Korean Fried Chicken - CJ Eats Recipes (2024)

4.93 from 14 votes

INGREDIENTS TIPS

GOCHUGARU

Gochugaru is Korean red chili pepper flakes (or powder, depending on which version you purchase). It’s vibrant in color and smoky in flavor, and while the heat level varies, it’s definitely on the spicy side. I love using this ingredient because of the layers of flavor it adds! I recommend you adjust the amount based on your spice tolerance level.

GOCHUJANG

Gochujang is a Korean pepper paste that is spicy, sweet, with a hint of umami. It has a STRONG flavor, so you only need a little to go a long way. I would adjust this to your spice preference – if you are new to the flavor or don’t enjoy spice as much, I would even start with 1/2 of what the recipe calls for!

NEUTRAL OIL

My favorite neutral oil is avocado oil, but you can also use canola, vegetable, or peanut oil!

RECIPE TIPS

Servings: 3

Prep: 1 hour hr

Cook: 20 minutes mins

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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

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

US Customary – Metric

• In a bowl, mix together kosher salt, white pepper, black pepper, garlic powder, ginger powder, and cayenne pepper. Season the chicken tenders for at least 20 minutes to allow the salt to absorb into the 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 a separate bowl, mix together your Wet Batter ingredients and whisk to combine. In a third bowl, add 1 cup of plain flour.

• 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.

• Fry the chicken in batches at 350F for 4-5 minutes. Remove the chicken and let the oil come back up to 350F, then fry a 2nd time for 1-2 minutes. Remove to a tray and let rest.

• In a medium saucepan, mix together the Sauce ingredients and simmer over medium high heat for 3-4 minutes until the sauce has thickened. Coat the chicken in the sauce and enjoy!

“DRY BRINE”

This is the KEY tip for quick but JUICY chicken! Season the chicken with salt & pepper for 15 minutes before cooking to allow the salt absorb into the meat. This “dry brine” will result in crispy skin and juicy meat. The salt will draw out some moisturize, so make sure to pat the chicken as dry as possible with a paper towel prior to sauteing in the pan. (Otherwise your skin will not get as crispy!)

DOUBLE FRY

I love to double fry my chicken, as this ensures my chicken tenders are both well-crisped AND cooked thoroughly. I know it’s a little bit extra work but I guarantee it’s worth it! If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.

INTERNAL TEMPERATURE

If you are not a seasoned pro at cooking (and honestly, even if you are!) I would highly recommend you use a meat thermometer to check your chicken – you want the internal temp to be at 165F. Undercooked chicken can lead to food poisoning, so always err on the side of caution!

Course: Main Course

Cuisine: Korean