Korean Fried Chicken
Indulge in the crispy goodness of this Korean fried chicken, a mouthwatering dish that’s the ultimate companion to steaming hot rice! Coated in a sweet and spicy gochujang glaze and double-fried for that irresistible crunch, this recipe will have your taste buds dancing with delight. Get ready to savor every bite and impress your friends with your culinary skills!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- garlic
🥩Meat & Seafood(1)
- chicken thigh (454 g)
🥛Dairy & Eggs(1)
- milk, sugar, vinegar
🫙Pantry Staples(1)
- Chosen Foods 100% pure avocado oil (240 ml)
📦Other(5)
- flour, cornstarch, rice flour, water
- Chosen Foods mayo (120 ml)
- sake (120 ml)
- honey, ketchup, gochujang, soy sauce, gochugaru, brown sugar
- salt, chicken bouillon powder, ginger, white pepper
👨🍳 Instructions
- 1
Prepare the chicken by cutting it into bite-sized pieces.
- 2
Marinate the chicken with garlic, sake, and seasonings.
- 3
Coat the chicken in the batter made from flour, cornstarch, and rice flour.
- 4
Fry the chicken in avocado oil until golden brown.
- 5
Mix the sauce ingredients and toss the fried chicken in the sauce.
💡 Pro Tips
- ✓Double-fry the chicken: first at 325°F for 5-6 minutes to cook through, then rest 5 minutes and fry again at 375°F for 2-3 minutes to shatter the crust. The first fry evaporates surface moisture while the second fry creates a thinner, more rigid crust via rapid dehydration.technique325°F then 375°F
- ✓Use a 1:1 ratio of cornstarch to flour (or swap in rice flour) in your batter instead of all-purpose flour alone, since cornstarch has no gluten-forming proteins and stays crisper longer under wet sauce.ingredient1:1 cornstarch to flour ratio
- ✓Toss the fried chicken in sauce within 60-90 seconds of frying and serve immediately, since the crust's low moisture content (under 3%) will absorb ambient humidity and sauce liquid fast, softening within 10 minutes.timing60-90 seconds
- ✓Fry in avocado oil and hold it at a stable 350-375°F using a probe thermometer, since its high smoke point (520°F) prevents breakdown while the target range ensures the Maillard reaction browns the crust before the interior overcooks.equipment350-375°F
- ✓Cut chicken into uniform 1.5-inch pieces so they cook at the same rate; pieces varying by more than 0.5 inch in size can result in a 2-3 minute difference in doneness, risking undercooked centers or dried-out exteriors.technique1.5-inch pieces
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Korean Fried Chicken
Indulge in the crispy goodness of this Korean fried chicken, a mouthwatering dish that’s the ultimate companion to steaming hot rice! Coated in a sweet and spicy gochujang glaze and double-fried for that irresistible crunch, this recipe will have your taste buds dancing with delight. Get ready to savor every bite and impress your friends with your culinary skills!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- garlic
🥩Meat & Seafood(1)
- chicken thigh (454 g)
🥛Dairy & Eggs(1)
- milk, sugar, vinegar
🫙Pantry Staples(1)
- Chosen Foods 100% pure avocado oil (240 ml)
📦Other(5)
- flour, cornstarch, rice flour, water
- Chosen Foods mayo (120 ml)
- sake (120 ml)
- honey, ketchup, gochujang, soy sauce, gochugaru, brown sugar
- salt, chicken bouillon powder, ginger, white pepper
👨🍳 Instructions
- 1
Prepare the chicken by cutting it into bite-sized pieces.
- 2
Marinate the chicken with garlic, sake, and seasonings.
- 3
Coat the chicken in the batter made from flour, cornstarch, and rice flour.
- 4
Fry the chicken in avocado oil until golden brown.
- 5
Mix the sauce ingredients and toss the fried chicken in the sauce.
💡 Pro Tips
- ✓Double-fry the chicken: first at 325°F for 5-6 minutes to cook through, then rest 5 minutes and fry again at 375°F for 2-3 minutes to shatter the crust. The first fry evaporates surface moisture while the second fry creates a thinner, more rigid crust via rapid dehydration.technique325°F then 375°F
- ✓Use a 1:1 ratio of cornstarch to flour (or swap in rice flour) in your batter instead of all-purpose flour alone, since cornstarch has no gluten-forming proteins and stays crisper longer under wet sauce.ingredient1:1 cornstarch to flour ratio
- ✓Toss the fried chicken in sauce within 60-90 seconds of frying and serve immediately, since the crust's low moisture content (under 3%) will absorb ambient humidity and sauce liquid fast, softening within 10 minutes.timing60-90 seconds
- ✓Fry in avocado oil and hold it at a stable 350-375°F using a probe thermometer, since its high smoke point (520°F) prevents breakdown while the target range ensures the Maillard reaction browns the crust before the interior overcooks.equipment350-375°F
- ✓Cut chicken into uniform 1.5-inch pieces so they cook at the same rate; pieces varying by more than 0.5 inch in size can result in a 2-3 minute difference in doneness, risking undercooked centers or dried-out exteriors.technique1.5-inch pieces