Name: Spicy Korean Fried Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1.5 pounds boneless, skinless thighs, cut bite-size; Salt and white pepper to taste; 3/4 cup cornstarch; 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 cup cold water; 1 tablespoon soy sauce; 1/4 cup cornstarch (for coating); Neutral oil, enough to fill a pot about 2 inches deep; 2 teaspoons oil; 2 cloves garlic, minced; 1 teaspoon grated ginger; 2 tablespoons gochujang; 3 tablespoons ketchup; 2 tablespoons honey; 1 tablespoon brown sugar; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; Pinch of gochugaru or cayenne pepper for heat; Toasted sesame seeds to taste; Sliced scallions to taste

Jump to Recipe

Picture this: the intoxicating aroma of sizzling chicken drenched in a sticky, fiery glaze fills your kitchen, the golden crust crackling delightfully as you bite in. The sweet heat of gochujang mingles perfectly with honey and a whisper of garlic, creating a symphony of flavors that dance on your tongue. This Spicy Korean Fried Chicken Recipe isn’t just a meal; it’s a celebration of crispy crunch and bold, vibrant sauce that you’ll want to make again and again. Ready in just 25 minutes, it’s an easy way to dazzle your family or impress dinner guests with a taste of Korea’s street food magic!

Why You’ll Love This Spicy Korean Fried Chicken Recipe

Ready in 25 minutes: Perfect for busy weeknights or last-minute gatherings, this recipe delivers crunchy, flavorful chicken fast.
Uses simple ingredients: No need for obscure items—basic pantry staples and a few key Korean flavors create an unforgettable dish.
Perfect for beginners: Step-by-step instructions guide you through the crispy double-fry technique with ease.
Impressive presentation: That glossy, spicy sauce glistening over golden bites will wow anyone at your table.
Customizable heat level: Whether you like it mild or tongue-tingling hot, adjusting the gochugaru or cayenne lets you tailor the spice.

Why This Spicy Korean Fried Chicken Recipe Works

This Spicy Korean Fried Chicken Recipe hits all the right notes thanks to a few magic tricks. First, the double-fry method ensures an irresistibly crunchy crust that stays crisp even under the luscious sauce. The coating’s balance of cornstarch, flour, and baking powder creates that iconic crackly texture. Then there’s the sauce—a perfectly layered mix of gochujang, honey, and a touch of vinegar that simmers into a thick, sticky glaze. Each element works in harmony to deliver crispy, spicy, and slightly sweet chicken that’s downright addictive.

Large white serving dish heaped with an entire batch of sticky, crispy fried chicken wings generously coated in a rich, glossy sauce sprinkled with toasted sesame seeds, accompanied by small white ramekins filled with creamy blue cheese dressing and tangy buffalo sauce, cubes of crisp celery arranged on the side, professional 3/4 angle shot of the whole dish captured on a white marble countertop in natural lighting, food magazine hero styling photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering straightforward ingredients makes this recipe approachable yet totally authentic. Each component plays a key role in building layers of flavor and texture.

Boneless, skinless chicken thighs: Tender and juicy, perfect for frying and soaking up sauce.
Salt and white pepper: Simple seasoning to bring out the natural flavor of the chicken.
Cornstarch and all-purpose flour: The duo that creates the signature crispy crust.
Baking powder: Adds lightness and crackle to the coating.
Cold water and soy sauce: Combined into a wet batter that helps the coating stick beautifully.
Neutral oil: For frying, an oil with a high smoke point keeps the chicken crisp without burning.
Garlic and ginger: Fresh aromatics that infuse the spicy sauce with depth.
Gochujang: The star spicy Korean chili paste that adds heat and umami.
Ketchup, honey, brown sugar, rice vinegar, soy sauce: Sweet, tangy, and savory layers that make the sauce irresistible.
Gochugaru or cayenne pepper: Optional but essential for dialing the heat to your preference.
Toasted sesame seeds and sliced scallions: For that final pop of nutty crunch and fresh green color.

Ingredient Substitutions & Tips

Chicken thighs: You can substitute with boneless chicken breasts, though thighs stay juicier and more forgiving when frying.
Gochujang: If unavailable, a mix of chili paste and miso or a spicy sriracha can work in a pinch, though flavor will differ slightly.
Neutral oil: Use vegetable, canola, or peanut oil for frying—just avoid olive oil, which has a lower smoke point.
Baking powder: Don’t skip this—it’s essential for crispiness, but if you can’t find it, add a bit of baking soda as backup.

👨‍🍳 Pro Tips for Perfect Results

Pat your chicken completely dry: This helps the coating stick better and prevents sogginess.
Double fry for ultra crunch: The first fry cooks the chicken through, and the second at higher heat crisps the crust.
Use cold water for your batter: Keeps the mixture light and helps create a delicate, crispy shell.
Don’t overcrowd the pan when frying: Fry in batches to maintain oil temperature and even cooking.
Toss chicken in warm sauce immediately: This ensures every bite is coated without losing crispness.

How to Make Spicy Korean Fried Chicken Recipe

Step 1: Preparation

Cut your boneless, skinless chicken thighs into bite-size pieces and pat them dry with paper towels. Season generously with salt and white pepper. Let the chicken rest for about 10 minutes so the seasoning seeps in deeply, building a flavorful base.

💡 Pro Tip: If you love garlic, sprinkle a touch of garlic powder here for an extra layer of flavor.

Step 2: Make the Dry Coating

In a bowl, combine 3/4 cup cornstarch, 1/4 cup all-purpose flour, and 1/2 teaspoon baking powder. This dry mix is the secret to that addictive crunch. Toss your chicken pieces lightly in this to coat them evenly but without clumps.

💡 Pro Tip: Use your hands or tongs for a gentle toss to keep the coating light and airy.

Step 3: Prepare the Wet Batter

Whisk together 1/2 cup cold water and 1 tablespoon soy sauce in a separate bowl. Dip each coated chicken piece into this wet batter, then immediately return it to the dry mixture for a second light coating. This double layer sets the stage for an ultra-crispy crust.

💡 Pro Tip: Keep your batter cold to help create a fierce crunch after frying.

Step 4: Make the Sauce

Heat 2 teaspoons oil in a pan over medium heat. Sauté 2 cloves minced garlic and 1 teaspoon grated ginger until fragrant—this nose-tingling aroma signals flavor heaven ahead. Stir in 3 tablespoons ketchup, 2 tablespoons gochujang, 1 tablespoon brown sugar, 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and a pinch of gochugaru or cayenne pepper for heat. Simmer gently until thick and glossy, stirring occasionally.

💡 Pro Tip: Taste and adjust the heat or sweetness to your liking before taking it off the stove.

Step 5: First Fry

Pour neutral oil into a pot about 2 inches deep and heat to 325°F (165°C). Fry the chicken in small batches for 4-5 minutes each, until lightly golden but not deeply colored. Drain on a rack and let rest.

💡 Pro Tip: Keeping batches small helps maintain the right oil temperature and prevents sogginess.

Step 6: Second Fry

Increase the oil temperature to 350-360°F (175-182°C). Return the rested chicken to the hot oil and fry for 2-3 minutes until beautifully deep golden and crackling crisp. Drain once more and immediately toss in the warm sauce, making sure every piece is glazed.

💡 Pro Tip: Tossing while hot locks in crispness under the sticky sauce.

Step 7: Serve

Plate the saucy chicken generously sprinkled with toasted sesame seeds and vibrant sliced scallions. Serve piping hot for maximum crunch and flavor delight.

💡 Pro Tip: Add a wedge of lime or extra gochugaru at the table for those who want an extra kick.

Common Mistakes to Avoid

Learn from these common pitfalls:

Skipping the double fry: First fry cooks, second fry crisps. Missing the second means soggier chicken.
Not drying chicken thoroughly: Moisture causes the coating to slip off or fry unevenly.
Overcrowding the pan: Drops oil temperature and leads to oily, unevenly cooked chicken.
Using warm or room temp water in batter: Cold water is key for crispy coating texture.
Waiting too long to toss with sauce: The chicken cools and the sauce won’t cling as well.
Over-seasoning the sauce without tasting: Balancing sweet, spicy, and tangy is essential—adjust gradually.

Delicious Variations to Try

Once you’ve mastered this classic Spicy Korean Fried Chicken Recipe, why not experiment? Here are some fun twists to explore:

Garlic Soy Glaze

Swap the gochujang sauce for a sticky garlic soy mix with honey and plenty of minced garlic for a savory-sweet punch.

Cheese Powder Dusting

After frying, toss the chicken in Korean cheese powder or parmesan for a rich, umami twist that’s addictive.

Crispy Boneless Wings

Use chicken wings instead of thighs and adjust frying times for crispy, saucy wing bites great for parties.

Honey Mustard Korean Style

Mix Korean hot sauce with honey and a bit of mustard for a sweet, tangy glaze that’s different but just as tasty.

Spicy Garlic Butter Dip

Serve your chicken with a side of melted garlic butter mixed with chili flakes for dipping and extra indulgence.

How to Serve Spicy Korean Fried Chicken Recipe

Single white plate featuring a generous serving of three sticky glazed chicken drumsticks sprinkled with sesame seeds and finely chopped green onions, the rich, glossy sauce highlighting the crispy textured skin, accompanied by lime wedges on the side, the close-up angled shot reveals the tender, juicy interior of the drumsticks, all set on a white marble surface with natural lighting for a fresh, appetizing look, styled like a food blog individual serving; photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle toasted sesame seeds for nutty crunch and chopped scallions for a pop of fresh color and mild onion flavor. A few thin slices of fresh chili can amp up the heat visually and taste-wise.

Side Dishes

Pair this fiery chicken with cooling sides like crisp cucumber salad, pickled radish, or creamy mashed potatoes to balance the spice. Steamed jasmine rice or fluffy sticky rice are perfect mouthfuls between bold bites.

Creative Ways to Present

Serve on a wooden board with small bowls of extra gochujang sauce, lime wedges, and sliced chilies. Or pile it high in a big bowl for casual family-style sharing that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Place cooled chicken in an airtight container and refrigerate for up to 2 days. Keep the sauce separate if possible to preserve crispness.

Freezing

Flash freeze cooked, un-sauced chicken on a baking sheet, then transfer to freezer bags. Freeze up to 1 month. Defrost overnight in fridge before reheating.

Reheating

Reheat chicken in a hot oven (about 375°F) on a wire rack set over a baking sheet to revive crispness. Avoid microwaving if you want to keep it crunchy.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and handle double frying better without drying out.

What if I can’t find gochujang?

Try mixing chili paste with a bit of miso or use sriracha as a backup, though the flavor won’t be quite the same.

How spicy is this Spicy Korean Fried Chicken Recipe?

You control the heat by adjusting the gochugaru or cayenne pepper—start small and add more if you love heat!

Why do I need to double fry the chicken?

The first fry cooks the chicken through, while the second at a higher temperature crisps the crust to perfection.

Can I make the sauce ahead of time?

Yes, store in the fridge and gently reheat before tossing with freshly fried chicken to keep that glossy texture.

What’s the best oil for frying?

Neutral oils like vegetable, canola, or peanut oil work best due to their high smoke points.

How do I keep the chicken crispy after saucing?

Use warm sauce and toss immediately so the sauce sticks without softening the coating too much.

Is this recipe kid-friendly?

Absolutely! Adjust the spice by reducing or omitting cayenne and gochugaru for milder flavors kids will enjoy.

Final Thoughts

This Spicy Korean Fried Chicken Recipe is an absolute crowd-pleaser that marries crispy, juicy bites with a deep, luscious sauce packed with sweet, spicy, and tangy magic. It’s a dish that invites joy, warmth, and shared moments at your table. Whether you’re feeding family or showing off your cooking chops to friends, it’s bound to become a beloved staple in your kitchen repertoire.

Have you tried this Spicy Korean Fried Chicken Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍗🔥