Korean Fried Chicken

Using chicken thighs works really well for this recipe because they stay juicier and have more flavor than chicken breasts.

3-Step Process

The chicken pieces are coated in a 3-step process. First they are coated in all-purpose flour, then dredged in egg, and finally coated in cornstarch. This double coating creates a fabulously crispy coating.

Korean-Style Sauce

Once the chicken is fried, it is drained and then tossed in an easy Korean sauce made with gochujang paste, rice vinegar, light brown sugar, soy sauce, and ginger. The sauce doesn’t even need to be cooked. Just mix it together in a bowl. It’s wonderfully thick with lots of spicy heat.

Gochujang is a spicy, fermented chili paste that’s sweet, salty, and spicy. It’s very thick with a deep red color. Not all supermarkets carry it, but you can order Gochujang online. Don’t confuse Gochujang paste with Gochujang sauce which has other ingredients added.

Korean Fried Chicken Recipe Tips

Fry the chicken in batches. You don’t want to crowd the chicken while it fries or cause the oil temperature to drop too much.

Best eaten right away, but leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.

Can be eaten plain or over rice.

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Try These Other Recipes

• Mongolian Beef
• General Tso’s Chicken
• Spicy Shrimp Udon Noodles
• Korean Bulgogi Tacos
• Asian Garlic Tofu
• Japanese Zucchini

Recipe adapted from Dinner, Then Dessert

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