There’s nothing quite like the crunch of perfectly fried chicken coated in a sticky, spicy glaze. Korean fried chicken, or dakgangjeong, takes this experience to a whole new level. With its double-fried coating and flavorful glaze, this recipe is a must-try for anyone who loves bold, savory-sweet dishes. Let’s dive into how you can recreate this restaurant-quality dish in your own kitchen.
Why You’ll Love This Recipe
- Incredible Crunch: The double-frying method ensures a perfectly crispy exterior.
- Bold Flavors: The glaze combines sweet, spicy, and savory elements for a mouthwatering experience.
- Perfect for Sharing: Ideal for game nights, parties, or a delicious family dinner.
Ingredients for Crispy Korean Fried Chicken
For the Chicken
| Ingredient | Quantity |
|---|---|
| Chicken tenders | 1 1/2 lbs |
| Mirin | 2 tbsp |
| Garlic powder | 1/2 tsp |
| Fine sea salt | 1/4 tsp |
| Ground black pepper | 1/4 tsp |
For the Coating
| Ingredient | Quantity |
|---|---|
| Cornstarch | 3/4 cup |
| Sweet rice flour | 3/4 cup |
| Vegetable oil | For frying |
For the Glaze
| Ingredient | Quantity |
|---|---|
| Korean cooking syrup | 1/4 cup + 2 tbsp |
| Gochujang | 1/4 cup |
| Ketchup | 3 tbsp |
| Soy sauce | 1 tbsp |
| Garlic (minced) | 1 1/2 tsp |
| Ginger (grated) | 1 1/2 tsp |
| Walnuts (chopped) | 1/2 cup |
Step-by-Step Instructions
1. Marinate the Chicken
- Cut chicken tenders into 1-inch pieces.
- In a large bowl, toss the chicken with mirin, garlic powder, salt, and pepper.
- Cover tightly with plastic wrap and refrigerate for at least 30 minutes, up to 24 hours.
2. Prepare the Coating and Glaze
- In a large bowl, whisk together cornstarch and sweet rice flour for the coating.
- In a medium bowl, mix the Korean cooking syrup, gochujang, ketchup, soy sauce, garlic, and ginger until smooth. Set aside.
3. Set Up Your Frying Station
- Fill a Dutch oven or large pot with at least 1 inch of vegetable oil.
- Attach a deep-fryer thermometer and heat oil to 350°F over medium-high heat.
- Set up a heat-proof mesh strainer over a heat-proof bowl to drain fried chicken.
4. Fry the Chicken
- Toss a few chicken pieces in the coating mixture, ensuring they are thoroughly covered. Shake off excess.
- Carefully lower coated chicken into the hot oil. Fry in batches to avoid overcrowding.
- Cook for 4-5 minutes, flipping occasionally, until lightly golden brown. Transfer to the strainer to drain.
5. Double-Fry for Extra Crispiness
- Once all chicken pieces have been fried once, return them to the hot oil for a second fry.
- Fry for an additional 1 minute per batch, until the chicken turns a deep golden brown.
- Transfer back to the strainer to drain excess oil.
6. Coat the Chicken in Glaze
- Heat the prepared glaze in a large saucepan or wok over medium-high heat. Add chopped walnuts.
- Once the glaze begins to bubble, toss in the fried chicken and coat evenly.
- Remove from heat immediately to avoid overcooking the chicken.
Pro Tips for the Best Korean Fried Chicken
- Double-Fry Method: This ensures an ultra-crispy exterior.
- Maintain Oil Temperature: Keep the oil at a steady 350°F for consistent results.
- Use Fresh Ingredients: Fresh ginger and garlic add unbeatable flavor to the glaze.
- Customize the Heat: Adjust the gochujang and chili levels to your spice preference.
Nutritional Information
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 430 |
| Protein | 25g |
| Carbohydrates | 40g |
| Fat | 18g |
| Sodium | 720mg |
Delicious Variations
- Sweet and Mild: Reduce gochujang and add a tablespoon of honey for a milder glaze.
- Nut-Free: Omit walnuts and substitute with sesame seeds for added texture.
- Air-Fried Option: Use an air fryer at 375°F for 15-20 minutes, flipping halfway through.
What to Serve with Korean Fried Chicken
- Sides: Steamed rice, kimchi, or pickled radish.
- Drinks: Pair with a cold beer or sparkling water with lime.
- Desserts: Finish with fresh fruit or green tea ice cream.
FAQs About Crispy Korean Fried Chicken
1. Can I make this recipe ahead of time? Yes, marinate the chicken and prepare the glaze in advance. Fry just before serving for maximum crispiness.
2. What is Korean cooking syrup? Korean cooking syrup (mulyeot) is a sweetener similar to corn syrup. You can substitute with honey or agave syrup if needed.
3. Can I bake instead of fry? Yes, bake coated chicken at 400°F for 20-25 minutes. For extra crispiness, broil for 2-3 minutes.
4. How do I store leftovers? Wrap leftover chicken in foil and refrigerate for up to 1 day. Reheat in the oven or air fryer.
5. Can I freeze fried chicken? Yes, freeze fried chicken without glaze. Reheat in a preheated oven and coat with glaze before serving.
6. How do I make it spicier? Add more gochujang or a pinch of red chili flakes to the glaze.
Why You’ll Keep Coming Back to This Recipe
Crispy Korean fried chicken combines the perfect crunch with a bold, sticky glaze that’s irresistible. It’s a dish that satisfies cravings and impresses guests, making it a go-to for any occasion.
Your Next Move
Ready to bring restaurant-quality Korean fried chicken to your table? Gather your ingredients, follow these simple steps, and enjoy this crowd-pleasing dish. For more inspiration, check out Korean Bapsang or Maangchi.
Print
Crispy Korean Fried Chicken Recipe: A Flavor-Packed Delight
- Total Time: 50 minutes
- Yield: 4 servings
Description
Indulge in the irresistible crunch of Crispy Korean Fried Chicken coated in a sticky, spicy-sweet glaze. This dish is the perfect fusion of texture and bold flavors, ideal for sharing or satisfying your deepest cravings. Follow this recipe for a restaurant-quality experience at home.
Ingredients
For the Chicken
- 1 1/2 lbs chicken tenders, cut into 1-inch pieces
- 2 tbsp mirin
- 1/2 tsp garlic powder
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
For the Coating
- 3/4 cup cornstarch
- 3/4 cup sweet rice flour
- Vegetable oil (for frying)
For the Glaze
- 1/4 cup + 2 tbsp Korean cooking syrup (mulyeot)
- 1/4 cup gochujang (Korean red chili paste)
- 3 tbsp ketchup
- 1 tbsp soy sauce
- 1 1/2 tsp minced garlic
- 1 1/2 tsp grated ginger
- 1/2 cup walnuts, chopped
Instructions
Marinate the Chicken
- In a large bowl, combine chicken pieces with mirin, garlic powder, sea salt, and black pepper.
- Toss well to coat and marinate in the refrigerator for at least 30 minutes, up to 24 hours.
2. Prepare the Coating
- In another bowl, mix cornstarch and sweet rice flour until combined. Set aside.
3. Make the Glaze
- In a medium bowl, whisk together Korean cooking syrup, gochujang, ketchup, soy sauce, garlic, and ginger until smooth.
- Set the glaze aside.
4. Fry the Chicken
- Heat vegetable oil in a Dutch oven or deep pan to 350°F.
- Coat marinated chicken pieces in the cornstarch mixture, shaking off excess.
- Fry in small batches for 4-5 minutes, flipping occasionally, until light golden brown. Drain on a wire rack or paper towels.
5. Double-Fry for Extra Crispiness
- Return the fried chicken to the hot oil and fry for an additional 1 minute per batch until deep golden brown.
- Drain well and set aside.
6. Coat in Glaze
- Heat the prepared glaze in a large skillet over medium heat. Add chopped walnuts.
- Once the glaze begins to bubble, add the fried chicken and toss to coat evenly.
- Remove from heat and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
