Korean Fried Chicken – Easy Cheesecake Factory Copycat

This Cheesecake Factory Korean Fried Chicken is crispy, sticky, and packed with that sweet-spicy flavor from gochujang and honey. It’s deep-fried twice for that extra crunch, and the sauce? Bold, messy, and addictive. Great for weekend cravings, game nights, or when you’re trying to impress without, y’know, trying.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 30 mins
• Flavor: crunchy, spicy, sweet
• Great for: weekends, sharing plates, chaotic weeknight therapy

Why I Like This Recipe

Made this on a total whim — like, I had chicken, had gochujang, and not much else going on. Didn’t expect it to hit this hard. The double fry? Game-changer. The sauce sticks like a clingy ex and tastes 100x better. Honestly, this one’s a keeper.

Ingredients

Main Chicken Stuff

• 1.4kg (3 lbs) chicken (wings, drumsticks, or chopped thighs)
• 2 tbsp rice wine
• 2 tsp minced ginger
• 1 tsp sea salt
• ½ tsp black pepper
• 1 cup potato starch (or cornstarch)
• Oil for deep frying (rice bran oil’s good, but anything neutral works)

For the Sauce

• 3 tbsp ketchup
• 2 tbsp gochujang (add more if you’re feeling brave)
• ¼ cup honey
• ¼ cup brown sugar
• 2 tbsp soy sauce
• 2 tbsp minced garlic
• 1 tbsp sesame oil

Optional Garnish

• Toasted sesame seeds
• Chopped green onions

How To Make Korean Fried Chicken

1. Season the chicken: Dump the chicken in a bowl with rice wine, ginger, salt, and pepper. Mix it up. Let it sit a bit if you have time, but no stress if not.
2. Coat in starch: Toss in potato starch and coat each piece. Hands get messy — it’s fine. Just make sure it’s covered well.
3. First fry: Heat your oil to 175°C. Fry the chicken in batches — small ones — for about 3–5 minutes. Lay them on paper towels when done.
4. Second fry: Crank the heat back up and fry each batch again. 2–3 minutes until they’re golden and crazy crisp.
5. Make the sauce: Toss all the sauce ingredients into a pan. Let it bubble gently over medium heat, then pull it off. Taste it. Adjust if needed (spice? Sweetness? Do your thing).
6. Toss & serve: Chicken goes into a big bowl. Pour sauce over it. Mix it up real good. Top with sesame seeds, scallions, whatever you like. Serve while it’s hot.

Tips for Success

• Double frying = non-negotiable. That’s the crunch secret.
• Potato starch > flour. It stays crisp, even under sauce.
• Watch your oil temp. Keep it steady or things get greasy.
• Sauce last minute. Toss right before serving so the crunch doesn’t die early.
• Taste your sauce. Always. Every kitchen’s a little different.

Storage and Reheating

• Fridge: Let it cool first. Store in a container — lid on. Good for 2 days tops.
• Reheat: Best bet? Air fryer at 180°C for about 6 minutes. Gets it crispy again. Oven works too, but microwave… eh. Not ideal.

Frequently Asked Questions

• Do I have to double fry it?
  Yes. Once cooks it, twice crisps it. Don’t skip it or it’s just… not the same.
• Can I make it less spicy?
  Yup. Use less gochujang or add more honey. Easy fix.
• What’s the best part of the chicken for this?
  Wings are classic. Thighs are juicy. Drumsticks if you’re dramatic. All good.
• Can I bake instead of fry?
  Technically, but no promises on crunch. It won’t hit the same.
• Is gochujang super spicy?
  Not too bad. It’s more deep and smoky than burn-your-mouth hot.

Common Mistakes and How to Dodge Them

• Using regular flour: Nope. It makes the crust heavy and soggy. Go with potato starch if you can.
• Saucing too early: If you toss the chicken and let it sit, it gets soggy. Only sauce when you’re ready to eat.
• Overcrowding the fryer: Kills the oil temp fast. Do small batches. Yeah it’s slower, but worth it.
• Forgetting to taste the sauce: Every bottle of gochujang hits different. Always taste, then tweak.
• Letting oil get too hot or cold: Cold = greasy mess. Hot = burnt chicken. Thermometer helps, but even a small piece of bread can show you — if it sizzles and browns slow, you’re good.

Nutrition Facts (Per Serving)

• Calories: 685 kcal
• Total Fat: 29g
• Saturated Fat: 7g
• Cholesterol: 126mg
• Sodium: 1290mg
• Potassium: 851mg
• Total Carbohydrate: 69g
• Dietary Fiber: 2g
• Sugars: 33g
• Protein: 35g

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