Korean Fried Chicken

The irresistible crunch of perfectly crispy Korean Fried Chicken will transport your taste buds straight to the bustling streets of Seoul. Unlike its American counterpart, this twice-fried delicacy boasts an extraordinarily thin, shatteringly crisp exterior that somehow manages to stay crunchy even when coated in sticky, sweet-spicy sauce. Korean Fried Chicken has taken the culinary world by storm, and for good reason—it strikes the perfect balance between texture and flavor. You’ll learn how to achieve that signature crackly crust and glossy sauce that makes this dish so addictively delicious.

Why You’ll Love This Recipe

Korean Fried Chicken delivers on every level, making it impossible to stop at just one piece. The double-frying technique creates chicken that remains juicy on the inside while developing that coveted crunchy exterior that audibly shatters with each bite. The contrast between the crisp coating and tender meat is nothing short of magical. The signature sauce—a harmonious blend of spicy gochujang, sweet honey, and savory soy—clings perfectly to the crust without compromising its crispness.

What truly sets homemade Korean Fried Chicken apart is its accessibility. Despite its restaurant-quality results, this recipe uses ingredients readily available at most grocery stores or Asian markets. The satisfaction of creating this crowd-pleasing dish at home, typically reserved for specialty restaurants, will make you the hero of any gathering. Plus, the versatile sauce options mean you can easily adjust the heat level to please everyone at your table.

Ingredients

For the Chicken:

• 2 lbs (900g) chicken wings, or boneless chicken thighs cut into 2-inch pieces
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup (60g) cornstarch
• 1/2 cup (60g) all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp baking powder (the secret to extra crispiness)
• 2 large eggs, lightly beaten
• Vegetable or canola oil for frying

For the Gochujang Sauce:

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey or brown sugar
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, finely sliced for garnish

Pro Tips

The secret to authentic Korean Fried Chicken lies in the double-frying technique. First, fry the chicken at a lower temperature (325°F/165°C) for about 5-7 minutes to cook the meat through. Then, after a brief rest, fry again at a higher temperature (375°F/190°C) for 2-3 minutes. This two-stage process ensures the interior remains juicy while the exterior becomes impossibly crisp with a delicate crust that won’t fall off when coated in sauce.

Temperature control is absolutely crucial. Use a reliable kitchen thermometer to monitor your oil—fluctuations can lead to greasy, soggy chicken. If you don’t have a thermometer, drop a small piece of batter into the oil; it should sizzle gently and float to the top during the first fry, and bubble vigorously during the second fry.

For the crunchiest results, coat your chicken in the cornstarch mixture just before frying. The longer it sits after coating, the soggier it becomes. When applying the sauce, use a large bowl and toss quickly to maintain maximum crispness. For extra crunch that lasts even longer, add 1-2 tablespoons of vodka to the batter—the alcohol evaporates quickly, creating a more shatteringly crisp exterior.

Instructions

Step 1: Prepare the Chicken
Pat the chicken pieces completely dry with paper towels. This is essential for crispy results. Season with salt and pepper, then set aside for 15 minutes to allow the seasoning to penetrate the meat. Meanwhile, in a large bowl, combine the cornstarch, flour, garlic powder, onion powder, and baking powder. Whisk the eggs in a separate bowl. Working with a few pieces at a time, dip the chicken in the beaten eggs, then dredge in the flour mixture, shaking off any excess. Place on a wire rack and let sit for 10 minutes to allow the coating to adhere properly.

Step 2: First Fry
Heat 2 inches of oil in a large, heavy-bottomed pot or Dutch oven to 325°F (165°C). Working in batches to avoid overcrowding, gently lower the coated chicken into the oil. Fry for 5-7 minutes until the chicken is cooked through but still pale. Remove and place on a wire rack set over a baking sheet. Let the chicken rest for at least 5 minutes while you maintain the oil temperature and continue with remaining batches.

Step 3: Second Fry
Increase the oil temperature to 375°F (190°C). Return the chicken to the oil in batches and fry for an additional 2-3 minutes until deeply golden and audibly crispy. Remove to a fresh paper towel-lined plate or wire rack. The double-fry method is what gives Korean Fried Chicken its signature crunch that stays crispy even when sauced.

Step 4: Prepare the Sauce
While the chicken rests between fries, make your sauce. In a small saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, and minced garlic. Bring to a gentle simmer, stirring frequently until slightly thickened, about 3-5 minutes. Remove from heat and stir in the sesame oil.

Step 5: Coat and Serve
Place the fried chicken in a large bowl. Pour the warm sauce over the chicken and quickly toss to coat evenly. Work swiftly to maintain the crispness. Transfer to a serving plate, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while still hot and crispy for the authentic Korean Fried Chicken experience.

Variations

Yangnyeom Chicken: For the classic sweet and spicy version, increase the gochujang to 4 tablespoons and add 2 tablespoons of ketchup and 1 tablespoon of minced ginger to the sauce. This creates the vibrant red, sticky coating that’s incredibly popular in Korean chicken restaurants.

Honey Garlic Korean Chicken: For a milder alternative that’s kid-friendly, omit the gochujang and create a sauce with 4 tablespoons honey, 3 tablespoons soy sauce, 6 minced garlic cloves, and a splash of apple juice for sweetness. This variation maintains the sticky-crispy contrast without the heat.

Soy Garlic Korean Chicken (Ganjang): For a non-spicy umami bomb, create a sauce with 4 tablespoons soy sauce, 2 tablespoons brown sugar, 4 minced garlic cloves, and a tablespoon of mirin. Finish with a drizzle of sesame oil and toasted sesame seeds for a nutty finish that complements the savory profile.

Storage and Serving

Korean Fried Chicken is best enjoyed fresh, when the contrast between crunchy exterior and juicy interior is at its peak. If you must store leftovers, separate the sauce and chicken before refrigerating. Keep in airtight containers for up to 3 days. To reheat, place the chicken on a wire rack over a baking sheet in a 375°F (190°C) oven for 10-15 minutes until hot and crispy again. Only reapply sauce after reheating to preserve crispness.

Serve your Korean Fried Chicken with traditional accompaniments like pickled radish cubes (chicken-mu), which cut through the richness with their tangy crunch. For a complete Korean experience, pair with cold beer or soju, the way it’s enjoyed in Korea’s popular “chimaek” (chicken and beer) establishments. For a more substantial meal, serve alongside steamed rice and kimchi, or create a fusion feast with crisp lettuce leaves for wrapping and a side of cooling cucumber salad dressed with rice vinegar.

FAQs

Can I use an air fryer instead of deep frying?
Yes, though the results won’t be identical to traditional Korean Fried Chicken. Spray the coated chicken with oil, then cook at 380°F for 10 minutes, flip, spray again, and cook for another 8-10 minutes until crispy. The double-frying technique isn’t necessary with air fryers.

What’s a good substitute for gochujang if I can’t find it?
While nothing exactly replicates gochujang’s unique flavor, you can mix 1 tablespoon of miso paste with 1 tablespoon of hot sauce and 1/2 teaspoon of honey or brown sugar as a substitute.

Why isn’t my chicken staying crispy after I add the sauce?
Make sure your chicken is thoroughly crisp from the second fry, your sauce isn’t too thin, and you toss quickly. The sauce should be warm but not hot enough to steam the chicken when coating.

Can I prepare any components in advance?
You can mix the dry ingredients and prepare the sauce up to two days ahead. However, for optimal crispiness, the chicken should be coated and fried just before serving.

Is there a way to make this gluten-free?
Absolutely! Replace all-purpose flour with rice flour or a gluten-free flour blend, and use tamari instead of soy sauce. The cornstarch already helps create that signature crispiness.

Conclusion

This Korean Fried Chicken is comfort food at its finest — a perfect balance of crispy, crunchy exterior giving way to juicy, tender meat, all enveloped in a sauce that’s equal parts sweet, spicy, and savory. It’s the kind of dish that transforms an ordinary meal into a memorable feast, whether you’re entertaining guests or simply treating yourself to something special. Once you master this recipe, you’ll understand why Korean Fried Chicken has earned its global reputation as one of the world’s most craveable foods.

Print