Korean Fried Chicken
Korean Fried Chicken
5 from 1 vote
Prep: 20 minutes
Cook: 20 minutes
Total Time 40 minutes
Servings: 4
Embark on a culinary journey with our Korean Fried Chicken recipe. This classic Asian dish, while challenging, promises an exceptional taste experience worth every effort. Discover the flavor explosion that awaits!

Nutrition: per serving



  • 1 kg Chicken Breast, Drumsticks or Wings
  • 50 ml Soy Sauce
  • 30 ml Sesame Oil
  • 50 ml Rice Vinegar
  • 2 tsp Ginger Grated
  • 4 cloves Garlic Minced
  • 50 g Brown Sugar
  • 4 tbsp Gochujang Korean red pepper paste
  • 50 g Plain Flour
  • 50 g Cornflour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • Oil For deep frying
  • Sesame seeds Optional, for garnish
  • Spring Onions Optional, for garnish


  • Combine the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, brown sugar, and gochujang in a large mixing bowl. Stir well until the sugar is fully dissolved.
  • Add the chicken to the marinade and toss them until they are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour to allow the chicken to marinate.
  • In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
  • Heat vegetable oil in a deep frying pan or pot to a temperature of 180°C (350°F).
  • Take the chicken out of the marinade, allowing any excess marinade to drip off. Coat each piece of chicken with the flour mixture, shaking off any excess.
  • Carefully place the coated chicken into the hot oil, frying them in batches to avoid overcrowding the pan. Fry for approximately 8-10 minutes or until the chicken turns golden brown and crispy. Once done, remove the chicken from the oil and let it drain on a plate lined with paper towels.
  • Repeat the frying process until all the chicken is cooked.
  • If desired, garnish the Korean Fried Chicken with sesame seeds and chopped spring onions.
  • Serve the Korean Fried Chicken hot as an appetizer, or as a main dish with steamed rice and pickled vegetables.

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