Korean Fried Chicken Recipe

Marinate

Place the chicken strips in a bowl. Add soy sauce (2 tbs), rice vinegar (1 tbs), minced garlic (1 tsp), grated ginger (1 tsp), sesame oil (1 tsp), kosher salt (1 tsp) and black pepper (1/2 tsp). Toss to coat, cover, and refrigerate for at least 20 minutes and up to 2 hours. Pat the strips dry with paper towels before coating (reserve marinade bowl).

Make batter

In a shallow bowl or wide dish whisk together all-purpose flour (1 cup), cornstarch (1/2 cup), baking powder (1 tsp) and fine salt (1/2 tsp). In a separate small bowl beat the egg with cold water (3 tbs). Add the egg mixture to the dry ingredients and stir briefly; the batter should be slightly thick but pourable — add 1 tbs cold water if needed.

Heat oil

Pour neutral oil (about 1 to 1 1/4 cups) into a heavy 10- to 12-inch skillet to a depth of about 1/2 to 3/4 inch, or use a deep fryer. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter: it should sizzle and rise immediately.

Coat and fry

Working in a single layer and not overcrowding the pan, dip each marinated and patted-dry chicken strip into the batter, letting excess drip off, then carefully place into the hot oil. Fry 3–4 minutes per side until golden-brown and an internal temperature of 165°F (74°C). Use tongs to turn. Transfer fried strips to a wire rack set over a baking sheet or paper towels to drain while you fry remaining chicken. Maintain oil temperature between 325–350°F: reduce heat if browning too fast.

Prepare sauce

While the last batch of chicken fries, combine gochujang (3 tbs), honey (3 tbs), brown sugar (1 tbs), soy sauce (1 tbs), rice vinegar (1 tbs), minced garlic (1 tsp), grated ginger (1/2 tsp) and toasted sesame oil (1/2 tsp) in a small saucepan. Add 1–2 tbs water to loosen. Bring to a gentle simmer over medium-low heat, stirring so it does not burn.

Thicken

Stir the cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water; listed as 2 tsp total) into the sauce and simmer 30–60 seconds until glossy and slightly thickened. Taste and adjust: add a little more honey for sweetness or 1/2 tsp more gochujang for heat. Remove from heat; keep warm.

Toss chicken in sauce

Place fried chicken in a large mixing bowl. Pour the warm gochujang sauce over the chicken and gently toss until each strip is evenly coated and sticky. Work quickly to keep coating glossy and the chicken crisp underneath the sauce.

Make slaw

In a bowl combine shredded cabbage (1 1/2 cups), shredded carrot (3/4 cup), sliced green onion (2 tbsp) and cilantro if using (2 tbsp). Whisk together rice vinegar (1 tsp), mayonnaise (1 tsp), sesame oil (1/2 tsp), salt (1/4 tsp) and black pepper (1/8 tsp). Toss dressing with the vegetables just before serving so slaw stays crisp.

Plate and garnish

Arrange a bed of slaw on the serving plate. Place several sauced chicken strips on top. Sprinkle with toasted sesame seeds (1 tsp) and sliced fresh red chili or a pinch of gochugaru (optional, 1/2 tsp). Garnish with extra sliced green onion if desired. Serve immediately so chicken remains crispy and sauce is glossy.