Have you heard of KFC? No, not that KFC—I’m talking about Korean Fried Chicken!
It’s everything you love about regular fried chicken, only better. My twist on this crispy, delicious chicken gets big flavor from gochujang, a mildly spicy Korean chili paste. I use it along with honey, lime juice, and soy sauce to make a killer sauce for chicken tenders—trust me, you’ll want to make extra for dipping.
Frequently Asked Questions
What does Korean Fried Chicken Taste Like?
This Asian chicken is totally addictive, it’s made with a light but crispy batter so the chicken is moist and juicy on the inside but crispy on the outside and is then tossed in a sweet and savory sticky sauce.
The sauce is made from gochujang, honey, soy sauce, and, lime juice so it’s super simple to make but packed with strong flavors and not too spicy!
What is Gochujang?
Gochujang is a Korean red fermented chili paste that’s smokey, spicy and a little sweet. I love to use the paste in many Asian dishes for an extra punch of flavor, it’s especially good with chicken. You should be able to find it in large supermarkets or Asian food stores.
In terms of heat, it’s quite mild and much less spicy than Sriracha. If you want a spicier kick then I suggest having some hot dipping sauces for serving!
How to Know the Chicken is Cooked Through?
Because I use chicken tenders for this recipe they cook pretty quickly and as long as the batter is golden brown and crispy the chicken will be cooked through. If you are unsure you can use a meat thermometer if the chicken has an internal temperature of 165F it’s cooked.
Can I Make it Lighter?
Although I don’t often indulge in fried foods this recipe is so worth it and we all deserve a delicious treat every now and then right?
If you really don’t want to fry the chicken then you can bread and bake the chicken instead then toss in the sauce or pour the sauce over some grilled chicken breasts.
What Can I do with Leftovers?
Leftovers will store well in the fridge for 1-2 days, they won’t be as crispy as they will be if served immediately but will still be delicious. You can reheat in the oven or serve cold with salad.
How to Make Korean Fried Chicken
1. Mix all the ingredients together for the sauce and set aside for later.
2. Sprinkle the chicken with chile flakes, salt and pepper.
3. Toss the chicken in the flour mixture then fry in hot oil until golden brown and crispy.
4. Drain the chicken on a wire rack.
5. Toss the chicken in the homemade sauce (you’ll need to do this in batches).
6. Finally, sprinkle with sesame seeds and garnish with slices of green onion.
Serving Suggestions
This Korean fried chicken is delicious served as an appetizer at a family gather or party or why not serve it as a main with some white or brown rice, broccoli or green veggies of choice.
You can also serve the chicken with some Asian egg noodles or vegetable stir fry.
Top Tips for Making Korean Chicken
- Gochujang is a very mild Korean chile paste that you can find on the international foods aisle of most grocery stores. It’s much less spicy than sriracha.
- If you want even more Korean flavor, visit your local Asian grocery store and look for gochugaru—Korean chile flakes—to toss with the chicken tenders before frying.
- You can use this same method to cook chicken nuggets; simply cut down the frying time slightly.
- To give these chicken tenders even more Asian flair, I like to add about a tablespoon of sesame oil to each batch when frying.
More Asian Inspired Recipes You Might Like
If you’ve tried this Korean Fried Chicken recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Korean Fried Chicken
Ingredients
- ¼ cup gochujang see tip, below
- ¼ cup honey
- 2 Tbsp. lime juice
- 2 Tbsp. soy sauce
- 2 lbs. chicken tenders
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. chile flakes
- 1/3 cup all-purpose flour
- 3 Tbsp. cornstarch
- Vegetable oil for frying
- Sesame seeds and sliced green onion for garnish
Instructions
- In a medium bowl, whisk together gochujang, honey, lime juice, and soy sauce until smooth, Set aside.
- Sprinkle chicken on all sides with salt, pepper, and chile flakes.
- In another medium bowl, combine flour and cornstarch. Add chicken; toss to coat.
- Add vegetable oil to a large skillet to a depth of about ¾ inch.
- Heat oil until shimmering. Add chicken in batches; cook, turning occasionally, until browned
- and crispy, 7 to 9 minutes per batch. Transfer cooked chicken to a wire rack.
- Toss cooked chicken in sauce mixture to coat.
- Sprinkle chicken with sesame seeds and green onion, if desired.
Notes
- Gochujang is a very mild Korean chile paste that you can find on the international foods aisle of most grocery stores. It’s much less spicy than sriracha.
- If you want even more Korean flavor, visit your local Asian grocery store and look for gochugaru—Korean chile flakes—to toss with the chicken tenders before frying.
- You can use this same method to cook chicken nuggets; simply cut down the frying time slightly.
- To give these chicken tenders even more Asian flair, I like to add about a tablespoon of sesame oil to each batch when frying.
