Korean Fried Chicken Recipe

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You guys, this is so easy to make! I’ve been obsessed with Korean Fried Chicken Recipe ever since I tried it at a local Korean restaurant last year. The combination of that impossibly crispy exterior with the sweet, spicy, and sticky glaze is truly something magical.

What makes Korean Fried Chicken different from other fried chicken recipes is the double-frying technique that creates an incredibly crunchy coating that stays crispy even after being coated in sauce. The signature gochujang-based glaze adds a complex flavor profile that’s sweet, savory, and has just the right amount of heat.

I’ve tested this recipe countless times to get it just right, and I’m thrilled to share my perfected version with you today. Trust me when I say this homemade version rivals any restaurant Korean Fried Chicken you’ve tried, and you’ll be shocked at how simple it is to recreate in your own kitchen!

What You’ll Love About Korean Fried Chicken

• Double-Crunch Factor – The unique double-frying technique creates an extraordinarily crispy coating that maintains its crunch even after being glazed
• Sweet-Spicy Balance – The gochujang-based sauce offers the perfect harmony of sweetness, heat, and umami that’s completely addictive
• Impressive Presentation – This dish looks as amazing as it tastes, making it perfect for gatherings or when you want to wow dinner guests

Recipe Ingredients

Get ready to create the most delicious Korean Fried Chicken Recipe with these simple ingredients:For the chicken and marinade:

• Chicken breast strips (or wings)
• Buttermilk
• Salt
• White pepper
• Garlic salt

For the crispy coating:

• All-purpose flour
• Salt and pepper
• Garlic salt
• Celery salt
• Dried thyme
• Paprika
• Baking powder
• Chili flakes
• Vegetable oil

For the sauce:

• Gochujang paste
• Honey
• Brown sugar
• Soy sauce
• Garlic
• Ginger
• Vegetable oil

Ingredient Notes

• Gochujang paste is the star ingredient in this Korean Fried Chicken Recipe. This Korean chili paste has a unique sweet-spicy-umami flavor that’s essential for authentic taste. Find it in Asian grocery stores or the international aisle of well-stocked supermarkets.
• Buttermilk tenderizes the chicken while adding tang. If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Baking powder in the coating is a secret weapon that helps create extra crispiness. Don’t skip this ingredient if you want that signature crunch!

How to Make Korean Fried Chicken Recipe

For the complete recipe with exact measurements and detailed instructions, scroll down to the printable recipe card. Here’s a quick overview of how to make this delicious Korean Fried Chicken Recipe:

1. Marinate the chicken – Combine buttermilk with seasonings, add chicken, and refrigerate for at least 1 hour
2. Prepare the coating – Mix all dry ingredients in a large bowl
3. Coat the chicken – Remove chicken from marinade, shake off excess, and thoroughly dredge in flour mixture
4. First fry – Heat oil to 350°F and fry chicken until lightly golden, about 4-5 minutes

1. Rest and second fry – Let chicken rest for 5 minutes, then fry again until deeply golden and crispy, about 4 more minutes
2. Make the sauce – Sauté garlic and ginger, then add remaining sauce ingredients and simmer until thickened

1. Coat the chicken – Toss the fried chicken in the sticky sauce until well coated
2. Serve – Garnish with sesame seeds and green onions if desired

Pro Tips

It’s so simple, even a beginner can nail it, but these pro tips will elevate your Korean Fried Chicken Recipe to restaurant quality:

• Temperature control is crucial – Use a thermometer to maintain oil at 350°F for perfect crispiness
• Don’t overcrowd the fryer – Fry in small batches to maintain oil temperature and ensure even cooking
• Double-frying is non-negotiable – This technique is what gives Korean Fried Chicken its signature crunch
• Coat the chicken while the sauce is hot – The sauce will adhere better and create that perfect sticky glaze

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days. Store the chicken and sauce separately if possible to maintain crispiness.
• Reheat in the oven at 375°F for 10-15 minutes for the best texture. Avoid microwaving as it will make the chicken soggy.
• Freeze uncoated fried chicken for up to 1 month. Thaw in the refrigerator overnight and reheat in the oven, then toss with freshly made sauce.

Additions & Substitutions

Additions:

• Add 1 tablespoon of toasted sesame oil to the sauce for nutty flavor
• Sprinkle with toasted sesame seeds and sliced green onions before serving
• Include thinly sliced fresh chilies in the sauce for extra heat
• Serve with pickled radish or kimchi for an authentic Korean experience

Substitutions:

• Replace chicken breasts with wings, drumsticks, or boneless thighs
• Swap gochujang with sriracha mixed with a bit of miso paste in a pinch (though the flavor won’t be exactly the same)
• Use gluten-free flour blend instead of all-purpose flour for a gluten-free version
• Substitute honey with maple syrup for a different sweetness profile

FAQs about this Fried Chicken

What Can I Serve with this Korean Fried Chicken?

This Korean Fried Chicken Recipe pairs beautifully with traditional Korean sides like steamed rice, kimchi, pickled radish, or a simple cucumber salad. For a fusion approach, try serving with french fries, coleslaw, or even on top of waffles for an incredible sweet-savory combination!

If you try this recipe, I’d absolutely love to hear how it turned out! Drop a comment below or tag me in your social media posts so I can see your delicious creation!

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