Description
Spicy Korean Fried Chicken features juicy, marinated chicken pieces coated in a crispy double flour batter, fried to perfection and drenched in a flavorful, spicy gochujang-based sauce. This recipe delivers the perfect balance of heat, umami, and crunch, finished with sesame seeds and fresh spring onion for a delightful Korean street food experience at home.
Ingredients
Units
Scale
Chicken
- 4 chicken breasts, cut into small pieces (or thighs)
For the Marinade
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 2 teaspoons chilli flakes
- 1 teaspoon salt
- 1 teaspoon white pepper
For the Coating
- 250g plain flour
- 250g corn flour
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon white pepper
- 80ml water
- 2 eggs
For the Sauce
- 120ml water
- 5 tablespoons gochujang
- 2 teaspoons brown sugar
- 2 teaspoons chilli flakes
- 2 green chillies, chopped (Thai chilli peppers recommended)
Extras
- Sesame seeds, to sprinkle on top
- 1 spring onion, chopped, to sprinkle on top
Instructions
- Marinating the Chicken: In a large bowl, combine the chicken pieces with all the marinade ingredients including gochujang, soy sauce, lemon juice, minced garlic, minced ginger, chilli flakes, salt, and white pepper. Mix well to coat all pieces thoroughly. Cover and refrigerate for at least 1 hour or preferably overnight to infuse the flavors.
- Preparing the Coating: In a bowl, mix plain flour, corn flour, salt, garlic powder, and white pepper. Divide this flour mixture into two parts. Reserve half in a separate bowl for dry coating later.
- Making the Batter: To the remaining half of the flour mixture, add eggs and 80ml water. Whisk together until you have a smooth batter that is slightly thin but thick enough to adhere to the chicken. Adjust by adding more flour if too thin, or water if too thick.
- Coating the Chicken: Dip the marinated chicken pieces into the batter, ensuring they are fully coated. Remove each piece, allowing excess batter to drip off, then dredge in the reserved dry flour mixture. Press the flour into the chicken well so that it sticks and creates a good coating. Place the coated pieces on a wire rack while heating oil.
- Frying the Chicken: Heat oil to 180°C (356°F) in a deep pan or fryer. Carefully fry the chicken pieces for about 8 minutes until golden brown and cooked through. Adjust frying time based on the size and thickness of pieces. Use a wire rack to drain excess oil after frying.
- Preparing the Sauce: In a pot over medium heat, combine water, gochujang, brown sugar, chilli flakes, and chopped green chillies. Bring to a boil and let simmer for 1-2 minutes until the sauce thickens slightly.
- Coating and Serving: Toss the fried chicken pieces in the hot sauce until evenly coated. Sprinkle sesame seeds and chopped spring onion on top for garnish. Serve immediately and enjoy the spicy, crispy Korean fried chicken.
Notes
- Marinating overnight enhances the chicken’s flavor and tenderness.
- Adjust the level of chili flakes and fresh chillies according to your preferred spice tolerance.
- Use a thermometer to maintain oil temperature at 180°C for optimal frying results.
- Letting the coated chicken rest on a wire rack before frying helps the batter set and crisp better.
- Ensure chicken pieces are cut into even sizes for uniform cooking.
- This recipe works well with chicken thighs which tend to stay juicier than breasts.
Nutrition
- Serving Size: 1 serving (about 150g of chicken with sauce)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
