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Spicy Korean Fried Chicken

This recipe was adapted from Maangchi


  • 3 lbs chicken pieces
  • 1/2 cup all purpose flour
  • 1/2 cup rice flour
  • 2 tbsp powered sugar
  • 1 tsp black pepper ground
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 egg

For Sauce

  • 1 tbsp canola oil
  • 4 cloves garlic minced
  • 1/3 cup tomato ketchup
  • 1/3 cup rice syrup honey, or corn syrup
  • 1/3 cup hot pepper paste less if you lack heat tolerance
  • 1 tbsp apple vinegar
  • 1/4 cup sesame seeds


  • Rinse chicken in cold water. Drain and shake off excess water.
  • In a large bowl combine all purpose and rice flour with salt, pepper, baking soda and powdered sugar. Mix well.
  • Lightly beat your egg and add it to dry mixture. Add chicken pieces and mix well with your hands until all the chicken is coated.
  • Heat 6-7 cups of oil in a wok or frying pan and heat until oil bubbles when chicken is added (about 350-375 F).
  • Fry for about 10 minutes until chicken is lightly browned Remove from oil on to a grate where oil can drain from chicken. Let them rest for a few minutes.
  • Fry them again for another 10 minutes until all pieces are golden brown and crunchy.

Sauce Time - Make while chicken is frying

  • Add 1 Tbsp Canola oil and minced garlic into a pan over medium heat
  • Add ketchup, rice syrup, hot pepper past and vinegar to pan and simmer for 7 minutes stirring frequently.
  • Keep warm until chicken is ready
  • Add twice fried chicken to sauce or together in a large bowl and stir gently with a wooden spoon.
  • Sprinkle with roasted sesame seeds and server with warm rice.