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A plate of crispy, golden-brown Korean Fried Chicken with gochujang glaze

Proven way to grow Korean Fried Chicken in 10 steps

This recipe details a proven method for growing Korean Fried Chicken at home. It involves a 10-step process for achieving crispy, flavorful results.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs chicken wings
  • 1 tsp salt
  • 0.5 tsp black pepper
Batter
  • 1 cup all-purpose flour
  • 0.5 cup corn starch
  • 1 tsp baking powder
  • 1 cup water

Equipment

  • large bowl
  • deep pot or fryer

Method
 

Preparation
  1. Clean and pat dry the chicken wings, then season them with salt and black pepper.
  2. In a bowl, mix together the all-purpose flour, corn starch, and baking powder.
  3. Gradually add water to the flour mixture, whisking until a smooth batter forms.
  4. Dip each seasoned chicken wing into the batter, ensuring it's fully coated.
Frying
  1. Heat a generous amount of oil in a deep pot or fryer to 350°F (175°C).
  2. Carefully place the battered chicken wings into the hot oil, frying in batches to avoid overcrowding.
  3. Fry each batch for about 6-8 minutes, or until golden brown and cooked through.
  4. Remove the fried chicken from the oil and place it on a wire rack to drain excess oil.
  5. For extra crispiness, fry the chicken a second time for 2-3 minutes until deep golden brown.
Serving
  1. Serve the Korean Fried Chicken immediately with your favorite sauce or dipping.

Notes

For best results, maintain a consistent oil temperature during frying. You can adjust seasoning based on your preference.