Go Back Email Link
Side view of crispy Korean chili potatoes showing crunchy edges and glossy gochujang sauce, garnished with sesame seeds and spring onions.

How to Make Korean Crispy Chili Potatoes – Quick, Viral, Delicious Recipe

Chef Naya
Golden, crispy potato wedges tossed in a sticky, sweet-spicy Korean chili sauce, garnished with sesame seeds and spring onions. This quick and easy recipe brings the flavors of Korean street food to your kitchen, perfect as a snack, appetizer, or side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine ASIAN, Korean
Servings 4 People
Calories 272 kcal

Equipment

  • 1 Knife For peeling and cutting potatoes
  • 1 Cutting Board Safe surface for chopping
  • 2 Mixing Bowls One for coating potatoes, one for sauce
  • 1 Frying Pan or Deep Fryer For frying potatoes to crispy perfection
  • 1 Small Bowl For mixing chili sauce
  • 1 Spoon For stirring and measuring ingredients
  • 1 Tongs or Slotted Spoon For handling fried potatoes safely
  • 1 Measuring Spoons For precise sauce ingredients
  • 1 Serving plate or bowl For plating the finished dish

Ingredients
  

  • 500 g Potatoes Peeled and cut into wedges
  • 2 tbsp Cornstarch For coating the potatoes
  • 2 tbsp Vegetable Oil For frying
  • 3 tbsp Gochujang (Korean chili paste) Adjust spice to taste
  • 1 tbsp Soy Sauce Low sodium preferred
  • 1 tbsp Rice Vinegar Adds slight tang
  • 1 tbsp Honey Optional,adjust sweetness
  • 2 cloves Garlic Minced
  • 1 tsp Sesame Oil Adds flavor
  • 1 tsp Sesame Seeds For garnish
  • 2 stalks Spring Onions Chopped for garnish

Instructions
 

  • Step 1: Peel and cut potatoes into wedges, cutting evenly for uniform cooking.
  • Step 2: Rinse potatoes under cold water and pat dry to remove excess starch for extra crispiness.
    Close-up of potato wedges in a colander being rinsed under cold water, ready for frying.
  • Step 3: Toss potato wedges in cornstarch until lightly coated for a golden, crunchy texture.
    Zoomed-in view of potato wedges coated with white cornstarch in a mixing bowl, ready to fry.
  • Step 4: Heat vegetable oil in a pan or deep fryer and fry potatoes until golden, frying in batches and using tongs for safety.
  • Step 5: Mix gochujang, soy sauce, rice vinegar, honey, garlic, and sesame oil to make the chili sauce, adjusting sweetness and spice to taste.
    Close-up of a small bowl of glossy Korean chili sauce with a spoon, ingredients visible around the bowl.
  • Step 6: Toss fried potatoes in the chili sauce until fully coated while still hot for best flavor.
  • Step 7: Plate the potatoes and garnish with chopped spring onions and sesame seeds, serving immediately for maximum crispiness.
    Zoomed-in shot of crispy Korean chili potatoes in a bowl, garnished with sesame seeds and chopped spring onions.

Notes

  1. Crispiness Tip: Rinsing and thoroughly patting the potatoes dry removes excess starch, which helps them fry up extra crispy. Tossing in cornstarch before frying is key to achieving a golden, crunchy texture.
  2. Frying Tips:
    • Fry in small batches to maintain oil temperature; overcrowding leads to soggy potatoes.
    • If using a pan instead of a deep fryer, maintain medium-high heat for even cooking.
  3. Air Fryer Option: Lightly spray coated potatoes with oil and air fry at 200°C (390°F) for 20–25 minutes, shaking halfway, for a healthier alternative that stays crispy.
  4. Sauce Adjustments: Adjust gochujang for spice level and honey for sweetness to suit your taste.
  5. Potato Varieties: Yukon Gold, fingerlings, or waxy baby potatoes all work; waxy potatoes hold shape best, while starchy potatoes give extra crunch.
  6. Make Ahead: You can prepare potatoes and sauce separately. Fry and toss right before serving to retain maximum crispiness.
  7. Serving Ideas: Serve as a snack, appetizer, or side dish. Pairs well with Korean fried chicken, steamed rice, or fresh salads.
  8. Dietary Variations:
    • Vegan: Replace honey with maple syrup.
    • Gluten-Free: Ensure soy sauce and gochujang are gluten-free.
  9. Storage: Best eaten immediately. Leftovers can be stored in an airtight container for up to 1 day; reheat in an oven or air fryer to retain crispiness.
QR Code linking back to recipe