If you’re craving something that perfectly balances crispy, crunchy texture with bold, spicy-sweet flavors, this Korean Fried Chicken Recipe is sure to become your new obsession. Juicy chicken wings or drumsticks get coated in a light, airy batter and fried to golden perfection, then are lovingly tossed in a vibrant gochujang-based sauce that delivers that signature Korean kick. Whether you’re hosting a fun dinner with friends or just want a special treat, this recipe brings incredible flavor and satisfying crunch that feels both comforting and exciting with every bite.
Ingredients You’ll Need
Gathering simple, straightforward ingredients is the first step to nailing this Korean Fried Chicken Recipe. Each component adds something special—whether it’s the airy crispness from the flour and cornstarch mix or that fiery, tangy punch from the sauce.
- 1 lb chicken wings or drumsticks: Choose fresh pieces with skin on for maximum crispiness and juiciness.
- 1 cup all-purpose flour: Creates the base of the batter for a light crust.
- 1/2 cup cornstarch: Essential for that signature crunchy texture without heaviness.
- 1 teaspoon garlic powder: Adds savory depth to the batter’s flavor.
- 1 teaspoon onion powder: Enhances umami richness subtly throughout the chicken.
- 1/2 teaspoon baking powder: Helps the batter puff up, keeping the crust airy.
- 1/2 teaspoon salt: Balances flavors perfectly.
- 1/2 teaspoon black pepper: A gentle heat that complements the spicy sauce.
- 1/2 cup cold water: Adjust as needed for the smooth consistency of the batter.
- Vegetable oil: For frying until crisp gold perfection.
- 1/4 cup gochujang (Korean chili paste): The heart and soul of the sauce, bringing rich, complex spice.
- 2 tablespoons soy sauce: Adds umami depth and saltiness to the sauce.
- 2 tablespoons honey: Balances heat with natural sweetness.
- 2 tablespoons rice vinegar: Brings a bright, tangy zing that keeps flavors lively.
- 1 tablespoon brown sugar: Adds caramel notes and soft sweetness.
- 2 teaspoons sesame oil: Infuses nutty aroma and richness.
- 2 cloves garlic, minced: Pungent warmth that pairs beautifully with ginger.
- 1 teaspoon ginger, minced: Adds a fresh, spicy perfume to the sauce.
- 1 tablespoon toasted sesame seeds: Garnish for a delightful nutty crunch.
- Chopped green onions: Bright and fresh finish to each bite.
How to Make Korean Fried Chicken Recipe
Step 1: Prepare the Batter
Start by mixing the all-purpose flour, cornstarch, garlic powder, onion powder, baking powder, salt, and black pepper in a large bowl. Then, slowly whisk in the cold water to form a smooth batter. The water amount may need slight adjustment to achieve a coating consistency that clings well to the chicken without dripping off too quickly.
Step 2: Heat the Oil
Pour vegetable oil into a deep fryer or large pot and bring it up to 350°F (175°C). Maintaining the right temperature is key to frying tender chicken encased in a gorgeously crisp shell without absorbing excess oil.
Step 3: Fry the Chicken
Dip each chicken wing or drumstick fully into the batter, making sure every inch is coated with a generous layer. Carefully lower the chicken pieces into the hot oil in batches—overcrowding will lower the temperature and ruin that coveted crunch. Fry for 7-8 minutes until they turn golden brown and irresistibly crispy. Transfer to paper towels briefly to drain excess oil.
Step 4: Make the Sauce
While the chicken fries, whisk together gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and ginger in a small saucepan. Simmer the mixture on medium heat, stirring often until it slightly thickens—this usually takes about 4-5 minutes. This luscious sauce is where the dish really comes alive with its vibrant, sticky coating.
Step 5: Toss Chicken in Sauce
After the chicken cools just enough to handle, toss it gently but thoroughly in the warm sauce to coat every crispy piece. This step is your chance to marry the crunchy exterior with that addictive spicy-sweet glaze.
Step 6: Garnish and Serve
Finish your Korean Fried Chicken Recipe by sprinkling with toasted sesame seeds and freshly chopped green onions for a burst of freshness, texture, and visual appeal.
How to Serve Korean Fried Chicken Recipe
Garnishes
To complement the rich and crunchy chicken, garnishing with toasted sesame seeds adds nutty aroma while chopped green onions lend a mild oniony freshness that balances the flavors beautifully. Feel free to add a sprinkle of red chili flakes if you want to crank up the heat even more.
Side Dishes
Korean Fried Chicken pairs wonderfully with simple sides like steamed rice or pickled radish to cut through the richness. For a more vibrant spread, try kimchi or a crunchy slaw dressed with a hint of citrus or sesame. These sides keep the meal balanced, refreshing your palate between savory bites.
Creative Ways to Present
For a fun party platter, arrange the sauced chicken on a large board surrounded by small bowls of dipping sauces—ranch, blue cheese, or extra gochujang sauce each bring different layers of flavor. Serving with crispy fries or rice cakes adds textural contrast making your Korean Fried Chicken Recipe a feast for the senses and conversation starter at any gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place cooled chicken in an airtight container and refrigerate. It will stay fresh for up to 3 days. To preserve the best texture, store the sauce separately and toss right before serving again.
Freezing
You can freeze cooked Korean Fried Chicken for up to a month. Lay the pieces flat on a parchment-lined tray and freeze until solid before transferring to a freezer bag. This prevents sticking and keeps the chicken intact for convenient meals later.
Reheating
Reheat leftover Korean Fried Chicken in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and crispy again. Avoid microwaving if possible—it tends to make the crust soggy rather than crunchy.
FAQs
Can I use boneless chicken for this Korean Fried Chicken Recipe?
Absolutely! Boneless chicken thighs or breasts work well—just cut them into bite-sized pieces. Adjust frying time accordingly since smaller pieces cook faster. The crispy batter and flavorful sauce shine regardless of the cut.
Is gochujang very spicy?
Gochujang has a mild to moderate heat level, balanced with sweetness and umami. It adds distinctive Korean heat without overwhelming most palates, making it the perfect base for this sauce.
Can I bake the chicken instead of frying?
While deep frying is key to achieving that ultra-crisp texture, you can bake the battered chicken on a wire rack at 425°F (220°C) for 30-35 minutes. The crispiness won’t be quite the same, but it’s a tasty alternative for a lighter version.
How do I make the batter extra crispy?
Use cold water when making the batter and avoid overmixing to keep it light. Also, frying at the right temperature (350°F or 175°C) ensures that the batter crisps quickly without absorbing oil.
Can I prepare the sauce in advance?
Yes! The sauce can be made a day ahead and refrigerated. Warm it gently before tossing with freshly fried chicken to keep the flavors vibrant and sauce perfectly thickened.
Final Thoughts
This Korean Fried Chicken Recipe is truly a game changer in the world of fried chicken—crispy, flavorful, and bursting with bold Korean-inspired sensuality. Sharing this dish with friends or family creates instant smiles and full bellies. Give it a try and you’ll have a new favorite to reach for whenever craving something special, comforting, and undeniably delicious.
Print
Korean Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Description
Deliciously crispy Korean Fried Chicken wings or drumsticks coated in a light, crunchy batter and tossed in a flavorful, spicy-sweet gochujang sauce. This recipe combines the best of deep-fried chicken with a vibrant Korean sauce, garnished with toasted sesame seeds and fresh green onions, perfect for a satisfying appetizer or main dish.
Ingredients
For the Chicken:
- 1 lb chicken wings or drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold water (or as needed for batter consistency)
- Vegetable oil, for frying
For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon toasted sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the Batter: In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, baking powder, salt, and black pepper. Slowly whisk in the cold water until you achieve a smooth, thick batter suitable for coating the chicken evenly.
- Heat the Oil: Preheat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C) ensuring there’s enough oil to submerge the chicken pieces completely for even frying.
- Fry the Chicken: Dip each chicken wing or drumstick into the batter, making sure it’s fully coated. Carefully lower the chicken into the hot oil and fry in batches for 7-8 minutes until the exterior is golden brown and crispy. Remove the chicken and place it on paper towels to drain excess oil.
- Make the Sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and minced ginger. Bring the mixture to a gentle simmer over medium heat and stir occasionally until the sauce thickens, about 4-5 minutes.
- Toss Chicken in Sauce: Allow the fried chicken to cool slightly, then toss it in the prepared gochujang sauce until each piece is fully coated with the spicy-sweet glaze.
- Garnish and Serve: Sprinkle toasted sesame seeds and chopped green onions over the sauced chicken before serving for added texture and freshness.
Notes
- Maintain oil temperature at 350°F to ensure crispy chicken without absorbing excess oil.
- For extra crispy chicken, double fry by frying once until just cooked through, resting briefly, then frying again for a golden crunch.
- Adjust sauce sweetness and spiciness to taste by varying the amount of honey or gochujang.
- Use a thermometer to monitor oil temperature for safety and best results.
- Serve immediately for maximum crispiness as the sauce can soften the crust over time.
