Korean Fried Chicken
Crispy double-coated chicken pieces fried until golden then tossed in a sticky sweet-spicy gochujang glaze with garlic. Juicy inside with shatteringly crunchy outside and bold Korean flavor.
Equipment
- 1 | Mixing bowl |
- 1 | Deep pan or pot | for frying
- 1 Tongs
- 1 | Strainer or slotted spoon |
- 1 | Saucepan | for glaze
Ingredients
- 1.5 | lb | chicken pieces |
- 4 | cloves | garlic | minced
- 0.5 | cup | milk |
- 1 | cup | flour |
- 0.5 | cup | cornstarch |
- 1 | | oil | for frying
- 3 | tbsp | gochujang |
- 2 | tbsp | honey |
- 2 | tbsp | soy sauce |
- 2 | | green onions | sliced
- 0.5 | cup | creamy dipping sauce |
Instructions
- Marinate chicken with minced garlic and milk.
- Mix flour and cornstarch for the coating.
- Coat each chicken piece thoroughly in the dry mixture.
- Heat oil in a deep pan to medium-high.
- Fry chicken in batches until golden and cooked through.
- Make the glaze by combining gochujang, honey, soy sauce, and garlic in a pan.
- Toss the fried chicken in the hot glaze until evenly coated.
- Garnish with green onions and serve with dipping sauce.
Notes
Best enjoyed immediately for maximum crispiness.
Leftover chicken can be reheated in an air fryer or oven.
Adjust gochujang for preferred spice level.
Double frying creates an even crunchier coating.
Leftover chicken can be reheated in an air fryer or oven.
Adjust gochujang for preferred spice level.
Double frying creates an even crunchier coating.