Korean fried chicken recipe

Music: "Jindo Arirang" played by Chae Okseon (gayageum musical instrument)

Ingredients (for 3-4 servings):
3 pounds (about 1.5 kg) of chicken chunks, salt, ground black pepper, potato starch powder, flour,sweet rice flour, egg, baking soda, canola oil (or vegetable oil), garlic, ketchup, hot pepper paste,rice syrup, vinegar.
See my site for pictures and descriptions of ingredients: http://www.maangchi.com/ingredients

1. Rinse chunks of chicken in cold water. Drain.
*tip: You could use chicken wings, too. About 24 wings will be 3 pounds.
2. Add 1 tbs ground black pepper and 1 ts kosher salt.
3. Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg.
4. Mix well by hand and completely coat the chicken.
5. Put 6-7 cups of canola oil in a wok or frying pan and heat it up.
6. After it's heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it's the right temperature to start frying.

Fry them using the double-frying method:
1. Fry the chicken chunks for 10 minutes over high heat.
2. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes.
3. Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.
*tip: If your skillet is not large enough to fry all the chicken at once, divide it into batches like I do in the video.

While you are frying, you can make the sauce:
1. Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan,
2. Add 1/3 cup tomato ketchup, 1/3 cup rice syrup, ¼ cup hot pepper paste, 1 tbs apple vinegar and simmer the mixture for about about 7 minutes. Keep your heat low and be sure not to burn the sauce.
3. Turn off the heat and wait until the chicken is done.

Chicken is done? Then coat your chicken with the sauce:
1. Reheat the sauce.
2. Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.
3. Sprinkle some roasted sesame seeds over top and serve hot or warm.



  1. Leni Wijayanti January 3, 2015 at 6:37 am

    Can I skip the rice syrup? Thank you

  2. HaligonianType1 January 3, 2015 at 6:37 am

    OMG I have to stop watching all of these food videos at night. I just
    dumped the fridge into my mouth.

  3. TheEpicdangaming January 3, 2015 at 6:37 am

    yum yum this makes me just wanna make this at home but cant cos im a kid
    and can barely reach the cooker

  4. Akimoto Suzuhara January 3, 2015 at 6:37 am

    thank you for the recipe! i found an online shop that sells gochujang
    (really hard to find it here even in big supermarket in my country) and i
    just bought one. i can’t wait to try this out! not gonna waste moooore
    money in korean resto just to eat this fried chicken, ever again! hehe
    thank you!!

  5. brycat61 January 3, 2015 at 6:37 am

    I happened to have some frozen breaded chicken tenders in my freezers and
    when you fry them up they get nice and crunchy, but they needed something
    extra so I made your sauce and they came out so good I love the sauce so
    good tasty and zingy , and I sprinkled them with some sesame seeds and had
    them with a spinach salad with a ginger dressing, it was perfect quick
    meal, next time I am going to make your chicken recipe that goes with this

  6. pmaxey83 January 3, 2015 at 6:37 am

    Thank you for this recipe Maangchi!! Ever since leaving home I’ve missed
    my moms Korean cooking so much, but my wife found your recipes/videos and
    I’ve been able to eat so many comfort foods.

    I had never had Korean fried chicken before making this recipe but
    everything about this screams Korea!! The mixture of starches makes such
    an incredible *crunch*, and the sauce is everything I love about Korean
    cooking. Sweet, spicy, and it looks so nice on the chicken!!

    Anyways, thank you again for helping me not miss out on the food I love!

  7. Samuel Kajah January 3, 2015 at 6:37 am

    Can u mail me some of that? I’ll send u my address.

  8. Sola Fred January 3, 2015 at 6:37 am

    I could smell the taste right from my computer. Oh.. no it lunch time. I
    don’t know the hell I am smelling.

  9. Ngọc Tú January 3, 2015 at 6:37 am

    I don’t have sweet rice flour at my hometown what can i substitute it w ?

  10. Thida Lam January 3, 2015 at 6:37 am

    Hi Maangchi! instead of potato starch, can i just use corn starch?

  11. TheEpicdangaming January 3, 2015 at 6:37 am

    sad face this looks really good I love this sorta stuff

  12. Kenneth Liu January 3, 2015 at 6:37 am

    Is gochujang the same as hot pepper paste?

  13. Apple Jelly January 3, 2015 at 6:37 am

    That looks so sexy.

  14. Valor Bastage January 3, 2015 at 6:37 am

    Very nice. I would combine the flours/ingredients well before applying them
    to the meat. That is just my preference. Love it!

  15. Aubrey Christine Tatoy January 3, 2015 at 6:37 am

    If I dont want it spicy cause my family dont eat spicy…. Is it really
    spicy or can I lessen the spicyness instead? Thank you ^^ Loved you videos

  16. Kelly Ooi January 3, 2015 at 6:37 am

    i can’t find the sweet rice flour , can i use rice flour ?

  17. Siyana Tabita January 3, 2015 at 6:37 am

    omg it makes me so hungry.
    I usually eat garlic korean fried chicken for lunch after school. but now
    I’m moving to a place with less asian restaurants. I will try to make it !
    Thank you

  18. An Entity January 3, 2015 at 6:37 am

    You are so cruel. :-(

  19. muhamat aliyev January 3, 2015 at 6:37 am

    holy shit 2 millon views 

  20. Marilou Recacho January 3, 2015 at 6:37 am

    I’ve made this for my nieces KPOP party with all Korean dishes and I got
    most of the dishes from you! All The food was a big hit especially this
    particular dish!!!! Everyone was asking where I got the recipe. So directed
    them to you!!!! Love your recipes. 

  21. Ashra Wazeer January 3, 2015 at 6:37 am

    This looked AWESOME…will definitely try it out….thanks you!

  22. Anmol Bhojwani January 3, 2015 at 6:37 am

    I love your Korean Chicken wings recipe because that will help me
    understand what chicken does to your body please make me happy and pretty
    good like you everyday and every Fridays!

  23. NYCgirl January 3, 2015 at 6:37 am

    What can I replace the hot pepper paste for? 

  24. TheAmbSteve January 3, 2015 at 6:37 am

    This looks delicious. How did you learn to cook so many amazing things?

  25. P&A The Pranker January 3, 2015 at 6:37 am

    I would love to make Korean food but I’m still too young