Korean Fried Chicken Crunch

Crispy Korean Fried Chicken is now my go-to for a quick crave-worthy dinner. This homemade version tastes just like the best KFC I have ever had and has that perfect crunchy coating I used to think only takeout could deliver. Thanks to a few key techniques and the right ingredients, this recipe is in my regular weeknight rotation any time I want big flavor in a hurry.

Ingredients

• Chicken breast: gives a tender juicy result if you cut it into even one inch chunks Always choose chicken that is firm and pink with no off odors
• Cornstarch: is the secret to the ultra crispy crust Look for a fine powder and store it in a dry place
• All-purpose flour: mixes with cornstarch to add structure Gluten-free flour substitutes beautifully if needed
• Salt and ground black pepper: build flavor right into the coating Use fine sea salt for even seasoning
• Eggs: help the breading stick and give a golden finish Fresh eggs make the breading fluffier
• Canola oil: is my favorite frying oil since it handles high heat without flavoring the chicken Use fresh clear oil for the best frying results
• Ketchup: forms the tangy sweet base of the sauce Choose one with no added corn syrup for richer flavor
• Gochujang paste or chili sauce: offers authentic heat and depth Pick Korean brands for the real thing adjust the amount for your spice level
• Honey and brown sugar: add sweetness and help the sauce get sticky and glossy Raw honey makes it extra fragrant
• Soy sauce: balances with saltiness Go for low sodium if you want to control salt content
• Water: thins the sauce to the right coating consistency Filtered water is ideal
• Fresh garlic: is key for that signature bite Choose firm unblemished cloves
• Red pepper flakes: bring extra heat You can skip if making for kids
• Extra cornstarch: thickens the sauce fast Add just before simmering
• Sesame oil: adds toasty fragrance only use pure sesame oil for full flavor

Step-by-Step Instructions

Prep the Sauce:

Mix ketchup gochujang honey brown sugar soy sauce water minced garlic red pepper flakes cornstarch and sesame oil in a medium bowl Stir until the mixture is smooth and set it aside so the flavors meld while you cook the chicken

Prepare the Breading Station:

In a large shallow bowl whisk together cornstarch flour salt and black pepper In a separate bowl beat the eggs until no streaks remain

Heat the Oil:

Pour canola oil to a depth of about two inches in a deep frying pan Place on medium-high heat Use a thermometer and wait until the oil reaches three hundred fifty degrees Fahrenheit to start frying

Double Dredge the Chicken:

Dip chicken pieces one at a time into the beaten eggs Lift let excess drip off then toss in the cornstarch mixture Press lightly so the crust sticks well Repeat dipping each piece in egg and again in dry coating Rest breaded chicken on a plate for ten minutes if you have time This lets the crust set for an even crunch

Fry the Chicken:

Gently lower a few pieces at a time into the hot oil Do not overcrowd Fry until each piece is deep golden and crispy about four to five minutes per batch Remove chicken with a slotted spoon and let drain on a plate Cook in batches so oil temperature stays steady

Coat with Sauce:

Carefully discard frying oil or pour into a heat-safe container Add all the fried chicken pieces back to the pan over medium heat Pour the sauce over top Toss and stir gently so every piece is shiny and fully coated Let it bubble for one to two minutes to set the glaze

Serve and Garnish:

Transfer to a serving platter Scatter with chopped green onions and toasted sesame seeds as a finishing touch if desired Pair with hot rice or enjoy on its own

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My favorite part of this recipe is watching the sauce get sticky and glossy as it hits the hot chicken The kitchen smells so amazing it takes me right back to my first time trying Korean street chicken at a night market This dish always reminds me to appreciate those little moments that turn dinner into something special

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to two days For the best texture reheat in a hot oven or air fryer instead of the microwave which keeps the crust crispy If freezing lay pieces out in a single layer first so they do not stick together

Ingredient Substitutions

Chicken thighs can be used instead of breast for even juicier meat For a gluten-free meal use rice flour instead of all-purpose and double check all packaged sauces for wheat-free labels If you cannot find gochujang any spicy chili garlic paste works in a pinch or just add a little extra red pepper and garlic

Serving Suggestions

Korean Fried Chicken pairs perfectly with steamed rice or over a crisp green salad For a true KFC experience add a side of quick pickled radish or some sesame slaw Hot sauce and extra green onions on the table let everyone customize heat level

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Cultural and Historical Context

Korean Fried Chicken is celebrated for its unique double-frying method that promises a shattery crust Every neighborhood joint in Korea has its own take and sharing platters is a major part of the food scene at family gatherings and parties This recipe brings that festive flavor and crunchy satisfaction home wherever you are

Recipe FAQs

→ How do I keep Korean fried chicken crispy?

Double-dipping the chicken in egg and a cornstarch-flour mix ensures maximum crunch. Fry in hot oil, avoid overcrowding, and let the cooked pieces rest on a rack to keep them crispy before tossing in sauce.

→ Can I adjust the spice level in the gochujang sauce?

Yes! Add more gochujang or red pepper flakes for extra heat, or reduce them and use mild chili sauce for a gentler spice profile.

→ What type of chicken works best for this dish?

Boneless chicken breast cut into bite-sized chunks cooks quickly and stays juicy. Thighs can add even more flavor and moisture, if preferred.

→ What's the best oil temperature for frying?

Maintain 340–370°F for consistent crispiness. Use a thermometer for accuracy, and allow the oil to return to temperature between batches.

→ How do I prevent soggy breading or coating?

Avoid moving the chicken in oil while frying and make sure the oil is well-heated before adding chicken. Letting the dredged chicken rest before frying also helps the coating set.