DO they mean to use regular thighs plus leg?

Question - when do I add the wet sauce? No where in the directions is it listed. Before I fry, after I fry?

I recommend slightly less ketchup. 2 splooges instead of 3.

Made this with salmon instead. Delicious!

We are gluten free - so I substituted a cup for cup knockoff for the flour. Suggest making 1 1/2 times the amount of sauce of the in the recipe. Suggest that you use tomato paste for 1/2 of the ketchup.

Great recipe, and delicious the next day, too. For really crispy texture, use sweet potato starch instead of flour/cornstarch. It was my first time using sweet potato starch, and I doubt I’ll use anything else for this type of frying!

Can this be air-fried?

My husband was skeptical it wasn't going to be "crispy enough" because of there being no egg or real batter other than dredging in the flour/cornstarch mixture, but it was perfectly crispy and delicious. Made with thighs quartered and dropped them for an additional 30 seconds after cooking all the chicken. Also went with the suggestions on adding minced garlic to the chili sauce along with a little maple syrup and a whole lemon instead of only half and used the sauce as a dip.

I loved this chicken! I had 10 wings, so that's what I used. I used the full amount of sauce, but did as a few others suggested and upped the gojuchang to 4 Tbsp. and used only 2 Tbsp. ketchup. That mix was perfect for my taste. I don't know how they did it, but these little babies (the leftover ones) retained crunch, even out of the fridge the next day. Next time I make these (and there will be a next time), I will use less minced onion in the marinade and add some grated ginger.

Has anyone tried this in an air fryer?

This recipe really is that good. I used boneless, skinless thighs and double fried. I jacked up chili sauce as per other comments: more garlic, less sugar, added Sambal in addition to ketchup and gojuchang, dash of sesame oil. I also pureed onion and garlic for the marinade in a food processor - no tears.

Instead of cornstarch and flour I use rice flour and cornstarch, 50/50. It makes for a lighter crispier coating.