Korean Fried Chicken

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Spicy barbecue sauce and crispy Korean fried chicken, the perfect pairing!

Let's start cooking!

Cornstarch, salt, baking powder and black pepper mixture in bowl

Step 1 - Mix pre-coating and coat chicken

  • In a large bowl, whisk ¼ cup cornstarch, 2 ½ tsp salt, ½ tsp baking powder and 1 tsp black pepper until well mixed.

  • Add chicken wings and toss well until evenly coated. Shake off any excess coating and transfer onto a rack or plate. Let it rest uncovered for 30 minutes.

Step 2 - Mix ingredients for batter

  • In a separate large bowl, mix ½ cup cornstarch, fine bread crumbs, all-purpose flour, 2 heaped Tbsp Korean chili flakes, 1 Tbsp salt and ¼ tsp baking powder. Mix well.

  • In a another small bowl, mix 1 cup water with 2 Tbsp Korean chili paste. Mix well

  • Pour wet ingredients to the dry ingredients and whisk until there are no lumps. The batter should be smooth and thin.

The batter's dry and wet ingredients can be assembled but not mixed together ahead of time. Whisk the wet and dry ingredients right before you’re ready to fry the chicken, otherwise the batter may thicken up over time
Chicken dipped in batter

Step 3 - Dip chicken in batter and deep-fry

  • In a pot on medium-high heat, heat up enough oil for deep frying.

  • Dip pre-coated chicken wings into the batter. When oil is hot enough, about 175°C, deep-fry chicken wings for 8 to 10 minutes until golden brown and crisp.

  • Place fried chicken on a paper towel-lined plate to drain excess oil.

Korean Barbecue sauce

Step 4 - Make Korean barbecue sauce

  • In a small pot on medium heat, add 3 Tbsp Korean chili paste, 1 heaped Tbsp Korean chili flakes, ketchup, 2 heaped Tbsp brown sugar, soy sauce, 1 Tbsp sesame oil, grated ginger, garlic and mix well.

  • Stir for 3 to 5 minutes until sugar is dissolved and sauce is thickened.

Plate and serve!

Korean Fried Chicken with Barbecue sauce

Place fried chicken wings onto serving dish with barbecue sauce on the side. Serve hot.

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