Place the chicken into a medium-sized bowl.

Cut the chicken into bite-sized pieces, about 2 cm (1 inch) cubes.

I like to serve Korean Fried Chicken simply with some steamed Jasmine rice and some steamed green vegetables on the side.īut for a cross-cultural affair, Korean Fried Chicken is also delicious served in some Steamed Bao Buns or as a burger with some Japanese Milk Buns. One serving suggestion is to make the spicy sauce in a saucepan and to serve the sauce in a bowl for people to help themselves at the table. You may need to experiment with different brands. However, just 1 teaspoon of gochujang may already be too spicy for some kids. I would start by adding only a teaspoon of gochujang, and then increasing the quantities to taste. Kid-Friendly Korean Fried ChickenĪs Korean Fried Chicken is typically very spicy, you can adjust the recipe below to make it more suitable for kids or adults who don’t like spicy food. My recipe also makes a lot of sauce so that there is some to drizzle over your rice or vegetables, if you wish.

I recommend that you use the sauce recipe below as a guide and adjust the flavours to taste different brands of gochujang can vary in saltiness and spiciness, so you might need to add more or less soy sauce. To make the sauce for Korean Fried Chicken, simply whisk all of the ingredients together in a large skillet or pan which can fit all of the fried chicken later. The latter will need a longer cooking time because the meat is on the bone. However, you can also use the same recipe with chicken wings or chicken drumsticks. My recipe below uses chicken breast fillets or chicken thigh fillets. However, for Korean Fried Chicken, I suggest omitting the five spice powder from the recipe. To make the fried chicken, please see my Homemade Popcorn Chicken recipe with step-by-step photos. That is, I make the fried chicken using my Homemade Popcorn Chicken recipe, and then I make the sauce in a large skillet, before adding all of the chicken to the sauce to coat them all over. To make Korean Fried Chicken, I generally follow the steps like if I were to make Chinese Lemon Chicken or Crispy Honey Chicken. That said, different brands of gochujang vary in their levels of salt and spice, so taste it first to assess how much to add to your dish. Instead, to make a Korean dish more spicy, add some chilli flakes or Gochugaru to taste. So if you want to increase the level of spice in a Korean dish, don’t add more gochujang because this will generally add more salty flavours.

Gochujang is a Korean spice paste which adds savouriness and colour to a dish, but it is not necessarily spicy. The main ingredient which gives the sauce for Korean Fried Chicken its spice and punchy umami flavours is gochujang, a spice paste which is widely used in Korean cooking. You can vary the level of heat in the sauce, but I think a true experience of this dish should typically be towards the upper end of the hot and spicy scale.

Korean Fried Chicken is typically bite-sized pieces of crispy fried chicken which has been coated in a fiery and spicy sauce and which is loaded with umami. And because fried chicken is among one of my (many) favourite foods in the world, Korean Fried Chicken is simply irresistible. Whether it’s a simple plate of Kimchi Fried Rice or a comforting bowl of Kimchi Jjigae, I savour every mouthful. Korean cuisine is having its time in the limelight right now, and I couldn’t be happier. Crispy and crunchy fried chicken coated in a fiery and spicy sauce! This Korean Fried Chicken will blow you away! Recipe with step-by-step photos.

Korean fried chicken recipe