Get ready for the most addictive chicken you’ve ever made at home! Imagine incredibly crispy, bite-sized pieces of chicken, double-fried to golden perfection, then tossed in a sticky, sweet, and spicy sauce that hits all the right notes. This simplified recipe brings the authentic flavor of Korean fried chicken to your kitchen with minimal fuss. It’s the perfect, crowd-pleasing dish for a fun dinner or an unforgettable game-day snack.
Prep Time: 15 mins
Total Time: 40 mins
Servings: 3-4
Ingredients:
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- ½ cup cornstarch or potato starch
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil, for frying (about 3 cups)
For the Super Simple Sauce:
- ¼ cup gochujang, (Korean chili paste)
- ¼ cup honey or corn syrup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 large clove garlic, minced
For Garnish:
- 2 tbsp crushed peanuts
Instructions:
- Coat the Chicken: Pat the chicken pieces completely dry with paper towels. In a large bowl, toss the chicken with the salt and pepper. Add the cornstarch and toss thoroughly until every piece is evenly and generously coated.
- Heat the Oil: Pour about 2 inches of oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C), or until a small piece of batter sizzles immediately.
- First Fry: Carefully add half of the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until the chicken is cooked through and lightly golden. Remove with a slotted spoon and place on a wire rack to drain. Repeat with the remaining chicken.
- Second Fry (The Secret to Crispy!): Increase the oil temperature to 375°F (190°C). Return all of the fried chicken to the pot and fry for another 2-3 minutes, until it’s deeply golden brown and extra crispy. Remove and place back on the wire rack.
- Make the Sauce: While the chicken rests, combine all sauce ingredients (gochujang, honey, soy sauce, rice vinegar, and garlic) in a large skillet or wok. Heat over medium heat, stirring until the sauce bubbles and thickens slightly, about 2-3 minutes.
- Toss and Serve: Turn off the heat. Add the double-fried chicken to the skillet with the sauce. Toss quickly until every piece is coated in the glossy glaze. Transfer to a serving plate, sprinkle with crushed peanuts, and serve immediately.
Recipe Notes:
- Don’t Skip the Double-Fry: This is the most crucial step for achieving that signature, shatteringly crispy texture of authentic Korean fried chicken. It makes all the difference!
- Pat Your Chicken Dry: Removing as much moisture as possible from the chicken helps the cornstarch coating stick better and results in a crispier fry.
- Control the Heat: You can make the sauce spicier by adding more gochujang, or milder by reducing it and adding a bit more honey.
- Air Fryer Method: For a lighter version, preheat your air fryer to 400°F (200°C). Spray the coated chicken pieces with oil and arrange them in a single layer. Air fry for 15-20 minutes, flipping halfway, until golden and crispy. While the chicken cooks, prepare the sauce on the stovetop and toss together when ready.
- Serving Suggestion: This chicken is fantastic on its own, but also great served with a side of steamed rice and some simple pickled radish (danmuji).
There you have it—a restaurant-quality Korean fried chicken that’s unbelievably crispy, perfectly sticky, and so easy to make at home. This recipe is a guaranteed hit and will have everyone asking for more. We hope you love this incredible dish! Happy frying!
Estimated Nutritional Information (per serving)
Calories: 580; Protein: 39g; Fat: 28g (Saturated Fat: 5g); Carbohydrates: 42g; Fiber: 1g; Sugar: 25g; Sodium: 980mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
