Korean Style Fried Chicken
50Min
4Servings
620Cal
MediumLevel
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Equipment
Knife
Cutting board
Mixing bowl
Mixing spoon
Wok
Stove
Tongs
Plate
Frying pan
Spatula
Ingredients
Main Ingredients
chicken pieces (raw)
1000 g
potato starch
150 g
all-purpose flour
100 g
garlic (minced)
4 cloves
ginger (minced)
15 g
soy sauce
45 ml
gochujang
30 g
honey
30 ml
sesame oil
15 ml
vegetable oil
1000 ml
salt
5 g
black pepper
2 g
Instructions
1
Prepare the chicken
Cut chicken into bite-sized pieces and season with salt and pepper.
10 min
2
Coat the chicken
Mix potato starch and flour, then coat chicken pieces thoroughly.
5 min
3
Fry the chicken
Heat oil to 175°C and fry chicken in batches until golden and crispy.
15 min175°Ctimer 8 min
4
Make the sauce
Sauté garlic and ginger, then add soy sauce, gochujang, honey, and sesame oil.
5 min
5
Toss chicken in sauce
Add fried chicken to the sauce and toss until evenly coated.
3 min
6
Serve
Transfer to a plate and serve immediately while hot and crispy.
2 min
Storage
Fridge: 2 days
Reheat: Oven 180°C for 8-10 minutes or air fryer
Best eaten fresh. Reheating may reduce crispiness.
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