korean fried chicken batter recipe

Written ByJenny Smyth Posted on
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The Best korean fried chicken batter recipe

I’ve been obsessed with Korean fried chicken for years, and after perfecting this recipe, I’m excited to share it with you. The combination of crispy, spicy, and sweet flavors is a game-changer. I’ve made it for family gatherings, potlucks, and even just a quick weeknight dinner.

My kids love helping me prepare the batter and coating the chicken pieces. It’s become a staple in our household, and I’m sure it will be in yours too. The key to making this recipe successful is using the right type of flour and spices.

I prefer to use all-purpose flour, but you can also use cake flour for a lighter coating. The spices are what give this dish its unique flavor, so don’t be shy when adding them to the batter. I like to use a mix of Korean chili flakes, garlic powder, and onion powder for an authentic taste.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. Just combine the flour, spices, and a bit of sugar in a bowl, then add in some buttermilk or regular milk to create a smooth batter. Dip your chicken pieces into the batter and coat evenly before frying until golden brown.

It’s truly a crowd-pleaser and perfect for any occasion. Whether you’re looking for a new recipe to try or just want something different from your usual fried chicken fare, this Korean fried chicken batter recipe is sure to impress. The combination of crunchiness from the outside and juiciness from the inside is irresistible.

I’ve also experimented with different seasonings and marinades to give it an extra boost of flavor. This recipe is versatile enough to be adapted to suit your taste preferences. ,

Korean Fried Chicken Batter Recipe

4.8 from 883 votes

A crispy and flavorful batter for Korean fried chicken. This recipe uses a simple dough with a spicy sauce to create a delicious coating for your chicken.

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 baking powder
1 tsp salt
1 cup ice cold water
1 cup buttermilk

For the Sauce

1/2 cup gochujang
1/4 cup soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp grated ginger

👨‍🍳Directions

1In a large mixing bowl, combine flour, baking powder and salt.
2Add ice cold water and buttermilk gradually.
3Mix well until a smooth batter forms.
4Preheat your deep fryer or deep frying pan to 350°F.
5The oil should be hot enough to fry the chicken.
6You can test this by dropping a small amount of batter into the oil.
7If it sizzles and floats to the top it is ready
8Dip the chicken pieces into the batter, ensuring they are fully coated.
9Carefully place the battered chicken into the hot oil.
10Fry for 5-7 minutes or until the chicken is golden brown and crispy.
11Remove from oil and drain on a paper towel lined baking sheet.
12In a separate bowl, mix gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make the sauce.
13Brush the sauce generously over the fried chicken.
14Serve immediately while hot.
15Watch for oil splatter when frying and brushing sauce.

🔧Equipment

Mixing bowl
Whisk
Deep fryer or deep frying pan
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: Ensure the oil is at the correct temperature before frying. This will give you a crispy exterior and a juicy interior. You can adjust the spiciness of the sauce by adding more or less gochujang.

This Korean fried chicken batter recipe is always a good idea for any occasion and works well for family gatherings. You can store leftover chicken in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

To reheat, simply bake in the oven at 400°F (200°C) until crispy again. Serve hot with your favorite dipping sauce or enjoy on its own – it’s that good!

❓ Frequently Asked Questions About Korean Fried Chicken Batter

Q1: What type of flour should I use for this recipe?

For this Korean fried chicken batter recipe, I recommend using all-purpose flour or cake flour for a lighter coating.

Q2: Can I substitute regular milk with buttermilk?

You can use either regular milk or buttermilk for this recipe.

Q3: How do I achieve the perfect crispy exterior?

The key to achieving the perfect crispy exterior is using the right temperature oil and not overcooking the chicken pieces.

Q4: Can I marinate the chicken pieces before coating them with the batter?

You can marinate the chicken pieces before coating them with the batter for added flavor.

Q5: What if I don’t have Korean chili flakes?

You can substitute Korean chili flakes with cayenne pepper or red pepper flakes if you don’t have them on hand.

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