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Korean Style Fried Chicken

Korean style fried chicken is very crispy and it may be either because it is purely just potato starch or mostly potato starch mixed with a bit of wheat flour most of the time.

But in this recipe we use mostly cornstarch.

In addition to this, Korean fried chicken is fried twice. The first at lower heat to cook the chicken, the second at higher heat for a shorter time to crisp up the chicken. Yes, I have tried it and it is absolutely delicious. And might I add that this dish is fabulous for any special occasion you might have and will impress even the most judgemental of your family members.

This dish will make your day, your weekend better.

Korean-style fried chicken is rather different from the usual fried chicken you might have indulged in before now, and reflecting an Asian frying technique that renders out the fat in the skin of the chicken, transforming it into a thin, crackly and almost transparent crust, and making the chicken so much crispy and crunchy on the outside and unbelievably juicy and tender on the inside is what makes this style of fried chicken preparation that much special.

Korean style fried chicken can be paired with just plain steamed rice. Or else with sides such as a good salad or a light coleslaw. Even pickled radish and a mayonnaise sweetcorn dip will do.

So without any further ado, let us jump right into making the best at-home korean style fried chicken you have yet to taste!

Ingredients for Korean Style Fried Chicken

  • ½ cup of cornstarch
  • ½ cup of flour
  • 2 teaspoons of salt
  • 1 cup of water
  • Cornstarch
  • Chicken wings
  • Oil (for deep frying)

For the sauce:

  • 2 tablespoons of soy sauce
  • ¼ cup of honey
  • 2 tablespoons of vinegar
  • 1 tablespoon of ginger
  • 2 tablespoons of Korean chili paste
  • 2 cloves of garlic

Sesame seeds for garnishing

  • Fork
  • Mixing bowls (as many as you need)
  • Stainer
  • Frying pan
  • Pair of tongs

Process to Korean Style Fried Chicken:


Step 1 :

Take the following ingredients.

  • ½ cup of cornstarch
  • ½ cup of flour
  • 2 teaspoons of salt
  • 1 cup of water

And put them in a bowl.

Step 2 :

  • Take a fork.

Step 3 :

  • Take a fork and start incorporating the above ingredients together and this mixture should not have any lumps when you are done. Make sure that the above batter is silky and smooth.

Step 4 :

  • Take the separate bowl of cornstarch. Then set it right beside the batter.

Step 5 :

  • Get the chicken wings ready.

Step 6 :

  • take each chicken wing and dip it in the batter. Then turn it around in the batter. This is done so that the batter covers every nook and crevice of each chicken wing.

Step 7 :

  • take the batter covered chicken wing. Then put it in the cornstarch. Finally cover that up as well.

Step 8 :

  • dip it in the batter yet again.

Step 9 :

  • Put your frying oil into a pan that is deep enough. Then put that over the stove or the hotplate and bring the heat up. Keep an eye on the heat. This is because you do not want the oil to be too hot. This might result in the chicken getting overcooked or even burnt on the outside. But it will not be cooked on the inside at all.

Step 10 :

  • And if the oil is not hot enough that will simply not cook the chicken the desired way and too much of the oil will seep through to the insides of the meat.

Step 11 :

  • Now that the oil is all heated up, take the chicken pieces out of the bowl one by one and firstly put each piece in the batter and coat them well individually. Now take those pieces and coat it again with the cornstarch and then again with the batter.

Step 12 :

  • Now take each piece and gently place it in the oil and be careful not to splatter any hot oil on yourself while doing so.

Step 13 :

  • Make sure to not overcrowd the pan because overcrowding will decrease the heat of the oil and the chicken will not cook evenly. Be patient.

Step 14 :

  • Take a pair of tongs. Then turn the pieces in the pan as necessary.

Step 15 :

  • A while later the chicken pieces are golden brown. And they have been in the frying pan for a desirable amount of time. You can now take them out of the pan. After that set them on a clean paper towel. This is done so that the excess oil is drained into the said paper towel.

Step 16 :

  • increase the heat of the deep frying pan to 375F.

Step 17 :

  • After doing so, take the once fried chicken wings. Then put it back in the hot oil.

Step 18 :

  • After a bit they turn a golden brown. Then they start floating on top of the oil. You can see a minimal amount of bubbles forming around each chicken wing in the oil. It is now ready to be taken out from the pan of oil. Now, let us move on to the next step which is the preparation of the sauce. The preparation of the sauce goes like this.

Step 19 :

  • take the 2 tablespoons of soy sauce and ¼ cup of honey. Then 2 tablespoons of vinegar and 2 tablespoons of Korean chili paste. Finally 2 cloves of garlic and 1 tablespoon of ginger.

Step 20 :

  • take the above ingredients and put them onto a frying pan over medium heat.

Step 21 :

  • take a wooden spoon. Then start incorporating the above ingredients.

Step 22 :

  • scrape the sides of the pan. Afterwards make sure the sauce is not lumpy. In addition the texture should be very silky. It should also be a bit thick at the same time.

Step 23 :

  • when the sauce is developed and has come up to a simmer, it is time for the next step which is the following.

Step 24 :

  • Take the fried chicken

Step 25 :

  • take the chicken. While the sauce is on the stove, put the chicken in the pan. Then stir it around. This is to cover the chicken evenly with the sauce.

Step 26 :

  • Now the dish is ready. Plate it all up.

Step 27 :

  • plate it up and garnish it. Preferably with a sprinkling of a bit of sesame seeds.


Check Here Honey-Glazed Fried Chicken

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