Korean Fried Chicken is an irresistible dish known for its ultra-crispy texture and bold, savory-sweet-spicy flavor. This recipe delivers the authentic taste of Korean street food right in your own kitchen. Using simple ingredients and traditional techniques, you’ll create perfectly golden fried chicken coated in a rich gochujang glaze—ideal as an appetizer or main dish.

Why You’ll Love This Recipe

This recipe captures everything that makes Korean Fried Chicken so popular—crunchy skin, juicy meat, and a flavor-packed glaze. It’s surprisingly easy to make, requiring no advanced skills. Whether you’re exploring Korean cuisine for the first time or craving a taste of your favorite Korean restaurant, this homemade version is both satisfying and crowd-pleasing. Plus, it’s adaptable to your spice preference and pairs beautifully with rice or pickled sides.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 kg chicken drumsticks or wings
• 50 ml soy sauce
• 50 ml rice vinegar
• 30 ml sesame oil
• 2 tsp grated ginger
• 4 cloves garlic, minced
• 50 g brown sugar
• 4 tbsp gochujang (Korean red pepper paste)
• 50 g plain flour
• 50 g cornflour
• 1 tsp baking powder
• 1/2 tsp salt
• Oil for deep frying
• Sesame seeds (optional, for garnish)
• Spring onions (optional, for garnish)

directions

1. In a large bowl, mix together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, brown sugar, and gochujang until the sugar is dissolved.
2. Add the chicken drumsticks or wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
3. In another bowl, combine the plain flour, cornflour, baking powder, and salt. Mix well.
4. Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
5. Remove the chicken from the marinade and let the excess liquid drip off. Coat each piece in the flour mixture and shake off the excess.
6. Fry the chicken in batches to avoid overcrowding. Cook for 8–10 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
7. Repeat until all the chicken is fried.
8. Garnish with sesame seeds and chopped spring onions if desired.
9. Serve hot as an appetizer or with rice and pickled vegetables for a complete meal.

Servings and timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

• Double-fried version: For extra crispiness, fry the chicken once, let it rest for 10 minutes, then fry again for 2–3 minutes.
• Sweet soy glaze: Replace gochujang with soy sauce and honey for a milder, sweeter flavor.
• Boneless option: Use boneless chicken thighs for easier eating and faster cooking.
• Oven-baked version: Bake in a preheated oven at 400°F (200°C) for 30–35 minutes, flipping halfway, though the texture will differ.
• Gluten-free alternative: Use rice flour and tamari soy sauce to make this dish gluten-free.

storage/reheating

• Storage: Store any leftover Korean Fried Chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in an oven or air fryer at 350°F (175°C) for 10–12 minutes to restore crispiness. Avoid microwaving, as it will make the coating soggy.

FAQs

What makes Korean Fried Chicken different from other fried chicken?

Korean Fried Chicken is typically lighter and crispier, thanks to the use of cornstarch and the optional double-frying technique. It’s also often coated in a savory-spicy-sweet glaze, setting it apart in flavor and texture.

Can I make Korean Fried Chicken less spicy?

Yes, reduce the amount of gochujang or substitute with ketchup or a mild chili paste for a less spicy version.

Is gochujang necessary?

Gochujang gives the dish its signature heat and umami. If unavailable, you can substitute with a blend of chili paste, miso, and a touch of sugar.

Can I marinate the chicken overnight?

Yes, marinating overnight enhances flavor, but ensure it’s refrigerated the entire time.

What oil is best for frying?

Neutral oils with a high smoke point like vegetable oil, canola oil, or peanut oil are ideal.

Can I use chicken breast?

Yes, cut chicken breast into bite-sized pieces, but be careful not to overcook, as it can dry out more quickly than drumsticks or wings.

Should I double-fry the chicken?

Double-frying is optional but recommended for achieving maximum crispiness.

What sides go well with Korean Fried Chicken?

Steamed rice, kimchi, pickled radish, or a fresh salad are great accompaniments.

Can I freeze Korean Fried Chicken?

Yes, freeze before saucing for best results. Reheat in an oven to preserve texture.

Is Korean Fried Chicken served with sauce on the side or coated?

Traditionally, it’s tossed in sauce, but serving the sauce on the side is an acceptable variation to retain crispiness longer.

Conclusion

Korean Fried Chicken brings bold flavor and irresistible crunch with every bite. Whether served as a starter or a main dish, it’s a standout recipe that’s sure to impress. With minimal prep and ingredients, you can bring the taste of Korean street food into your home, complete with customizable spice levels and serving options. Perfect for weeknights or special occasions, this recipe is a must-try for any fried chicken enthusiast.

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