Crispy Seoul-Style Korean Fried Chicken


Indulge in the tantalizing flavors of Korea with this Crispy Seoul-Style Korean Fried Chicken. A dish that perfectly combines crispy, golden-brown perfection on the outside with juicy, tender meat on the inside. Coated in a sweet, spicy, and slightly tangy sauce, this Korean Fried Chicken is a culinary journey that brings the vibrant streets of Seoul right to your plate.

Crispy Seoul-Style Korean Fried Chicken

Preparation and Cooking Times

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Total Time: 50 minutes

Servings and Serving Size

  • Servings: 4 people
  • Serving Size: 3-4 pieces per person

Nutritional Profile (per serving)

  • Calories: 450 kcal
  • Protein: 25g
  • Carbohydrates: 35g
  • Fat: 22g
  • Sodium: 900mg
  • Cholesterol: 85mg


Chicken Wings

  • 800g (1.76 lbs or 28.22 oz) chicken wings


  • 100g (0.22 lbs or 3.53 oz) all-purpose flour
  • 100g (0.22 lbs or 3.53 oz) cornstarch
  • 240ml (8.12 oz) cold water
  • 1 tsp salt


  • 60ml (2.03 oz) soy sauce
  • 60g (0.13 lbs or 2.12 oz) brown sugar
  • 30ml (1.01 oz) sesame oil
  • 4 cloves garlic, minced
  • 30g (0.07 lbs or 1.06 oz) ginger, grated
  • 30ml (1.01 oz) rice vinegar
  • 60ml (2.03 oz) gochujang (Korean chili paste)

For Frying

  • 500ml (17 oz) vegetable oil

Detailed Method of Preparation

  1. Prep the Chicken: Clean and pat dry the chicken wings. Cut at the joints if desired.
  2. Make the Batter: In a bowl, mix flour, cornstarch, cold water, and salt. Whisk until smooth.
  3. Coat the Chicken: Dip the chicken wings into the batter, ensuring each piece is well-coated.
  4. Fry the Chicken: Heat oil in a deep fryer or large pot to 175°C (350°F). Fry the chicken in batches for 8-10 minutes until golden brown and crispy. Drain on a wire rack.
  5. Prepare the Sauce: Combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang in a saucepan. Bring to a simmer and cook until the sauce thickens.
  6. Coat the Chicken: Toss the fried chicken in the sauce until evenly coated.
  7. Serve: Serve hot, garnished with sesame seeds and sliced green onions.

Tips for Culinary Success

  • Double Fry for Extra Crunch: For an even crispier texture, double fry the chicken. After the first fry, let them cool for a few minutes, then fry again for 2-3 minutes.
  • Maintain Oil Temperature: Keep the oil temperature consistent while frying to ensure even cooking and crispiness.
  • Customize Your Sauce: Adjust the level of spice in the sauce to suit your taste by varying the amount of gochujang.

Frequently Asked Questions (FAQs)

Can I make this with boneless chicken?

Yes, you can use boneless chicken thighs or breasts. Adjust cooking time accordingly.

Is there a substitute for gochujang?

While gochujang offers a unique flavor, you can use a mix of sriracha and a little miso paste as a substitute.

Can I bake these instead of frying?

Yes, you can bake them at 220°C (428°F) for about 40-45 minutes, turning halfway. The texture will be different but still delicious.