korean fried chicken batter recipe

Written BySheba G Updated On
korean fried chicken batter recipe
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The Best korean fried chicken batter recipe

I’ve been experimenting with Korean fried chicken recipes for a while now, and I’m excited to share my favorite batter recipe with you. This recipe is a game-changer for anyone who loves crispy, spicy fried chicken. I’ve tried many different variations, but this one is hands down the best.

It’s perfect for a quick weeknight dinner or a special occasion like a birthday party or holiday gathering. My kids love helping me prepare the batter and dipping the chicken in the spicy sauce. The best part?

It’s surprisingly easy to make and requires minimal ingredients. I’ve even started serving it at family gatherings and potlucks, and it’s always a hit. The key to this recipe is the right balance of spices and seasonings in the batter, which gives the chicken a deep, complex flavor.

Don’t be afraid to experiment with different seasonings and spices to make it your own. I like to serve it with a side of steamed vegetables or a simple salad to round out the meal. One of the health benefits of this recipe is that it’s relatively low in calories compared to traditional fried chicken recipes.

Plus, you can use healthier oils like avocado oil or grapeseed oil instead of traditional vegetable oil for an added bonus. My family loves this recipe so much that we’ve even started making it on weekends just for fun.

Korean Fried Chicken Batter Recipe

Korean Fried Chicken Batter Recipe

4.6 from 733 votes

This crispy and flavorful Korean fried chicken batter recipe is perfect for coating chicken wings or drumsticks. The batter is light and airy, creating a satisfying crunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp black pepper
1 tsp garlic powder
1/2 tsp paprika
1 cup ice-cold water

For the Sauce

1/2 cup gochujang
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
1 clove garlic, minced
1 tbsp grated ginger

👨‍🍳Directions

1In a mixing bowl, combine flour, salt, baking powder, black pepper, garlic powder, and paprika.
2Whisk until well mixed.
3Gradually add ice-cold water while whisking continuously until a smooth batter forms.
4Set aside to rest for 10 minutes.
5The batter should be lumpy and slightly thick.
6While the batter is resting, prepare the sauce.
7In a separate bowl, mix gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
Set aside.
8Heat oil in a deep fryer or a deep pot to 350°F.
9You can test the oil temperature by dropping a small piece of bread into the oil.
10If it sizzles and floats to the top, the oil is ready.
11Pat the chicken pieces dry with paper towels.
12Dip each piece into the batter, ensuring it is fully coated.
13Shake off any excess batter.
14Carefully place the battered chicken pieces into the hot oil.
15Fry in batches to avoid overcrowding the pot.
16Cook for 5-7 minutes on each side, or until the chicken is golden brown and crispy.
17Use tongs to flip the chicken.
18The internal temperature should reach 165°F.
19Remove the fried chicken from the oil and place it on a baking sheet lined with paper towels to drain excess oil.
20Toss the fried chicken in the prepared sauce until evenly coated.
21Serve immediately with your favorite sides.

🔧Equipment

Mixing bowl
Whisk
Deep fryer or deep pot
Tongs
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the spiciness of the sauce by adding more or less gochujang. For a healthier option, you can bake the chicken instead of frying it.

This Korean fried chicken batter recipe is always a good idea for any occasion, whether you’re hosting a casual dinner party or just need something quick and easy on a weeknight.

One of my favorite things about this recipe is how versatile it is – you can adjust the level of heat in the sauce to suit your taste buds, and add different seasonings or herbs to give it an extra boost of flavor.

❓ Frequently Asked Questions About Korean Fried Chicken Batter

1. What type of flour do I use for Korean fried chicken?

You can use all-purpose flour or a combination of all-purpose flour and cornstarch for an extra crispy coating. I prefer using all-purpose flour because it gives the chicken a lighter texture.

2. How do I get the right consistency for the batter?

To achieve the right consistency, make sure you don’t overmix the batter after adding the wet ingredients. Stop mixing as soon as everything comes together in a sticky dough-like texture.

3. Can I use buttermilk instead of regular milk?

Yes, you can use buttermilk if you want to add an extra layer of flavor and tenderness to your Korean fried chicken.

4. What kind of oil should I use for frying?

Avocado oil or grapeseed oil are great options because they have a high smoke point and won’t break down when heated to high temperatures.

5. Can I bake instead of frying?

Yes, you can bake Korean fried chicken instead of frying it, but keep in mind that it won’t be as crispy as deep-fried chicken.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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