How to Make Korean Fried Chicken in 15 Minutes Recipe l Better Than Restaurants

Ingredients

• 600 g Boneless Chicken Thighs (cut into bite‑size pieces)
• 1 tsp Salt (seasoning)
• 0.5 tsp Black Pepper (ground)
• 1.5 tsp Minced Garlic (fresh or jarred)
• 1 tsp White Vinegar (optional, reduces chicken odor)
• 1.5 cup Korean Fried Chicken Frying Powder (pre‑made mix; can substitute with flour + baking powder + seasonings)
• 1.5 cup Water (room temperature)
• 2 L Vegetable Oil (for deep‑frying; use canola or peanut oil)
• 1 tbsp Korean Chili Paste (Gochujang) (spicy fermented paste)
• 5 tbsp Ketchup
• 2 tbsp Soy Sauce (low‑sodium optional)
• 1 tbsp Korean Pepper Flakes (Gochugaru)
• 4 tbsp Granulated Sugar
• 1 tbsp Minced Garlic (additional for sauce)
• 4 tbsp Cornstarch (mixed with a little water to form slurry for thickening)

Instructions

1. Cut and Season Chicken

   Trim the boneless chicken thighs and cut into bite‑size pieces. Place in a bowl, add 1 tsp salt, ½ tsp black pepper, ½ tbsp minced garlic and 1 tsp white vinegar. Massage gently to coat.

   Time: PT6M

2. Microwave Quick Rest

   Microwave the seasoned chicken for 30–60 seconds on high. This speeds up the seasoning absorption without cooking the surface.

   Time: PT1M

3. Prepare Batter

   In a separate bowl combine 1.5 cups Korean frying powder with 1.5 cups water (1:1 ratio). Whisk until smooth; batter should coat the back of a spoon without dripping too quickly.

   Time: PT2M

4. Coat Chicken and Dust with Powder

   Dip each piece of chicken into the batter, then place on a clean tray. Sprinkle additional frying powder over the coated pieces and gently shake to ensure an even dusting.

   Time: PT2M

5. Heat Oil and Test Temperature

   Fill a deep pot with enough oil to submerge the chicken (about 2 L). Heat over medium‑high heat. Drop a tiny spoonful of batter into the oil; if it floats and bubbles after ~3 seconds, the oil is ready (≈ 170‑180 °C).

   Time: PT1M

   Temperature: 170-180°C

6. First Fry (Lightly Golden)

   Carefully add the coated chicken pieces in batches. Fry for about 3‑4 minutes until the coating is lightly golden. Remove with tongs and let rest on a paper‑lined tray.

   Time: PT4M

   Temperature: 170-180°C

7. Second Fry (Crisp Finish)

   Increase heat slightly (≈ 180‑190 °C) and return the chicken to the oil for a second 2‑3 minute fry until deep golden and crisp. Remove and drain on paper towels.

   Time: PT3M

   Temperature: 180-190°C

8. Make Spicy Gochujang Sauce

   While the chicken finishes frying, combine 1 tbsp gochujang, 5 tbsp ketchup, 2 tbsp soy sauce, 1 tbsp gochugaru, 4 tbsp sugar, 1 tbsp minced garlic and 4 tbsp cornstarch slurry (cornstarch mixed with 2 tbsp water) in a small saucepan. Bring to a gentle boil, stirring constantly, until the sauce thickens (about 3‑4 minutes).

   Time: PT5M

   Temperature: Medium Heat

9. Toss Chicken in Sauce

   Transfer the double‑fried chicken to a large bowl, pour the hot sauce over, and toss quickly until each piece is evenly coated.

   Time: PT2M

10. Serve

    Arrange the glazed chicken on a serving platter. Optionally garnish with sliced green onions or sesame seeds.

    Time: PT0M

Nutrition Facts

Calories

410

Protein

25g

Carbohydrates

30g

Fat

20g

Fiber

1g