Korean Fried Chicken - Cherry on my Sundae (2024)

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Who knew it was so easy to make Korean fried chicken at home? After trying this recipe, you'll want to make it all the time!

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What makes this dish special

I'm not a huge fan of wings, but I will gladly eat Korean fried chicken wings any day of the week. Slightly sweet, slightly tangy, and slightly spicy with extra crispy skin, I can gobble these wings right up (no pun intended). There are many, many Korean fried chicken recipes out there, but this particular recipe is the one that I've had success with more than once.

Ingredients

• Chicken drumsticks: Although this recipe uses drumsticks, you can also use chicken thighs, chicken wings, or other cuts of chicken. I purchased my chicken from Farm Foods.
• Cornstarch: The fine powder contributes to a crispier texture while browning the exterior.
• Baking soda: The leavening agent helps achieve a crispy exterior while tenderizing the chicken.
• Korean rice syrup: A sweet, thick syrup made from rice, used for sweetness and glossiness. If you can't find Korean rice syrup, use honey instead.
• Ketchup: The condiment adds a sweet, tangy element to the sauce.
• Gochujang: A Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. You can find gochujang in most Asian markets.
• Rice vinegar: A type of vinegar made from fermented rice. It has a mild, slightly sweet flavor. If you can't find rice vinegar, use white wine vinegar instead.

How to make Korean fried chicken

Step 1: Marinate chicken

This Korean fried chicken recipe can be used for wings or drumsticks. Either way, the method is the same. Start by making the dry flour mixture, combining cornstarch with all-purpose flour, salt, pepper, and baking soda. For a gluten-free version, you can use gluten-free all-purpose flour.

Let the chicken sit for 10 minutes, but no longer than 10 minutes.

Step 2: Fry the chicken

You may have noticed that we are frying the chicken twice. Yes, that's right, we're going to take the trouble to double-fry them for extra crispiness. If you're using chicken wings, they only need to be fried once. However, since we're using drumsticks which are much larger, they will need to be fried longer.

Alternatively, you can fry the chicken for 10 minutes and finish them in the oven. If you finish them in the oven, cook the chicken at 400 degrees F for 20-25 minutes or until browned and the chicken juices run clear.

You can also cook the chicken just in the oven if you want a healthier option. Place a wire rack on a baking sheet and spray it with cooking spray. Then, arrange the chicken on top of the wire rack, giving them plenty of space in between. Cook the chicken at 400 degrees F for about 30-35 minutes or until the juices run clear.

Step 3: Prepare the sauce

While the chicken is cooking, make the spicy Korean sauce. The sauce is very easy to put together and can be prepared ahead of time. If Korean rice syrup is too difficult to locate, you can use honey or corn syrup instead.

All you have to do is saute the garlic until aromatic. Then, add the remaining ingredients and bring it to a simmer, whisking until well combined. Remove the sauce from the heat and toss it with the chicken, making sure to thoroughly coat the chicken.

This chicken is exactly what I've been looking for. The drumsticks are incredibly juicy and tender while the sauce is a balance of sweet, sour, and salty. Not to mention, it was so easy to prepare!

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