Ultra-Crispy Korean Fried Chicken with Honey Gochujang Sauce and Ranch Dip

Ingredients

• 550 g Boneless chicken (Cut into bite-sized pieces)
• 3 tbsp Whole milk
• 1.5 tbsp Garlic (Minced)
• 1 tsp Fresh ginger (Grated)
• 0.75 tsp Salt
• 1 tsp Chicken bouillon powder
• 1 tsp Black pepper
• 45 g All-purpose flour
• 45 g Cornstarch
• 100 g Rice flour
• 150 ml Ice-cold water (Add a little more if needed)
• Neutral frying oil (For deep-frying; amount varies by pan and how much oil is absorbed)
• 80 g Honey
• 25 g Chili sauce or ketchup (Use either chili sauce or ketchup)
• 25 g Gochujang
• 15 g Soy sauce
• 20 g Garlic (Minced, for the sauce)
• 15 g Brown sugar
• 40 g Mayonnaise
• 60 g Sour cream or Greek yogurt (Use either sour cream or Greek yogurt)
• 10 g Milk (For the ranch sauce)
• 1 tbsp Sugar (For the ranch sauce)
• 0.5 tsp Garlic powder
• Dried parsley (To taste)

Steps

1. 1

   Place the bite-sized chicken pieces in a large bowl. Add the milk, minced garlic, and grated ginger, then mix to coat the chicken.

2. 2

   Add the salt, chicken bouillon powder, and black pepper. Mix thoroughly so the seasonings are evenly distributed.

3. 3

   Add the all-purpose flour, cornstarch, and rice flour. Pour in the ice-cold water and mix until every piece of chicken is evenly covered with batter. If the batter is too thick, add a little more ice-cold water.

4. 4

   Cover and refrigerate the battered chicken for 30–60 minutes. This chilling time helps the coating adhere and become crisp.

5. 5

   Heat enough neutral oil for deep-frying in a heavy pot or deep fryer to 170°C / 338°F. Use a thermometer to check the temperature and avoid overcrowding the pan.

6. 6

   Carefully add the chicken in batches. Fry until the coating is light golden and the chicken is cooked through, maintaining the oil near 170°C / 338°F.

7. 7

   Remove the chicken and place it on a wire rack. Let it rest for 5 minutes while the oil reheats.

8. 8

   Increase the oil temperature to 185°C / 365°F. Fry the chicken a second time in batches until deep golden brown and extra crispy.

9. 9

   Transfer the double-fried chicken to a wire rack to drain. Do not pile the pieces together, or the coating may soften.

10. 10

    For the honey gochujang sauce, place the honey, chili sauce or ketchup, gochujang, soy sauce, minced garlic, and brown sugar in a saucepan.

11. 11

    Cook the sauce over low heat, stirring frequently, until the mixture is hot and slightly thickened.

12. 12

    Add the fried chicken to the saucepan or a large bowl and toss until every piece is evenly coated. Toss just before serving to preserve the crisp texture.

13. 13

    For the ranch sauce, combine the mayonnaise, sour cream or Greek yogurt, milk, sugar, garlic powder, and dried parsley in a bowl.

14. 14

    Mix the ranch sauce until smooth. Serve it alongside the hot Korean fried chicken as a dipping sauce.

Notes

Use ice-cold water for a crispier coating. Do not overcrowd the pan while frying. Double-frying produces the crispiest crust. Serve immediately while hot.

Nutrition per serving

• main
• Korean
• fried
• double-fried
• spicy
• sweet-savory
• chicken
• dipping sauce