🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 158 (from laksa023)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa158.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://mykoreankitchen.com/korean-fried-chicken/\')), getAhrefsUnparsedNoserviceFromURL(\'https://mykoreankitchen.com/korean-fried-chicken/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/mykoreankitchen.com\/korean-fried-chicken\/","crawl_time":1775612654,"first_indexed_time":1507904725,"http_code":200,"src_unparsed":"com,mykoreankitchen!\/korean-fried-chicken\/ s443","src_root_hash":"12451623041245567758","history_drop_reason":null,"meta_title":"Korean Fried Chicken - My Korean Kitchen","meta_descriptions":["The Best Korean fried chicken recipe. Learn how to make super crunchy fried chicken that is coated with hugely addictive Korean sweet chili sauce! Yum!"],"attrs_boilerpipe_text":"Easy and delicious Korean fried chicken recipe.\nWould you care for super crunchy chicken that is coated with hugely addictive homemade Korean sweet chili sauce? Then read on.\nT\nhis Korean fried chicken is perfect for any occasion and I’m sure everyone will fall in love with it instantly. Learn how to make it in three simple steps!\nKorean fried chicken (KFC) is a popular snack and appetizer.\nGrowing up in Korea, though, we often had it as our weekend dinner. It provided us an easy and lazy night dinner solution because all you need to do was call up your local KFC store (of which there are many to choose from), order the types of chicken you want then they will deliver it to your door step within 30 mins. And, all for this under US $10! (Nowadays it costs a bit more than this of course.)\nAnyhow, there are a few different types of Korean fried chicken available on the market, but the most famous one would be\nspicy Korean fried chicken\n(Yangnyeom Chicken, 양념치킨)!\nYangnyeom chicken is double deep fried chicken that is coated with sticky, spicy and sweet sauce. In my opinion, the taste and the sensation is almost magical! It’s super delicious and addictive!\nAlso, Korean fried chicken is often associated with beer. I don’t know the reasons, but they sure go well together! (Though my preference is pairing it with this\nginger beer\n since I don’t drink alcoholic beverages often.)\nAnyway, I hope you try my KFC recipe soon! You won’t be disappointed!\nP.S. I also have a similar recipe called\nKorean popcorn chicken\n. This is a popular Korean street food if you want to try it out. It’s made with boneless chicken and with less spicy and less garlicy sauce. Nonetheless, it’s just as delicious as this Korean fried chicken recipe!\nIngredients for Korean Fried Chicken\nMAIN\n1.4 kg \/ 3 pounds whole chicken, cut into pieces or chicken wings \/ drumsticks \/ boneless chicken thigh – choose from these based on your preference, rinsed\n2 Tbsp\nrice wine\n2 tsp minced ginger\n1 tsp fine sea salt\n1\/2 tsp ground black pepper\n1 cup\npotato starch\nor corn starch\nSome cooking oil for deep frying (I used\nrice bran oil\n)\nKOREAN FRIED CHICKEN SAUCE\n3 Tbsp tomato sauce \/ ketchup\n2 Tbsp to 2 1\/2 Tbsp\ngochujang\n(Korean chilli paste)\n1\/4 cup honey\n1\/4 cup brown sugar\n2 Tbsp\nsoy sauce\n2 Tbsp minced garlic\n1 Tbsp \nsesame oil\nOPTIONAL – TO GARNISH\nroasted sesame seeds\ngreen onion, finely chopped or shredded using\nthis tool\n*1 Tbsp = 15 ml, 1 Cup = 250 ml\n**Learn about\nKorean ingredients\nHow to Make Korean Fried Chicken\n1. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side.\n(To get the effect like the below picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)\n2. In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C \/ 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a\ngrease splatter screen\nif you have one. It’s super handy! It minimises oil splatter.)\nTake out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C \/ 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.\n3. In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low to medium heat and stir well. Once it starts bubbling, remove the pan from the heat.\nPlace the double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.\nOnce all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.\nSide Dishes to Serve with Korean Fried Chicken \nPickled radish\nand\npickled cucumbers\nare popular side dishes to serve with Korean fried chicken. These will help you wash out the oily taste from the fried chicken if you have it.\nMAIN\n▢\n1.4\nkg\nwhole chicken\n(3 pounds), cut into pieces or chicken wings \/ drumsticks \/ boneless chicken thigh – choose from these based on your preference, rinsed\n▢\n2\nTbsp\nrice wine\n▢\n2\ntsp\nminced ginger\n▢\n1\ntsp\nfine sea salt\n▢\n1\/2\ntsp\nground black pepper\n▢\n1\ncup\npotato starch\nor corn starch\n▢\nSome\ncooking oil\nfor deep frying (I used rice bran oil)\nKOREAN FRIED CHICKEN SAUCE\n▢\n3\nTbsp\ntomato sauce\n\/ ketchup\n▢\n2\nTbsp\ngochujang\n(Korean chilli paste), add 1\/2 Tbsp more to make it spicier\n▢\n1\/4\ncup\nhoney\n▢\n1\/4\ncup\nbrown sugar\n▢\n2\nTbsp\nsoy sauce\n▢\n2\nTbsp\nminced garlic\n▢\n1\nTbsp\nsesame oil\nOPTIONAL – TO GARNISH\n▢\ntoasted sesame seeds\n▢\ngreen onion\nfinely chopped or thinly shredded\n In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. \n(To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)\nIn a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C \/ 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. \n(It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.) \nTake out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. \nOnce the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C \/ 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.\nIn a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. \nPlace double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. \nAlternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.\nOnce all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.\nCalories:\n685\nkcal\n|\nCarbohydrates:\n69\ng\n|\nProtein:\n35\ng\n|\nFat:\n29\ng\n|\nSaturated Fat:\n7\ng\n|\nCholesterol:\n126\nmg\n|\nSodium:\n1290\nmg\n|\nPotassium:\n851\nmg\n|\nFiber:\n2\ng\n|\nSugar:\n33\ng\n|\nVitamin A:\n300\nIU\n|\nVitamin C:\n7.6\nmg\n|\nCalcium:\n63\nmg\n|\nIron:\n2.7\nmg\nThe nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.\nI love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram\n@MyKoreanKitchen\n.","attrs_markdown":"[Skip to content](https:\/\/mykoreankitchen.com\/korean-fried-chicken\/#content \"Skip to content\")\n\nNever miss a new recipe\n\n[Subscribe](https:\/\/mykoreankitchen.com\/korean-fried-chicken\/#subscribepop)\n\n[Blog View](https:\/\/mykoreankitchen.com\/blog\/) [Videos](https:\/\/mykoreankitchen.com\/videos\/)\n\n[![My Korean Kitchen](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2020\/10\/my-korean-kitchen-opt.svg)](https:\/\/mykoreankitchen.com\/ \"My Korean Kitchen\")\n\nMenu\n\n- [About](https:\/\/mykoreankitchen.com\/about\/ \"About My Korean Kitchen\")\n- [Recipes](https:\/\/mykoreankitchen.com\/recipes\/ \"Korean recipes search by category\")\n- [eBooks](https:\/\/mykoreankitchen.com\/the-banchan-cookbook\/ \"My Korean Kitchen ebooks\")\n- [K-drama](https:\/\/mykoreankitchen.com\/korean-drama-food\/)\n- [Shop](https:\/\/mykoreankitchen.com\/shop\/ \"My Korean Kitchen shop\")\n- [Contact](https:\/\/mykoreankitchen.com\/contact\/ \"Contact My Korean Kitchen\")\n\nEasy Korean Recipes\n\n[Home](https:\/\/mykoreankitchen.com\/) » [Chicken](https:\/\/mykoreankitchen.com\/category\/chicken\/) » Korean Fried Chicken\n\n# Korean Fried Chicken\n[Jump to Recipe](https:\/\/mykoreankitchen.com\/korean-fried-chicken\/#recipe \"Jump to Recipe\")\n\n![How to Make Korean Fried Chicken. Crunchy double deep fried chicken is coated with sticky, spicy and sweet sauce. Simply delicious! \\| MyKoreanKitchen.com \\#koreanfood \\#koreanfriedchicken \\#kfc \\#friedchicken](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2017\/10\/S1.-Korean-Fried-Chicken-150x150.jpg)\n\n*Easy and delicious Korean fried chicken recipe.*\n\n*Would you care for super crunchy chicken that is coated with hugely addictive homemade Korean sweet chili sauce? Then read on.*\n\n*T**his Korean fried chicken is perfect for any occasion and I’m sure everyone will fall in love with it instantly. Learn how to make it in three simple steps\\!*\n\n![Korean Fried Chicken \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2017\/10\/1.-Korean-Fried-Chicken.jpg)\n\nKorean fried chicken (KFC) is a popular snack and appetizer.\n\nGrowing up in Korea, though, we often had it as our weekend dinner. It provided us an easy and lazy night dinner solution because all you need to do was call up your local KFC store (of which there are many to choose from), order the types of chicken you want then they will deliver it to your door step within 30 mins. And, all for this under US \\$10! (Nowadays it costs a bit more than this of course.)\n\nAnyhow, there are a few different types of Korean fried chicken available on the market, but the most famous one would be **spicy Korean fried chicken** (Yangnyeom Chicken, 양념치킨)\\!\n\nYangnyeom chicken is double deep fried chicken that is coated with sticky, spicy and sweet sauce. In my opinion, the taste and the sensation is almost magical! It’s super delicious and addictive\\!\n\nAlso, Korean fried chicken is often associated with beer. I don’t know the reasons, but they sure go well together! (Though my preference is pairing it with this [ginger beer](https:\/\/amzn.to\/2xrj17Z) since I don’t drink alcoholic beverages often.)\n\nAnyway, I hope you try my KFC recipe soon! You won’t be disappointed\\!\n\nP.S. I also have a similar recipe called [Korean popcorn chicken](https:\/\/mykoreankitchen.com\/korean-style-popcorn-chicken\/). This is a popular Korean street food if you want to try it out. It’s made with boneless chicken and with less spicy and less garlicy sauce. Nonetheless, it’s just as delicious as this Korean fried chicken recipe\\!\n\n![Korean Fried Chicken with Scallion](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='975'%20viewBox='0%200%20650%20975'%3E%3C\/svg%3E)\n\n### **Ingredients for Korean Fried Chicken**\n#### MAIN\n- 1\\.4 kg \/ 3 pounds whole chicken, cut into pieces or chicken wings \/ drumsticks \/ boneless chicken thigh – choose from these based on your preference, rinsed\n- 2 Tbsp [rice wine](http:\/\/amzn.to\/1OCwWWn)\n- 2 tsp minced ginger\n- 1 tsp fine sea salt\n- 1\/2 tsp ground black pepper\n- 1 cup [potato starch](http:\/\/amzn.to\/1sv2OHO) or corn starch\n- Some cooking oil for deep frying (I used [rice bran oil](http:\/\/amzn.to\/20cKvSA))\n#### KOREAN FRIED CHICKEN SAUCE\n- 3 Tbsp tomato sauce \/ ketchup\n- 2 Tbsp to 2 1\/2 Tbsp [gochujang](http:\/\/amzn.to\/1sv2VTD) (Korean chilli paste)\n- 1\/4 cup honey\n- 1\/4 cup brown sugar\n- 2 Tbsp [soy sauce](http:\/\/amzn.to\/1OCxoEf)\n- 2 Tbsp minced garlic\n- 1 Tbsp [sesame oil](http:\/\/amzn.to\/20cLhiq)\n#### OPTIONAL – TO GARNISH\n- roasted sesame seeds\n- green onion, finely chopped or shredded using [this tool](https:\/\/amzn.to\/2glSfn1)\n\n\\*1 Tbsp = 15 ml, 1 Cup = 250 ml\n\n\\*\\*Learn about [Korean ingredients](https:\/\/mykoreankitchen.com\/essential-korean-cooking-ingredients\/)\n\n### **How to Make Korean Fried Chicken**\n1\\. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side.\n\n(To get the effect like the below picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)\n\n![Making Korean fried chicken batter](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='325'%20viewBox='0%200%20650%20325'%3E%3C\/svg%3E)\n\n2\\. In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C \/ 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a [grease splatter screen](https:\/\/amzn.to\/2xsfW7F) if you have one. It’s super handy! It minimises oil splatter.)\n\nTake out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C \/ 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.\n\n![Double deep frying chicken in a large pot](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='325'%20viewBox='0%200%20650%20325'%3E%3C\/svg%3E)\n\n3\\. In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low to medium heat and stir well. Once it starts bubbling, remove the pan from the heat.\n\nPlace the double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.\n\nOnce all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.\n\n![Making Korean fried chicken sauce and pouring it over fried chicken](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='325'%20viewBox='0%200%20650%20325'%3E%3C\/svg%3E)\n\n![Spicy Korean Fried Chicken](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='975'%20viewBox='0%200%20650%20975'%3E%3C\/svg%3E)\n\n![Korean Fried Chicken Wings](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='975'%20viewBox='0%200%20650%20975'%3E%3C\/svg%3E)\n\n### **Side Dishes to Serve with Korean Fried Chicken**\n[Pickled radish](https:\/\/mykoreankitchen.com\/korean-style-pink-radish-pickles\/) and [pickled cucumbers](https:\/\/mykoreankitchen.com\/cucumber-pickles\/) are popular side dishes to serve with Korean fried chicken. These will help you wash out the oily taste from the fried chicken if you have it.\n\n![Spicy Korean Fried Chicken](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n## Korean Fried Chicken\nHow to make sweet, spicy and sticky Korean fried chicken! It's super crunchy and hugely addictive\\!\n\n4\\.94 from 132 votes\n\n[Print](https:\/\/mykoreankitchen.com\/wprm_print\/korean-fried-chicken)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fmykoreankitchen.com%2Fkorean-fried-chicken%2F&media=https%3A%2F%2Fmykoreankitchen.com%2Fwp-content%2Fuploads%2F2017%2F10%2F3.-Spicy-Korean-Fried-Chicken.jpg&description=Korean+Fried+Chicken&is_video=false)\n\n[Rate](https:\/\/mykoreankitchen.com\/korean-fried-chicken\/#comments)\n\n[Save](https:\/\/mykoreankitchen.com\/korean-fried-chicken\/)\n\n[Saved\\!](https:\/\/mykoreankitchen.com\/korean-fried-chicken\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\nCourse: Appetizer\n\nCuisine: Korean\n\nKeyword: Korean fried chicken\n\nPrep Time: 10 minutes minutes\n\nCook Time: 30 minutes minutes\n\nTotal Time: 40 minutes minutes\n\nServings: 4\n\nCalories: 685kcal\n\nAuthor: Sue \\| My Korean Kitchen\n\n### Ingredients\n#### MAIN\n- ▢\n  1\\.4 kg whole chicken (3 pounds), cut into pieces or chicken wings \/ drumsticks \/ boneless chicken thigh – choose from these based on your preference, rinsed\n- ▢\n  2 Tbsp [rice wine](https:\/\/amzn.to\/2WEhxRR)\n- ▢\n  2 tsp minced ginger\n- ▢\n  1 tsp fine sea salt\n- ▢\n  1\/2 tsp ground black pepper\n- ▢\n  1 cup potato starch or corn starch\n- ▢\n  Some cooking oil for deep frying (I used rice bran oil)\n\n#### KOREAN FRIED CHICKEN SAUCE\n- ▢\n  3 Tbsp tomato sauce  \/ ketchup\n- ▢\n  2 Tbsp [gochujang](https:\/\/mykoreankitchen.com\/gochujang-korean-chili-paste\/) (Korean chilli paste), add 1\/2 Tbsp more to make it spicier\n- ▢\n  1\/4 cup honey\n- ▢\n  1\/4 cup brown sugar\n- ▢\n  2 Tbsp [soy sauce](https:\/\/amzn.to\/2hJC1YP)\n- ▢\n  2 Tbsp minced garlic\n- ▢\n  1 Tbsp [sesame oil](https:\/\/amzn.to\/2yVS6Or)\n\n#### OPTIONAL – TO GARNISH\n- ▢\n  toasted sesame seeds\n- ▢\n  green onion finely chopped or thinly shredded\n\n### Instructions\n- In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side.\n  \n  (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)\n- In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C \/ 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.)\n  \n  Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C \/ 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.\n- In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat.\n  \n  Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.\n  \n  Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.\n\n### Nutrition Info (per serving)\nCalories: 685kcal \\| Carbohydrates: 69g \\| Protein: 35g \\| Fat: 29g \\| Saturated Fat: 7g \\| Cholesterol: 126mg \\| Sodium: 1290mg \\| Potassium: 851mg \\| Fiber: 2g \\| Sugar: 33g \\| Vitamin A: 300IU \\| Vitamin C: 7\\.6mg \\| Calcium: 63mg \\| Iron: 2\\.7mg\n\nThe nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.\n\nTried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram [@MyKoreanKitchen](https:\/\/www.instagram.com\/MyKoreanKitchen).\n\n40\\.4K shares\n\n### You May Also Like\n- [![A vertical photo of a Korean BBQ table set up with various side dishes and meat.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C\/svg%3E)Your Ultimate Guide to Authentic Korean BBQ at Home](https:\/\/mykoreankitchen.com\/korean-bbq\/)\n- [![Korean chili oil in a glass jar](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C\/svg%3E)Korean Chili Oil Recipe](https:\/\/mykoreankitchen.com\/chili-oil-recipe\/)\n- [![Pouring mala sauce over crispy fried chicken.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C\/svg%3E)Korean Style Mala Fried Chicken](https:\/\/mykoreankitchen.com\/korean-style-mala-fried-chicken\/)\n\nFiled under: [Appetizers](https:\/\/mykoreankitchen.com\/category\/appetizers\/), [Chicken](https:\/\/mykoreankitchen.com\/category\/chicken\/), [My Recipes](https:\/\/mykoreankitchen.com\/category\/recipe-categories\/)\n\nTagged with: [chicken](https:\/\/mykoreankitchen.com\/tag\/chicken\/), [game day](https:\/\/mykoreankitchen.com\/tag\/game-day\/), [gochujang](https:\/\/mykoreankitchen.com\/tag\/gochujang\/)\n\n#### Written by: [Sue](https:\/\/mykoreankitchen.com\/author\/sue\/)\n#### Developed by:\n[Sue](https:\/\/mykoreankitchen.com\/author\/sue\/ \"Sue\")\n#### Updated on: [May 13, 2019](https:\/\/mykoreankitchen.com\/korean-fried-chicken\/)\n\n![Photo of author](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\nWelcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by\\!\n\n*Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and\/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.  Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.*\n\n### [Spicy Korean Chicken Stew (Dak Dori Tang)](https:\/\/mykoreankitchen.com\/spicy-korean-chicken-stew\/)\n### [Gamjatang (Pork Bone Soup)](https:\/\/mykoreankitchen.com\/gamjatang-pork-bone-soup\/)\n\nSubscribe\n\n266 Comments\n\nNewest\n\nOldest Most Voted\n\nInline Feedbacks\n\nView all comments\n\nLoad More Comments\n\n![Sue and My Korean Kitchen Profile](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n#### ANNYEONG & WELCOME\\!\nI'm Sue, the author\/cook\/photographer behind My Korean Kitchen. 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Then read on.*\n\n*T**his Korean fried chicken is perfect for any occasion and I’m sure everyone will fall in love with it instantly. Learn how to make it in three simple steps\\!*\n\n![Korean Fried Chicken \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2017\/10\/1.-Korean-Fried-Chicken.jpg)\n\nKorean fried chicken (KFC) is a popular snack and appetizer.\n\nGrowing up in Korea, though, we often had it as our weekend dinner. It provided us an easy and lazy night dinner solution because all you need to do was call up your local KFC store (of which there are many to choose from), order the types of chicken you want then they will deliver it to your door step within 30 mins. And, all for this under US \\$10! (Nowadays it costs a bit more than this of course.)\n\nAnyhow, there are a few different types of Korean fried chicken available on the market, but the most famous one would be **spicy Korean fried chicken** (Yangnyeom Chicken, 양념치킨)\\!\n\nYangnyeom chicken is double deep fried chicken that is coated with sticky, spicy and sweet sauce. In my opinion, the taste and the sensation is almost magical! It’s super delicious and addictive\\!\n\nAlso, Korean fried chicken is often associated with beer. I don’t know the reasons, but they sure go well together! (Though my preference is pairing it with this [ginger beer](https:\/\/amzn.to\/2xrj17Z) since I don’t drink alcoholic beverages often.)\n\nAnyway, I hope you try my KFC recipe soon! You won’t be disappointed\\!\n\nP.S. I also have a similar recipe called [Korean popcorn chicken](https:\/\/mykoreankitchen.com\/korean-style-popcorn-chicken\/). This is a popular Korean street food if you want to try it out. It’s made with boneless chicken and with less spicy and less garlicy sauce. Nonetheless, it’s just as delicious as this Korean fried chicken recipe\\!\n\n![Korean Fried Chicken with Scallion](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2017\/10\/7.-Korean-Fried-Chicken-with-Scallion-1.jpg)\n\n### **Ingredients for Korean Fried Chicken**\n#### MAIN\n- 1\\.4 kg \/ 3 pounds whole chicken, cut into pieces or chicken wings \/ drumsticks \/ boneless chicken thigh – choose from these based on your preference, rinsed\n- 2 Tbsp [rice wine](http:\/\/amzn.to\/1OCwWWn)\n- 2 tsp minced ginger\n- 1 tsp fine sea salt\n- 1\/2 tsp ground black pepper\n- 1 cup [potato starch](http:\/\/amzn.to\/1sv2OHO) or corn starch\n- Some cooking oil for deep frying (I used [rice bran oil](http:\/\/amzn.to\/20cKvSA))\n#### KOREAN FRIED CHICKEN SAUCE\n- 3 Tbsp tomato sauce \/ ketchup\n- 2 Tbsp to 2 1\/2 Tbsp [gochujang](http:\/\/amzn.to\/1sv2VTD) (Korean chilli paste)\n- 1\/4 cup honey\n- 1\/4 cup brown sugar\n- 2 Tbsp [soy sauce](http:\/\/amzn.to\/1OCxoEf)\n- 2 Tbsp minced garlic\n- 1 Tbsp [sesame oil](http:\/\/amzn.to\/20cLhiq)\n#### OPTIONAL – TO GARNISH\n- roasted sesame seeds\n- green onion, finely chopped or shredded using [this tool](https:\/\/amzn.to\/2glSfn1)\n\n\\*1 Tbsp = 15 ml, 1 Cup = 250 ml\n\n\\*\\*Learn about [Korean ingredients](https:\/\/mykoreankitchen.com\/essential-korean-cooking-ingredients\/)\n\n### **How to Make Korean Fried Chicken**\n1\\. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side.\n\n(To get the effect like the below picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)\n\n![Making Korean fried chicken batter](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2017\/10\/4.-Korean-Fried-Chicken-Batter.jpg)\n\n2\\. In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C \/ 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a [grease splatter screen](https:\/\/amzn.to\/2xsfW7F) if you have one. It’s super handy! It minimises oil splatter.)\n\nTake out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C \/ 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.\n\n![Double deep frying chicken in a large pot](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2017\/10\/5.-Korean-Deep-Fried-Chicken.jpg)\n\n3\\. In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low to medium heat and stir well. Once it starts bubbling, remove the pan from the heat.\n\nPlace the double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.\n\nOnce all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.\n\n![Making Korean fried chicken sauce and pouring it over fried chicken](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2017\/10\/6.-Korean-Fried-Chicken-Sauce-Yangnyeom-Sauce.jpg)\n\n![Spicy Korean Fried Chicken](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2017\/10\/3.-Spicy-Korean-Fried-Chicken.jpg)\n\n![Korean Fried Chicken Wings](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2017\/10\/2.-Korean-Fried-Chicken-Wings.jpg)\n\n### **Side Dishes to Serve with Korean Fried Chicken**\n[Pickled radish](https:\/\/mykoreankitchen.com\/korean-style-pink-radish-pickles\/) and [pickled cucumbers](https:\/\/mykoreankitchen.com\/cucumber-pickles\/) are popular side dishes to serve with Korean fried chicken. These will help you wash out the oily taste from the fried chicken if you have it.\n\n![Spicy Korean Fried Chicken](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2017\/10\/3.-Spicy-Korean-Fried-Chicken-200x200.jpg)\n\n#### MAIN\n- ▢\n  1\\.4 kg whole chicken (3 pounds), cut into pieces or chicken wings \/ drumsticks \/ boneless chicken thigh – choose from these based on your preference, rinsed\n- ▢\n  2 Tbsp [rice wine](https:\/\/amzn.to\/2WEhxRR)\n- ▢\n  2 tsp minced ginger\n- ▢\n  1 tsp fine sea salt\n- ▢\n  1\/2 tsp ground black pepper\n- ▢\n  1 cup potato starch or corn starch\n- ▢\n  Some cooking oil for deep frying (I used rice bran oil)\n\n#### KOREAN FRIED CHICKEN SAUCE\n- ▢\n  3 Tbsp tomato sauce  \/ ketchup\n- ▢\n  2 Tbsp [gochujang](https:\/\/mykoreankitchen.com\/gochujang-korean-chili-paste\/) (Korean chilli paste), add 1\/2 Tbsp more to make it spicier\n- ▢\n  1\/4 cup honey\n- ▢\n  1\/4 cup brown sugar\n- ▢\n  2 Tbsp [soy sauce](https:\/\/amzn.to\/2hJC1YP)\n- ▢\n  2 Tbsp minced garlic\n- ▢\n  1 Tbsp [sesame oil](https:\/\/amzn.to\/2yVS6Or)\n\n#### OPTIONAL – TO GARNISH\n- ▢\n  toasted sesame seeds\n- ▢\n  green onion finely chopped or thinly shredded\n\n- In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side.\n  \n  (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)\n- In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C \/ 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.)\n  \n  Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C \/ 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.\n- In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat.\n  \n  Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.\n  \n  Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.\n\nCalories: 685kcal \\| Carbohydrates: 69g \\| Protein: 35g \\| Fat: 29g \\| Saturated Fat: 7g \\| Cholesterol: 126mg \\| Sodium: 1290mg \\| Potassium: 851mg \\| Fiber: 2g \\| Sugar: 33g \\| Vitamin A: 300IU \\| Vitamin C: 7\\.6mg \\| Calcium: 63mg \\| Iron: 2\\.7mg\n\nThe nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.\n\nI love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram [@MyKoreanKitchen](https:\/\/www.instagram.com\/MyKoreanKitchen).","meta_canonical":null}

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Meta Description	The Best Korean fried chicken recipe. Learn how to make super crunchy fried chicken that is coated with hugely addictive Korean sweet chili sauce! Yum!
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Boilerpipe Text	Easy and delicious Korean fried chicken recipe. Would you care for super crunchy chicken that is coated with hugely addictive homemade Korean sweet chili sauce? Then read on. T his Korean fried chicken is perfect for any occasion and I’m sure everyone will fall in love with it instantly. Learn how to make it in three simple steps! Korean fried chicken (KFC) is a popular snack and appetizer. Growing up in Korea, though, we often had it as our weekend dinner. It provided us an easy and lazy night dinner solution because all you need to do was call up your local KFC store (of which there are many to choose from), order the types of chicken you want then they will deliver it to your door step within 30 mins. And, all for this under US $10! (Nowadays it costs a bit more than this of course.) Anyhow, there are a few different types of Korean fried chicken available on the market, but the most famous one would be spicy Korean fried chicken (Yangnyeom Chicken, 양념치킨)! Yangnyeom chicken is double deep fried chicken that is coated with sticky, spicy and sweet sauce. In my opinion, the taste and the sensation is almost magical! It’s super delicious and addictive! Also, Korean fried chicken is often associated with beer. I don’t know the reasons, but they sure go well together! (Though my preference is pairing it with this ginger beer since I don’t drink alcoholic beverages often.) Anyway, I hope you try my KFC recipe soon! You won’t be disappointed! P.S. I also have a similar recipe called Korean popcorn chicken . This is a popular Korean street food if you want to try it out. It’s made with boneless chicken and with less spicy and less garlicy sauce. Nonetheless, it’s just as delicious as this Korean fried chicken recipe! Ingredients for Korean Fried Chicken MAIN 1.4 kg / 3 pounds whole chicken, cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed 2 Tbsp rice wine 2 tsp minced ginger 1 tsp fine sea salt 1/2 tsp ground black pepper 1 cup potato starch or corn starch Some cooking oil for deep frying (I used rice bran oil ) KOREAN FRIED CHICKEN SAUCE 3 Tbsp tomato sauce / ketchup 2 Tbsp to 2 1/2 Tbsp gochujang (Korean chilli paste) 1/4 cup honey 1/4 cup brown sugar 2 Tbsp soy sauce 2 Tbsp minced garlic 1 Tbsp sesame oil OPTIONAL – TO GARNISH roasted sesame seeds green onion, finely chopped or shredded using this tool 1 Tbsp = 15 ml, 1 Cup = 250 ml *Learn about Korean ingredients How to Make Korean Fried Chicken 1. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. (To get the effect like the below picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.) 2. In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside. 3. In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low to medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place the double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce. Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy. Side Dishes to Serve with Korean Fried Chicken Pickled radish and pickled cucumbers are popular side dishes to serve with Korean fried chicken. These will help you wash out the oily taste from the fried chicken if you have it. MAIN ▢ 1.4 kg whole chicken (3 pounds), cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed ▢ 2 Tbsp rice wine ▢ 2 tsp minced ginger ▢ 1 tsp fine sea salt ▢ 1/2 tsp ground black pepper ▢ 1 cup potato starch or corn starch ▢ Some cooking oil for deep frying (I used rice bran oil) KOREAN FRIED CHICKEN SAUCE ▢ 3 Tbsp tomato sauce / ketchup ▢ 2 Tbsp gochujang (Korean chilli paste), add 1/2 Tbsp more to make it spicier ▢ 1/4 cup honey ▢ 1/4 cup brown sugar ▢ 2 Tbsp soy sauce ▢ 2 Tbsp minced garlic ▢ 1 Tbsp sesame oil OPTIONAL – TO GARNISH ▢ toasted sesame seeds ▢ green onion finely chopped or thinly shredded In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.) In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside. In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce. Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy. Calories: 685 kcal \| Carbohydrates: 69 g \| Protein: 35 g \| Fat: 29 g \| Saturated Fat: 7 g \| Cholesterol: 126 mg \| Sodium: 1290 mg \| Potassium: 851 mg \| Fiber: 2 g \| Sugar: 33 g \| Vitamin A: 300 IU \| Vitamin C: 7.6 mg \| Calcium: 63 mg \| Iron: 2.7 mg The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen .
Markdown	[Skip to content](https://mykoreankitchen.com/korean-fried-chicken/#content "Skip to content") Never miss a new recipe [Subscribe](https://mykoreankitchen.com/korean-fried-chicken/#subscribepop) [Blog View](https://mykoreankitchen.com/blog/) [Videos](https://mykoreankitchen.com/videos/) [![My Korean Kitchen](https://mykoreankitchen.com/wp-content/uploads/2020/10/my-korean-kitchen-opt.svg)](https://mykoreankitchen.com/ "My Korean Kitchen") Menu - [About](https://mykoreankitchen.com/about/ "About My Korean Kitchen") - [Recipes](https://mykoreankitchen.com/recipes/ "Korean recipes search by category") - [eBooks](https://mykoreankitchen.com/the-banchan-cookbook/ "My Korean Kitchen ebooks") - [K-drama](https://mykoreankitchen.com/korean-drama-food/) - [Shop](https://mykoreankitchen.com/shop/ "My Korean Kitchen shop") - [Contact](https://mykoreankitchen.com/contact/ "Contact My Korean Kitchen") Easy Korean Recipes [Home](https://mykoreankitchen.com/) » [Chicken](https://mykoreankitchen.com/category/chicken/) » Korean Fried Chicken # Korean Fried Chicken [Jump to Recipe](https://mykoreankitchen.com/korean-fried-chicken/#recipe "Jump to Recipe") ![How to Make Korean Fried Chicken. Crunchy double deep fried chicken is coated with sticky, spicy and sweet sauce. Simply delicious! \\| MyKoreanKitchen.com \#koreanfood \#koreanfriedchicken \#kfc \#friedchicken](https://mykoreankitchen.com/wp-content/uploads/2017/10/S1.-Korean-Fried-Chicken-150x150.jpg) Easy and delicious Korean fried chicken recipe. Would you care for super crunchy chicken that is coated with hugely addictive homemade Korean sweet chili sauce? Then read on. This Korean fried chicken is perfect for any occasion and I’m sure everyone will fall in love with it instantly. Learn how to make it in three simple steps\! ![Korean Fried Chicken \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2017/10/1.-Korean-Fried-Chicken.jpg) Korean fried chicken (KFC) is a popular snack and appetizer. Growing up in Korea, though, we often had it as our weekend dinner. It provided us an easy and lazy night dinner solution because all you need to do was call up your local KFC store (of which there are many to choose from), order the types of chicken you want then they will deliver it to your door step within 30 mins. And, all for this under US \$10! (Nowadays it costs a bit more than this of course.) Anyhow, there are a few different types of Korean fried chicken available on the market, but the most famous one would be spicy Korean fried chicken (Yangnyeom Chicken, 양념치킨)\! Yangnyeom chicken is double deep fried chicken that is coated with sticky, spicy and sweet sauce. In my opinion, the taste and the sensation is almost magical! It’s super delicious and addictive\! Also, Korean fried chicken is often associated with beer. I don’t know the reasons, but they sure go well together! (Though my preference is pairing it with this [ginger beer](https://amzn.to/2xrj17Z) since I don’t drink alcoholic beverages often.) Anyway, I hope you try my KFC recipe soon! You won’t be disappointed\! P.S. I also have a similar recipe called [Korean popcorn chicken](https://mykoreankitchen.com/korean-style-popcorn-chicken/). This is a popular Korean street food if you want to try it out. It’s made with boneless chicken and with less spicy and less garlicy sauce. Nonetheless, it’s just as delicious as this Korean fried chicken recipe\! ![Korean Fried Chicken with Scallion](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='975'%20viewBox='0%200%20650%20975'%3E%3C/svg%3E) ### Ingredients for Korean Fried Chicken #### MAIN - 1\.4 kg / 3 pounds whole chicken, cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed - 2 Tbsp [rice wine](http://amzn.to/1OCwWWn) - 2 tsp minced ginger - 1 tsp fine sea salt - 1/2 tsp ground black pepper - 1 cup [potato starch](http://amzn.to/1sv2OHO) or corn starch - Some cooking oil for deep frying (I used [rice bran oil](http://amzn.to/20cKvSA)) #### KOREAN FRIED CHICKEN SAUCE - 3 Tbsp tomato sauce / ketchup - 2 Tbsp to 2 1/2 Tbsp [gochujang](http://amzn.to/1sv2VTD) (Korean chilli paste) - 1/4 cup honey - 1/4 cup brown sugar - 2 Tbsp [soy sauce](http://amzn.to/1OCxoEf) - 2 Tbsp minced garlic - 1 Tbsp [sesame oil](http://amzn.to/20cLhiq) #### OPTIONAL – TO GARNISH - roasted sesame seeds - green onion, finely chopped or shredded using [this tool](https://amzn.to/2glSfn1) \1 Tbsp = 15 ml, 1 Cup = 250 ml \\Learn about [Korean ingredients](https://mykoreankitchen.com/essential-korean-cooking-ingredients/) ### How to Make Korean Fried Chicken* 1\. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. (To get the effect like the below picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.) ![Making Korean fried chicken batter](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='325'%20viewBox='0%200%20650%20325'%3E%3C/svg%3E) 2\. In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a [grease splatter screen](https://amzn.to/2xsfW7F) if you have one. It’s super handy! It minimises oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside. ![Double deep frying chicken in a large pot](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='325'%20viewBox='0%200%20650%20325'%3E%3C/svg%3E) 3\. In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low to medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place the double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce. Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy. ![Making Korean fried chicken sauce and pouring it over fried chicken](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='325'%20viewBox='0%200%20650%20325'%3E%3C/svg%3E) ![Spicy Korean Fried Chicken](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='975'%20viewBox='0%200%20650%20975'%3E%3C/svg%3E) ![Korean Fried Chicken Wings](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='975'%20viewBox='0%200%20650%20975'%3E%3C/svg%3E) ### Side Dishes to Serve with Korean Fried Chicken [Pickled radish](https://mykoreankitchen.com/korean-style-pink-radish-pickles/) and [pickled cucumbers](https://mykoreankitchen.com/cucumber-pickles/) are popular side dishes to serve with Korean fried chicken. These will help you wash out the oily taste from the fried chicken if you have it. ![Spicy Korean Fried Chicken](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ## Korean Fried Chicken How to make sweet, spicy and sticky Korean fried chicken! It's super crunchy and hugely addictive\! 4\.94 from 132 votes [Print](https://mykoreankitchen.com/wprm_print/korean-fried-chicken) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmykoreankitchen.com%2Fkorean-fried-chicken%2F&media=https%3A%2F%2Fmykoreankitchen.com%2Fwp-content%2Fuploads%2F2017%2F10%2F3.-Spicy-Korean-Fried-Chicken.jpg&description=Korean+Fried+Chicken&is_video=false) [Rate](https://mykoreankitchen.com/korean-fried-chicken/#comments) [Save](https://mykoreankitchen.com/korean-fried-chicken/) [Saved\!](https://mykoreankitchen.com/korean-fried-chicken/) Cook Mode Prevent your screen from going dark Course: Appetizer Cuisine: Korean Keyword: Korean fried chicken Prep Time: 10 minutes minutes Cook Time: 30 minutes minutes Total Time: 40 minutes minutes Servings: 4 Calories: 685kcal Author: Sue \\| My Korean Kitchen ### Ingredients #### MAIN - ▢ 1\.4 kg whole chicken (3 pounds), cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed - ▢ 2 Tbsp [rice wine](https://amzn.to/2WEhxRR) - ▢ 2 tsp minced ginger - ▢ 1 tsp fine sea salt - ▢ 1/2 tsp ground black pepper - ▢ 1 cup potato starch or corn starch - ▢ Some cooking oil for deep frying (I used rice bran oil) #### KOREAN FRIED CHICKEN SAUCE - ▢ 3 Tbsp tomato sauce / ketchup - ▢ 2 Tbsp [gochujang](https://mykoreankitchen.com/gochujang-korean-chili-paste/) (Korean chilli paste), add 1/2 Tbsp more to make it spicier - ▢ 1/4 cup honey - ▢ 1/4 cup brown sugar - ▢ 2 Tbsp [soy sauce](https://amzn.to/2hJC1YP) - ▢ 2 Tbsp minced garlic - ▢ 1 Tbsp [sesame oil](https://amzn.to/2yVS6Or) #### OPTIONAL – TO GARNISH - ▢ toasted sesame seeds - ▢ green onion finely chopped or thinly shredded ### Instructions - In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.) - In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside. - In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce. Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy. ### Nutrition Info (per serving) Calories: 685kcal \\| Carbohydrates: 69g \\| Protein: 35g \\| Fat: 29g \\| Saturated Fat: 7g \\| Cholesterol: 126mg \\| Sodium: 1290mg \\| Potassium: 851mg \\| Fiber: 2g \\| Sugar: 33g \\| Vitamin A: 300IU \\| Vitamin C: 7\.6mg \\| Calcium: 63mg \\| Iron: 2\.7mg The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram [@MyKoreanKitchen](https://www.instagram.com/MyKoreanKitchen). 40\.4K shares ### You May Also Like - [![A vertical photo of a Korean BBQ table set up with various side dishes and meat.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C/svg%3E)Your Ultimate Guide to Authentic Korean BBQ at Home](https://mykoreankitchen.com/korean-bbq/) - [![Korean chili oil in a glass jar](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C/svg%3E)Korean Chili Oil Recipe](https://mykoreankitchen.com/chili-oil-recipe/) - [![Pouring mala sauce over crispy fried chicken.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C/svg%3E)Korean Style Mala Fried Chicken](https://mykoreankitchen.com/korean-style-mala-fried-chicken/) Filed under: [Appetizers](https://mykoreankitchen.com/category/appetizers/), [Chicken](https://mykoreankitchen.com/category/chicken/), [My Recipes](https://mykoreankitchen.com/category/recipe-categories/) Tagged with: [chicken](https://mykoreankitchen.com/tag/chicken/), [game day](https://mykoreankitchen.com/tag/game-day/), [gochujang](https://mykoreankitchen.com/tag/gochujang/) #### Written by: [Sue](https://mykoreankitchen.com/author/sue/) #### Developed by: [Sue](https://mykoreankitchen.com/author/sue/ "Sue") #### Updated on: [May 13, 2019](https://mykoreankitchen.com/korean-fried-chicken/) ![Photo of author](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by\! Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you. Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. ### [Spicy Korean Chicken Stew (Dak Dori Tang)](https://mykoreankitchen.com/spicy-korean-chicken-stew/) ### [Gamjatang (Pork Bone Soup)](https://mykoreankitchen.com/gamjatang-pork-bone-soup/) Subscribe 266 Comments Newest Oldest Most Voted Inline Feedbacks View all comments Load More Comments ![Sue and My Korean Kitchen Profile](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) #### ANNYEONG & WELCOME\! I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food. 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Readable Markdown	Easy and delicious Korean fried chicken recipe. Would you care for super crunchy chicken that is coated with hugely addictive homemade Korean sweet chili sauce? Then read on. This Korean fried chicken is perfect for any occasion and I’m sure everyone will fall in love with it instantly. Learn how to make it in three simple steps\! ![Korean Fried Chicken \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2017/10/1.-Korean-Fried-Chicken.jpg) Korean fried chicken (KFC) is a popular snack and appetizer. Growing up in Korea, though, we often had it as our weekend dinner. It provided us an easy and lazy night dinner solution because all you need to do was call up your local KFC store (of which there are many to choose from), order the types of chicken you want then they will deliver it to your door step within 30 mins. And, all for this under US \$10! (Nowadays it costs a bit more than this of course.) Anyhow, there are a few different types of Korean fried chicken available on the market, but the most famous one would be spicy Korean fried chicken (Yangnyeom Chicken, 양념치킨)\! Yangnyeom chicken is double deep fried chicken that is coated with sticky, spicy and sweet sauce. In my opinion, the taste and the sensation is almost magical! It’s super delicious and addictive\! Also, Korean fried chicken is often associated with beer. I don’t know the reasons, but they sure go well together! (Though my preference is pairing it with this [ginger beer](https://amzn.to/2xrj17Z) since I don’t drink alcoholic beverages often.) Anyway, I hope you try my KFC recipe soon! You won’t be disappointed\! P.S. I also have a similar recipe called [Korean popcorn chicken](https://mykoreankitchen.com/korean-style-popcorn-chicken/). This is a popular Korean street food if you want to try it out. It’s made with boneless chicken and with less spicy and less garlicy sauce. Nonetheless, it’s just as delicious as this Korean fried chicken recipe\! ![Korean Fried Chicken with Scallion](https://mykoreankitchen.com/wp-content/uploads/2017/10/7.-Korean-Fried-Chicken-with-Scallion-1.jpg) ### Ingredients for Korean Fried Chicken #### MAIN - 1\.4 kg / 3 pounds whole chicken, cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed - 2 Tbsp [rice wine](http://amzn.to/1OCwWWn) - 2 tsp minced ginger - 1 tsp fine sea salt - 1/2 tsp ground black pepper - 1 cup [potato starch](http://amzn.to/1sv2OHO) or corn starch - Some cooking oil for deep frying (I used [rice bran oil](http://amzn.to/20cKvSA)) #### KOREAN FRIED CHICKEN SAUCE - 3 Tbsp tomato sauce / ketchup - 2 Tbsp to 2 1/2 Tbsp [gochujang](http://amzn.to/1sv2VTD) (Korean chilli paste) - 1/4 cup honey - 1/4 cup brown sugar - 2 Tbsp [soy sauce](http://amzn.to/1OCxoEf) - 2 Tbsp minced garlic - 1 Tbsp [sesame oil](http://amzn.to/20cLhiq) #### OPTIONAL – TO GARNISH - roasted sesame seeds - green onion, finely chopped or shredded using [this tool](https://amzn.to/2glSfn1) \1 Tbsp = 15 ml, 1 Cup = 250 ml \\Learn about [Korean ingredients](https://mykoreankitchen.com/essential-korean-cooking-ingredients/) ### How to Make Korean Fried Chicken* 1\. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. (To get the effect like the below picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.) ![Making Korean fried chicken batter](https://mykoreankitchen.com/wp-content/uploads/2017/10/4.-Korean-Fried-Chicken-Batter.jpg) 2\. In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a [grease splatter screen](https://amzn.to/2xsfW7F) if you have one. It’s super handy! It minimises oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside. ![Double deep frying chicken in a large pot](https://mykoreankitchen.com/wp-content/uploads/2017/10/5.-Korean-Deep-Fried-Chicken.jpg) 3\. In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low to medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place the double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce. Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy. ![Making Korean fried chicken sauce and pouring it over fried chicken](https://mykoreankitchen.com/wp-content/uploads/2017/10/6.-Korean-Fried-Chicken-Sauce-Yangnyeom-Sauce.jpg) ![Spicy Korean Fried Chicken](https://mykoreankitchen.com/wp-content/uploads/2017/10/3.-Spicy-Korean-Fried-Chicken.jpg) ![Korean Fried Chicken Wings](https://mykoreankitchen.com/wp-content/uploads/2017/10/2.-Korean-Fried-Chicken-Wings.jpg) ### Side Dishes to Serve with Korean Fried Chicken [Pickled radish](https://mykoreankitchen.com/korean-style-pink-radish-pickles/) and [pickled cucumbers](https://mykoreankitchen.com/cucumber-pickles/) are popular side dishes to serve with Korean fried chicken. These will help you wash out the oily taste from the fried chicken if you have it. ![Spicy Korean Fried Chicken](https://mykoreankitchen.com/wp-content/uploads/2017/10/3.-Spicy-Korean-Fried-Chicken-200x200.jpg) #### MAIN - ▢ 1\.4 kg whole chicken (3 pounds), cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed - ▢ 2 Tbsp [rice wine](https://amzn.to/2WEhxRR) - ▢ 2 tsp minced ginger - ▢ 1 tsp fine sea salt - ▢ 1/2 tsp ground black pepper - ▢ 1 cup potato starch or corn starch - ▢ Some cooking oil for deep frying (I used rice bran oil) #### KOREAN FRIED CHICKEN SAUCE - ▢ 3 Tbsp tomato sauce / ketchup - ▢ 2 Tbsp [gochujang](https://mykoreankitchen.com/gochujang-korean-chili-paste/) (Korean chilli paste), add 1/2 Tbsp more to make it spicier - ▢ 1/4 cup honey - ▢ 1/4 cup brown sugar - ▢ 2 Tbsp [soy sauce](https://amzn.to/2hJC1YP) - ▢ 2 Tbsp minced garlic - ▢ 1 Tbsp [sesame oil](https://amzn.to/2yVS6Or) #### OPTIONAL – TO GARNISH - ▢ toasted sesame seeds - ▢ green onion finely chopped or thinly shredded - In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.) - In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside. - In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce. Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy. Calories: 685kcal \\| Carbohydrates: 69g \\| Protein: 35g \\| Fat: 29g \\| Saturated Fat: 7g \\| Cholesterol: 126mg \\| Sodium: 1290mg \\| Potassium: 851mg \\| Fiber: 2g \\| Sugar: 33g \\| Vitamin A: 300IU \\| Vitamin C: 7\.6mg \\| Calcium: 63mg \\| Iron: 2\.7mg The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram [@MyKoreanKitchen](https://www.instagram.com/MyKoreanKitchen).
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