Once you brush on the saucy glaze, you’re sure to fall in love with the recipe. It’s so delicious and satisfying. Drooling. Fried chicken is wonderful, and it’s even better when it’s spicy. like this particular recipe. We’re talking Crispy Korean Fried Chicken, and you are going to love it. It’s done in 30 minutes! The name can refer to any number of fried chicken dishes and servings, from bite-sized boneless appetizer portions to smaller snacks to larger fried whole chicken meals. The “twice fried” method characterizes Korean Fried Chicken, making it crunchier and less oily than typical American fried chicken. The chicken skin is also different from American fried chicken. It is thinner and more crackly, with much less of a thick crust. Let’s get cooking, my friends! Let’s talk about how to make Korean Fried Chicken, shall we? NOTE: I like to use my Thermapen meat thermometer from ThermoWorks (I’m an affiliate) to get the perfect temperature every time. Works great! Add the chicken to a large bowl with the rice vinegar, ginger, garlic, chili flakes, salt and pepper. Toss to evenly coat. I am using chicken legs and boneless chicken thighs for this particular meal, but you can use any cut of chicken. Smaller pieces of chicken won’t need as much frying time. Try it with chicken wings or chopped chunks of chicken breast or thighs for more of an appetizer portion. Do NOT bring the oil to a boil. Be careful as the oil is hot. Remove the deep fried chicken and set the pieces onto paper towels to drain. Remove the chicken and again drain on paper towels in a shallow bowl or plate. Cooking times can vary based on the size of the chicken. See how crispy the skins are? Nice and golden brown. Serve with the remaining sauce in a bowl for dipping. Stir all of the ingredients in a small pot - tomato sauce, gochujang, honey, brown sugar, soy sauce, rice vinegar, minced garlic and ginger, sesame oil, spicy chili flakes. Stir and heat through on medium-low heat. Simmer for 5 minutes. Boom! That’s it, my friends! Easy enough, right? I LOVE crispy fried chicken, especially with this wonderfully spicy and flavorful saucy glaze to finish it up. I hope you enjoy my Korean Fried Chicken recipe. It’s definitely a keeper! Perfect for any spicy food lover. Enjoy. Citrus is a nice addition as well, such as lemon or lime juice. Just a squeeze!
Gochujang
Gochujang is a Korean chili paste that is sold in a range of heat levels, from mild to hot. Any of them will work for this recipe. You can find gochujang is many local grocery stores in the ethnic cuisine section, though selection may be limited. Look for a local Korean market or online for a greater selection. Your heat level will vary based on your choice of gochujang.
Can you Reheat Korean Fried Chicken?
Yes. The best way to reheat Korean Fried Chicken is in the oven. Lay out the cooked chicken on a lightly oiled baking sheet and bake at 400 degrees F until warmed. You can also broil it for a bit to help keep it crispy. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 10/17/22 to include new information. It was originally published on 1/15/20.
