Korean Fried Chicken Crispy (Print-Friendly Version)

Golden, extra-crispy Korean chicken tossed in a fiery, sticky gochujang sauce for bold flavor in every bite.

# What You’ll Need to Make This:

→ Chicken

01 - 900 g chicken breast, cut into 2.5 cm cubes
02 - 240 g cornstarch
03 - 30 g wheat flour (gluten-free flour may be substituted)
04 - 2.5 ml fine salt
05 - 1.25 ml ground black pepper
06 - 2 eggs, beaten
07 - Canola oil, for deep frying

→ Sauce

08 - 60 ml ketchup
09 - 45 ml gochujang paste or chili sauce (adjust to preferred spice level)
10 - 60 ml honey
11 - 40 g brown sugar
12 - 80 ml soy sauce (preferably low-sodium)
13 - 120 ml water
14 - 3 garlic cloves, minced
15 - 1.25 ml red pepper flakes
16 - 8 g cornstarch
17 - 10 ml sesame oil

# How to Prepare:

01 - Combine ketchup, gochujang, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil in a medium bowl. Mix thoroughly and set aside.
02 - In a large, shallow bowl, whisk cornstarch, flour, salt, and black pepper together until fully blended.
03 - Beat eggs in a separate bowl until uniform.
04 - Pour canola oil into a deep frying pan to a height of approximately 5 cm. Heat over medium-high until oil reaches 175°C.
05 - Dip chicken pieces into beaten eggs, ensuring all sides are coated.
06 - Transfer egg-coated chicken to the cornstarch mix and toss until thoroughly covered.
07 - Repeat: Return each piece to the egg, then again to the starch mixture for a double coating. Arrange coated chicken on a plate. Rest for 10 minutes if time allows.
08 - Working in batches to avoid overcrowding, fry chicken in hot oil for 5–6 minutes, turning occasionally, until golden and crispy.
09 - Transfer cooked chicken to a paper towel-lined plate.
10 - Carefully discard frying oil from the pan. Return fried chicken to the pan, pour in the prepared sauce, and toss over medium heat until well coated and sticky.
11 - Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately.

# Extra Tips:

01 - Maintain oil temperature between 170–188°C during frying for optimal crispiness; use a thermometer for accuracy.
02 - Do not overcrowd the pan to ensure chicken remains crispy and evenly cooked.
03 - Use low-sodium soy sauce in the sauce for balanced seasoning.
04 - Allow coated chicken to rest before frying to help the breading adhere better.
05 - Double-coating ensures superior crunch characteristic of Korean fried chicken.

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