Korean Fried Chicken
Ingredients
- 1 small yellow onion
coarsely grated
- 2 cloves garlic
minced
- 1/2 teaspoon salt
plus more for coating
- 1/4 teaspoon black pepper
plus more for coating
- 8 to 10 boneless
skinless chicken thighs, quartered, or 24 wings
- 3 tablespoons Korean chili paste
gojuchang
- 3 tablespoons ketchup
- 1/4 cup sugar
- 2 tablespoons toasted sesame seeds
more for garnish
- Juice of 1/2 lemon
- Oil for deep frying
- 1/2 cup all-purpose flour
- 2/3 cup cornstarch
Directions
- 1
In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
- 2
In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
- 3
Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
- 4
Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
- 5
For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.
Korean Fried Chicken
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About this Recipe
Craving that incredibly crispy, spicy, and utterly addictive Korean fried chicken, known as Yangnyeom Dak, that took New York by storm? This recipe brings the authentic flavors of this beloved dish straight to your kitchen, letting you recreate that takeout magic at home.
This recipe shines thanks to its dual approach to flavor and texture. The sauce, built on the vibrant foundation of Korean chili paste (gochujang), ketchup, sugar, and bright lemon juice, delivers that signature sweet, spicy, and tangy kick. For an unparalleled crunch, the chicken is coated in a blend of all-purpose flour and cornstarch, ensuring a satisfyingly crispy exterior that locks in the juicy flavor.
Prepare for a truly indulgent experience. You'll bite into incredibly crisp chicken pieces, perfectly coated in a bold, savory, and slightly sweet sauce with a pleasant spicy warmth. The grated yellow onion and minced garlic in the sauce infuse deep aromatics, while the toasted sesame seeds add a nutty finish, elevating every bite. This is the kind of dish that delights the senses and satisfies deeply, offering a taste of popular Korean street food culture.
Customization & Serving
This versatile recipe allows you to choose between boneless, skinless chicken thighs, quartered, or 24 wings, so you can pick your preferred cut for frying. You can also adjust the amount of toasted sesame seeds to garnish to your liking. For a complete meal, serve this Korean fried chicken with steamed rice and a simple pickled radish salad to cut through the richness. It's perfect for a casual dinner party or a special weeknight treat.