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Korean fried chicken on a patterned plate, coated in a glossy spicy glaze and topped with chopped peanuts and green onions

Crispy Korean Fried Chicken Recipe

This crispy Korean fried chicken is made with a double-fry method for a light, crunchy coating and coated in a sweet spicy sauce. Easy to make at home and perfect for a quick dinner.
Recipe Developer-Estefania
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Prep Time 15 minutes
Cook Time 15 minutes
Additional time30 minutes
Total Time 1 hour

Ingredients

For the fried chicken

  • 2 chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ teaspoon garlic and ginger minced
  • ½ tablespoon lemon juice
  • 50 g flour
  • 50 g cornstarch
  • 1 teaspoon salt
  • 120 ml water
  • 1 l vegetable oil

For the glaze

  • 1 tablespoon chili flakes
  • 1 tablespoon paprika
  • 1 tablespoon crushed garlic and ginger
  • 1 tablespoon ketchup
  • 1½ tablespoon light soy sauce or Worcester sauce
  • 3½ tablespoon honey

For garnish

  • 1 spring onion sliced diagonally
  • 30 g peanuts roasted

Instructions

  • Cut the chicken breasts into bite-sized pieces and place them in a mixing bowl. Add the salt, black pepper, minced garlic and ginger, and lemon juice, then mix well so the chicken is evenly coated. Let it marinate for at least 30 minutes. 
  • In a separate bowl, mix the flour, cornstarch, salt, and water until you get a smooth batter. 
  • Add the marinated chicken pieces to the batter and mix until each piece is fully coated.
  • Heat the vegetable oil in a deep pan or fryer to around 350°F (180°C). Carefully add the coated chicken pieces and fry until golden and crispy. Remove them and place on paper towels to drain excess oil. 
  • Return the chicken to the hot oil and fry again until even crispier and deeply golden. Remove and drain again on paper towels.
  • In a small bowl, combine the chili flakes, paprika, crushed garlic and ginger, ketchup, soy sauce or Worcester sauce, and honey. Transfer the mixture to a pan and cook over medium heat, stirring continuously, until it thickens slightly and becomes glossy. 
  • Add the fried chicken to the glaze and toss until evenly coated. Finish with sliced spring onion and roasted peanuts, then serve immediately while hot and crispy. 

Notes

Watch the oil temperature: I like to heat it to about 350°F (180°C). If it’s too hot, the chicken can brown too quickly before cooking through; too cool, and it’ll soak up the oil. A kitchen thermometer really helps here.
Double frying for extra crispiness:  For that signature crunch, I always fry the chicken twice. The first fry cooks it, and the second one gives it that golden, crispy finish that makes Korean fried chicken so special
Making the sauce:  When making the sauce, I stir it constantly so it doesn’t burn. You want it to turn thick and glossy, not sticky or overcooked.
Final touches: Once the chicken’s ready, I toss it gently in the sauce so the coating stays crisp. A sprinkle of chopped peanuts and spring onions at the end adds the perfect bit of crunch and freshness.

Nutrition

Calories: 3179kcal | Carbohydrates: 57g | Protein: 39g | Fat: 317g | Saturated Fat: 49g | Polyunsaturated Fat: 179g | Monounsaturated Fat: 73g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 2327mg | Potassium: 846mg | Fiber: 4g | Sugar: 22g | Vitamin A: 2053IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg
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