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This Super-Crispy Korean Chicken recipe solves the common issue of soggy fried chicken. The crispy chicken is perfectly coated in a flavorful Korean sauce made with gochujang, soy sauce, garlic, and ginger. Paired with a crispy exterior and tender interior, this dish is sure to satisfy your cravings for something crispy, savory, and sweet!

Full Recipe:

Ingredients

For the Marinade:

1 egg white
2 tablespoons soy sauce
1 tablespoon vodka
1 tablespoon Shaoxing wine
1 teaspoon baking soda
2 tablespoons cornstarch

For the Coating:

1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt

For the Sauce:

3 tablespoons gochujang (Korean chili paste)
1/4 cup sugar
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing wine
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 tablespoon ginger, grated

For the Chicken:

4-5 bone-in chicken thighs (skin-on)
1 ½ quarts vegetable oil (for frying)
Rice, for serving
Garnish: green onions, sesame seeds

Directions

Prepare the Marinade:
In a large bowl, whisk together egg white, soy sauce, vodka, Shaoxing wine, baking soda, and cornstarch until smooth. Pour half of the marinade into a separate container for later use and add the chicken to the remaining marinade. Stir to combine and let marinate for at least 30 minutes or refrigerate for up to 12 hours.
Prepare the Coating:
In a shallow bowl or pie dish, combine the flour, cornstarch, baking powder, and salt. Set aside.
Prepare the Sauce:
In a small bowl, mix gochujang, sugar, soy sauce, Shaoxing wine, sesame oil, garlic, and ginger until the sugar dissolves. Pour the mixture into a medium skillet and heat over medium-high heat. Stir occasionally until the sauce thickens. Reduce the heat and cover to keep warm.
Prepare the Crispy Chicken:
Heat vegetable oil in a large Dutch oven over medium-high heat until it reaches 350°F (175°C).
While the oil heats, add the unused marinade to the coating mixture and stir.
Using tongs, dip each piece of chicken into the marinade, then coat in the flour mixture, ensuring an even layer. Set the coated chicken on a plate.
Fry the Chicken:
Add a few pieces of chicken to the hot oil at a time and fry for about 4 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and place it on a wire rack or paper towel-lined plate to drain. Continue frying until all pieces are done, maintaining oil temperature between 325°F (163°C) and 375°F (190°C).
Coat the Chicken:
Once all the chicken is fried, toss the pieces in the prepared sauce. If the sauce is too thick, thin it with a few tablespoons of soy sauce or water.
Serve the crispy chicken over rice, garnished with green onions and sesame seeds.

Nutritional Value

Here’s an approximate breakdown of Super-Crispy Korean Chicken per serving (assuming the recipe serves 4):

Per Serving (1 piece of chicken with sauce):

Calories: 450-500 kcal
Protein: 25-30 grams
Fat: 30-35 grams
- Saturated Fat: 6-8 grams
Carbohydrates: 30-35 grams
- Sugar: 10-12 grams
Cholesterol: 80-100 mg
Sodium: 800-1,000 mg (depending on soy sauce used)
Potassium: 400-500 mg
Fiber: 1-2 grams

The dish is rich in protein from the chicken and offers a satisfying amount of healthy fats from the oil used in frying. The sauce provides sweetness and a mild spiciness, with a fair amount of sugar, which contributes to the carbohydrate count. You can adjust the sodium by using low-sodium soy sauce if desired.

The Marinade: Tenderizing and Flavoring the Chicken

The marinade for Super-Crispy Korean Chicken is crucial in ensuring that the chicken is tender, flavorful, and able to withstand the frying process without losing moisture. The marinade consists of egg white, soy sauce, vodka, Shaoxing wine, baking soda, and cornstarch. These ingredients work together to tenderize the chicken, enhance its flavor, and provide the necessary adhesion for the coating.

Egg white and cornstarch are key to creating a silky, smooth coating that sticks to the chicken, while baking soda helps break down proteins, resulting in a more tender piece of chicken. Soy sauce adds saltiness and depth of flavor, while vodka and Shaoxing wine contribute to the overall tenderness and slight flavor complexity. The marinade can be used for as little as 30 minutes, but if time allows, marinating for up to 12 hours in the refrigerator gives the chicken even more time to absorb the flavors.

The Coating: Crispiness and Crunch

For the coating, a mixture of flour, cornstarch, baking powder, and salt is used. This combination ensures that the chicken comes out crispy and golden brown when fried. Cornstarch helps to create that ultra-crisp exterior, while the flour provides structure. The baking powder contributes to the lightness of the coating, allowing the chicken to stay crispy without becoming too heavy.

The key to the coating’s success is dipping the chicken in the unused marinade before rolling it in the flour mixture. This double layer ensures that the batter sticks to the chicken, creating a crunchy and crispy shell that doesn’t fall off during frying. The result is a beautifully golden, crispy texture that contrasts perfectly with the tender chicken inside.

The Sauce: Sweet, Spicy, and Savory

The Korean sauce that coats the crispy chicken is the heart of this dish. Made from gochujang (Korean chili paste), sugar, soy sauce, Shaoxing wine, toasted sesame oil, garlic, and ginger, this sauce delivers an irresistible combination of sweet, savory, and spicy flavors. Gochujang adds a mild heat and depth of flavor, while sugar brings sweetness that balances out the spiciness. The soy sauce contributes to the savory umami, and sesame oil imparts a warm, nutty aroma.

Garlic and ginger add freshness and brightness, giving the sauce an extra layer of flavor. Once the sauce is prepared and simmered to thicken, it’s poured over the fried chicken, enveloping it in a flavorful coating. The sauce can be adjusted to your taste by adding more or less soy sauce or water if you prefer a thinner or thicker consistency.

Frying the Chicken: Perfecting the Crisp

The frying process is key to achieving the perfect Super-Crispy Korean Chicken. Vegetable oil is heated to 350°F (175°C) in a large Dutch oven, which ensures that the chicken cooks evenly and becomes perfectly crispy. It’s important to maintain the oil temperature between 325°F (163°C) and 375°F (190°C) while frying, as this ensures the chicken gets crispy without absorbing too much oil.

Fry the chicken in batches to avoid overcrowding the pot, which can lower the temperature of the oil and result in soggy chicken. Each piece of chicken is fried for about 4 minutes until golden brown, with an internal temperature of 165°F (74°C) to ensure it’s fully cooked. Once fried, the chicken should be drained on a wire rack or paper towel-lined plate to remove any excess oil.

Coating the Chicken with Sauce

Once all the chicken is fried, it’s time for the finishing touch: tossing the crispy pieces in the prepared sauce. The sauce can be thinned with a little extra soy sauce or water if needed, depending on your preference for consistency. Coat the chicken generously, making sure every piece is covered with the flavorful sauce. If desired, garnish the chicken with green onions and sesame seeds to add a touch of freshness and crunch.

Serve the Super-Crispy Korean Chicken over a bed of rice, and enjoy a meal that’s as satisfying as it is delicious. The crispy texture of the chicken combined with the rich and flavorful sauce makes this dish a real crowd-pleaser.

Nutritional Profile of Super-Crispy Korean Chicken

Each serving of Super-Crispy Korean Chicken (1 piece of chicken with sauce) is approximately 450-500 calories. The dish provides 25-30 grams of protein, making it a good source of lean protein from the chicken. The fat content is around 30-35 grams, with 6-8 grams of saturated fat, which comes from frying the chicken and the use of sesame oil in the sauce.

The carbohydrates in the dish (30-35 grams) come primarily from the sugar in the sauce and the flour used for coating. With 10-12 grams of sugar, the dish has a moderate amount of sweetness, balanced by the spicy heat from the gochujang. The fiber content is low, with 1-2 grams per serving, primarily from the vegetables in the sauce and the rice it’s served with.

The sodium content is fairly high, ranging from 800-1,000 mg per serving, depending on the amount of soy sauce used. To reduce sodium, you can opt for low-sodium soy sauce and adjust the salt used in the recipe. The dish also provides 400-500 mg of potassium, which helps support heart health.

Why You Should Try Super-Crispy Korean Chicken

Super-Crispy Korean Chicken is perfect for those who crave the perfect balance of crispy, savory, and spicy flavors. The crispy coating, tender chicken, and bold sauce create a satisfying and indulgent meal that’s sure to impress. Whether you’re craving fried chicken with a twist or introducing your friends and family to the unique flavors of Korean cuisine, this dish is a winner.

The marinade and double-coating technique ensure the chicken stays crispy while maintaining its juiciness, while the sauce brings everything together with its mouthwatering combination of heat and sweetness. Easy to prepare but packed with flavor, Super-Crispy Korean Chicken is a recipe you’ll return to again and again.

Conclusion

Super-Crispy Korean Chicken is a flavorful, comforting, and indulgent dish that brings the best of Korean fried chicken to your table. With its crispy coating, tender chicken, and bold gochujang sauce, this recipe offers a perfect balance of spicy, sweet, and savory flavors. Whether you’re enjoying it with a simple bowl of rice or as part of a larger spread, this dish is sure to satisfy your cravings for something crispy, flavorful, and unforgettable.

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