Korean Fried Chicken – 65-Minute Recipe
Crispy Korean fried chicken coated in a double‑batter and tossed in a sweet‑spicy gochujang glaze, delivering a crunchy exterior and a glossy, flavorful finish.
Recipe by Ariana ౨ৎ · Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 1 lb chicken tenderloins
- paprika
- onion powder
- salt
- oil for frying
- sesame seeds
- green onion
Wet Batter
- 1 cup ice cold water
- 1 tsp baking powder
- 1/2 cup dry batter
Dry Batter
- 1 1/2 cups corn starch or potato starch
- 3/4 cup all purpose flour
- 1 tsp sugar
- garlic powder
- pepper
- cayenne powder
Korean Glaze
- 1 tbsp butter
- 1 tbsp minced garlic
- 3 tbsp gochujang
- 3 tbsp honey
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- a splash rice vinegar
- a splash sesame oil
Instructions
- 1Season the chicken tenderloins with paprika, onion powder, garlic powder, salt, and pepper; drizzle with 1‑2 tbsp rice vinegar and refrigerate for 30 minutes.
- 2Mix the wet batter: combine 1 cup ice‑cold water, 1 tsp baking powder, and 0.5 cup dry batter until smooth.
- 3Prepare the dry batter: combine 1.5 cups corn starch (or potato starch), 0.75 cup all‑purpose flour, 1 tsp sugar, garlic powder, pepper, and cayenne powder; mix thoroughly.
- 4Remove the chicken from the refrigerator, coat each piece in the wet batter, then dredge in the dry batter mixture, ensuring an even coating.
- 5Heat oil in a deep‑fat fryer or large pot to 350°F (347°F). Deep‑fry the coated chicken pieces in batches until golden brown and crispy, about 4‑5 minutes per batch; drain on paper towels.
- 6While the chicken fries, make the glaze: melt 1 tbsp butter in a saucepan, add 1 tbsp minced garlic and sauté briefly, then stir in 3 tbsp gochujang, 3 tbsp honey, 2 tbsp ketchup, 2 tbsp soy sauce, 1‑2 tbsp brown sugar, and a splash of rice vinegar; simmer over medium heat until the sauce thickens, about 3‑4 minutes, and finish with a splash of sesame oil.
- 7Toss the fried chicken in the hot glaze until fully coated, then transfer to a serving platter.
- 8Garnish with sesame seeds and sliced green onion before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Season ahead
Season the chicken and refrigerate for the full 30 minutes before battering.
Keep batter cold
Use ice‑cold water for the wet batter.
Fry in batches
Deep‑fry the chicken in small batches to maintain oil temperature and ensure even crispness.
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Cooking context
1 hr 5 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Korean Fried Chicken?
- About 1 hour 5 minutes in total: 45 minutes of prep and 20 minutes of cooking.
- How many servings does this Korean Fried Chicken recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Korean Fried Chicken recipe come from?
- It was shared by Ariana ౨ৎ on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.