🍗 Korean Fried Chicken

Crispy fried chicken tossed in a sticky Korean-style chilli glaze with garlic, soy, and a touch of sweetness.

I do not fry often, but this is a great Friday or weekend meal when you have people over. It is fried in oil for the classic crisp texture, and you can also oven-bake or air-fry for a healthier alternative.

Servings

4 servings

Quick Stats

⏱ 40–50 mins • 🍽 Base: 4 servings • 🔥 Fry / Oven / Air Fry

Ingredients

800g chicken thigh pieces (boneless)
1 cup plain flour
0.75 cup cornstarch
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
2 eggs, beaten
500ml neutral oil for frying
2 tbsp gochujang
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
3 garlic cloves, minced
1 tbsp sesame oil
1 tbsp sesame seeds
2 spring onions, sliced

Method

Prep and season chicken:
Pat chicken dry, then season with salt, pepper, and garlic powder.
Set up coating:
Mix flour and cornstarch in one bowl and beat eggs in another. Dip chicken in egg, then flour mix, pressing lightly so the coating sticks.
Fry in oil (classic method):
Heat oil to around 170-175C and fry chicken in batches for 5-7 minutes until golden and cooked through. Drain on a rack so it stays crisp.
Make glaze:
In a small pan, simmer gochujang, soy, honey, rice vinegar, garlic, and sesame oil for 2-3 minutes until glossy.
Toss and finish:
Toss fried chicken through the sauce, then finish with sesame seeds and spring onion.
Healthier alternatives:
Oven: bake coated chicken at 220C for 25-30 minutes, turning once.
Air fryer: 200C for 16-20 minutes, shaking halfway.

Serving Ideas

Serve with steamed rice and quick cucumber salad.
Add pickled radish for contrast and crunch.
Great for sharing platters on Friday or weekend nights.