Best Korean Fried Chicken
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Korean Fried Chicken is crispy, juicy morsels coated in an outrageously delicious sticky, savory, sweet and spicy sauce that will have you licking the plate! Although the chicken is usually deep fried, this recipe is a healthier, more approachable version made with bite-size pieces of chicken pan fried in less oil, but still every bit as crispy. Learn how to make this Korean favorite in less than an hour with step-by-step photos and video tutorial.
Ingredients
QUICK CHICKEN MARINADE
CHICKEN BREADING
Sauce
Garnish
Instructions
Marinate Chicken: Whisk the marinade ingredients together in a large bowl then stir in the chicken. Marinate at room temperature for 20-30 minutes. Meanwhile, make the sauce and the breading mixture.
Make sauce: Whisk the sauce ingredients together in a medium bowl; set aside.
Bread Chicken: In a separate large bowl, whisk the breading ingredients together. Working in batches, remove chicken from marinade with a slotted spoon, dab off excess marinade with paper towels and add to breading. Using a clean hand, toss the chicken until well coated. Remove chicken to a parchment paper lined baking sheet. Repeat with all of the chicken.
Pan fry: Add enough vegetable oil to a large skillet so it reaches 1/4-inch up the sides and heat to 375°F over medium-high heat. (You can use less oil if you use a NONSTICK skillet, but it won't quite as crispy.) Working in batches, shake off excess breading from chicken add to hot pan in a single layer and cook for about 4-6 minutes, or until cooked through, turning halfway through. Remove using a spider strainer or slotted spoon to a paper towel lined plate.
Simmer sauce: Wipe out pan. Add the sauce to the pan and bring to a simmer for a couple minutes to warm through. Taste and adjust as desired. Add chicken back to pan and stir until evenly coated.
Serve: Garnish with green onions and sesame seeds if desired and serve with rice.
Notes
- Cook the chicken at high enough heat. The chicken should sizzle as soon as it touches the oil, otherwise it is not hot enough. If your oil isn’t hot enough, the breading can fall off of the chicken because the eggs (the “glue”) don’t cook instantly. It can also cause oily, gummy or soggy chicken because the breading soaks up the oil instead of becoming crispy upon contact. Use a thermometer. To maintain the correct oil temperature, I highly recommend keeping an instant read thermometer handy and checking the oil all throughout the pan frying process, and adjusting the temperature as needed. It’s better for the oil to be on the hot side, then on the cold side. For the juiciest chicken, don’t overcook! Test a piece at the earlier end of the cooking window. Cook the chicken in enough batches. Cook the chicken in three batches to avoid overcrowding your skillet. Overcrowding the pan can cause the chicken pieces to steam rather than fry, resulting in less crispiness. Line on paper towels. You don’t want the freshly fried pieces sitting in oil or they won’t be as crispy. To store and reheat: Store leftovers in an airtight container in the refrigerator for up to 5 days. Leftovers are best reheated over medium heat on the stove, even if they are small portions as microwaving can make the chicken rubbery. MEAL PREP The sauce: Whisk the sauce ingredients together but do not simmer. Store it in an airtight container in the refrigerator. The chicken: Chop the chicken and store in an airtight container in the refrigerator for up to 24 hours. Prepare the marinade and store separately. Breading: Whisk the breading ingredients together in a Ziploc freezer bag. Store the breading for weeks or proceed to dredge chicken then refrigerate: Dredge chicken: Prepare chicken through dredging, then transfer it to a parchment paper lined baking sheet in a single layer. Cover the chicken tightly with plastic wrap and refrigerate. Let the chicken sit at room temperature for 20 minutes before cooking.
