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In a large bowl, toss the 500 g chicken (wings or boneless pieces) with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon chicken bouillon, and 1 tablespoon minced garlic. Mix well to coat the chicken pieces evenly.

In a separate measuring cup or small bowl, combine 1/2 cups corn/potato starch and 1/2 cups cold water. Whisk together until it forms a thick, smooth slurry without lumps.

Pour the prepared wet batter over the seasoned chicken in the bowl. Mix thoroughly with your hands or a spoon until all chicken pieces are completely coated with the batter.

Place 1/2 cups of extra corn/potato starch in a separate shallow bowl. Take each battered chicken piece, allowing any excess wet batter to drip off, then dredge it individually in the dry corn/potato starch until fully covered. Set aside on a plate.

Heat approximately 4 cups of oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully drop the double-coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry until the chicken is golden brown and crispy, about 6-8 minutes per batch. Remove the fried chicken from the oil using tongs or a spider strainer and place them on a wire rack set over a baking sheet to drain any excess oil.

While the chicken is frying, prepare the sauce. In a medium pan, combine 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon gochugal (Korean chili flakes), 1 tablespoon honey or sugar, and 2 tablespoons mirin.

Mix the sauce ingredients well with a whisk or spoon. Bring the sauce to a gentle simmer over medium heat and cook for 2 minutes, stirring occasionally, until it thickens slightly to the desired texture.

Add the freshly fried chicken pieces directly into the simmering sauce in the pan. Toss the chicken gently but thoroughly until all pieces are evenly coated with the sauce.

Transfer the sauced Korean fried chicken to a serving plate. Garnish with 2 tablespoons chopped green onions and 1 teaspoon sesame seeds if desired, then serve immediately.


In a large bowl, toss the 500 g chicken (wings or boneless pieces) with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon chicken bouillon, and 1 tablespoon minced garlic. Mix well to coat the chicken pieces evenly.

In a separate measuring cup or small bowl, combine 1/2 cups corn/potato starch and 1/2 cups cold water. Whisk together until it forms a thick, smooth slurry without lumps.

Pour the prepared wet batter over the seasoned chicken in the bowl. Mix thoroughly with your hands or a spoon until all chicken pieces are completely coated with the batter.

Place 1/2 cups of extra corn/potato starch in a separate shallow bowl. Take each battered chicken piece, allowing any excess wet batter to drip off, then dredge it individually in the dry corn/potato starch until fully covered. Set aside on a plate.

Heat approximately 4 cups of oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully drop the double-coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry until the chicken is golden brown and crispy, about 6-8 minutes per batch. Remove the fried chicken from the oil using tongs or a spider strainer and place them on a wire rack set over a baking sheet to drain any excess oil.

While the chicken is frying, prepare the sauce. In a medium pan, combine 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon gochugal (Korean chili flakes), 1 tablespoon honey or sugar, and 2 tablespoons mirin.

Mix the sauce ingredients well with a whisk or spoon. Bring the sauce to a gentle simmer over medium heat and cook for 2 minutes, stirring occasionally, until it thickens slightly to the desired texture.

Add the freshly fried chicken pieces directly into the simmering sauce in the pan. Toss the chicken gently but thoroughly until all pieces are evenly coated with the sauce.

Transfer the sauced Korean fried chicken to a serving plate. Garnish with 2 tablespoons chopped green onions and 1 teaspoon sesame seeds if desired, then serve immediately.
