How to Make Spicy Korean Fried Chicken: A Simple Step-by-Step Guide
If you’ve ever tasted spicy Korean fried chicken, you know how crispy, flavorful, and addictive it can be. It’s no wonder this dish is loved worldwide! But did you know you can easily make it at home? You don’t need to be a professional chef or have fancy tools. With some basic ingredients and simple steps, you’ll be biting into delicious homemade Korean fried chicken in no time.
In this blog, we’ll walk you through the process using clear instructions. Let’s get started—and prepare to impress your family and friends!
What Is Korean Fried Chicken?
Korean fried chicken, also known as Yangnyeom Chicken (양념치킨), is famous for its crispy coating and rich, spicy-sweet sauce that packs a flavorful punch. It’s typically served with pickled radish or cold beer, making it a popular dish in Korea.
What makes it special is the double-frying method, which gives the chicken its signature crunchy texture that lasts even after coating it in sauce. The spicy glaze combines ingredients like gochujang (Korean red chili paste), honey, garlic, and soy sauce, creating a perfect balance of heat and sweetness.
Ingredients You’ll Need
Here’s a list of the basic ingredients for both the chicken and the sauce. You can find most of these items at your local grocery store, but for the Korean ingredients like gochujang, check an Asian supermarket or purchase them online.
For the Fried Chicken:
- 500g (1 lb) chicken wings or drumsticks (bone-in for authentic texture)
- 1 cup of all-purpose flour
- 1/2 cup of cornstarch (adds extra crispiness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 cup cold water
- Cooking oil (vegetable or canola oil, for frying)
For the Spicy Sauce:
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey (or sugar for sweetness)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons ketchup (adds tanginess)
- 1 tablespoon minced garlic
- 1 teaspoon vinegar
- 1/2 teaspoon crushed red pepper or chili flakes (optional, if you want extra heat)
Step-by-Step Instructions
Step 1: Prepare the Chicken
Start by washing the chicken wings or drumsticks thoroughly and patting them dry with paper towels. Dry chicken helps the coating stick better. If you prefer smaller pieces, you can cut the chicken into bite-sized portions.
Step 2: Make the Batter
In a large bowl, mix the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Slowly add the cold water while whisking to create a smooth batter. The consistency should be thick enough to coat the chicken evenly but not too runny.
Dip each piece of chicken into the batter, ensuring it’s fully covered. Shake off any excess batter.
Step 3: Fry the Chicken (Double-Fry Method)
Heat a deep pan or wok with enough cooking oil to submerge the chicken pieces completely. You’ll want the oil temperature to be around 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small bit of batter—it should sizzle instantly.
Carefully place the chicken into the hot oil, frying it in batches to avoid crowding the pan. Fry for 6–8 minutes or until the chicken is light golden brown. Remove and drain on a plate lined with paper towels.
For the second fry, increase the oil temperature slightly (around 375°F or 190°C) and fry the chicken again for 2–3 minutes until it’s deep golden and extra crispy. This step is key for that signature crunch!
Step 4: Make the Spicy Sauce
In a small saucepan, combine gochujang, honey, soy sauce, sesame oil, ketchup, minced garlic, vinegar, and crushed red pepper. Heat on medium-low, stirring constantly until the sauce thickens slightly. Taste the sauce and adjust the sweetness or spiciness to your liking by adding more honey or chili flakes.
Step 5: Coat the Chicken in Sauce
Once the chicken is fried and cooled slightly, transfer the pieces to a large bowl. Pour the spicy sauce over the chicken and gently toss until every piece is coated evenly.
For extra flair, sprinkle sesame seeds or sliced green onions on top before serving.
Serve and Enjoy!
Your spicy Korean fried chicken is ready to serve! Pair it with white rice, pickled radish, or a refreshing drink like soda or beer. This dish is perfect for game nights, parties, or a simple family dinner.
Tips for Success
- Don’t skip the double-fry method. It’s essential for crispy chicken that stays crunchy even after adding sauce.
- Use cold water for the batter. Cold water helps create a lighter, crispier coating.
- Adjust the spice level. If you’re sensitive to heat, use less gochujang or add more ketchup for a milder flavor.
Conclusion
Spicy Korean fried chicken is easier to make than you might think. With just a handful of ingredients and a little effort, you can recreate this iconic dish at home. Whether you’re hosting guests or simply satisfying your craving, this recipe is sure to be a hit!
So why not give it a try tonight? It’ll be love at first bite!
