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🍲 Korean · Main · Medium difficulty · Contains meat or poultry

Korean Fried Chicken

A rustic Korean main built around chicken, seasoned with potato starch and gochujang.

Prep time
14 min
Cook time
31 min
Total time
45 min
Servings
4
Calories
517 kcal
Protein
35 g
Carbs
35 g
Fat
26 g
Course
Main

About this Korean fried dish

Korean Fried Chicken is a Korean main built around chicken. It takes about 45 min from start to finish, 14 minutes of prep and 31 minutes of cooking, and serves 4.

Cooking method: fried dish. Difficulty is rated medium. Contains meat or poultry.

Good for: high protein, date night.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 500 g chicken, cut into bite-size pieces
  • 2 cups potato starch
  • 1/4 cup gochujang
  • 2 tbsp honey
  • 3 tbsp soy sauce
  • 4 garlic cloves
  • Oil for frying
  • 2 tbsp cooking oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Season the chicken and set up a breading station with potato starch, gochujang and honey.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  2. Step 2. Dredge or batter each piece, pressing the coating on firmly.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  3. Step 3. Heat oil to 175°C (350°F) in a deep, heavy pan.

    Heat
    Medium to high
    Look for
    The oil shimmers and flows like water; a drop of water sizzles instantly.
    Why it matters
    Food added to a properly hot pan sears and browns instead of steaming and sticking.
    Avoid
    Adding food to a cold pan: it sticks, turns grey and soaks up oil.

  4. Step 4. Fry in small batches for 3-4 minutes per side until deep golden.

    Heat
    Medium to high, stir or flip now and then
    Look for
    Golden-brown edges, a steady sizzle and a toasty smell.
    Why it matters
    Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
    Avoid
    Overcrowding the pan: the temperature drops and food steams. Cook in batches.

  5. Step 5. Drain on a wire rack and sprinkle with salt while hot.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

  6. Step 6. Serve at once with oil for frying.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Fry in batches to keep the oil hot.

Equipment you will need

  • Deep heavy pan
  • Thermometer
  • Wire rack
  • 3 shallow dishes for breading

Nutrition per serving

Estimated per serving: 517 kcal, 35 g protein, 35 g carbohydrate and 26 g fat. Roughly 27% of the energy comes from protein, 27% from carbohydrate and 46% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Korean Fried Chicken

Substitutions and variations

  • Use an oil with a high smoke point, such as sunflower or rapeseed.
  • Bake or air-fry for a lighter result, checking for crispness near the end.
  • Drain on a wire rack rather than paper towels so the coating stays crisp.

Frequently asked questions about Korean Fried Chicken

How long does Korean Fried Chicken take to make?

It takes about 45 min in total: 14 minutes of prep and 31 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 517 kcal, with 35 g protein, 35 g carbohydrate and 26 g fat. These are estimates for the recipe's 4 servings.

Is Korean Fried Chicken gluten-free?

It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.

Is it suitable for vegetarians or vegans?

No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.

How difficult is it to cook?

It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.

Can I make Korean Fried Chicken ahead or freeze it?

Best eaten fresh, because crisp or fresh textures do not survive storage. Prepare components ahead instead, and store leftovers in airtight containers for up to 2 days.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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