The Chef

Restaurants

Meals

Drinks

Restaurants›The Kentucky Castle›Korean Fried Chicken Recipe

Korean Fried Chicken Recipe

Name: The Kentucky Castles Korean Fried Chicken Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs chicken wings (split drumettes & flats) or bone-in bite-sized pieces; 1 tsp kosher salt; 1 tsp black pepper; 2 tbs garlic (minced); 1 tbs ginger (grated); 1 tbs rice wine (or dry sherry); 1 tbs soy sauce; 1 cup vegetable oil (for frying) or neutral high-heat oil; 1 cup all-purpose flour; 3 tbs potato starch (or cornstarch); 1 tsp baking powder; 3 tbs cold water (or ice water); 1 egg (large); 1 tbs cornstarch (for dry dredge / optional extra crisp layer); 3 tbs gochujang (Korean chili paste); 2 tbs honey; 1 tbs brown sugar; 1 tbs rice vinegar; 1 tsp soy sauce; 1 tsp sesame oil; 1 tsp garlic (minced); 2 tbs water (to thin sauce); 1 tsp gochugaru (Korean chili flakes) or red pepper flakes; 1 tbs toasted sesame seeds; 2 stalks green onions (thinly sliced); 1 cup pickled radish or simple shredded cabbage (optional)

Inspired by The Kentucky Castle

Time1h 15m

Serves4

Make Korean Fried Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade & Chicken

2 lbs chicken wings (split drumettes & flats) or bone-in bite-sized pieces

1 tsp kosher salt

1 tsp black pepper

2 tbs Garlic (minced)

1 tbs Ginger (grated)

1 tbs rice wine (or dry sherry)

1 tbs Aged soy sauce

1 cup vegetable oil (for frying) or neutral high-heat oil

Batter & Coating

1 cup 00 bread flour

3 tbs potato starch (or cornstarch)

1 tsp Baking powder

3 tbs cold water (or ice water)

1 egg (large)

1 tbs cornstarch (for dry dredge / optional extra crisp layer)

Gochujang Sauce

3 tbs gochujang (korean chili paste)

2 tbs Honey

1 tbs Brown sugar

1 tbs Rice vinegar

1 tsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Garlic (minced)

2 tbs water (to thin sauce)

1 tsp gochugaru (Korean chili flakes) or red pepper flakes

Finish & Garnish

1 tbs toasted sesame seeds

2 stalks green onions (thinly sliced)

1 cup pickled radish or simple shredded cabbage (optional)

Method

Marinade & Chicken

Trim and season

Pat the chicken pieces dry with paper towels. Place in a bowl and sprinkle with kosher salt and black pepper; toss to coat.

Marinate

Add minced garlic, grated ginger, rice wine and 1 tablespoon soy sauce to the chicken. Mix, cover, and refrigerate for at least 30 minutes and up to 2 hours. Remove from refrigerator 15 minutes before frying to come closer to room temperature.

Batter & Coating

Make the batter

In a shallow bowl whisk together all-purpose flour, potato starch, baking powder, and cornstarch. In a separate small bowl beat the egg with the cold water. Add the egg mixture to the dry ingredients and stir briefly to combine; batter should be slightly lumpy and thick enough to coat the chicken (adjust with a little more cold water if too thick).

Dredge

Place an extra tablespoon of cornstarch or potato starch in a separate shallow dish. One piece at a time, lightly dust marinated chicken with the dry starch, shake off excess, then dip into the batter ensuring an even coat. Transfer to a wire rack while heating oil.

Frying

Heat about 1 to 1 1/4 cups vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160–165°C). Fry chicken in batches (do not overcrowd) for 5–6 minutes until pale golden and cooked through. Remove and rest on a wire rack for 5 minutes. Increase oil temperature to 375°F (190°C). Return chicken to hot oil and fry again, 1½–2 minutes, until deep golden-brown and very crisp. Drain on paper towels or a wire rack.

Gochujang Sauce

Make the sauce

While the chicken is resting, combine gochujang, honey, brown sugar, rice vinegar, soy sauce, sesame oil, minced garlic, gochugaru, and 2 tablespoons water in a small saucepan. Warm over medium-low heat, stirring constantly until sugar dissolves and sauce is glossy and slightly thickened, about 2–3 minutes. Taste and adjust: more honey for sweetness, more vinegar for brightness, or a splash of water to thin.

Coat the chicken

Place fried chicken in a large bowl. Pour the warm gochujang sauce over the chicken and quickly toss with a spatula to evenly coat each piece. Work fast so the crust stays crisp but the sauce adheres.

Finish & Garnish

Transfer sauced chicken to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with pickled radish or shredded cabbage on the side to cut the heat and add crunch.