Recipes

Korean Fried Chicken

by StudioLink Recipe.
June 11, 2025
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Crisp chicken bites meet a sticky, sweet-spicy glaze and an optional creamy white drizzle.

5
Servings
30–60 Min
Marinating Time
350°F
Frying Oil Temp

Ingredients:

0.5x
1x
2x
4x
 
For the Chicken Marinade
  •   3 lb chicken thigh (cubed)
  •   2 tbsp garlic (minced)
  •   1/4 cup sake (or cooking wine)
  •   2 tsp salt
  •   1/2 tsp chicken bouillon powder
  •   1 tsp powdered ginger
  •   2 tsp white pepper
 
For the Chicken Batter
  •   75 g flour
  •   75 g cornstarch
  •   225 g rice flour (not glutinous rice flour)
  •   1 tbsp salt
  •   380 ml water
 
For the Sauce
  •   220 g honey
  •   75 g ketchup
  •   45 g red pepper paste (gochujang)
  •   35 g soy sauce
  •   65 g garlic (minced)
  •   15 g red pepper powder (gochugaru)
  •   50 g brown sugar
 
Optional: Garlic White Sauce
  •   100 g mayo
  •   25 g milk
  •   3 tbsp sugar
  •   2 tbsp vinegar
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Marinate. Combine the CHICKEN with its marinade ingredients. Refrigerate for 30–60 minutes.
  2. Batter. Whisk the FLOUR, CORNSTARCH, RICE FLOUR, salt, and water. Coat the chicken.
  3. First fry. Heat OIL to 350°F. Fry in batches for 5–7 minutes, then drain on a rack.
  4. Second fry. Restore the oil to 350°F. Fry again for approximately 3 minutes, until crisp and the chicken reaches 165°F internally.
  5. Glaze. Heat all RED SAUCE ingredients over low-medium heat until bubbling begins. Remove immediately; toss with the chicken.
  6. Finish. Whisk the optional MAYO, MILK, sugar, and vinegar. Drizzle over the chicken; finish with a little parsley if desired.

Rice flour: Use regular rice flour, not glutinous rice flour.

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