No suggestions found

Korean Fried Chicken Recipe

Name: Korean Fried Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g (2 lb) Boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tsp Fine salt; 1/2 tsp Ground black pepper; 1 tsp Garlic powder; 1/2 cup (60 g) Cornstarch; 1/2 cup (60 g) All-purpose flour; 1 tsp Baking powder; 1 large Egg; 2 tbsp Cold water; As needed for deep-frying Neutral oil, such as canola or sunflower oil; 2 tbsp Gochujang (Korean red chili paste); 2 tbsp Honey; 1 tbsp Soy sauce; 1 tbsp Rice vinegar; 2 cloves, finely minced Garlic; 1 tsp, finely grated Fresh ginger; 1 tbsp Ketchup; 1 tsp Sesame oil; 1 to 3 tbsp Water, as needed to thin the sauce; 1 tbsp Toasted sesame seeds, for garnish; 2 tbsp, thinly sliced Green onions, for garnish

Total 45m

Prep 15m

Cook 30m

Serves 4

Level medium

Korean fried chicken is famous for its extra-crispy coating, juicy chicken, and glossy, sweet-and-spicy sauce. This homemade Korean fried chicken recipe uses a light cornstarch-based coating and a double-frying method to create a crunchy exterior that holds up beautifully under a sticky gochujang sauce.

The sauce combines Korean gochujang, soy sauce, garlic, ginger, honey, and a little rice vinegar. It delivers a balanced mix of heat, sweetness, saltiness, and tang. You can adjust the gochujang and honey to suit your preferred spice level.

For the best texture, fry the chicken twice in small batches and toss it with the sauce just before serving. This Korean-style fried chicken works well as a main dish, a party appetizer, or a game-day snack. Serve it with steamed rice, pickled radish, or sliced cucumbers to balance the rich, crunchy coating.

Ingredients

21 Items

Instructions

8 Steps

Prepare the chicken

Pat the chicken pieces dry with paper towels. Place them in a bowl and season with salt, black pepper, and garlic powder. Add the egg and cold water, then mix until the chicken is lightly coated. Drying the chicken first helps the coating adhere better.

Make the crispy coating

In a separate bowl, combine the cornstarch, all-purpose flour, and baking powder. Add the seasoned chicken pieces and toss until each piece has a thin, even coating. Press the mixture onto the chicken lightly, then shake off excess flour. Do not pack on a thick, wet layer.

Heat the frying oil

Pour enough neutral oil into a heavy pot or deep fryer to submerge the chicken safely, leaving plenty of room at the top. Heat the oil to 325°F (163°C), checking with a kitchen thermometer. Fry in batches so the oil temperature does not drop too sharply.

Fry the chicken for the first time

Carefully lower a batch of chicken into the oil, keeping your hands and face away from splashes. Fry for about 5 to 7 minutes, turning the pieces as needed, until the coating is set and lightly golden. Cooking time depends on the size of the pieces. Transfer the chicken to a wire rack set over a tray.

Prepare the Korean sauce

While the chicken drains, combine the gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, ketchup, and sesame oil in a small saucepan. Heat over low to medium-low heat for 2 to 3 minutes, stirring until smooth and gently bubbling. Add 1 to 3 tablespoons of water if the sauce is too thick. Keep it warm without letting it scorch.

Double-fry for extra crispiness

Raise the oil temperature to 375°F (190°C). Return the chicken to the oil in batches and fry for another 2 to 4 minutes, until deeply golden and crisp. Check the thickest pieces with a food thermometer; chicken must reach an internal temperature of 165°F (74°C). Transfer to a clean wire rack.

Coat the chicken in sauce

Place the hot, crispy chicken in a large bowl. Add enough warm sauce to coat the pieces lightly, then toss quickly. Add more sauce only if needed. Tossing just before serving helps preserve the crunchy coating.

Garnish and serve

Sprinkle the chicken with toasted sesame seeds and sliced green onions. Serve immediately while the coating is crisp. Offer any remaining sauce on the side so everyone can add more to taste.

Nutrition Facts

Per Serving

721.8kcal Calories approx.

protein 99%

49.5g

sodium 95%

2183.3mg

cholesterol 97%

289.9mg

Vitamin D 4%

0.8mcg

Calcium 11%

111.8mg

Iron 23%

4.1mg

Potassium 13%

596.1mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tips for the crispiest Korean fried chicken

Why double-frying works

The first fry cooks the coating and begins cooking the chicken. The second fry at a higher temperature drives off more surface moisture, producing a crunchier crust. Keep the chicken on a wire rack between and after frying rather than stacking it or covering it, which can trap steam.

How to balance the sauce

For a milder sauce: Start with 1 tablespoon of gochujang and add more after tasting.
For extra heat: Add Korean gochugaru (chili flakes) or a little more gochujang.
For a sweeter glaze: Increase the honey by 1 teaspoon at a time.
For more tang: Add a small splash of rice vinegar.
For a thinner sauce: Stir in water, 1 teaspoon at a time.

Gochujang brands vary in sweetness, saltiness, and heat, so taste the sauce before tossing it with the chicken.

Ingredient substitutions

Chicken thighs: Boneless chicken breast also works, but it can dry out more easily. Cut it into evenly sized pieces and check the internal temperature carefully.
Cornstarch: Potato starch is a good alternative and is commonly used for a crisp coating.
Rice vinegar: Apple cider vinegar can work in a pinch, though the flavor will differ slightly.
Honey: Brown sugar or another mild syrup can replace it. Adjust the amount to taste.
Gochujang: There is no exact substitute for its fermented flavor. If unavailable, mix a little chili paste with soy sauce and a touch of sugar, understanding that the result will taste different.

Common mistakes to avoid

Overcrowding the pot: Too many pieces lower the oil temperature and can leave the coating greasy.
Skipping the thermometer: Oil temperature affects crispiness, while a meat thermometer helps confirm safe doneness.
Using too much sauce: A heavy coating can soften the crust quickly. Toss lightly and serve immediately.
Heating the sauce too aggressively: Gochujang and honey can scorch. Keep the sauce at a gentle simmer.
Putting hot chicken on paper towels in a pile: Trapped steam softens the crust. A wire rack allows air to circulate.

Conclusion and storage notes

Korean fried chicken is all about contrast: a crunchy coating, tender chicken, and a glossy gochujang glaze with sweet, savory, and spicy flavors. The double-frying method makes a noticeable difference, while tossing the chicken in sauce at the last moment helps keep the crust crisp.

Serve it with steamed rice, Korean pickled radish, cucumber salad, or a simple cabbage slaw. For a less spicy version, use less gochujang and increase the honey slightly.

Storage: Refrigerate leftover chicken in an airtight container within 2 hours of cooking and use within 3 to 4 days. Store extra sauce separately when possible. Reheat the chicken in an oven or air fryer at 375°F (190°C) until heated through; the coating will usually crisp up better than it does in a microwave. For safety, reheated leftovers should reach 165°F (74°C).

Recipe note: This version uses a gochujang-based glaze. Korean fried chicken also comes in other styles, including soy-garlic, sweet-and-spicy, and plain crispy versions.

A light starch-based coating and double-frying help create Korean fried chicken's signature crunch. Frying in batches and draining the pieces on a wire rack also helps keep the crust crisp.

It depends on the sauce. Gochujang adds chili heat, but honey balances it with sweetness. Use less gochujang for a milder version and taste the sauce before coating the chicken.

Yes, but the flavor will be different. A mixture of chili paste, soy sauce, and a little sugar can provide heat and sweetness, though it will not fully reproduce gochujang's fermented flavor.

Yes. Lightly coat the chicken with oil and air-fry in a single layer at about 400°F (200°C), turning halfway through, until crisp and the thickest pieces reach 165°F (74°C). Exact timing depends on piece size and the appliance. Toss with the sauce just before serving.

Steamed rice, Korean pickled radish, cucumber salad, cabbage slaw, or simple vegetable side dishes pair well with Korean fried chicken. Their fresh or tangy flavors balance the rich coating.

You can mix the sauce ahead and refrigerate it in a sealed container. For the crispiest result, fry the chicken close to serving time and toss it with warm sauce just before eating.

Recipe By

Elena Marchetti

Elena Marchetti is a recipe editor at RoamFeast, developing and editing recipes from around the world for home cooks. She focuses on accurate quantities, clear step-by-step methods and dishes that work in a normal home kitchen, with details checked before publication.