If you’re craving a crispy, flavorful snack that bursts with umami and a hint of spice, this Korean Fried Chicken Recipe is exactly what you need. This dish perfectly balances a crunchy, golden exterior with a juicy, tender inside, all wrapped up in a sticky, vibrant gochujang-based sauce. Whether it’s game night, a family gathering, or just a weekend treat, Korean fried chicken elevates any occasion with its irresistible combination of heat, sweetness, and savoriness. I promise, once you try making this at home, it will quickly become one of your favorites to share and savor.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each item plays a simple but vital role in crafting the crispy texture and bold flavors that make this Korean Fried Chicken Recipe shine. From the light, airy batter to the rich, spicy sauce, every ingredient brings something special to the party.
- Chicken wings or drumsticks: The perfect canvas for crispy coating and juicy meat inside.
- All-purpose flour: Forms the base of the batter to help create that crunch.
- Cornstarch: Adds extra crispiness and a delicate crunch to the coating.
- Garlic powder: Infuses savory warmth into the batter.
- Onion powder: Adds subtle depth and aroma to the chicken crust.
- Baking powder: Helps the batter puff up lightly for a fluffier texture.
- Salt: Essential for seasoning the coating and enhancing all flavors.
- Black pepper: Provides a gentle kick to balance the savory notes.
- Cold water: Used to make the batter just right—thick enough to cling to chicken.
- Vegetable oil: Needed for deep-frying to get that perfect golden exterior.
- Gochujang (Korean chili paste): The star of the sauce, delivering spicy, tangy flavor.
- Soy sauce: Adds umami-rich saltiness that enhances the sauce’s depth.
- Honey: Brings natural sweetness that balances the heat elegantly.
- Rice vinegar: Gives a bright, acidic tang to lift all the flavors.
- Brown sugar: Deepens the sauce’s sweetness with a rich molasses note.
- Sesame oil: Adds a nutty aroma and rounds out the sauce.
- Garlic, minced: Fresh garlic keeps the sauce pungent and lively.
- Ginger, minced: Brings a zesty warmth that’s classic in Korean flavors.
- Toasted sesame seeds: Crunchy garnish that finishes the dish beautifully.
- Chopped green onions: Adds a fresh, bright pop of color and flavor.
How to Make Korean Fried Chicken Recipe
Step 1: Prepare the Batter
Begin by mixing the flour, cornstarch, garlic powder, onion powder, baking powder, salt, and black pepper in a large bowl. Gradually whisk in the cold water until you achieve a smooth batter that’s thick enough to coat the chicken without dripping too much. This batter is key to achieving the legendary crispiness of Korean fried chicken.
Step 2: Heat the Oil
Heat a generous amount of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Maintaining this temperature is crucial because it ensures the chicken cooks evenly and crisps up perfectly without becoming greasy.
Step 3: Coat and Fry the Chicken
Dip each chicken wing or drumstick into the batter, making sure every nook and cranny is covered. Then carefully lower them into the hot oil, frying in batches so you don’t overcrowd the pot. Fry for 7 to 8 minutes, or until the chicken turns golden brown and irresistibly crisp. Drain on paper towels to remove excess oil.
Step 4: Make the Sauce
While the chicken cools just a bit, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and ginger in a small saucepan. Simmer over medium heat, stirring occasionally until the sauce thickens and becomes glossy—about 4 to 5 minutes. This sauce is what brings the magic to the recipe, balancing spicy, sweet, and savory notes.
Step 5: Toss Chicken in Sauce
Place the lightly cooled chicken in a large bowl and pour the thickened sauce over it. Toss well until every piece is coated in that sticky, flavorful glaze that coats the crunch with that trademark Korean flair.
Step 6: Garnish and Serve
Finish the Korean Fried Chicken Recipe by sprinkling toasted sesame seeds and chopped green onions on top. These garnishes add a toasty crunch and fresh burst of flavor that make each bite even more exciting.
How to Serve Korean Fried Chicken Recipe
Garnishes
To keep things authentic and vibrant, always add toasted sesame seeds and freshly chopped green onions right before serving. These simple touches elevate the look and flavor, giving the chicken an inviting sesame crunch and a pop of fresh green color that’s visually stunning.
Side Dishes
Korean fried chicken pairs beautifully with classic sides like pickled radishes which cut through the richness with their tangy crispness. Steamed rice or a simple cucumber salad also balance the bold flavors of the chicken, making every mouthful harmonious and satisfying.
Creative Ways to Present
If you’re feeling playful, try serving the chicken on a bed of kimchi fried rice or alongside a bowl of cold noodles for texture contrast. For a party, stack the glazed wings in a wooden bowl with extra sesame seeds sprinkled on top. You can even skewer a few pieces for easy finger food—whatever way you choose, this Korean Fried Chicken Recipe is sure to impress.
Make Ahead and Storage
Storing Leftovers
Once the chicken cools completely, store the leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it easy to enjoy those leftover crispy bites without losing flavor or texture significantly.
Freezing
If you want to preserve your Korean Fried Chicken Recipe for longer, you can freeze the fried and sauced chicken. Place pieces on a parchment-lined tray and freeze until firm, then transfer to a freezer-safe bag. Stored this way, it should keep well for up to 1 month without compromising much on taste.
Reheating
To bring back the crispy crunch, avoid microwaving if possible. Instead, reheat the chicken in a preheated oven at 375°F (190°C) for 10 to 15 minutes. This reheating method crisps up the batter while warming the sauce-coated chicken perfectly.
FAQs
Can I use chicken breasts instead of wings or drumsticks?
While breasts can work, wings and drumsticks remain juicier and cook more evenly with this frying method. If you use breasts, consider cutting them into smaller bite-sized pieces to ensure they cook through properly without drying out.
Is gochujang essential in this Korean Fried Chicken Recipe?
Yes, gochujang is the defining ingredient for the sauce’s authentic spicy-sweet flavor. You can’t quite replicate the traditional taste without it, so I highly recommend using it for an authentic experience.
Why is cornstarch used along with flour?
Cornstarch helps create an extra-crispy coating that stays crunchy even after tossing in sauce. It lightens the batter, giving that signature crackly texture Korean fried chicken is known for.
Can I make this recipe less spicy?
Absolutely! If you’re sensitive to heat, reduce the gochujang quantity or mix it with a bit of ketchup or extra honey to mellow the spice. The sauce will still be deliciously flavorful and slightly sweet.
What oil is best for frying Korean fried chicken?
Neutral oils with high smoke points like vegetable, canola, or peanut oil work best. They fry the chicken crisp without adding extra flavors and allow for consistent temperature control.
Final Thoughts
This Korean Fried Chicken Recipe brings the perfect combination of crunch, spice, and sweet-savory goodness right to your kitchen. It’s a crowd-pleaser that’s far easier to make than you might imagine, and every bite will have you hooked. Trust me to recommend this as your next fun culinary adventure—once you try it, you’ll wonder why you didn’t make it sooner!
Print
Korean Fried Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
Korean Fried Chicken is a crispy and flavorful dish featuring chicken wings or drumsticks coated in a light, crunchy batter and fried to golden perfection. Tossed in a sweet and spicy gochujang-based sauce, this recipe combines the perfect balance of heat and sweetness, garnished with toasted sesame seeds and fresh green onions for an authentic Korean flavor experience.
Ingredients
For the Chicken:
- 1 lb chicken wings or drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold water (or as needed for batter consistency)
- Vegetable oil, for frying
For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon toasted sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the batter: In a large bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, baking powder, salt, and black pepper. Slowly whisk in cold water until you achieve a smooth batter thick enough to coat the chicken.
- Heat the oil: Pour vegetable oil into a deep fryer or large pot and heat it to 350°F (175°C) for optimal frying temperature.
- Fry the chicken: Dip each chicken wing or drumstick into the batter, making sure it is thoroughly coated. Carefully lower the chicken pieces into the hot oil and fry in batches for 7-8 minutes until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, stirring occasionally, until the sauce thickens, about 4-5 minutes.
- Toss chicken in sauce: Allow the fried chicken to cool slightly, then toss it in the prepared sauce ensuring each piece is evenly coated.
- Garnish and serve: Sprinkle toasted sesame seeds and chopped green onions over the sauced chicken before serving for a fresh and nutty finish.
Notes
- For extra crispiness, double fry the chicken by frying once until cooked through, letting it rest for a few minutes, then frying again until extra crispy.
- Adjust the amount of gochujang to control the spice level of the sauce.
- Use a thermometer to maintain the frying oil temperature for consistent results.
- Serve immediately after tossing in the sauce to preserve the crispy texture.
- Substitute chicken thighs if preferred for a meatier alternative.
