Korean Fried Chicken

Crispy Korean Fried Chicken in a spicy, sweet glaze that is so crispy and sticky you’ll coat everything in this sauce from wings to baked chicken breasts and more!

Korean Fried Chicken is a dish I first tried in New York about ten years ago. The spicy gojuchang red pepper paste immediately adds a ton of flavor that is balanced by the sweet and acidic notes of the brown sugar and rice wine vinegar.

It may sound like a lot of flavors going on, but honestly it is just a few ingredients and once you try this blend of flavors I guarantee you’ll be topping it on all the different cuts of chicken you can find!

The version I tried in New York was at Momofuku and it was based on a bibim sauce which is much more heavy on the soy garlic sauce than this recipe which is based on gojuchang.

You can also try a few different breading options. Serious eats uses baking powder to create a super crispy exterior (but requires a bit of drying time), I have a tempura batter I love (look to my Crispy Sesame Chicken for that breading) and there is of course the rice batter used in the Spicy Cashew Chicken.

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• Panda Express Recipes… every single one in fact: Panda Express Recipes Index including Panda Express Orange Chicken (Copycat)
• Many more Asian food options…

Tools used in the making of this Korean Fried Chicken:
Korean Gojuchang: This is the primary flavor in Korean Fried Chicken, I wouldn’t swap it for any other ingredient. You can also find it in your local Asian grocery stores. There is a more Americanized brand as well from Annie Chun’s too if you can’t find the more authentic version.
Rice Wine Vinegar
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Rice Vinegar: Readily available in almost all grocers these days, this is a great vinegar to keep on hand. It does have a hint of sweetness to it, so don’t replace with any other vinegar except perhaps a red wine vinegar if you absolutely need to.

Korean Fried Chicken

Prep:

Cook:

Total Time:

Crispy Korean Fried Chicken in a spicy, sweet glaze that is so crispy and sticky you’ll coat everything in this sauce from wings to baked chicken breasts and more!

Ingredients:

• 2 pounds boneless , skinless chicken thighs, cut into 1? pieces
• 1/4 cup flour
• 2 eggs
• 1/2 cup cornstarch
• oil, for frying
• 1/3 cup Korean gojuchang red pepper paste
• 3 tablespoons rice wine vinegar
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon sesame seeds, for garnish

Directions:

1. Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
2. In a large glass bowl add the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined.
3. Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
4. Fry the chicken for 3-4 minutes or until browned and crispy.
5. Drain the fried chicken and add to the bowl with the sauce.
6. Toss to combine, garnish with sesame seeds and serve immediately.

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