Korean fried chicken is one of my go-to dinner recipes. Tender chicken pieces are covered in cornstarch, fried until crispy, then tossed in a delicious Asian-sauce. Serve this Asian fried chicken over rice for the perfect meal!
Fried chicken my guilty pleasure. From chicken parmesan to classic fried chicken, I could seriously eat it for every meal. This Korean fried chicken is a great way to keep my taste buds happy and enjoy some delicious Korean cuisine!
Korean Fried Chicken
Once you make Korean fried chicken at home, you’ll never want to order it for takeout again. The chicken is so crispy on the outside, and tender and juicy on the inside.
I love serving this Korean chicken recipe alongside a Greek salad to keep my meal as fresh and healthy as possible. It also makes a great appetizer, serve it with some meatballs and use the leftover sauce as a dip!
How To Make Korean Fried Chicken
To make this Korean fried chicken recipe:
- Prepare 3 bowls, one with flour, salt and pepper, one with egg wash, and one with cornstarch.
- Cut the chicken thighs into bite sized pieces
- Dredge them in flour, salt and pepper mixture
- Coat the chicken thighs in egg mixture
- Then coat them in the cornstarch
- Fry them in oil for 6-7 minutes, flipping halfway through cooking
- Place on a paper towel to drain any excess oil from the fried chicken
- Toss in Korean fried chicken sauce and serve over rice
Cornstarch is often used instead of flour in Asian frying. It becomes a lot crispier than dredging the meat in flour.
When breading or coating anything, I like to use my grandma’s trick to avoid coating my hands: use your left hand for wet, and right hand for dry. Alternatively, tongs will help keep things as mess-free as possible!
How To Make Korean Fried Chicken Sauce
To Make Korean Fried Chicken Sauce:
- In a small saucepan over medium heat, combine gochujang (Korean chili paste), brown sugar, soy sauce, sesame oil, garlic, and rice vinegar
- As soon as sauce reaches a boil, remove from heat
What To Serve With Korean Fried Chicken
The perfect side dish for this recipe is rice, they go hand in hand together!
To keep things healthy, sauteed broccoli, bok choy, or napa cabbage with a bit of soy sauce go perfectly with Korean fried chicken!
We had a bit of leftover chicken and found it reheated pretty well in the microwave. I do suggest reheating it on the stove.
If you have leftover chicken, don’t toss it in the sauce until you’re ready to serve it so the chicken stays perfectly crispy.
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Korean Fried Chicken
- 1 pound chicken thighs boneless, skinless
- 1 cup flour
- 1 cup cornstarch
- vegetable oil for frying
- 1 teaspoon sesame seeds garnish
- green onions garnish, optional
For the sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1/2 cup water
- 1/3 cup brown sugar
- 2 1/2 tablespoons soy sauce
- 4 cloves garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- In a medium saucepan or deep fryer, heat oil over medium heat.
- Trim chicken thighs and discard any imperfections. Cut into bite sized cubes, about 1"
- Prepare 3 bowls: one with flour, one with 2 beaten eggs, and one with cornstarch.
- Toss the chicken pieces in flour to dredge them, then coat with egg, then with cornstarch.
- Once the oil is hot, cook chicken in heated oil for 4-5 minutes on each side, flipping halfway through cooking. Be careful not to over crowd the pan, it took me about 4 batches of frying.
- When chicken is cooked through, place on a paper towel lined plate to absorb excess oil.
- Meanwhile in a small saucepan, combine all ingredients for sauce over medium heat. As soon as sauce reaches a boil, remove from heat.
- Toss the Korean fried chicken in sauce to coat. Top with sesame seeds and green onions. Serve over rice.