10 Recipes

Korean Chicken Recipe

Korean chicken at home — soy garlic fried chicken, honey gochujang chicken, spicy chicken bulgogi, and gochujang chicken and noodles for busy weeknights.

Contributors

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Korean Fried Chicken with Soy Garlic Sauce

Crispy, double-fried chicken wings coated in a flavorful soy garlic sauce, perfect for a delicious appetizer or main dish.

30 min1020 cal70 g proteinServes 436 saves

Eneidy Pina

Ingredients

2 lbs chicken wings or drumettes
1 tsp salt
1/2 tsp black pepper
to taste garlic and ginger seasoning (optional)
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
3/4 cup cold or sparkling water
pinch of salt
as needed neutral oil for frying
3 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
3 cloves garlic, minced
1 tsp sesame oil
1 tbsp water
to taste chili flakes (optional)

Instructions

1Pat dry the chicken wings, season with salt, pepper, and optional garlic and ginger seasoning. Let rest for 15-20 minutes.
2Prepare the batter by combining dry ingredients (flour, cornstarch, baking powder, salt). Add cold water gradually to create a thin, smooth batter.
3First fry: Heat oil to 325°F (163°C). Lightly coat chicken in batter and fry for 5-7 minutes. Rest on a rack.
4Second fry: Increase oil temperature to 375°F (190°C). Fry chicken until crispy and golden, about 2-4 minutes. Drain properly.
5Make the soy garlic sauce by combining soy sauce, honey or sugar, vinegar, minced garlic, sesame oil, and water. Simmer for 2-3 minutes until slightly thick and glossy.
6Toss the hot fried chicken in the sauce quickly to coat evenly. Garnish with sesame seeds and sliced scallions. Serve immediately for the best crunch.

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More to try

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Sweet and Savory Korean Fried Chicken

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SweetSpicy Korean Chicken Stew:Dakdoritang

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Gochujang chicken and noodles

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Sticky Gochujang Chicken & Brothy Rice

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Sticky, Spicy Chicken Worth Turning On The Stove

A jar of gochujang and a pack of chicken thighs can carry a whole week of dinners. The sauce does the heavy lifting — sweet, salty, a little heat — and the chicken just needs a hot pan and a few minutes to catch and glaze.

Cooks on Pepper reach for these when plain baked chicken sounds sad, when the kids want something over rice, or when they've got 30 minutes and want dinner to taste like takeout without the drive.

Every recipe here is chicken with real Korean flavor, from Korean Fried Chicken with Soy Garlic Sauce and Sweet and Savory Korean Fried Chicken to Honey Gochujang Chicken, Spicy Korean Chicken Bulgogi, a Korean Chicken Bowl, and the Sweet Spicy Korean Chicken Stew, Dakdoritang.

Quick Tips

1
Use thighs over breasts
Boneless thighs stay juicy through 8 to 10 minutes of hard searing and glazing, while breasts dry out fast.
2
Fry the chicken twice
Fry at 325°F for 6 to 8 minutes, rest 5 minutes, then fry again at 375°F for 2 to 3 minutes for a crust that stays crisp under sauce.
3
Sauce off the heat
Honey and gochujang scorch quickly, so kill the burner or drop it to low before tossing the chicken in the glaze.
4
Balance the gochujang
For every 2 tablespoons of gochujang, add about 1 tablespoon of honey or sugar and a splash of rice vinegar to round out the heat.