Korean Fried Chicken Crispy Authentic Recipe
This crispy chicken dish is famous for its ultra-crunchy coating, juicy interior, and bold sweet-spicy glaze that keeps people coming back for more. This recipe brings that iconic texture and flavor into your home kitchen using simple steps and everyday ingredients. Whether you’re cooking for family, friends, or just yourself, it delivers restaurant-style results without feeling complicated or overwhelming. It pairs especially well with light sides like Japanese Cucumber Salad, which balances the richness with freshness.
What makes this style of fried chicken special is the technique rather than complexity. A light coating, a double-fry method, and a glossy sauce work together to create chicken that stays crisp even after being tossed in sauce. Once you try it this way, regular fried chicken may never feel the same again, especially when served alongside crisp vegetables such as Asian Carrot Salad.
Why You Will Love This
This Korean chicken recipe is designed for home cooks who want maximum flavor with clear, manageable steps. It balances crunch, heat, and sweetness in a way that feels exciting but still comforting.
- Easy to make at home
You don’t need special equipment or hard-to-find ingredients to make great fried chicken. The process is broken into simple stages, making it approachable even if you’re new to frying. With a short prep time and straightforward cooking method, it fits easily into a busy schedule, much like quick side options such as Arugula Salad that come together fast. - Perfectly crispy texture
The signature crunch comes from a light starch coating and a double-fry technique. This method removes excess moisture and locks in crispiness, giving the chicken a delicate, crackly shell that stays firm even after adding sauce. - Bold and balanced flavor
The sauce combines sweetness, gentle heat, and savory depth. It coats the chicken evenly without overpowering it, creating a flavor that’s rich but not heavy. You can easily adjust the spice level to suit your taste. - Flexible and crowd friendly
This recipe works for casual dinners, parties, or game nights. You can serve it as a main dish, a shared appetizer, or even meal-prep it for later. Adding a hearty side like Roasted Carrots And Potatoes makes it even more satisfying for group meals.
Once you see how easily this dish comes together, it quickly becomes one of those recipes you return to again and again.
Essential Ingredients for Korean Fried Chicken
Using the right ingredients is key to achieving authentic texture and flavor. Each component plays a specific role, from tenderness to crunch to sauce balance.
Main Ingredients
- Chicken pieces
Use wings, drumsticks, or boneless chicken thighs. Thigh meat stays especially juicy and works well with frying. - Rice wine or mild cooking wine
Helps tenderize the chicken and removes any strong raw flavor. - Fresh ginger
Adds a clean, aromatic note that balances the richness of frying. - Salt
Seasons the chicken from the inside, ensuring it tastes flavorful all the way through. - Black pepper
Provides gentle warmth without overpowering the sauce. - Potato starch or corn starch
This is essential for achieving the light, crisp coating that defines Korean fried chicken. - Neutral frying oil
Use an oil with a high smoke point to ensure even frying and clean flavor. - Garlic
Forms the savory backbone of the sauce. - Chili paste
Adds heat, depth, and color to the glaze. - Sweetener
Honey or sugar balances the spice and helps the sauce cling to the chicken. - Sesame oil
A small amount adds a nutty finish and rounds out the sauce. - Optional garnishes
Sliced green onions and sesame seeds add freshness and visual appeal, similar to how garnishes elevate dishes like Korean Carrot Salad.
Special Dietary Options
- Gluten free
Use potato starch or corn starch and ensure your chili paste is gluten free. - Less spicy
Reduce the chili paste and increase sweetness slightly for a milder version. - Baked alternative
While frying gives the best texture, baking or air frying can work for a lighter option with adjusted crispiness.
How to Prepare Korean Fried Chicken Step by Step
This method focuses on technique rather than speed, but the process remains simple and efficient. The double-fry approach is what creates the signature crunch.
Step One Prepare the Chicken
Place the chicken in a large bowl and add rice wine, ginger, salt, and black pepper. Mix well to coat each piece evenly. Let it rest briefly so the flavors absorb into the meat.
Step Two Coat the Chicken
Add the starch to the chicken and toss until each piece is lightly coated. The coating should feel dry and thin rather than thick or pasty. This helps create a delicate, crispy shell.
Step Three First Fry
Heat the oil to a moderate temperature and fry the chicken in small batches. Cook until the chicken is fully done but still pale on the outside. Remove and let it rest on a rack or paper towel.
Step Four Second Fry
Increase the oil temperature slightly and fry the chicken again. This second fry drives out remaining moisture and creates a deep golden crust. Remove once the chicken looks crisp and evenly colored.
Step Five Make the Sauce
In a separate pan, combine garlic, chili paste, sweetener, cooking wine, and sesame oil. Cook gently while stirring until the sauce thickens and becomes glossy. It should coat the back of a spoon.
Final Step Toss and Serve
Add the fried chicken to the sauce and toss quickly to coat. Serve immediately while hot, and finish with optional garnishes for extra flavor and color. For a balanced plate, a small portion of Lentil Salad works beautifully on the side.
Dietary Substitutions to Customize Fried Chicken
This recipe is easy to adapt without losing its core character.
Protein Alternatives
You can replace chicken with tofu, mushrooms, or cauliflower for a plant-based version. These options work best when cut into large pieces and dried well before coating.
Sauce and Flavor Adjustments
Adjust sweetness, spice, or garlic levels to suit your preference. You can also add a splash of vinegar for extra tang or reduce sugar for a lighter glaze.
Mastering Fried Chicken With Expert Tips
Small details can make a noticeable difference in the final result.
Pro Cooking Techniques
Always let the chicken rest briefly between fries. This step helps maintain structure and improves crunch during the second fry.
Flavor Variations
Try adding soy-based elements, citrus zest, or mild spices to create your own signature version while keeping the base technique the same.
Presentation Ideas
Serve the chicken on a wide platter with fresh garnishes. Keeping sides light, such as Orzo Salad, helps the chicken remain the star of the meal.
Make Ahead Tips
You can fry the chicken ahead of time and do the second fry just before serving. The sauce can also be prepared in advance and reheated gently.
How to Store Korean Fried Chicken
- Refrigeration
Store leftovers in an airtight container for up to two days. - Freezing
Freeze unsauced fried chicken for longer storage and sauce it after reheating. - Reheating
Reheat in an oven or air fryer to restore crispiness. - Meal Prep
Keep sauce separate until serving to prevent sogginess.
Frequently Asked Questions
What makes this style of fried chicken different from regular versions
It uses a lighter starch coating and a double-fry method, which creates a thinner, crunchier crust compared to traditional frying.
How do you keep the chicken crispy for longer
Using the right starch, letting the pieces rest between fries, and maintaining proper oil temperature all help preserve crispiness.
Is this dish always spicy
No, the heat level is flexible and can be adjusted to mild, sweet, or spicy depending on personal preference.
What type of sauce is usually used
A glossy glaze made with chili paste, garlic, and a sweetener is most common for flavor and shine.
What sides pair well with this dish
It’s often served with pickled vegetables, fresh salads, or other light sides that balance the richness.
Korean Fried Chicken
Ingredients
For the Chicken
- 1 kg chicken wings or drumettes
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 cup cold water
- Oil for deep frying
For the Korean Sauce
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- 3 cloves garlic (minced)
Garnish (Optional)
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Batter: In a bowl, mix flour, cornstarch, salt, pepper, garlic powder, and ginger powder. Gradually add cold water and whisk until smooth
- Coat the Chicken: Add chicken pieces to the batter and coat evenly.
- First Fry: Heat oil to medium heat (170°C / 340°F). Fry the chicken for 8–10 minutes until lightly golden. Remove and rest for 10 minutes.
- Second Fry: Increase oil temperature to high (190°C / 375°F). Fry the chicken again for 5–7 minutes until extra crispy. Remove and drain excess oil.
- Prepare the Sauce: In a pan, add gochujang, soy sauce, honey, rice vinegar, ketchup, sesame oil, and garlic. Cook on low heat for 3–4 minutes until slightly thick.
- Coat the Chicken: Toss the fried chicken in the sauce until fully coated.
- Garnish & Serve: Sprinkle sesame seeds and green onions on top. Serve hot.
Notes
- Double frying is the key to extra crispy Korean fried chicken.
- You can adjust the spice level by adding more or less gochujang.
- Serve with pickled radish or coleslaw for an authentic Korean experience.
- Air fryer version is possible, but deep frying gives the best crunch.
Nutrition Information (Per Serving – Approximate)
- Calories: 480 kcal
- Protein: 28 g
- Fat: 25 g
- Carbohydrates: 35 g
- Sugar: 14 g
- Sodium: 820 mg
