Korean Fried Chicken

There’s something undeniably special about Korean fried chicken. Whether you’re hosting a game night, planning a casual dinner, or simply craving a savory treat, this recipe is guaranteed to satisfy you.
Unlike traditional fried chicken, the Korean version is known for its crispy texture, delicate seasoning, and finger-licking sauce that strikes the perfect balance between sweet, spicy, and savory.
What makes Korean fried chicken even more appealing is its versatility. It’s perfect for sharing at parties or enjoying solo with a side of pickled radish and your favorite beverage.
With its thin, crackling crust and flavor-packed glaze, it’s no wonder this dish has become a global favorite.
I remember the first time I had Korean fried chicken on a chilly evening. The crispy coating, sticky sauce, and tender chicken were pure comfort.
With this recipe, you can recreate that experience in your kitchen, impressing friends and family while indulging in something delightful.
Why You’ll Love It
- Ultimate crispiness: The double-frying technique ensures the chicken remains extra crispy, even after being coated in sauce.
- Perfectly balanced flavors: The sauce combines sweetness from honey, spice from gochujang (Korean chili paste), and tanginess from rice vinegar for an addictive taste.
- Customizable heat: Adjust the spice level to suit your preference—whether you want it mildly sweet or fiery hot.
- Easy to make at home: With simple ingredients and easy-to-follow steps, this recipe brings the flavors of a Korean restaurant to your table.
Ingredient List
For the Chicken
- 2 lbs (1 kg) chicken wings or drumettes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg, beaten
- Vegetable oil, for frying
For the Sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
Optional Garnishes
- Sesame seeds
- Thinly sliced green onions
More Recipes >>>>> Crispy Popcorn Chicken
Kitchen Tools Needed
- Large mixing bowls
- Tongs or chopsticks
- Deep frying pan, Dutch oven, or wok
- Wire rack and baking sheet (for draining fried chicken)
- Whisk (for mixing the sauce)
- Small saucepan
- Measuring spoons and cups
- Thermometer (optional, for oil temperature)
Cooking Instructions
Step 1: Prep the Chicken
- Clean and pat dry the chicken wings or drumettes.
- In a large bowl, season the chicken with salt, black pepper, and garlic powder. Let it marinate for 15–20 minutes while you prepare other ingredients.
Step 2: Prepare the Coating
- In a separate bowl, combine the flour and cornstarch.
- Beat the egg in another bowl.
Step 3: Coat the Chicken
- Dip each piece of chicken into the beaten egg, ensuring it’s fully coated.
- Toss the chicken in the flour-cornstarch mixture, shaking off excess. For extra crispiness, repeat the coating process.
Step 4: Fry the Chicken
- Heat the vegetable oil in a deep frying pan or wok to 350°F (175°C). Use a thermometer to monitor the temperature.
- Fry the chicken in batches, ensuring not to overcrowd the pan. Fry for 6–8 minutes until the chicken turns light golden brown.
- Remove the chicken and place it on a wire rack to drain excess oil. Let it rest for 5 minutes.
- Double-fry the chicken at 375°F (190°C) for 2–3 minutes until golden brown and extra crispy.
Step 5: Make the Sauce
- In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Simmer the sauce over medium heat for 2–3 minutes, stirring frequently, until slightly thickened. Remove from heat.
Step 6: Toss and Serve
- Place the fried chicken in a large bowl. Pour the sauce over the chicken and toss until evenly coated.
- Garnish with sesame seeds and sliced green onions. Serve immediately with pickled radish or steamed rice.
More Recipes >>>>>> Tasty Bourbon Chicken

Tips and Tricks for Success
- Double-fry for extra crispiness: The first fry cooks the chicken, while the second fry makes it ultra-crispy and golden.
- Keep the oil temperature steady: Monitor the temperature using a thermometer to avoid soggy chicken.
- Don’t overcrowd the pan: Frying in small batches ensures even cooking and prevents the oil from cooling.
- Customize the sauce: Adjust the spice level by adding more or less gochujang. For extra sweetness, increase the honey or brown sugar.
- Use fresh oil: Old oil can affect the flavor and crispiness of the chicken.
- Prep ahead: You can prepare the sauce a day ahead and store it in the fridge. Reheat before tossing it with the chicken.
Ingredient Substitutions and Variations
- Chicken: Use boneless chicken thighs or breasts for a different texture. You can also try tofu or cauliflower for a vegetarian twist.
- Gochujang: Substitute with Sriracha or a mix of ketchup and red chili flakes for a milder alternative.
- Honey: Replace with maple syrup, agave nectar, or brown sugar for a similar sweetness.
- Rice vinegar: Use apple cider vinegar or white vinegar if you don’t have rice vinegar.
- Gluten-free option: Replace all-purpose flour with a gluten-free flour mix and ensure the cornstarch is certified gluten-free.
- Spicier version: Add red pepper flakes, extra gochujang, or a splash of chili oil to the sauce.
- Sweeter sauce: Increase the amount of honey or add a tablespoon of brown sugar for a sweeter glaze.
More Recipes >>>>>> Tasty Chicken Fajitas
Serving Suggestions
- Side dishes: Serve with pickled radish, kimchi, or a light salad to balance the richness of the chicken.
- Rice pairing: Pair with steamed white rice, fried rice, or even sticky rice for a hearty meal.
- Beverages: Complement with a cold beer, soda, or iced tea. For a more authentic experience, try Korean soju.
- Party platter: Arrange the chicken on a large serving tray with dipping sauces like garlic mayo, spicy mayo, or sweet chili sauce.

Storage and Reheating Instructions
Storage
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to preserve the crispiness.
Reheating
- Oven: Preheat your oven to 375°F (190°C). Place the chicken on a wire rack over a baking sheet and reheat for 10–15 minutes until warm and crispy.
- Air fryer: Reheat at 350°F (175°C) for 5–7 minutes for a quick and crispy result.
- Microwave: Heat in short intervals, though the chicken may lose its crispiness. For better texture, microwave briefly, then finish in a pan or oven.
More Recipes >>>>>> Cracker Barrel Potato Hashbrown Casserole
FAQ
1. Can I make Korean fried chicken without deep frying?
Yes, you can bake or air fry the chicken. Bake at 400°F (200°C) for 25–30 minutes or air fry at 375°F (190°C) for 20 minutes, flipping halfway through.
2. What can I use if I don’t have gochujang?
You can mix Sriracha with a little soy sauce and honey or use another chili paste like sambal oelek for a similar flavor profile.
3. How do I keep the chicken crispy for longer?
Double-frying the chicken helps maintain crispiness. If serving later, avoid tossing it in the sauce until just before eating.
4. Can I freeze the fried chicken?
Yes! Freeze the chicken (without sauce) in an airtight container for up to 2 months. Reheat in the oven or air fryer to crisp it back up.
5. Can I adjust the spice level?
Absolutely! Reduce the amount of gochujang for a milder flavor or add more for a spicier kick.
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Korean Fried Chicken
Equipment
- Large mixing bowls
- Tongs or chopsticks
- Deep frying pan, Dutch oven, or wok
- Wire rack and baking sheet
- Whisk
- Small saucepan
- Measuring Spoons and Cups
- Thermometer Optional
Ingredients
For the Chicken
- 2 lbs 1 kg chicken wings or drumettes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg beaten
- Vegetable oil for frying
For the Sauce
- 2 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
Optional Garnishes
- Sesame seeds
- Thinly sliced green onions
Instructions
Step 1: Prep the Chicken
- Clean and pat dry the chicken wings or drumettes.
- In a large bowl, season the chicken with salt, black pepper, and garlic powder. Let it marinate for 15–20 minutes while you prepare other ingredients.
Step 2: Prepare the Coating
- In a separate bowl, combine the flour and cornstarch.
- Beat the egg in another bowl.
Step 3: Coat the Chicken
- Dip each piece of chicken into the beaten egg, ensuring it’s fully coated.
- Toss the chicken in the flour-cornstarch mixture, shaking off excess. For extra crispiness, repeat the coating process.
Step 4: Fry the Chicken
- Heat the vegetable oil in a deep frying pan or wok to 350°F (175°C). Use a thermometer to monitor the temperature.
- Fry the chicken in batches, ensuring not to overcrowd the pan. Fry for 6–8 minutes until the chicken turns light golden brown.
- Remove the chicken and place it on a wire rack to drain excess oil. Let it rest for 5 minutes.
- Double-fry the chicken at 375°F (190°C) for 2–3 minutes until golden brown and extra crispy.
Step 5: Make the Sauce
- In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Simmer the sauce over medium heat for 2–3 minutes, stirring frequently, until slightly thickened. Remove from heat.
Step 6: Toss and Serve
- Place the fried chicken in a large bowl. Pour the sauce over the chicken and toss until evenly coated.
- Garnish with sesame seeds and sliced green onions. Serve immediately with pickled radish or steamed rice.
Notes
Nutritional Value (per serving)
- Calories: 350–450 kcal
- Protein: 22–26g
- Carbohydrates: 25–30g
- Fat: 20–25g
- Fiber: 1–2g
- Sugar: 10–12g
- Sodium: 800–1,000mg
- Cholesterol: 60–80mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.