Name: Korean Fried Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 lb chicken wings or drumettes (900 g); 1 cup all-purpose flour (120 g); 1/2 cup cornstarch (60 g); 1 teaspoon salt (6 g); 1/2 teaspoon black pepper (2 g); Oil for frying; 1/4 cup gochujang (Korean chili paste) (60 g); 2 tablespoons soy sauce (30 ml); 2 tablespoons honey (45 ml); 1 tablespoon rice vinegar (15 ml); 1 clove garlic, minced; Sesame seeds; Chopped green onions

Jump to Recipe

If you are craving a crunchy, flavorful, and utterly addictive chicken dish, Korean Fried Chicken is the ultimate answer. This dish brings together crispy, double-fried chicken wings or drumettes coated in a sticky, sweet-spicy sauce that balances the heat of gochujang with honey’s natural sweetness and the tang of rice vinegar. The magic lies in the delicate, crackling coating that stays crispy even under the luscious sauce, making it a perfect crowd-pleaser for game nights, family dinners, or a cozy night in. Once you try this Korean Fried Chicken, it will quickly become one of your all-time favorite comfort foods!

Korean Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

To make Korean Fried Chicken, you won’t require an overwhelming list of ingredients, but each one plays a vital role in achieving the authentic taste and irresistible texture. From the staple all-purpose flour and cornstarch that create the signature crunch to the umami-rich gochujang that brings heat and flavor, every element counts.

Chicken wings or drumettes (2 lb/900 g): Tender, juicy pieces that soak up the sauce perfectly and fry up crispy.
All-purpose flour (1 cup/120 g): Builds the main structure for the crispy coating.
Cornstarch (1/2 cup/60 g): Adds lightness and extra crunch to the crust.
Salt (1 teaspoon/6 g): Enhances all the flavors in the seasoning and batter.
Black pepper (1/2 teaspoon/2 g): Provides a subtle spicy warmth in the crispy coating.
Oil for frying: Essential for that perfect golden crunch – use a neutral oil with a high smoke point like vegetable or canola oil.
Gochujang (1/4 cup/60 g): The Korean chili paste that delivers the signature heat and depth of flavor.
Soy sauce (2 tablespoons/30 ml): Provides saltiness and umami richness.
Honey (2 tablespoons/45 ml): Balances the heat with natural sweetness and helps the sauce glaze beautifully.
Rice vinegar (1 tablespoon/15 ml): Adds an essential tang that cuts through the richness.
Garlic (1 clove, minced): Fresh garlic amps up every bite with its aromatic punch.
Optional garnishes: Sesame seeds and chopped green onions add color, texture, and that extra burst of flavor.

How to Make Korean Fried Chicken

Step 1: Prep the Chicken Coating

Start by mixing the all-purpose flour, cornstarch, salt, and black pepper in a large bowl. This combination is the secret to that light-yet-crispy coating that Korean Fried Chicken is famous for. Make sure to dredge each chicken piece evenly so every bite delivers maximum crunch and seasoning.

Step 2: Fry the Chicken to Golden Perfection

Heat oil in a deep pan or fryer to 350°F (175°C). Carefully add the coated chicken wings or drumettes and fry them for 8 to 10 minutes until they turn a gorgeous golden brown and the coating crisps up like a dream. Once cooked, transfer the chicken onto paper towels to drain excess oil without losing that satisfying crunch.

Step 3: Whip Up the Signature Korean Sauce

While your chicken is frying, combine gochujang, soy sauce, honey, rice vinegar, and minced garlic in a small saucepan. Let this simmer gently for 2 to 3 minutes, blending all those powerful flavors into a thick, glossy sauce that’s sweet, spicy, tangy, and utterly addictive.

Step 4: Toss Chicken in Sauce

When the sauce is ready and the chicken is perfectly crisp, toss the chicken pieces gently but thoroughly in the sauce. This step is crucial to ensure every inch of the Korean Fried Chicken glistens with that sticky, flavorful coating that lures you back for more.

How to Serve Korean Fried Chicken

Garnishes

Sprinkle toasted sesame seeds and finely chopped green onions over the glazed chicken to add pops of color and nutty crunch. These simple garnishes not only increase visual appeal but also provide a subtle textural and flavor contrast that complements the dish perfectly.

Side Dishes

Korean Fried Chicken pairs beautifully with crisp pickled radishes, a cool cucumber salad, or steamed white rice to balance the heat and richness. For a fun twist, try serving with kimchi or a simple slaw to add crunch and acidity that cuts through the sticky sauce.

Creative Ways to Present

For parties or casual gatherings, serve your Korean Fried Chicken on a large platter lined with parchment paper, surrounded by bright garnishes and side dishes for a feast-worthy look. You can also offer a variety of dipping sauces on the side — like ranch, blue cheese, or extra gochujang sauce — to please every palate.

Make Ahead and Storage

Storing Leftovers

Place any leftover Korean Fried Chicken in an airtight container and store it in the refrigerator for up to 2 days. Make sure the chicken is completely cooled before storing to maintain its texture as much as possible.

Freezing

If you want to keep Korean Fried Chicken longer, freeze it in single layers on a baking sheet first, then transfer to freezer bags once solid. Frozen chicken keeps well for up to 1 month, making it easy to enjoy this delicious treat whenever the craving hits.

Reheating

To reheat and revive that incredible crispiness, warm the chicken in a preheated oven at 375°F (190°C) for about 10 minutes. Avoid microwaving as it tends to make the coating soggy and less enjoyable.

FAQs

What makes Korean Fried Chicken different from regular fried chicken?

Korean Fried Chicken stands out due to its double-frying technique that creates an ultra-crispy, thin crust that holds up even under a sticky sauce. The signature sauce, with gochujang and balanced sweet-spicy flavors, also sets it apart from typical fried chicken recipes.

Can I use chicken breasts instead of wings or drumettes?

Yes, but chicken wings or drumettes are preferred because of their higher fat content and size, which stay juicy and crisp better. If using breasts, cut them into smaller, evenly sized pieces to ensure even cooking and crispiness.

Is gochujang very spicy?

Gochujang has a moderate heat level that’s quite manageable for most people, balanced with a deep umami flavor and sweetness. If you’re sensitive to spice, you can reduce the amount or mix it with a bit of honey to mellow the heat.

Can I make the sauce ahead of time?

Absolutely! The sauce can be made a day in advance and stored in the refrigerator. Gently reheat it before tossing with the fried chicken to keep that fresh, vibrant flavor.

How do I get the chicken extra crispy?

Use a combination of all-purpose flour and cornstarch for the coating, and ensure the oil temperature stays steady at 350°F (175°C) during frying. Double frying the chicken is a traditional method, but even a single fry done right yields excellent crunch.

Final Thoughts

Making Korean Fried Chicken at home is a joyous experience that rewards you with incredibly crispy, flavorful chicken coated in a perfectly balanced sauce that keeps you reaching for more. It’s a dish that brings people together and adds excitement to any meal. So grab your apron, gather your ingredients, and dive into this fun and delicious recipe — you won’t regret it!