Easy Korean Fried Chicken Recipe With Homemade Sweet, Spicy, and Sour Sauce

Liputan6.com, Jakarta If you are tired of the classic fried chicken, you should try this tasty Korean fried chicken recipe. This dish has gained popularity all around the world because of its crunchy texture and bold flavors. Many people who try it once often find themselves craving it again and again.

What makes the Korean fried chicken recipe different from Western-style fried chicken is the method of cooking and the sauce. Korean fried chicken is usually double-fried, which makes the skin extra crispy without becoming too heavy. It is also commonly coated with a special sauce that is sweet, spicy, and tangy, creating a balance of flavors that is truly unique.

In this article, we will share our easy Korean fried chicken recipe, along with the homemade sweet, spicy, and sour sauce recipe. We also have some extra tips and tricks that will help you master this recipe like a pro. We gathered the recipe and tips from various sources, Tuesday (2/9/2025).

If you love fried chicken but want something different from the classic one, try this easy Korean fried chicken recipe:

Ingredients:

- 1 kg chicken wings or drumettes

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1 teaspoon garlic powder

- 1 cup potato starch (or cornstarch)

- Oil for deep frying

Instructions:

1. Wash and pat dry the chicken pieces with paper towels to help the coating stick better and the chicken is crispier.

2. Season the chicken with salt, black pepper, and garlic powder. Mix well and let it sit for about 15 minutes to allow the flavors to absorb into the meat.

3. Coat each chicken piece evenly with potato starch. Make sure all sides are covered well. Shake off any extra starch before frying.

4. Heat oil in a deep pan over medium-high heat. Once the oil is hot, carefully place the chicken pieces in the pan. Do not overcrowd the pan because it can lower the oil temperature and make the chicken less crispy.

5. Fry the chicken for about 7–8 minutes until it turns light golden brown. Remove and place them on a wire rack or paper towel.

6. Increase the heat of the oil slightly and fry the chicken pieces again for another 5–6 minutes. This double-frying method makes the chicken extra crispy while keeping the inside juicy and tender.

The sauce is what makes the Korean fried chicken recipe special. It gives the dish a perfect balance of flavors that everyone loves.

Ingredients:

- 3 tablespoons gochujang (Korean red chili paste)

- 3 tablespoons soy sauce

- 2 tablespoons rice vinegar

- 3 tablespoons honey (or corn syrup)

- 2 tablespoons brown sugar

- 2 cloves garlic, minced

- 1 teaspoon grated ginger

- 1 tablespoon sesame oil

- 1 tablespoon sesame seeds (optional)

Instructions:

1. In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Stir everything together until the mixture is smooth.

2. Place the saucepan over medium heat and cook the sauce for about 5 minutes. Stir often to prevent burning and to allow the flavors to mix well.

3. When the sauce begins to thicken slightly, remove it from the heat. Add sesame oil and stir again for a rich aroma.

4. Once the fried chicken is ready, place it in a large bowl. Pour the sauce over the chicken and toss until each piece is coated evenly.

5. Sprinkle with sesame seeds before serving if you like. The sauce should coat the chicken without being too runny, creating a sticky and flavorful layer.

Making Korean fried chicken at home can be easy if you follow some helpful tips. These will ensure your chicken comes out crispy, flavorful, and delicious every time.

1. Use Potato Starch for Coating: Potato starch creates a much lighter and crunchier coating compared to flour. It absorbs less oil and keeps the chicken crisp for longer, giving you that authentic Korean fried chicken crunch.

2. Always Double-Fry the Chicken: The first fry cooks the meat thoroughly, while the second fry removes excess moisture and creates a long-lasting crunch. This method ensures the chicken stays crispy even when covered with sauce.

3. Do Not Overcrowd the Pan:. Frying too many pieces together lowers the oil temperature, which makes the chicken soggy instead of crunchy. Always fry in small batches so each piece cooks evenly and stays crisp.

4. Let the Chicken Rest After Frying: Placing the chicken on a wire rack instead of paper towels allows excess oil to drip off. This prevents the coating from softening and helps the chicken remain crispy for longer.

5. Adjust the Sauce to Your Taste: Everyone’s spice and sweetness level is different, so feel free to play with the balance. Add more honey for a sweeter glaze or less gochujang if you want it milder