Korean Fried Chicken Recipe

The Best Korean Fried Chicken Recipe

Jump To Recipe

If you’re craving something irresistibly crunchy, flavorful, and just a little bit addictive, Korean Fried Chicken is exactly what you need. Unlike your standard fried chicken, this version is twice-fried for extra crunch and coated in a sticky, sweet, and slightly spicy sauce that will leave you reaching for seconds (and maybe even thirds). Whether you’ve had it at a Korean restaurant or it’s completely new to you, learning how to make Korean Fried Chicken at home is a rewarding experience—and much easier than you might think.

This recipe gives you step-by-step instructions, ingredient tips, and variations so you can create the perfect Korean Fried Chicken in your own kitchen. By the end, you’ll have golden, crispy chicken wings or drumettes coated in a finger-licking glaze that’s perfect for dinner, game nights, or sharing with friends.

Ingredients for Korean Fried Chicken

One of the best things about Korean Fried Chicken is how accessible the ingredients are. You may already have most of them at home, and the others are easy to find at most grocery stores or Asian markets.

For the Chicken:

  • 2 pounds chicken wings or drumettes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup potato starch (or cornstarch as a substitute)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup cold water (add more if needed)
  • Oil for deep frying (vegetable, peanut, or canola oil works best)

For the Korean Fried Chicken Sauce:

  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey (or brown sugar for a deeper flavor)
  • 2 tablespoons rice vinegar (or apple cider vinegar as a substitute)
  • 2 tablespoons ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 2 green onions, finely sliced (for garnish)

Step-by-Step Cooking Instructions

Follow these steps carefully, and you’ll end up with Korean Fried Chicken that’s crunchy, saucy, and absolutely delicious.

Step 1: Prepare the Chicken

  1. Rinse the chicken wings or drumettes and pat them dry with paper towels. Removing excess moisture is key to crispiness.
  2. Season the chicken with salt, pepper, and garlic powder. Let it sit for about 15 minutes to absorb the flavors.

Step 2: Make the Batter

  1. In a large mixing bowl, combine potato starch, flour, and baking powder.
  2. Gradually add cold water, whisking until you get a thin, pancake-like batter.
  3. Dip each chicken piece into the batter, ensuring an even coating.

Step 3: First Fry

  1. Heat oil in a deep pot or fryer to 325°F (160°C).
  2. Carefully add chicken pieces in small batches, frying for about 5–7 minutes until lightly golden.
  3. Remove and place on a wire rack or paper towel-lined plate.

Step 4: Second Fry (for Extra Crunch)

  1. Increase oil temperature to 375°F (190°C).
  2. Fry the chicken pieces again for 2–3 minutes until they are deep golden brown and super crispy.
  3. Drain well on a wire rack.

Step 5: Make the Korean Fried Chicken Sauce

  1. In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, ketchup, garlic, and ginger.
  2. Cook over medium heat for 3–4 minutes until the sauce thickens slightly.
  3. Stir in sesame oil, then remove from heat.

Step 6: Coat the Chicken

  1. Place fried chicken pieces in a large mixing bowl.
  2. Pour the sauce over the chicken and toss until evenly coated.
  3. Garnish with sesame seeds and sliced green onions before serving.
Korean Fried Chicken

Tips and Variations for Korean Fried Chicken

One of the joys of cooking at home is making a recipe your own. Here are some tips and variations to help you customize your Korean Fried Chicken:

Ingredient Substitutions

One of the best things about making Korean Fried Chicken at home is that you can adjust the recipe based on what you have in your pantry. Here are some easy swaps:

  • Chicken cuts: While wings and drumettes are the most traditional, boneless chicken thighs or breast chunks also work beautifully. Thighs stay juicy, while breasts are leaner and cook a bit faster.
  • Flour: Potato starch gives the crispiest texture, but if you don’t have it, cornstarch or rice flour are great alternatives that still deliver plenty of crunch.
  • Sweetener: Honey provides that glossy finish and subtle sweetness, but brown sugar, maple syrup, or even agave nectar will do the trick.
  • Spice level: Gochujang is the star of the sauce, but you can control the heat. Add more for extra spice, or reduce it for a milder, kid-friendly version.

Sauce Variations

One of the best things about Korean Fried Chicken is how versatile the sauce can be. While the classic sweet and spicy glaze is delicious, here are a few other ways you can dress up your chicken:

  • Soy Garlic: Skip the gochujang and make a savory glaze with soy sauce, garlic, sugar, and a little cornstarch slurry for that glossy finish. It’s perfect if you want a mild yet flavorful option.
  • Honey Butter: Melt butter with honey and a pinch of salt to create a rich, sweet, and buttery coating that pairs especially well with crispy fried chicken.
  • Extra Spicy: If you love heat, mix in a splash of sriracha or sprinkle in some red pepper flakes to intensify the kick of your glaze.

Cooking Tips

A few small techniques make a big difference when frying chicken. Keep these in mind to ensure your Korean Fried Chicken turns out perfectly crispy every time:

  • Double frying is key: The first fry cooks the chicken through, while the second seals in the crunch and gives it that signature crispy texture. Skipping this step means missing out on authentic results.
  • Keep the oil temperature steady: Use a kitchen thermometer and aim for the right heat range. If the oil is too hot, the outside will burn before the inside cooks. Too cold, and the chicken will soak up excess oil.
  • Work in batches: Frying too many pieces at once lowers the oil temperature and leads to soggy chicken. Give your pieces room to crisp up properly.

Storage and Reheating

Korean Fried Chicken tastes best when it’s hot and fresh out of the fryer, but leftovers can still be delicious if stored and reheated the right way. Here’s how to keep that crunch alive:

  • Refrigerator: Place cooled chicken in an airtight container and store for up to 3 days. For the best texture, keep the sauce separate and coat just before reheating.
  • Freezer: If you want to make a larger batch, you can freeze cooked chicken without the sauce for up to 2 months. Simply let it cool completely, then store in freezer-safe bags or containers.

Reheating Tips

  • For the best crunch: Reheat in an oven or air fryer at 375°F (190°C) for about 10 minutes, flipping halfway through.
  • Avoid microwaving: The microwave will warm the chicken quickly, but it softens the coating and makes it soggy.
  • From frozen: Thaw the chicken overnight in the refrigerator before reheating. Once hot and crispy again, toss in a fresh batch of sauce for that just-cooked flavor.

Prep Time, Cook Time, and Servings

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 4

Why This Korean Fried Chicken Recipe Works Every Time

This Korean Fried Chicken recipe is foolproof because it combines three winning elements: a light batter that fries up extra crispy, a double-fry technique that locks in crunch, and a sweet-spicy sauce that clings perfectly to the chicken. Whether you’re serving it as an appetizer, a main dish, or part of a larger Korean-inspired meal, this dish always impresses.

The best part? You can easily adjust it to suit your taste. Want it spicier? Add more gochujang. Prefer a sweeter glaze? Add extra honey. Looking for something milder? Try soy garlic sauce instead. It’s endlessly customizable and always delicious.

Conclusion

Korean Fried Chicken isn’t just a recipe—it’s an experience that combines crispiness, flavor, and comfort all in one bite. What makes this dish stand out is its double-fried method, which guarantees a shatteringly crunchy texture every single time. Pair that with a sticky, sweet, and spicy glaze, and you’ve got a dish that balances flavors in a way few others can.

Whether you’re serving it as a main course for family dinner, bringing it to a party, or enjoying it with a cold drink on game night, Korean Fried Chicken is always a crowd-pleaser. The beauty of this recipe lies in its versatility—you can adjust the spice level, swap sauces, or even experiment with different cuts of chicken to make it your own.

By following this recipe, you’ll have everything you need to create authentic Korean Fried Chicken at home, without the need for takeout or restaurant dining. Once you try it, you’ll quickly see why it’s become a global sensation and a favorite comfort food for so many people. Crispy, flavorful, and endlessly customizable, Korean Fried Chicken is a dish you’ll return to again and again.

Spread the love

Similar Posts