Korean Fried Chicken is a popular Korean dish known for its extra-crispy coating and delicious sweet, spicy, and savoury sauce. Made with tender chicken pieces fried until golden brown and tossed in a flavourful sauce prepared with garlic, soy sauce, honey, and gochujang (Korean chilli paste), this dish is perfect for lunch, dinner, parties, or special occasions.
Wash and pat dry the chicken pieces using paper towels.
Season the chicken with salt, black pepper, and a little garlic powder.
Coat each chicken piece thoroughly with cornstarch.
Heat oil in a deep frying pan over medium heat.
Fry the chicken pieces until golden and crispy. Remove and let them rest briefly.
For extra crispiness, fry the chicken a second time until deeply golden.
In a separate pan, combine gochujang, honey, minced garlic, soy sauce, and a little water.
Heat the sauce gently until smooth and slightly thickened.
Add the fried chicken and toss until every piece is evenly coated.
Garnish with sesame seeds and chopped spring onions if desired. Serve hot.
500g chicken wings or boneless chicken pieces
1 cup cornstarch
3 tablespoons gochujang (Korean chilli paste)
3 tablespoons honey
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