Korean Fried Chicken

This Korean Fried Chicken were some of the best chicken I have ever made! I used chicken tenders here, and they were perfectly crispy, juicy, and so flavorful with the sweet and spicy gochujang sauce. Make these for a party and they will not last long!

One of the things that make these chicken tenders so crispy is a double-frying method! The tenders are dredged and fried once for a longer period of time, then fried a second time to achieve a super crispy exterior. It’s so easy to make restaurant-quality fried chicken at home!

Watch the Korean Fried Chicken Tenders Recipe Video Below!

Ingredients for Korean Fried Chicken

I love this Korean Fried Chicken recipe because only a few ingredients will make crispy, juicy chicken. Firstly, here are the ingredients you will need!

Chicken

• 1 lb chicken tenders
• 1 tsp kosher salt
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ginger powder
• 1/4 tsp cayenne powder

Gochujang Sauce

• 1/2 cup soy sauce
• 3 tbsp sugar
• 2 tbsp honey
• 2 tbsp gochujang (Korean red pepper paste)
• 1/2 tbsp gochugaru (Korean chili flake)
• 1 tbsp rice vinegar
• 1/4 cup water

Seasoning Flour

• 2 cups flour all-purpose
• 1 tbsp kosher salt
• 1 tbsp white pepper
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Wet Batter

• 1/2 cup flour all-purpose
• 1 egg
• 1 cup cold soda water

Plain Flour

• 1 cup flour all-purpose

Oil

• 2 quart neutral oil for frying

Korean Fried Chicken: Recipe Instructions

Marinating the Chicken

These were some of the crispiest, most flavorful Korean fried chicken tenders I have ever made! The first step to amazing chicken tenders is seasoning a spice marinade. Here is what you’ll need:

• Kosher Salt
• White pepper
• Black Pepper
• Garlic Powder
• Ginger Powder
• Cayenne Pepper

Create the seasoned dredge for the Korean Fried Chicken

In another bowl, combine your ingredients for the Seasoning Flour and mix well. Add additional sparkling water to the seasoning flour 1-2 tbsp at a time and rub the flour with your hands to create additional craggily bits.

In another bowl, mix together your Wet Batter ingredients and whisk to combine. In a third bowl, add 1 cup of plain flour.

Dredge the chicken prior to frying

Dust the chicken in the plain flour, then dip your chicken in the Wet Batter and let any excess batter drip off. Next, coat the chicken in the Seasoning Flour and use your hands to pack the coating into the chicken. Place on a tray and let the chicken rest for 15 minutes while you heat up the oil.

Once the chicken has been seasoned, let the chicken tenders sit for at least 20 minutes to allow the salt to absorb into the meat. This is called “dry brining” which will result in a more juicy chicken tender.

Once the chicken tenders are breaded, let them sit on a tray for at least 15 minutes on a tray. I’ve found that letting the chicken sit once it is dredged in the season flour allows the breading to stick when frying.

Fry the chicken twice for extra crispiness

Fry the chicken tenders in batches at 350F in a large Dutch oven or cast iron skillet. It is extremely important that the oil does not drop below 325F when frying – do not overcrowd the pan! Once the first batch is done, let the oil return to temperature then fry a second time for EXTRA crispiness!

Make the Korean Gochujang sauce for the chicken

The sauce is extremely simple to make and is so flavorful! I love how it brings a sweet and spicy kick to the already crispy chicken.

In a small to medium sized saucepan, mix together soy sauce, sugar, honey, gochujang, gochugaru, vinegar, and water. Heat over medium high until the sauce bubbles and thickens, simmering for about 4-5 minutes.

If you liked this Korean Fried Chicken recipe, check out some of the most popular fried chicken recipes on the blog!

• Soy Garlic Wings
• Easy Fried Chicken
• Mochiko Fried Chicken
• Chicken Karaage