This is the best Korean fried chicken recipe with extra crispy chicken double fried and smothered in spicy gochujang sauce, easy to make and huge on flavor.
Korean Fried Chicken Recipe
Do we have any fried chicken lovers here? I'm a sucker for fried chicken. I love it when it is super crispy and crunchy and fresh out of the fryer. Dash it with a bit of salt and a nice and spicy sauce or glaze.
Drooling.
Fried chicken is wonderful, and it's even better when it's spicy. like this particular recipe. We're talking Crispy Korean Fried Chicken, and you are going to love it.
It's done in 30 minutes!
What is Korean Fried Chicken?
Korean Fried Chicken is chicken that has been seasoned, tossed in corn starch, then twice fried until it is extra crispy. It is then glazed with a spicy sauce made from Korean gochujang chili paste, tomato sauce, honey, vinegar, sesame oil and other seasonings.
The name can refer to any number of fried chicken dishes and servings, from bite-sized boneless appetizer portions to smaller snacks to larger fried whole chicken meals.
The "twice fried" method characterizes Korean Fried Chicken, making it crunchier and less oily than typical American fried chicken. The chicken skin is also different from American fried chicken. It is thinner and more crackly, with much less of a thick crust.
Once you brush on the saucy glaze, you're sure to fall in love with the recipe. It's so delicious and satisfying.
Let's get cooking, my friends!
Let's talk about how to make Korean Fried Chicken, shall we?
Korean Fried Chicken Ingredients
- FOR THE KOREAN FRIED CHICKEN
- Chicken legs & boneless thighs (You can realistically use ANY cut of chicken for this recipe)
- Rice vinegar
- Ginger powder (or use fresh chopped ginger)
- Garlic powder (or use fresh garlic)
- Spicy red chili flakes
- Sea salt
- Black pepper
- Corn starch (or use ½ cup corn starch + ½ cup all purpose flour. Potato starch is a good alternative.)
- Peanut oil for frying (canola oil is good, or vegetable oil, or other neutral cooking oil)
- FOR THE KOREAN FRIED CHICKEN SAUCE
- Tomato sauce (you can use ketchup if you’d like)
- Gochujang (sub in sriracha if needed)
- Honey
- Brown sugar (or more to taste)
- Soy sauce
- Rice vinegar
- Garlic (use powder for a smoother sauce)
- Ginger (use powder for a smoother sauce)
- Sesame oil
- Spicy chili flakes
- FOR SERVING
- Fresh chopped herbs, green onion, spicy red pepper flakes, sesame seeds
How to Make Korean Fried Chicken - the Recipe Method
FOR THE KOREAN FRIED CHICKEN
Add the chicken to a large bowl with the rice vinegar, ginger, garlic, chili flakes, salt and pepper. Toss to evenly coat.
I am using chicken legs and boneless chicken thighs for this particular meal, but you can use any cut of chicken. Smaller pieces of chicken won't need as much frying time.
Try it with chicken wings or chopped chunks of chicken breast or thighs for more of an appetizer portion.
Next, coat the seasoned chicken evenly with corn starch in a large mixing bowl. Toss to coat nice and evenly. Set the pieces aside.
Heat the oil in a large wide pot over medium-high heat to 350 degrees. If you are unable to measure the oil temperature, add a droplet of batter to the oil. It is ready when the batter sizzles.
Do NOT bring the oil to a boil.
Fry the chicken pieces in the oil a few pieces at a time 4-5 minutes, flipping part way through. The coated skins will lightly brown.
Be careful as the oil is hot.
Remove the deep fried chicken and set the pieces onto paper towels to drain.
Bring the oil back to temp and fry each piece of chicken again for 2-3 minutes, until they crisp up. The chicken is done when it reaches an internal temperature of 165 degrees F.
Remove the chicken and again drain on paper towels in a shallow bowl or plate. Cooking times can vary based on the size of the chicken.
See how crispy the skins are? Nice and golden brown.
NOTE: I like to use my Thermapen meat thermometer from ThermoWorks (I’m an affiliate) to get the perfect temperature every time. Works great!
FOR THE KOREAN FRIED CHICKEN SAUCE
Stir all of the ingredients in a small pot - tomato sauce, gochujang, honey, brown sugar, soy sauce, rice vinegar, minced garlic and ginger, sesame oil, spicy chili flakes.
Stir and heat through on medium-low heat.
Simmer for 5 minutes.
Coat the chicken with the sauce and garnish with chopped herbs, spicy chili flakes and sesame seeds .
Serve with the remaining sauce in a bowl for dipping.
Boom! That's it, my friends! Easy enough, right? I LOVE crispy fried chicken, especially with this wonderfully spicy and flavorful saucy glaze to finish it up.
What to Serve with Korean Fried Chicken
Korean Fried Chicken is traditionally served with pickles, pickled radishes, beer and soju, which is a distilled Korean alcohol. Finish the hot chicken with a pinch of sugar and/or salt for a flavor pop right out of the fryer.
Citrus is a nice addition as well, such as lemon or lime juice. Just a squeeze!
Recipe Tips & Notes
What Makes Korean Chicken so Crispy?
Twice Fry the Chicken. Frying the chicken twice is an essential step and is part of what makes the dish unique. Your chicken will be much crispier with the double frying.
Gochujang
Gochujang is a Korean chili paste that is sold in a range of heat levels, from mild to hot. Any of them will work for this recipe.
You can find gochujang is many local grocery stores in the ethnic cuisine section, though selection may be limited. Look for a local Korean market or online for a greater selection.
Your heat level will vary based on your choice of gochujang.
Can you Reheat Korean Fried Chicken?
Yes. The best way to reheat Korean Fried Chicken is in the oven. Lay out the cooked chicken on a lightly oiled baking sheet and bake at 400 degrees F until warmed.
You can also broil it for a bit to help keep it crispy.
I hope you enjoy my Korean Fried Chicken recipe. It's definitely a keeper! Perfect for any spicy food lover. Enjoy.
Try Some of My Other Spicy Chicken Recipes
- Paprika Chicken (Chicken Paprikash)
- Peruvian Chicken (Pollo a la Brasa)
- Honey-Sriracha Chicken
- Mango-Habanero BBQ Chicken
- Chicken Teriyaki
- Chicken Satay
- Chicken Korma
- Dragon Chicken
- Butter Chicken
- Sweet and Spicy Cashew Chicken
- Jamaican Jerk Chicken
- Nashville Hot Chicken
- Buldak (Korean Fire Chicken)
- See My Spicy Chicken Recipes
Also check out my How to Make Korean Chicken Story.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Korean Fried Chicken Recipe
Ingredients
FOR THE KOREAN FRIED CHICKEN
- 2 pounds chicken legs & chicken thighs bone in or boneless (I used bone in for this recipe)
- 2 tablespoons rice vinegar
- 2 teaspoons ginger powder or use fresh chopped ginger
- 2 teaspoons garlic powder or use fresh garlic
- 1 teaspoon spicy red chili flakes
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup corn starch or use ½ cup corn starch + ½ up flour
- 4 cups peanut oil for frying canola oil is good, or vegetable oil
FOR THE KOREAN FRIED CHICKEN SAUCE
- 3 tablespoons tomato sauce you can use ketchup if you’d like
- 3 tablespoons gochujang sub in sriracha if needed
- 2 tablespoons honey
- 2 tablespoons brown sugar or more to taste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons minced garlic use powder for a smoother sauce
- 1 tablespoon minced ginger use powder for a smoother sauce
- 1 tablespoon sesame oil
- 1 tablespoons spicy chili flakes
- FOR SERVING
- Fresh chopped herbs spicy chili flakes, sesame seeds
Instructions
FOR THE KOREAN FRIED CHICKEN
- Add the chicken to a large bowl with the rice vinegar, ginger, garlic, chili flakes, salt and pepper. Toss to evenly coat.
- Next, coat the seasoned chicken evenly with corn starch. Set aside.
- Heat the oil in a large wide pot over medium-high heat to 350 degrees If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
- Fry the chicken pieces in the oil a few pieces at a time 4-5 minutes, flipping part way through. The coated skins will lightly brown. Remove the chicken and set onto paper towels to drain.
- Bring oil back to temp and fry each piece of chicken again for 2-3 minutes, until they crisp up. The chicken is done when it reaches an internal temperature of 165 degrees F. Remove the chicken and again drain on paper towels.
FOR THE KOREAN FRIED CHICKEN SAUCE
- Stir all of the ingredients in a small pot. Stir and heat through on medium-low heat. Simmer for 5 minutes.
- Coat the chicken with the sauce and garnish with chopped herbs, spicy chili flakes and sesame seeds .
- Serve with the remaining sauce in a bowl for dipping.
Notes
Nutrition Information
NOTE: This recipe was updated on 10/17/22 to include new information. It was originally published on 1/15/20.
Indi says
I was so excited to try this. I finally did. The sauce is great. the oil temp was a 350. The chicken wouldn't cook through until the skin was very dark even though the temp was correct at still beeding. I checked the temperture in different parts of the chicken still blood. I had to finish in the oven. It is great flavor.
GC says
Never have commented on a recipe before. This one is mind blowing. Used chicken wings diled heat back as family is spice adverse. FANTASTIC
Mike Hultquist says
Wow, that's awesome, GC! Glad you enjoyed it that much!
Anna says
Can this be done in an airfryer?
Mike Hultquist says
You can in batches, but it would be ideal to turn them part way through to make sure they get crispy.
Amy says
So, in an air fryer, what temp and for how long? Thanks.
Mike Hultquist says
I have not tested this yet, but if you do, let me know.
Jérémie says
I had already made this recipe, some time ago... t'was OK... But I think I had been lazy, with regard to compliance with measures. This time I was very scrupulous with your recipe and ...LOVED it! Excellent!! this crispy chicken is awesome and the sauce is delicious! Just love korean food. The only freedom taken was to coat the chicken with fresh chopped peter pepper (instead of flakes) and let it marinate for an hour.
Thanks Mike !! nom nom nom!!!
Michael Hultquist - Chili Pepper Madness says
Jérémie, that's really nice to hear. And I love your use of chopped peter peppers in the coating.
Rc says
Appreciate you putting the nutrition facts but what is the serving size.
Michael Hultquist - Chili Pepper Madness says
I calculated 8 ounces per serving, which is very large. FYI.