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| Korean Fried Chicken Recipe |
Ultra-Crispy Korean Fried Chicken Coated in a Sweet, Spicy & Sticky Gochujang Sauce
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Introduction
Korean Fried Chicken has become a global favorite thanks to its incredibly crispy texture and bold flavor. Unlike traditional fried chicken, Korean-style chicken is famous for its double-fried coating, which creates an extra crunchy exterior that stays crispy even after being coated in sauce.
Inspired by popular Korean dishes like Yangnyeom Chicken and Dakgangjeong, this recipe combines juicy chicken with a sticky glaze made from Gochujang, garlic, soy sauce, and honey for the perfect balance of sweet, savory, and spicy flavors.
Whether you’re planning a cozy dinner, game night snack, or Korean-inspired feast, this homemade Korean Fried Chicken recipe delivers restaurant-quality results right from your kitchen.
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Ingredients
For the Chicken:
1.5 lbs (700g) chicken wings or boneless chicken thighs, cut into bite-sized pieces
1 cup potato starch or cornstarch
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ginger powder
1/2 cup cold water (adjust as needed)
Oil for frying (vegetable, canola, or peanut oil)
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For the Korean Fried Chicken Sauce:
3 tablespoons gochujang (Korean red chili paste)
3 tablespoons ketchup
3 tablespoons honey or corn syrup
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar or apple cider vinegar
3 cloves garlic, minced
1 teaspoon fresh grated ginger
1 tablespoon sesame oil
1 teaspoon red pepper flakes (optional)
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Optional Garnish:
Toasted sesame seeds
Sliced green onions
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How to Make Korean Fried Chicken
1. Season the Chicken
In a large mixing bowl, season the chicken with salt, black pepper, garlic powder, and ginger powder. Allow it to marinate for about 10-15 minutes.
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2. Prepare the Batter
In a separate bowl, combine potato starch, flour, and cold water until a thick batter forms. The batter should fully coat the chicken without becoming too runny.
Dip each piece of chicken evenly into the batter.
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3. First Fry – Build the Crispy Base
Heat oil to 320°F (160°C) in a deep fryer or heavy pot.
Fry the chicken in small batches for 6–7 minutes until lightly golden. Remove and place on a wire rack to drain.
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4. Second Fry - Extra Crunchy Finish
Increase the oil temperature to 375°F (190°C).
Fry the chicken again for 2-3 minutes until deeply golden brown and extra crispy.
This double-frying technique is what makes Korean Fried Chicken uniquely crunchy.
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5. Make the Signature Sauce
In a saucepan, combine:
Gochujang
Ketchup
Honey
Brown sugar
Soy sauce
Vinegar
Garlic
Ginger
Cook over medium heat for 3-4 minutes until thick and glossy. Stir in sesame oil at the end.
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6. Coat & Serve
Toss the hot fried chicken in the sauce until evenly coated.
Garnish with sesame seeds and sliced green onions.
Serve immediately for maximum crispiness.
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Recipe Details
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 2-3 servings