Korean Fried Chicken is one of the most popular appetizer and snack. This recipe was inspired by the popular Korean Honey Butter Chips and this non-spicy version is perfect for kids and entertaining.
If you prefer a spicy version, I have a recipe for yangnyeom sauce which is a popular gochujang based sauce in my Air Fryer Korean Fried Chicken recipe.
Korean-style fried chicken is similar to American fried chicken in that it has a crispy exterior. But what’s different about Korean fried chicken is the double frying process that yields an extra crispy skin. The chicken is then coated with a sticky sweet or spicy sauce .
In Korean restaurants, it’s served with pickled radish on the side. This crunchy radish is sweet and tangy and pairs perfectly with fried chicken. Here’s the recipe for Pickled Radish.
Sauce: In a bowl, add the chicken, salt, pepper, garlic and rice wine (or milk) and mix until combined. Set aside to marinate while you prep remaining ingredients and add the sauce ingredients in a skillet to have it ready to cook later. To the chicken, add the potato or corn starch, baking powder, garlic / onion powder, salt, pepper and egg and mix until the chicken is well coated. In a pan or pot, heat oil to 350 degrees F for frying. Working in 2-3 batches if needed, fry the chicken for about 5 minutes on each side on high heat until golden brown. Remove the chicken and set aside on a plate lined with paper towels or on a rack. With the heat on, wait about a minute and fry the chicken again for about 5 minutes or until golden brown and crispy. You don’t need to fry in batches for the second fry. Sauce: Sauté the garlic with butter for about 10 seconds before mixing with remaining ingredients. Heat until bubbly, add the chicken and stir until the chicken is coated with the sauce. Transfer to a serving plate and garnish with optional green onions. Serve with pickled radish on the side.
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