The Best Korean Fried Chicken At Home

In a small saucepan, combine the gochujang, rice syrup (or honey), dark soy sauce, vinegar, sweet soy sauce, and ketchup. Bring to a boil over medium heat, then simmer for 2–3 minutes, stirring occasionally. Remove from the heat and stir in the minced garlic. Optionally, let steep for 5 minutes then strain for a smoother consistency. Either use right away or store in the fridge in an airtight container until ready to use.

Toss the chicken wings in a large bowl with the salt, sugar, MSG, black pepper, and grated ginger. Cover and refrigerate for at least 1 hour, ideally overnight, to let the flavors develop.

In a large bowl, whisk together the potato starch, flour, salt, sugar, MSG, garlic powder, and white pepper until evenly combined. Reserve ⅓ cup for the wet batter.

In a large bowl, combine the reserved dry dredge and baking powder then stir together until combined. Gradually whisk in the cold water until you have a smooth, pourable batter.

Pour your fry oil into a heavy pot that’s around 6-7 quarts (5.7-6.6 L) and heat over medium to 325°F (163°C).

Pat your wings dry of any moisture on the outside. Flick a couple tablespoons of the wet batter into the dry dredge to create extra crispy bits of crust on your chicken after frying. Working in batches, dip each marinated wing into the wet batter, letting any excess drip off, then immediately transfer to the dry dredge. Toss and press the dredge onto all sides until the wing is completely coated. Set on a baking sheet and repeat with the rest of your chicken.

Fry the wings in batches, making sure not to overcrowd the pot, until lightly golden but not too browned, and cooked through, about 8–10 minutes. Drain on a wire rack set over a baking sheet. Repeat with the rest of your chicken. Once all the wings are fried, increase the oil temperature to 350°F (177°C). Use a fine mesh strainer to remove any particulate matter from the oil to keep it as clean as possible.

Fry your wings again, in batches, for about 2 more minutes or until a nicely golden brown. Drain again on the rack. Let the crust set for 1-2 minutes then transfer the wings to a large mixing bowl, cover with your sauce, and gently toss until each piece is evenly coated. Plate and garnish with sesame seeds and green onion. Serve and enjoy!

In a large mixing bowl, toss the chicken with the salt, sugar, MSG, grated ginger, and black pepper. Cover and refrigerate for at least 1 hour, ideally overnight, to let the flavors develop.

Pat your nuggets dry of any moisture on the outside. Flick a couple tablespoons of the wet batter into the dry dredge to create extra crispy bits of crust on your chicken after frying. Working in batches, dip the cubes into the wet batter, letting the excess drip off, then press them firmly into the dry dredge until evenly coated. Set on a baking sheet and repeat with the rest of your chicken.

Fry in batches, making sure not to overcrowd the pot, until they’re golden and cooked through, about 4–5 minutes per batch. Transfer to a wire rack set over a sheet pan to drain. Raise the oil temperature to 350°F (177°C). Use a fine mesh strainer to remove any particulate matter to keep the oil as clean as possible. Fry the chicken again in batches for an additional 1–2 minutes, until extra-crispy. Drain again on the rack.

Transfer the nuggets to a large mixing bowl, cover with your sauce, and gently toss until each piece is evenly coated. Plate and garnish with sesame seeds and green onion. Serve and enjoy!