korean food chicken recipe
The Best korean food chicken recipe
I’ve been making this Korean fried chicken recipe for years, and it’s hands-down one of my family’s absolute favorites. There’s something about the crispy, golden crust paired with that sticky, sweet-spicy sauce that just hits the spot every time. My kids request it for movie nights, birthdays, and even just random weeknights when they want something fun but still satisfying. It’s one of those recipes that feels special enough for a gathering but easy enough to whip up on a busy Tuesday.
What I love most about this dish is how versatile it is. You can keep it simple with just a light dusting of salt and pepper, or go all out with the classic yangnyeom sauce—either way, it’s a crowd-pleaser. Plus, using an air fryer cuts down on the oil without sacrificing that perfect crunch, which makes me feel a little better about serving it more often. The chicken stays juicy inside, and the sauce clings just right, so every bite is packed with flavor. It’s also a great way to get protein on the table without a ton of fuss, and my kids don’t even realize they’re eating something that’s actually pretty balanced when you pair it with veggies or a simple salad. If you haven’t tried making Korean fried chicken at home yet, this is the recipe to start with—it’s foolproof, delicious, and always a hit.
Korean Fried Chicken (Dakgangjeong)
Crispy, double-fried Korean chicken coated in a sweet and spicy glaze. This dish is a popular Korean street food and perfect for sharing with friends and family.
🥘Ingredients
- 1.5 lbs (700g) chicken wings or drumettes, cut into bite-sized pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 cup potato starch or cornstarch
- 1 cup all-purpose flour
- 1 cup cold water
- 1 egg
- Vegetable oil for deep frying
- 3 tbsp gochujang (Korean red chili paste)
- 3 tbsp honey or corn syrup
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1 tbsp water or chicken stock
- 1 tsp gochugaru (Korean red chili flakes, optional for extra heat)
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
👨🍳Directions
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1 In a large bowl, season the chicken pieces with salt, black pepper, garlic powder, and ginger powder. Mix well to coat evenly.
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2 In another bowl, combine potato starch (or cornstarch) and all-purpose flour. In a separate small bowl, whisk together the egg and cold water.
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3 Dip each piece of chicken into the egg wash, then coat thoroughly with the flour-starch mixture. Shake off any excess and set aside on a plate.
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4 Heat about 2 inches of vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the chicken in batches for 6-7 minutes until lightly golden and cooked through. Remove with a slotted spoon and drain on paper towels. Let rest for 5 minutes.
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5 Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 3-4 minutes until deep golden brown and extra crispy. Drain on paper towels and set aside.
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6 While the chicken is frying, prepare the sauce. In a large skillet or wok, combine gochujang, honey, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and water (or chicken stock). Cook over medium heat for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
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7 Add the fried chicken to the skillet and toss gently to coat evenly with the sauce. Cook for an additional 1-2 minutes until the chicken is well glazed.
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8 Transfer the chicken to a serving platter, garnish with sliced green onions and toasted sesame seeds. Serve hot with lime wedges on the side.
🔧Equipment
- Large mixing bowl
- Deep fryer or large pot
- Slotted spoon or spider strainer
- Paper towels
- Large skillet or wok
- Whisk
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Korean Fried Chicken (Dakgangjeong) Works
Korean fried chicken is one of those recipes that just works every time, no matter the occasion. It’s crispy, flavorful, and always a crowd-pleaser, whether you’re feeding a hungry family or hosting a casual get-together. The best part is how easy it is to customize—spicy, sweet, or tangy, it adapts to whatever your group loves, making it a go-to dish that never disappoints.
❓ Frequently Asked Questions About Korean Fried Chicken (Dakgangjeong)
1. What is the best type of chicken to use for Korean fried chicken?
The best type of chicken for Korean fried chicken (KFC) is fresh, skin-on chicken thighs or drumsticks. Thighs are preferred because they stay juicier and more flavorful after frying compared to leaner cuts like breasts. However, you can also use a mix of wings and drumettes for a variety of textures.
2. How do I make Korean fried chicken extra crispy?
To achieve extra crispiness, double-fry the chicken. First, fry at a lower temperature (around 325°F/160°C) for 10-12 minutes to cook the meat thoroughly. Then, increase the oil temperature to 375°F (190°C) and fry again for 2-3 minutes until golden and crispy. Using potato starch or cornstarch instead of all-purpose flour also helps create a lighter, crunchier coating.
3. What’s the difference between Yangnyeom and Dakgangjeong chicken?
Yangnyeom chicken is coated in a spicy, sweet, and tangy sauce made with gochujang (Korean red chili paste), honey or sugar, soy sauce, garlic, and vinegar. Dakgangjeong, on the other hand, is sweeter and less spicy, often glazed with a sticky sauce made from soy sauce, honey, brown sugar, and sometimes a touch of chili flakes. Yangnyeom is bold and fiery, while Dakgangjeong is more caramelized and mild.
4. Can I make Korean fried chicken without a deep fryer?
Yes! You can bake or air-fry Korean fried chicken for a healthier alternative. For baking, coat the chicken in oil and bake at 400°F (200°C) for 35-40 minutes, flipping halfway. For air-frying, cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway. While the texture won’t be identical to deep-frying, it will still be crispy and delicious.
5. How do I store and reheat leftover Korean fried chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave (it makes the chicken soggy). Instead, use an oven or air fryer at 375°F (190°C) for 5-10 minutes until crispy. If the chicken was saucy, you may need to toss it in a little extra sauce after reheating to refresh the flavor.
