Korean Fried Chicken Recipe

Prepare chicken

Pat chicken pieces dry with paper towels. Season evenly with 1 tsp fine salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp ginger powder; toss to coat and let rest 10 minutes at room temperature.

Make batter

In a bowl whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch and 1/2 tsp baking powder. In a separate bowl combine 1/2 cup cold water and 1 lightly beaten egg. Pour the wet mixture into the dry ingredients and stir just until combined — it should be slightly thick but still runny and cold.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet or saucepan to a depth of roughly 1 inch (enough for shallow-frying). Heat over medium-high until the oil reaches 350°F (175°C) or when a drop of batter sizzles and rises immediately.

Fry chicken

Working in single layers (do not overcrowd), dip each seasoned chicken piece into the batter, letting excess drip off, then gently lower into hot oil. Fry 3–4 minutes until golden and cooked through on first fry. Remove to a wire rack set over a baking sheet. Let rest 3 minutes. For extra-crisp texture, return pieces to the oil for a second fry at 375°F (190°C) for 1–2 minutes until deep golden and very crisp. Transfer to the rack.

Make glaze

In a small saucepan combine 3 tbs gochujang, 1 tbs soy sauce, 1 tbs rice vinegar, 1.5 tbs honey, 1 tsp brown sugar, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp minced ginger and 2 tbs water. Stir over medium heat until it just begins to simmer.

Thicken glaze

Mix 1/2 tsp cornstarch with an extra 1 tbs water to make a slurry, then whisk into the simmering sauce. Cook 30–60 seconds until sauce thickens to a glossy, spoon-coating consistency. Taste and adjust: add a little more honey for sweetness, vinegar for brightness, or gochujang for heat.

Coat chicken

Place the fried chicken pieces in a large mixing bowl. Pour the warm gochujang glaze over the chicken and toss gently but thoroughly so each piece is evenly coated. Transfer to a serving platter.

In a small bowl combine 1/2 cup mayonnaise, 1 tbs sriracha, 1 tsp lime juice and 1/4 tsp salt. Stir until smooth. Taste and adjust spiciness or acidity as needed. Chill until ready to serve.

Sprinkle the glazed chicken with 1 tsp toasted sesame seeds and roughly 1/4 cup chopped fresh coriander. Serve immediately with sriracha mayonnaise on the side and lime wedges for squeezing over. Makes 2–3 servings.