Korean Fried Chicken Recipe

Trim and marinate

Pat chicken tenders dry with paper towels. In a bowl, whisk together the egg, buttermilk, salt, black pepper, and garlic powder. Add the chicken tenders, toss to coat, cover, and refrigerate for at least 30 minutes (up to 2 hours).

While chicken marinates, combine flour, cornstarch, baking powder, kosher salt, black pepper, and paprika in a shallow bowl or dish. Whisk to ensure an even mixture and break up any lumps.

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1 cup for a small pot). Heat oil over medium-high until it reaches 350°F (175°C) or a piece of bread sizzles and browns in ~60 seconds. Maintain a steady temperature to avoid burning.

Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the dry coating, pressing the mixture onto the surface to form a good crust. Shake off excess.

Fry the tenders in batches (avoid overcrowding) for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to keep oil around 325–350°F. Transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp. For extra crispness, let rest 3–4 minutes, then fry a second time briefly (30–60 seconds) at 375°F if desired.

While the chicken fries, make the sauce. In a small saucepan over medium heat, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, and 2 Tbsp water. Stir to combine and bring to a gentle simmer.

Mix the cornstarch slurry: dissolve 1 tsp cornstarch in 1 tsp cold water. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes, stirring constantly, until the sauce thickens to a glossy, sticky coating consistency. Remove from heat and taste — adjust sweetness or heat by adding a little more honey or a pinch of salt if needed.

Keep the sauce warm. If it thickens too much while resting, whisk in a teaspoon of warm water to loosen before tossing with chicken.

Place the drained, crispy chicken in a large bowl. Pour the warm sticky sauce over the chicken and gently toss with tongs or two spoons until each piece is evenly coated. Work quickly to preserve the crisp exterior.

Transfer sauced chicken to a serving plate. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with optional pickled radish or cucumber on the side.