Name: Korean Fried Chicken with Dipping Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1.25 pounds chicken breast; 1 tsp salt; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp white pepper; 2 clove garlic; 1 tsp MSG; 0.333 cup cornstarch; 0.5 cup all-purpose flour; 0.667 cup water; oil; 0.25 cup brown sugar; 1 tbsp honey; 1 tbsp soy sauce; 2 tablespoons ketchup; 2 tablespoons water; 2 clove garlic; 1 tsp sesame oil; Drop fish sauce; 3 tablespoons Greek yogurt; 1 tbsp mayonnaise; salt, pepper, garlic powder; 3 tablespoons water

Korean Fried Chicken with Dipping Sauce cover

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Korean Fried Chicken with Dipping Sauce

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Instructions

In a large bowl, mix chicken with salt, paprika, garlic powder, white pepper, chopped garlic, and MSG. Add cornstarch and flour, then pour in the water. Mix until the chicken is fully coated in a thick batter.

Heat oil to level 8–9 (high heat). Fry the chicken in batches until golden brown and very crispy. Remove and drain on a rack or paper towels.

Mix all glaze ingredients in a bowl first. Heat a pan over medium heat and add the mixture. Cook briefly until bubbling and slightly thickened.

Add the fried chicken to the glaze and toss until evenly coated and glossy.

Top with sesame seeds and chopped chives if desired.

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Tips & Tricks (5)

Double-Dredge Technique for Maximum Crispiness 🍗
Dip the flour-coated chicken back into the wet batter, then coat again with the flour-cornstarch mixture to create an ultra-crispy, shatteringly crunchy exterior that stays crispy even after glazing.
Cornstarch is Your Crispiness Secret 🌽
Replace 30-40% of all-purpose flour with cornstarch in your coating—this dramatically reduces gluten development and creates a lighter, crispier, more delicate crust than flour alone.
Glaze Application Temperature Matters 🔥
Apply your Korean glaze to the fried chicken while it's still hot (but slightly cooled from frying), allowing the glaze to caramelize and stick evenly without making the coating soggy.
Balance Umami with Fish Sauce Precision 🐟
Start with half the recommended fish sauce and taste as you go—its pungent flavor concentrates when cooked, and a little goes a long way to achieve authentic depth without overpowering the dish.
Marinate in Salt Water for Superior Juiciness 💧
Brine your chicken breast in salted water for 2-4 hours before dredging to help it retain moisture during frying, ensuring juicy, tender meat inside despite the high-heat cooking process.

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