Everyday Kitchen

Korean · Dinner

Korean Fried Chicken

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Korean Fried Chicken is a Korean dish. Toss with glaze just before serving to retain crispness.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Korean Fried Chicken. The photograph shows fried chicken before the sticky gochujang glaze used in this draft.
The photograph shows fried chicken before the sticky gochujang glaze used in this draft. Representative photograph of Korean Fried Chicken. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Chicken

Frying

Glaze

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Coat · About 7 min

  1. Pat wings from 700 g chicken wings, separated, ½ tsp salt, 100 g potato starch dry, season and coat in starch.

Fry · About 12 min

  1. Heat 900 ml neutral oil to 170°C / 340°F in a deep pan less than half full. Fry in batches 9–12 minutes until every batch reaches 74°C / 165°F. Drain.

    Check: Look for this result: every batch reaches 74°C / 165°F.

Glaze · About 3 min

  1. Simmer 40 g gochujang, 40 g ketchup, 30 g honey, 20 ml soy sauce, 15 g garlic, grated, 30 ml water in a wide pan 3 minutes; toss wings briefly to coat and serve.

Tips

  • Toss with glaze just before serving to retain crispness.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use boneless thigh pieces and check their temperature earlier.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Korean Fried Chicken one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Korean Fried Chicken?

Toss with glaze just before serving to retain crispness.

What can I substitute in Korean Fried Chicken?

Use boneless thigh pieces and check their temperature earlier.

Can I prepare Korean Fried Chicken ahead?

Prepare the measured ingredients for Korean Fried Chicken one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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