Korean Fried Chicken
Crispy, crunchy, and coated in a sweet and spicy glaze, this Korean Fried Chicken recipe is the ultimate crowd-pleaser! Made with a perfectly seasoned batter and tossed in a sticky gochujang sauce, this dish delivers bold flavors and irresistible crunch. Perfect for game nights, parties, or a delicious dinner at home!
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Helpful Things For This Recipe:
Ingredients Needed For Korean Fried Chicken:
- 3 pounds chicken breast, cut into bite-size pieces
Marinade:
- 1 cup buttermilk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 1/2 tbsp flour
- 2 tsp yellow mustard
Chicken Dredge:
- 1 1/2 cups flour
Korean Sauce:
- 1 cup gochujang sauce
- 1/3 cup sugar
- 3 tsp sesame oil
- 1 1/2-2 tsp red pepper flakes
- 4 large garlic cloves, minced
- 1/3 cup olive oil
Other Ingredients:
- oil, for frying
- cooked rice, for serving
- green onions and sesame seeds, for serving
How To Make Korean Fried Chicken:
- Cut the chicken into bite-size pieces and set aside.
- Mix the buttermilk, salt, pepper, garlic powder, onion powder, flour and yellow mustard together in a mixing bowl large enough to hold the marinade and the chicken pieces.
- Add the chicken to the buttermilk marinade mixture, cover and place in the refrigerator for 6-8 hours.
Korean Marinade Instructions:
- Add the gochujang sauce, sugar, sesame oil, red pepper flakes, minced garlic and olive oil to a sauce pan and bring to a boil. Stir as it boils. Remove from the heat when the sauce has thickened (3-4 minutes).
Frying Instructions:
- Heat the oil to 350° (I used a deep fryer which allows me to set the temperature)
- Place the 1 1/2 cups of flour into a shallow bowl or plate and dredge the chicken pieces in the flour.
- Place some of the coated chicken pieces into the hot oil and fry to a golden brown color, make sure you turn the pieces and make sure you cook the chicken pieces all the way through.
- When cooked through, remove from the oil and place onto a plate covered in paper towel to soak up excess oil.
- Continue dredging and frying the rest of the chicken. *You can place the cooked chicken pieces in a 200° degree oven, in an oven safe baking dish, to keep warm while frying the remaining chicken pieces.
- When all of the chicken is browned and cooked through, heat the sauce up a bit, if needed.
- Serve the chicken pieces on a bed of rice and drizzle the Korean sauce over the chicken. Just drizzle the Korean sauce over the chicken pieces after plated.
- Top with sliced green onions and sesame seeds. Enjoy!
Other Chicken Recipes You Will Love: 💕
Korean Fried Chicken
A delicious fried chicken recipe with an Asian flavor.
Ingredients
- 3 pounds chicken breast cut into bite-size pieces
Marinade:
- 1 cup buttermilk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 1/2 tbsp flour
- 2 tsp yellow mustard
Chicken Dredge:
- 1 1/2 cups flour
Korean Sauce:
- 1 cup gochujang sauce
- 1/3 cup sugar
- 3 tsp sesame oil
- 1 1/2-2 tsp red pepper flakes
- 4 large garlic cloves minced
- 1/3 cup olive oil
Other Ingredients:
- oil for frying
- cooked rice for serving
- green onions and sesame seeds for serving
Instructions
-
Cut the chicken into bite-size pieces and set aside.
-
Mix the buttermilk, salt, pepper, garlic powder, onion powder, flour and yellow mustard together in a mixing bowl large enough to hold the marinade and the chicken pieces.
-
Add the chicken to the buttermilk marinade mixture, cover and place in the refrigerator for 6-8 hours.
Korean Marinade Instructions:
-
Add the gochujang sauce, sugar, sesame oil, red pepper flakes, minced garlic and olive oil to a sauce pan and bring to a boil. Stir as it boils. Remove from the heat when the sauce has thickened (3-4 minutes).
Frying Instructions:
-
Heat the oil to 350° (I used a deep fryer which allows me to set the temperature)
-
Place the 1 1/2 cups of flour into a shallow bowl or plate and dredge the chicken pieces in the flour.
-
Place some of the coated chicken pieces into the hot oil and fry to a golden brown color, make sure you turn the pieces and make sure you cook the chicken pieces all the way through.
-
When cooked through, remove from the oil and place onto a plate covered in paper towel to soak up excess oil.
-
Continue dredging and frying the rest of the chicken. *You can place the cooked chicken pieces in a 200° degree oven, in an oven safe baking dish, to keep warm while frying the remaining chicken pieces.
-
When all of the chicken is browned and cooked through, heat the sauce up a bit, if needed.
-
Serve the chicken pieces on a bed of rice and drizzle the Korean sauce over the chicken. Just drizzle the Korean sauce over the chicken pieces after plated.
-
Top with sliced green onions and sesame seeds. Enjoy!
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