Korean Fried Chicken is one of my favorites because of its crispy texture and that perfect balance of sweet and spicy flavors. The chicken, usually wings or drumsticks, gets a crunchy cornstarch coating and is fried until golden and crispy. Then, it’s tossed in a delicious sauce made with gochujang (Korean chili paste), soy sauce, and honey.
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What I love most is the double-frying technique that makes the chicken extra crunchy. The spicy-sweet gochujang sauce really brings it all together. It's great as a main dish or even as a fun appetizer. I usually serve it with pickled radish, kimchi, or a side of steamed rice for a tasty meal.
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Ingredients and Substitutions Overview
To make this tasty Korean Fried Chicken, you’ll need a few key ingredients that are common in Asian cooking. Don’t worry—they’re easy to find in most Asian grocery stores. Here’s a quick look at what you’ll need to create this flavorful dish:
Ingredients for the Marinade and Flour Coating
- Chicken (wings, drumsticks, or boneless cuts): The main ingredient, giving you a savory base. Keep in mind, cooking times will vary depending on the cut you use.
- Grated garlic: This adds aroma and flavor that really enhances the taste of the chicken.
- Gochujang: This Korean chili paste is the key to getting that sweet and spicy kick. You can substitute with regular chili paste, but it may slightly change the authentic flavor.
- Cornstarch: Essential for that crispy, crunchy texture. If you’re out of cornstarch, potato starch or all-purpose flour will also work for a similar crunch.
- Black pepper: Just a small pinch adds heat and depth to balance the flavors.
Ingredients for the Sauce
- Sesame Oil: This oil adds a nutty aroma that gives the dish its unique flavor.
- Aromatics (Ginger, Garlic, Dry Red Chili): Ginger brings a fresh, sharp flavor, garlic adds depth, and the chili gives a mild kick of spice.
- Honey & Brown Sugar: These two sweeteners mix perfectly to make a sticky glaze that adds a nice sweetness to the chicken.
- Rice Vinegar (or White Vinegar): A small splash of vinegar adds a bit of tang to balance the sweet and spicy flavors.
- Gochujang & Ketchup: This combination brings a rich, tangy flavor. The gochujang adds umami depth, while the ketchup provides a familiar taste.
- Soy Sauce: A must-have for that savory flavor that brings all the ingredients together.
- Frying Oil (Canola, Corn, Peanut): These oils are great for frying. They have a high smoke point, so the chicken comes out crispy without being greasy.
How to Make Korean Fried Chicken at Home?
Let’s go ahead and make this tasty Korean Fried Chicken! We’ll start by marinating and coating the chicken with flour, then fry it, and fry it again for extra crunch. Finally, we’ll prepare the sauce and coat the chicken. Don’t worry, I’ve included step-by-step instructions with images and a video to guide you through each step. Let’s get started!
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Korean Fried Chicken
Enjoy Korean Fried Chicken, a crispy and crunchy treat with a sweet and spicy glaze. Whether you use wings, drumsticks, or your favorite chicken cuts, the cornstarch coating and savory sauce make it stand out. Serve it with pickled radish, fresh salads, or fluffy white or jasmine rice—perfect for any meal, big or small.
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Ingredients
For Marinating the Chicken
- 2.25 lb Chicken
- 1½ tbsp Garlic, grated or paste
- ¾ tsp Black Pepper, powder
- Salt, to taste
- 1½ tbsp Gochujang (Korean Chili Paste)
For the Flour Mixture
- 2 cups Cornstarch, or potato starch
- ½ tsp Black Pepper Powder
- Salt, to taste
For the Korean Fried Chicken Sauce
- 2 tbsp Sesame Oil
- 1½ tbsp Ginger, minced
- 2 tbsp Garlic, minced
- 4 Dry Red Chili
- 2 tbsp Brown Sugar
- 3 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 4 tbsp Gochujang, Korean Chili Paste
- 1½ tbsp Ketchup
- 2 tbsp Honey
For Frying
- Oil, for deep frying the chicken
For Garnishing
- Sesame Seeds
- Green Onion
Instructions
Marinating and Flour Coating the Chicken
- In a mixing bowl, toss together chicken pieces like wings, drumettes, or drumsticks. Boneless chicken breasts or thighs work too. Season with ginger, garlic, black pepper, gochujang, and a pinch of salt. Mix everything well and let the chicken marinate while you prepare the flour coating.
- On a tray, mix cornstarch or potato starch with black pepper and salt. Start with a small amount to avoid waste, and add more if needed.
- Coat each chicken piece thoroughly in the flour mixture, making sure they’re fully covered and ready for frying.
Frying the Chicken
- Heat enough oil in a wide pan over medium heat for frying. Once the oil is hot, add the wingettes and drumettes, but be sure not to overcrowd the pan so they cook evenly.
- Fry the wingettes and drumettes for about 5 to 6 minutes, turning them occasionally, until they turn a nice golden color. Keep in mind, cooking times can vary depending on the size and thickness of the pieces.
- Once they’re golden, remove the wingettes and drumettes from the oil and set them aside.
- Now for the drumsticks—add them to the same hot oil and fry for about 10 to 12 minutes, turning them occasionally. Since drumsticks are larger, they take a bit longer to cook through.
- When the drumsticks are golden and cooked through, remove them from the oil and set them aside with the rest of the fried chicken.
Double Frying the Chicken
- For the second fry, heat the oil to medium-high. Return the fried drumettes and wingettes to the oil and fry for another 4 to 5 minutes until they turn a deeper golden brown. The double frying really takes the crispiness to the next level, keeping the chicken crunchy for longer!
- Follow the same process with the drumsticks, frying for another 6 to 7 minutes until they reach a perfect golden brown. Once done, remove them from the oil and let them rest for 5-10 minutes.
Making Sauce and Coating the Chicken
- Start by heating sesame oil in a pan over medium heat. Add the ginger, garlic, and dry red chili, and sauté until they release their aroma.
- Stir in the brown sugar, gochujang, ketchup, soy sauce, rice vinegar, and honey. Mix everything together and let it simmer until the sauce thickens to a sticky consistency.
- Toss the double-fried chicken in the sauce, making sure every piece is well coated. Garnish with sesame seeds and chopped green onions for that final touch. Serve right away to enjoy the perfect mix of crispy, sweet, and spicy flavors.
Serving
- Enjoy the perfect blend of sweet, spicy, and crispy flavors in this Korean Fried Chicken, whether served as an appetizer or main course. Pair it with white or jasmine rice, your favorite pickles, or a refreshing salad to complete the meal. For more ideas, check out the Serving Suggestions section below.
Recipe Video
Chef's Notes and Tips
Here are some helpful tips that can make your Korean Fried Chicken even better:
- Test Oil Temperature with a Small Piece (or Bread): To make sure the oil is hot enough, you can drop a small piece of chicken in. If it sizzles immediately and floats to the top, it’s ready. Alternatively, use a small piece of bread; if it browns in about 30-40 seconds, the oil is at the right temperature.
- Don’t Overcrowd the Pan: Fry the chicken in batches to avoid overcrowding, as this can lower the oil temperature and lead to uneven cooking. Overcrowding also makes it harder to achieve that perfect crispy texture.
- Proper Oil Temperature and Drainage: Keeping the oil at the right temperature is super important. If it’s too cold, the chicken will get greasy; if it’s too hot, the outside will burn before the inside cooks. Make sure to drain the chicken well after frying to avoid sogginess.
- Double Frying for Extra Crispiness: To get that perfect crunch, double frying is the way to go. First, fry the chicken until it’s light golden, let it rest, then fry again until golden brown. This technique makes Korean fried chicken extra crispy on the outside and juicy on the inside.
- Let the Chicken Rest Between Frying: After the first fry, let the chicken rest for about 5-10 minutes. This allows the residual heat to cook the inside gently, making the second fry quicker and keeping the chicken juicy.
- Use a Wire Rack for Draining: Instead of placing the chicken on paper towels, let it rest on a wire rack. This helps prevent the chicken from sitting in oil, keeping it crispy.
- Adjust Spice Levels: If you prefer a milder taste, reduce the gochujang in the sauce. If you like it spicier, add red pepper flakes or more gochujang to turn up the heat.
Nutrition Info
Serving: 1serving | Calories: 497kcal | Carbohydrates: 47g | Protein: 25g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 2441mg | Potassium: 318mg | Fiber: 1g | Sugar: 16g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Korean Fried Chicken pairs perfectly with a variety of sides to complete your meal. Here are some of my favorite suggestions to serve with this dish:
- Pickled Radish: I love serving it with tangy pickled radish, also known as "danmuji." Its refreshing bite pairs nicely with the crispy chicken.
- Kimchi: This classic Korean side brings a spicy and tangy twist that complements the chicken's flavors so well.
- Rice Dishes: Steamed white or jasmine rice is a great option for a neutral base. You can also make rice balls for a heartier meal.
- Salads: A simple coleslaw or cucumber salad with a light vinaigrette adds a refreshing crunch to balance out the richness of the fried chicken.
- Miso Soup: A warm and comforting bowl of miso soup is a great addition, especially with fried food.
Storage Suggestions
Korean Fried Chicken is always best when eaten fresh, so you can really enjoy that crispy texture and bold flavors. If you have leftovers, you can store them in the fridge for up to two days. While reheating won’t bring back all the crunch, it’s still super tasty. Sometimes, I even enjoy it cold—though the texture will be a bit different, the flavor is still great!
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