Have you ever bitten into Korean Fried Chicken and thought, “How is this so crispy… and juicy… and sticky-sweet all at once?” You’re not alone. I had the same reaction the first time I tried it, and I’ve been hooked ever since. Whether it was a night out at a Korean pub or a food truck downtown, I knew I had to learn how to make it myself.
This Korean Fried Chicken Recipe brings those bold, crave-worthy flavors right to your kitchen. In this post, I’ll walk you through the ingredients, step-by-step instructions, expert frying tips, and creative serving ideas. You’ll get that signature crunch and a mouthwatering gochujang glaze—just like the pros.
Whether you’re hosting a party, treating yourself to comfort food, or just exploring global cuisine, this one’s a winner.
Why You’ll Love This Korean Fried Chicken Recipe
- Ultra Crispy Texture: Thanks to a double-fry method that keeps it shatteringly crunchy.
- Bold, Addictive Sauce: A perfect balance of sweet, spicy, and savory.
- Great for Sharing: Perfect for game day, dinner parties, or late-night snacking.
- Easily Customizable: Adjust spice levels, make it boneless, or serve with rice.
- Authentic Flavors: Inspired by real Korean street food and “chimaek” culture (chicken + beer!).
If you’re a fan of Asian chicken wings or spicy comfort food, this one’s for you.
Ingredients You’ll Need
For the Chicken:
- 2 lbs chicken wings or drumettes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1 egg
- 1/4 cup cold water
- Vegetable oil, for frying
For the Sauce:
- 1/4 cup gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves (minced)
- 1 tsp grated ginger
- 1 tbsp water (to thin, if needed)
- 1 tsp toasted sesame seeds (for garnish)
- Optional: chopped green onions
🕒 Prep Time: 20 minutes
🕒 Cook Time: 25 minutes
🕒 Total Time: 45 minutes
Ingredient Substitutions
- Gochujang → Try sriracha with a bit of miso paste if unavailable.
- Chicken wings → Use boneless chicken thighs cut into bite-size pieces for quicker frying.
- Honey → Maple syrup or brown sugar also work well.
- Rice vinegar → Sub with apple cider vinegar in a pinch.
Each change will slightly shift the flavor profile, but you’ll still get that irresistible Korean-style heat and depth.
How to Make Korean Fried Chicken Recipe
- Prep the chicken: Pat wings dry. Season with salt and pepper.
- Make the batter: In a bowl, whisk together flour, cornstarch, and baking powder. Add the egg and cold water to create a thick batter.
- Heat the oil: Fill a heavy-bottomed pot with oil (about 2 inches deep). Heat to 330°F (165°C).
- First fry: Dip chicken in the batter and fry in batches for 7–8 minutes until pale and cooked through. Remove and drain.
- Increase heat: Raise oil temp to 375°F (190°C). Re-fry the chicken for 2–3 minutes until golden and extra crispy. Drain on a rack.
- Make the sauce: In a saucepan, combine gochujang, soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes until slightly thickened.
- Coat the chicken: Toss hot fried chicken in the warm sauce until evenly coated.
- Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately!
The smell, the crunch, the sticky glaze—it’s love at first bite.
Expert Tips for Success with Korean Fried Chicken
- Double fry for extra crisp: The first fry cooks it; the second fry makes it magical.
- Use cold batter: Chilled water and egg in the batter create a lighter, crispier crust.
- Don’t overcrowd the pot: Fry in batches to keep the oil temperature stable.
- Drain on a rack: Paper towels can create steam—use a rack for crisp results.
- Serve immediately: It’s best fresh and hot. The sauce absorbs into the crust beautifully.
Variations & Add-Ons
- Boneless version: Use skin-on chicken thighs, cut into chunks.
- Extra spicy: Add gochugaru (Korean chili flakes) or a dash of cayenne.
- Sweet soy glaze: Replace gochujang with soy sauce, garlic, and brown sugar.
- Korean BBQ flavor: Add a dash of bulgogi marinade to the sauce.
- Air fryer method: Spray lightly with oil and air-fry at 400°F for 15–18 minutes, flipping once.
This dish is easy to adapt based on your heat tolerance and pantry staples.
Serving Suggestions
- With beer: In Korea, this pairing is called “chimaek” (chicken + maekju).
- On rice: Serve over steamed jasmine or sticky rice to soak up the sauce.
- With pickled radish: Adds a crunchy, tangy contrast to the sweet and spicy chicken.
- As party wings: Pile them high and add toothpicks or skewers.
- Korean banchan: Pair with kimchi, japchae noodles, or cucumber salad.
Make it the star of your next dinner or game night!
Storage & Reheating for Korean Fried Chicken
Fridge: Store leftover chicken in an airtight container for up to 3 days.
Freezer: Freeze before adding sauce. Reheat and toss in fresh sauce before serving.
Reheating:
- Oven: Reheat at 375°F for 10–12 minutes.
- Air fryer: 350°F for 6–8 minutes.
- Avoid microwaving—this softens the crispy texture.
Nutrition Information (per serving):
- Calories: 460
- Protein: 25g
- Carbs: 28g
- Fat: 25g
- Sugar: 9g
- Sodium: 680mg
- Fiber: 1g
Frequently Asked Questions
What makes Korean Fried Chicken different?
Korean Fried Chicken is double-fried for an ultra-crispy texture and coated in a spicy-sweet glaze made with gochujang and garlic.
Can I make Korean Fried Chicken in an air fryer?
Yes! Air fry at 400°F for 15–18 minutes. The crust won’t be exactly the same, but it’s still crispy and delicious.
Is Korean Fried Chicken gluten-free?
It can be! Use gluten-free flour and tamari or coconut aminos instead of soy sauce to keep it gluten-free.
What oil is best for frying Korean chicken?
Use a neutral oil with a high smoke point like canola, peanut, or vegetable oil for best results.
Can I use other cuts of chicken?
Absolutely! Boneless thighs or breast pieces work well. Just make sure to cut them into uniform sizes for even cooking.
Once you make this Korean Fried Chicken Recipe at home, you’ll see why it’s earned such a global fanbase. That incredible crunch paired with sweet and spicy heat? It’s absolutely addictive. Give it a try and get ready to impress your family, friends—or just yourself!
Korean Fried Chicken Recipe
Ingredients
Method
- Prep the chicken: Pat wings dry. Season with salt and pepper.
- Make the batter: In a bowl, whisk together flour, cornstarch, and baking powder. Add the egg and cold water to create a thick batter.
- Heat the oil: Fill a heavy-bottomed pot with oil (about 2 inches deep). Heat to 330°F (165°C).
- First fry: Dip chicken in the batter and fry in batches for 7–8 minutes until pale and cooked through. Remove and drain.
- Increase heat: Raise oil temp to 375°F (190°C). Re-fry the chicken for 2–3 minutes until golden and extra crispy. Drain on a rack.
- Make the sauce: In a saucepan, combine gochujang, soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes until slightly thickened.
- Coat the chicken: Toss hot fried chicken in the warm sauce until evenly coated.
- Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately!
Notes
- Double fry for extra crisp: The first fry cooks it; the second fry makes it magical.
- Use cold batter: Chilled water and egg in the batter create a lighter, crispier crust.
- Don’t overcrowd the pot: Fry in batches to keep the oil temperature stable.
- Drain on a rack: Paper towels can create steam—use a rack for crisp results.
- Serve immediately: It’s best fresh and hot. The sauce absorbs into the crust beautifully.
