Name: Korean Fried Chicken Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Korean
Ingredients: 3 lb chicken thigh, cubed; 2 tbsp minced garlic; 1/4 cup cooking wine/sake; 2 tsp salt; 1/2 tsp chicken bouillon powder; 1 tsp powdered ginger; 2 tsp white pepper; 75 g all-purpose flour; 75 g cornstarch; 225 g rice flour (not glutinous rice flour); 1 tbsp salt; 380 ml water; 220 g honey; 75 g ketchup; 45 g red pepper paste (gochujang); 35 g soy sauce; 65 g garlic, minced; 15 g red pepper powder (gochugaru); 50 g brown sugar; 100 g mayonnaise; 25 g milk; 3 tbsp sugar; 2 tbsp vinegar

Jump to Recipe

If you have ever craved something crispy, spicy, and irresistibly flavorful, then this Korean Fried Chicken Recipe is exactly what you need. Known for its double-fried technique and sticky, sweet-spicy glaze, this dish elevates simple chicken thighs into crunchy little bites of heaven. This recipe perfectly balances the crispy exterior with a tender inside and a sauce that hits just the right note between sweet, savory, and spicy. It’s a delightful way to treat yourself or impress friends at your next gathering. Trust me, once you make it, Korean fried chicken will become one of your favorite go-to dishes.

Korean Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might look straightforward, but each one plays a crucial role in achieving that legendary crispy crust, juicy meat, and irresistible sauce that define the Korean Fried Chicken Recipe. From the complex marinade to the special batter and savory sauce, everything works together to create a symphony of flavors and fun textures.

Chicken thigh (3 lb, cubed): Juicier and more flavorful than breast, perfect for keeping tender inside the crisp batter.
Minced garlic (2 tbsp): Adds pungent aroma and depth both in the marinade and sauce.
Cooking wine/sake (1/4 cup): Tenderizes the chicken and enhances flavor complexity.
Salt (2 tsp for marinade, 1 tbsp for batter): Essential for seasoning and balancing the flavors.
Chicken bouillon powder (1/2 tsp): Boosts umami for savory richness.
Powdered ginger (1 tsp): Adds a subtle warmth and aromatic kick.
White pepper (2 tsp): Offers mild heat and earthy background notes.
Flour (75 g), cornstarch (75 g), rice flour (225 g): The special blend in the batter creates the signature ultra-crispy coating.
Water (380 ml): Binds the batter and keeps it light and crispy.
Honey (220 g): Brings luscious sweetness to balance the spicy sauce.
Ketchup (75 g): Adds acidity and color to the glaze.
Red pepper paste, gochujang (45 g): The heart of the sauce’s spicy, fermented flavor.
Soy sauce (35 g): Deepens the savory notes and adds saltiness.
Minced garlic (65 g) for sauce: Intensifies the garlicky punch in the glaze.
Red pepper powder, gochugaru (15 g): Adds smoky heat and vibrant color.
Brown sugar (50 g): Balances the heat with caramel sweetness.
Optional Garlic White Sauce: Mayo, milk, sugar, and vinegar combine for a tangy drizzle that cools down the heat.

How to Make Korean Fried Chicken Recipe

Step 1: Marinate the Chicken

Start by tossing the cubed chicken thighs with garlic, cooking wine or sake, salt, chicken bouillon, ginger, and white pepper in a bowl. This step is key because the marinade soaks into the meat, infusing every bite with savory, aromatic layers. Let it chill in the fridge for at least 30 minutes to an hour, giving the flavors the time they need to permeate deeply.

Step 2: Prepare the Batter

While the chicken marinates, whisk together flour, cornstarch, rice flour, and salt with water until you have a smooth batter. This unique flour combination is what makes Korean Fried Chicken irresistibly crunchy, setting it apart from typical fried chicken coatings. Once your chicken is marinated, add it to the batter ensuring every piece is evenly coated for maximum crispness.

Step 3: First Fry

Heat oil to 350°F (175°C) and fry the battered chicken pieces in batches. Frying them for about 5 to 7 minutes at this stage gives the chicken a light golden crust. Removing and letting them rest on a paper towel absorbs excess oil and helps the crust firm up before the second fry. This double frying technique is the secret hero behind that famous crunch.

Step 4: Second Fry

Return the oil to the same temperature and fry the chicken again, but this time for about 3 minutes until deep golden brown and perfectly crispy. This step locks in all the juiciness while supercharging the crunch factor. Proper draining on a wire rack is key here to keep the coating crisp and not soggy.

Step 5: Make the Sauce

Simmer soy sauce, gochugaru (red pepper powder), brown sugar, garlic, honey, ketchup, and gochujang in a saucepan over low to medium heat until bubbling gently. The moment it bubbles, immediately take it off the heat to prevent overcooking or burning. This luscious sauce is the flavorful glue that coats each crispy piece, balancing heat, sweetness, and umami.

Step 6: Coat the Chicken

Gently toss the double-fried chicken pieces in the warm sauce until they are fully coated in a shiny, sticky glaze. This step can get delightfully messy, but trust me, every sauced-up bite is totally worth it!

Step 7 (Optional): Garlic White Sauce Drizzle

For a creamy contrast, whisk together mayo, milk, sugar, and vinegar in a small bowl to create a tangy garlic white sauce. Drizzle this over the sauced chicken and sprinkle some parsley for a beautiful and flavorful finishing touch. This addition sends the Korean Fried Chicken Recipe into gourmet territory with a cool, creamy flair.

How to Serve Korean Fried Chicken Recipe

Garnishes

The perfect Korean Fried Chicken needs some fresh garnishes to brighten it up and add extra layers of flavor. Try topping with chopped green onions, toasted sesame seeds, or even a sprinkle of finely chopped fresh parsley. These little touches bring visual delight and a complementary crunch or herbal note that enhances every mouthful.

Side Dishes

Nothing pairs quite like pickled radish cubes — the crisp, tangy, and slightly sweet bite cuts brilliantly through the rich fried chicken. Rice or steamed vegetables also work beautifully if you want a more substantial meal. And if you’re feeling festive, a cold beer or a crisp soda completes the classic Korean fried chicken experience perfectly.

Creative Ways to Present

For a fun party platter, serve the Korean Fried Chicken Recipe alongside bowls of different dipping sauces—maybe spicy mayo, soy garlic, or extra gochujang glaze. Layer the chicken on a bed of crunchy shredded cabbage or lettuce wraps, giving your guests a chance to customize their bites. Presentation can be simple or fancy; either way, this dish always steals the spotlight wherever it appears.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place the chicken in an airtight container and refrigerate. It’s best eaten within 2 to 3 days to keep the flavor fresh and the texture as crispy as possible after reheating.

Freezing

You can freeze the fully cooked chicken in a freezer-safe container or bag for up to a month. Freeze the sauce separately if you’d like to keep the chicken crispy. When thawing, do it overnight in the fridge for best results.

Reheating

To bring back the crispiness without drying out the chicken, reheat in a preheated oven at 375°F (190°C) for about 10 minutes. Avoid reheating in the microwave as it can make the batter soggy. A quick flash under the broiler for a minute or two right at the end also revives that coveted crunch.

FAQs

What makes Korean fried chicken different from regular fried chicken?

Korean fried chicken uses a special double-frying method and a unique batter combining rice flour with other flours to create an ultra-crispy coating that stays crunchy longer. It’s also coated in a sticky, sweet, and spicy sauce which is very different from classic American-style fried chicken.

Can I use chicken breast instead of thighs?

While you can substitute breast meat, thighs tend to stay juicier and more tender during double frying. Breast meat can dry out more easily but if you prefer it, just keep an eye on cooking time to avoid overcooking.

Is the Korean Fried Chicken Recipe very spicy?

The level of heat can be adjusted by changing the amount of gochujang and gochugaru. This recipe balances spicy with sweet and savory, so it’s flavorful rather than just fiery, and you can always tweak to suit your spice tolerance.

What can I substitute for rice flour if I don’t have it?

Rice flour is essential for that signature light and crispy texture. Tapioca starch or potato starch can work as alternatives but the texture might be slightly different. Try to avoid regular wheat flour as the main flour to keep it authentic.

How long can I store the sauce after making it?

You can store the sauce in an airtight container in the refrigerator for up to a week. Reheat gently before tossing with the chicken to refresh the flavors and texture.

Final Thoughts

This Korean Fried Chicken Recipe truly brings a joyful feast to your table with its perfect crunch, bold flavors, and fun, interactive eating experience. It’s a wonderful way to spoil yourself or surprise friends with a dish that feels both special and comforting. Don’t hesitate to get cooking and enjoy the crispy, spicy, sweet magic of Korean fried chicken—it’s absolutely worth it!