Crispy and Juicy Korean Fried Chicken Recipe

Korean Fried Chicken (KFC) has become a global sensation, and for good reason! Known for its extra crispy, crunchy exterior and juicy, tender interior, Korean fried chicken is often glazed in a sweet and spicy sauce that takes it to the next level. Unlike traditional fried chicken, the secret to its irresistible crunch is in the double frying technique, which ensures that the chicken is crisp on the outside while remaining moist and tender on the inside.

Whether you're craving a savory snack or planning a special meal, this recipe will show you how to make authentic Korean fried chicken right in your own kitchen!

### Ingredients:

#### For the Chicken:

- 4-6 **bone-in chicken pieces** (drumsticks, wings, or thighs) – you can also use boneless chicken if you prefer

- 1 tablespoon **ginger**, minced

- 2 cloves **garlic**, minced

- 1 tablespoon **soy sauce**

- 1 teaspoon **rice wine** or **mirin** (optional, for flavor)

- 1/2 teaspoon **salt**

- 1/4 teaspoon **black pepper**

- 1 cup **potato starch** (or cornstarch if you can't find potato starch)

- 1/2 cup **all-purpose flour**

- **Vegetable oil** (for frying)

#### For the Sauce:

- 2 tablespoons **gochujang** (Korean chili paste)

- 2 tablespoons **honey** or **corn syrup** (for sweetness)

- 2 tablespoons **soy sauce**

- 1 tablespoon **rice vinegar**

- 1 tablespoon **garlic**, minced

- 1 teaspoon **ginger**, grated

- 1 tablespoon **sesame oil**

- 1 tablespoon **brown sugar**

- **Sesame seeds** (for garnish)

- **Chopped green onions** (for garnish)

#### Optional (for garnish):

- **Chili flakes** or **fried garlic** (for extra crunch and spice)

### Instructions:

#### Step 1: Prepare the Chicken

1. **Marinate the chicken:** In a large bowl, combine the chicken pieces with minced ginger, garlic, soy sauce, rice wine (if using), salt, and pepper. Mix well, ensuring that the chicken is evenly coated. Let it marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).

#### Step 2: Make the Batter

1. **Combine the dry ingredients:** In a separate bowl, mix together the potato starch and all-purpose flour.

2. **Coat the chicken:** After marinating, dip each piece of chicken into the flour-starch mixture, ensuring it’s thoroughly coated. For an extra-crispy finish, double coat the chicken by dipping it back into the mixture for a second layer.

#### Step 3: Double Fry the Chicken

1. **First fry:** Heat a large pot or deep fryer with vegetable oil to 350°F (175°C). Carefully add the chicken pieces, making sure not to overcrowd the pot. Fry for about 6-8 minutes or until the chicken is golden brown but not fully cooked through. Remove the chicken from the oil and set it aside on a wire rack or paper towels to drain.

2. **Second fry:** Raise the temperature of the oil to 375°F (190°C). Return the chicken to the oil and fry again for another 3-5 minutes, until the chicken is deep golden brown and extra crispy. This second fry is what gives Korean fried chicken its signature crunch.

3. **Drain the chicken:** Once fried, remove the chicken from the oil and let it rest for a minute or two to allow excess oil to drip off.

#### Step 4: Prepare the Sauce

1. **Make the sauce:** While the chicken is resting, prepare the sauce. In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and brown sugar. Stir over medium heat for 2-3 minutes, until the sauce is smooth and slightly thickened.

2. **Taste and adjust:** If you like your chicken sweeter, add more honey or sugar. If you prefer more heat, add extra gochujang or chili flakes to taste.

#### Step 5: Coat the Chicken with Sauce

1. **Toss the chicken:** In a large bowl, carefully toss the fried chicken pieces in the sauce, making sure each piece is evenly coated. Be gentle, as you don’t want to lose the crispiness of the chicken.

#### Step 6: Garnish and Serve

1. **Garnish:** Transfer the sauced chicken to a serving plate. Sprinkle sesame seeds and chopped green onions on top for added flavor and color. If you like extra crunch, you can also garnish with fried garlic or chili flakes.

2. **Serve:** Serve your crispy, juicy Korean fried chicken immediately while it’s still hot and crispy. It pairs wonderfully with pickled radishes, steamed rice, or as part of a Korean BBQ spread.

### Tips for the Perfect Korean Fried Chicken:

- **Double frying is key:** The secret to achieving the signature crunch of Korean fried chicken is in the double frying. The first fry cooks the chicken, while the second fry ensures a crispy exterior. Don’t skip this step for maximum crispiness!

- **Use potato starch:** Potato starch gives the batter a lighter, crispier texture than regular flour or cornstarch, making it perfect for this recipe. If you can’t find potato starch, cornstarch works as a substitute.

- **Adjust the sauce to your liking:** If you prefer a milder sauce, reduce the amount of gochujang. For a sweeter sauce, increase the honey or brown sugar. You can also add a dash of chili flakes or hot sauce for more heat.

- **Don’t over-crowd the pan:** When frying, make sure not to overcrowd the pot or deep fryer. This will cause the temperature of the oil to drop, leading to soggy chicken. Fry in batches if needed.

- **Serve immediately:** Korean fried chicken is best enjoyed right after it's fried and coated in sauce. The longer it sits, the less crispy it becomes.

### How to Enjoy Korean Fried Chicken:

Korean fried chicken is traditionally served as a snack or appetizer, often enjoyed with a cold drink—whether it’s beer (a combination known as *chimaek*, which is a Korean portmanteau of "chicken" and "maekju" for beer) or a sweet soda. It's also a popular dish for sharing with friends and family during gatherings or special occasions. 

For a full Korean-style meal, serve the chicken alongside kimchi, pickled radishes, and steamed white rice. You can even make a Korean fried chicken sandwich with a soft bun, pickles, and a little extra gochujang sauce.

### Final Thoughts:

Korean fried chicken is crispy, flavorful, and downright addictive. Whether you’re new to Korean cuisine or already a fan, this recipe brings the iconic taste of *chi-maek* (chicken and beer) straight to your kitchen. With the right balance of heat, sweetness, and crunch, Korean fried chicken is sure to become your new favorite comfort food. 

So gather your ingredients, heat up that oil, and get ready for a crispy, juicy treat that will have you coming back for more!

Happy cooking, and enjoy the deliciousness of Korean fried chicken!