Korean Fried Chicken

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Achieve the ultra-satisfying crunch that only comes with Korean fried chicken.

Korean Fried Chicken
Photo: Kelsey Hansen
Hands On Time:
15 mins
Marinate Time:
1 hrs
Fry Time:
9 mins
Total Time:
1 hrs 24 mins
Servings:
6
Yield:
48 pieces

Ingredients

  • 3 pound skinless, boneless chicken thighs, quartered, and/or chicken wings, tips removed and wings separated at joints

  • 1 tablespoon sweet rice wine (mirin)

  • 2 teaspoon grated fresh ginger

  • 3 cloves garlic, grated

  • 2 teaspoon kosher salt

  • 3 cup canola or peanut oil

  • ½ - 1 cup potato starch

Sauce

  • cup gochujang (Korean hot pepper paste)

  • 3 tablespoon oyster sauce

  • 2 tablespoon sweet rice wine (mirin)

  • 2 tablespoon ketchup

  • 2 tablespoon honey

  • 3 cloves garlic, grated

  • 1 teaspoon grated fresh ginger

  • 1 ½ teaspoon toasted sesame seeds

  • Thinly bias-sliced green onions

Directions

  1. In a large bowl toss together first five ingredients (through salt) until evenly coated. Cover and marinate in refrigerator at least 1 hour.

  2. Preheat oven to 200°F. Line a 15x10-inch baking pan with foil. Place a wire rack in pan. Pour oil into a 10-inch cast-iron skillet. Heat over medium-high until a thermometer registers 350°F.

  3. Place 1/2 cup of the potato starch in a shallow dish. Dip chicken pieces in starch to coat, tapping off excess. Add additional potato starch as needed.

  4. Fry chicken, in batches, in hot oil about 5 minutes until lightly golden, turning once. Transfer to wire rack in baking pan.

  5. When all chicken has been fried once, increase oil temperature to 375°F. Return chicken, in batches, to oil. Fry about 4 minutes or until done (175°F) and deep golden brown and crisp, turning once. Place finished chicken on rack in baking pan. Keep warm in preheated oven while frying remaining chicken.

  6. For sauce, in a large bowl stir together the next seven ingredients (through ginger). Toss chicken with sauce. Top with sesame seeds and green onions. Serve immediately.

To Air-Fry Chicken:

Preheat air fryer at 400°F. Coat air fryer basket with nonstick cooking spray. Coat chicken pieces with starch as directed in Step 3. Coat pieces with cooking spray. Air-fry chicken, in batches, 15 minutes or until done (175°F) and golden, turning once halfway through cooking time. Coat in sauce and serve as directed in step 6.Nutrition analysis per serving: 475 calories, 46 g protein, 47 g carbohydrate, 10 g total fat (2 g sat. fat), 181 mg cholesterol, 1 g fiber, 13 g total fat, 4% Vitamin A, 8% Vitamin C, 792 mg sodium, 3% calcium, 13% iron

Nutrition Facts (per serving)

571 Calories
21g Fat
47g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 571
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 15%
Cholesterol 181mg 60%
Sodium 792mg 34%
Total Carbohydrate 47g 17%
Total Sugars 13g
Protein 46g
Vitamin C 7.3mg 37%
Calcium 42mg 3%
Iron 2.3mg 13%
Potassium 468mg 10%
Folate, total 19.3mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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