🇰🇷 How to Make Korean Fried Chicken

Craving Korean Fried Chicken? On FoodNeverComes the food never actually comes — so here's how to make real Korean Fried Chicken at home, in about 40 min, with stuff you probably already have.

🛒 Ingredients

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• 500g chicken wings or boneless thigh chunks
• ½ cup cornstarch (potato starch = even crispier)
• ½ tsp salt + ½ tsp baking powder
• oil for deep-frying (about 3cm deep)
• Sauce: 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy, 1 tbsp ketchup
• 2 cloves garlic, grated + 1 tsp sesame seeds

👩‍🍳 Method

1. Pat the chicken very dry, then toss with salt, baking powder and cornstarch until every piece looks dusty, not wet.
2. Heat the oil to 170°C (a pinch of flour should fizz instantly). Fry in small batches 7–8 min until pale gold. Don't crowd the pan — the temperature drops and the crunch dies.
3. Rest the chicken 5 min on a rack. This is not optional: the double-fry is the whole secret.
4. Fry again hotter (185°C) for 2–3 min until deep golden and audibly crackly.
5. Meanwhile simmer the sauce ingredients 2 min until glossy and just thickened.
6. Toss the chicken in the sauce at the last second and serve immediately — sauced Korean fried chicken waits for no one. Sprinkle sesame.