Sweet and spicy Korean fried chicken is amazing and easy to make too.
This is a hugely popular way to serve chicken in South Korea. Korean fried chicken or dakgangjeong is delicious and so easy to make. In fact the cooking can all be done in one wok!
What is different about Korean fried chicken?
Korean fried chicken, often referred to as KFC of by its Korean name dakgangjeong is a popular dish that has gained international recognition for its crispy, flavourful, and addictive qualities. You will find Korean fried chicken served all over South Korea.
What sets Korean fried chicken apart is its unique preparation and distinctive seasoning. First you fry the chicken, resulting in an extra crispy exterior while keeping the meat juicy and tender inside. You then transfer the fried chicken to a rack to drip any excess oil before adding it to a spicy and amazingly delicious sauce.
You will love how that thick and tasty sauce coats the chicken. This Korean fried chicken is too good not to try!
What goes into the Korean fried chicken sauce?
You will find many different variations but the seasoning for Korean fried chicken most often includes a combination of soy sauce, garlic, ginger, and other spices. Some variations, like this one I have for you here, include a sweet and sticky glaze made with gochujang (Korean chili paste), which adds a spicy and slightly sweet kick to the chicken.
Make this sweet and spicy Korean fried chicken your own…
I tend to add quite a lot more chilli flakes to the sauce as I like spicy food. You will have to decide your own spice preferences.
Taste the sauce and be sure to adjust the ingredients to taste before adding the fried chicken. You might want to add more sugar or soy sauce for example. Use this recipe as a guide and don’t hesitate to adjust to taste.
Although it’s best to cook everything right before serving, you could cheat a bit.
If you would like to fry the chicken a couple of days ahead of time, you can. If you do this, you might want to place the fried chicken in an oven oven preheated to 200c/400f for a few minutes to crisp it up again but that isn’t essential. Then just heat the sauce up in the wok over a medium heat and allow the chicken to heat through before serving.
I find that it is a lot easier to prepare everything before actually cooking. The sauce ingredients, for example can be mixed a couple of days ahead of cooking too.
Different ways you can serve Korean fried chicken
Korean fried chicken is served in various styles, including bone-in pieces, boneless chunks, or wings. It is often accompanied by a variety of dipping sauces, such as spicy gochujang sauce, soy garlic sauce, or honey mustard. The chicken is typically garnished with sesame seeds and chopped green onions, adding a final touch of flavour and presentation.
Korean fried chicken is the ultimate party food.
In addition to its delicious taste, Korean fried chicken has gained popularity due to its social and communal aspect. It is often enjoyed with friends and family, served as a sharing dish in Korean restaurants or enjoyed as a snack during social gatherings. Many Korean fried chicken establishments also offer a range of side dishes and beverages to complement the meal.
How long does the fried chicken keep in the fridge
Fresh is alway best when making Korean fried chicken. That said, you will find that it is the most delicious of leftover snacks.
Can you freeze Korean fried chicken?
Yes. You can freeze it in an air-tight container for up to 6 months.
To heat it up, let the chicken defrost completely. Then place it in a pre-heated oven to 200c/400f and cook until heated through and crisp.
Step by step photographs…
If you like this Korean fried chicken recipe, you might also enjoy some of these…
- 900g (2 lbs) chicken breast, cut into bite sized pieces
- 4 tsp fine sea salt
- 4 tsp ground black pepper
- 2 tbsp garlic powder
- 2 tbsp rice wine or dry sherry
- 260g (2 cups) cornflour (corn starch)
- FOR THE SAUCE
- 2 ½ tbsp gochujang
- 1 tbsp dried red chilli flakes (optional)
- 2 tbsp cider vinegar
- 2 tbsp brown sugar
- 2 tbsp honey
- 3 tbsp soy sauce
- 4 tbsp rice wine or sherry
- 3 tbsp garlic, minced
- 2 tbsp sesame oil
- TO GARNISH
- 4 spring onions (scallions), thinly sliced
- 2 tbsp toasted sesame seeds
- Whisk half of the salt, pepper and garlic powder together with the Chinese rice wine to make the marinade. Add the chicken and mix well with your hands ensuring the chicken pieces are evenly coated with the marinade.
- Allow to marinate while you prepare the rest of the dish or overnight. The longer the chicken rests in the marinade the better.
- When ready to fry, heat a large wok about one third full with rapeseed (canola) or peanut oil and bring to 175c/350f over medium high heat. If you don’t have a thermometer, you can check that the oil is hot enough by placing a chopstick or wooden skewer in the oil. If bubbles form around the chopstick instantly, your oil is hot enough.
- Meanwhile, pour the flour onto a plate and add the remaining salt, pepper and garlic powder. Then dust each piece of chicken with the flour mixture.
- Be sure to shake off any excess flour. Cooking in small batches, place a few
pieces of the chicken in the hot oil and fry for about 4 to 5 minutes. Transfer each batch of fried chicken to a rack to soak up any excess oil. Repeat with the remaining chicken.
- With all the chicken fried, it’s time to make the sauce. Discard or strain the cooking oil into a container for future frying and wipe the wok clean. Stir in the sauce ingredients. It is easiest mix the sauce ingredients in a mixing bowl beforehand but these can be added directly to the wok if it's more convenient for you.
- Bring the sauce to a simmer and then add the fried chicken. I usually add the chicken to the sauce in batches too as it is easier to ensure that it is all equally coated. Ensure that they chicken is heated through and then add the toasted sesame seeds and chopped spring onions
(scallions) to serve.
- I like to serve Korean fried chicken with plain white rice.
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Amount Per Serving: Calories: 300