Crispy and Flavorful Korean Fried Chicken Recipe (Authentic & Easy)
If you’ve ever tasted Korean Fried Chicken, you know it’s not your average fried chicken. This mouthwatering dish is crispy on the outside, juicy on the inside, and coated in a sticky, sweet, spicy glaze that makes it irresistible. In Korea, it’s not just food — it’s a cultural experience. Often enjoyed with a cold beer, this dish is affectionately known as “chimaek” (a blend of chicken and maekju, meaning beer).
Whether you’ve had Korean fried chicken at a restaurant or you’re trying it for the first time, this authentic Korean fried chicken recipe brings the taste of Seoul straight to your kitchen. With easy-to-follow steps and ingredients you can find at most grocery stores, you’ll create crispy perfection every time.
Why You’ll Love This Korean Fried Chicken Recipe
There’s a reason this dish has taken the world by storm. Here’s why you’ll love making it at home:
- Ultra-Crispy Texture: Thanks to double frying and a special batter, it stays crisp even after being coated in sauce.
- Sweet & Spicy Flavor: The gochujang-based sauce balances heat, sweetness, and umami perfectly.
- Versatile: Perfect as an appetizer, main course, or game-day snack.
- Restaurant-Quality at Home: Save money and make it just the way you like it.
What Is Korean Fried Chicken?
Korean Fried Chicken (Yangnyeom Chicken) is a popular Korean dish made by frying bite-sized pieces of chicken (usually wings or drumettes) twice for an ultra-crunchy coating. It’s then tossed or brushed with a glaze made from gochujang (Korean chili paste), soy sauce, garlic, honey, and brown sugar.
Unlike American-style fried chicken, Korean fried chicken has a thin, shatteringly crisp crust that doesn’t feel greasy. The secret lies in using cornstarch or potato starch instead of just flour — and, of course, frying twice.
Ingredients for Korean Fried Chicken Recipe
For the Chicken:
- 2 pounds (900g) chicken wings or drumettes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder (optional for aroma)
- 1 cup all-purpose flour
- ½ cup cornstarch (or potato starch)
- 1 cup cold water (adjust for batter consistency)
- Vegetable oil (for deep frying)
For the Korean Fried Chicken Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons honey (or corn syrup for extra gloss)
- 1 tablespoon rice vinegar
- 2–3 cloves garlic, finely minced
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger (optional)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
How to Make Korean Fried Chicken (Step-by-Step)
Step 1: Prepare the Chicken
- Pat the chicken pieces dry with paper towels to remove moisture — this helps the batter stick and ensures crispiness.
- Season lightly with salt, pepper, garlic powder, and ginger powder.
- Let it rest for 10 minutes while you prepare the batter.
Step 2: Make the Batter
- In a mixing bowl, combine flour, cornstarch, a pinch of salt, and cold water.
- Stir until smooth. The batter should be slightly thick but still pourable — similar to pancake batter.
- Tip: For extra crunch, you can add a teaspoon of baking powder or even a splash of vodka or club soda to the batter.
Step 3: Coat the Chicken
- Dip each chicken piece into the batter, making sure it’s fully coated.
- Shake off excess batter before frying.
Step 4: First Fry
- Heat vegetable oil in a deep pot or wok to 320°F (160°C).
- Fry the chicken in small batches for about 7–8 minutes, or until pale golden.
- Remove and let them rest on a wire rack for at least 5 minutes. This first fry cooks the chicken through without over-browning.
Step 5: Second Fry
- Increase the oil temperature to 375°F (190°C).
- Fry the chicken again for 2–3 minutes until deep golden brown and extra crispy.
- Remove and drain on a wire rack or paper towels.
- The double-fry method ensures a crispy crust that stays crunchy even after saucing.
Step 6: Make the Korean Fried Chicken Sauce
- In a small saucepan, heat sesame oil over medium heat.
- Add minced garlic and ginger, sauté until fragrant (about 30 seconds).
- Stir in gochujang, ketchup, soy sauce, brown sugar, honey, and rice vinegar.
- Simmer for 2–3 minutes until thick and glossy.
- Remove from heat and set aside.
Step 7: Toss and Serve
- Place the fried chicken in a large mixing bowl.
- Pour the sauce over and toss quickly to coat evenly (use tongs or a spoon).
- Garnish with sesame seeds and chopped green onions.
- Serve immediately — preferably with a cold drink or a side of pickled radish!
Tips for the Perfect Korean Fried Chicken
- Double Fry for Crispiness: The first fry cooks the chicken, and the second locks in the crunch.
- Use Potato or Cornstarch: They create that signature thin, crispy coating.
- Keep the Oil Hot: Maintaining temperature between 320°F–375°F ensures the chicken cooks evenly without absorbing too much oil.
- Don’t Overcrowd the Pot: Fry in batches for best results.
- Use Cold Batter: The temperature contrast helps form a crisp crust.
- Serve Immediately: Korean fried chicken tastes best right after saucing.
Variations of Korean Fried Chicken
Korean fried chicken isn’t limited to just one style. Here are a few popular variations to try:
1. Yangnyeom Chicken (Sweet and Spicy)
The most classic style — coated in the signature gochujang glaze described above. Sweet, sticky, and mildly spicy.
2. Garlic Soy Chicken (Ganjang Chicken)
Skip the gochujang and use a glaze made of soy sauce, honey, garlic, and brown sugar for a savory version.
3. Honey Butter Chicken
A Korean favorite made with a sweet honey butter glaze — kids and those who prefer mild flavors love this version.
4. Cheese Powder Chicken
Inspired by Korean street food — after frying, dust the chicken with cheese-flavored powder for a fun, snackable twist.
Serving Suggestions
Pair your Korean fried chicken with these classic sides and drinks:
- Pickled Radish (Chikin-Mu): The tangy crunch balances the rich flavors.
- Cold Beer or Soda: A must-have for the traditional chimaek experience.
- Steamed Rice: Great for turning it into a full meal.
- French Fries or Sweet Potato Fries: For a fusion twist.
- Kimchi: Adds extra spice and fermented flavor depth.
Storing and Reheating Korean Fried Chicken
While best enjoyed fresh, you can store leftovers:
- Refrigerate: Store in an airtight container for up to 2 days.
- Reheat: Re-crisp in the oven or air fryer at 375°F (190°C) for about 5–7 minutes. Avoid microwaving — it will make the chicken soggy.
- Freeze: You can freeze the fried (unsauced) chicken pieces for up to a month. Re-fry or bake before tossing in sauce.
Frequently Asked Questions (FAQ)
1. What makes Korean fried chicken so crispy?
The secret is double frying and using starch (potato or cornstarch) instead of only flour. This technique creates a thin, crunchy shell that stays crisp even after adding sauce.
2. Can I make it without gochujang?
Yes! You can substitute sriracha or chili garlic sauce, though the flavor won’t be exactly the same. Gochujang gives the authentic sweet-spicy umami taste.
3. Can I use boneless chicken?
Absolutely. Boneless chicken thighs or tenders work great. Just cut them into bite-sized pieces and reduce cooking time slightly.
4. What oil is best for frying?
Use neutral oils with a high smoke point, like canola, sunflower, or vegetable oil.
5. Is Korean fried chicken very spicy?
It depends on how much gochujang you add. You can easily adjust the spice level — start with less and add more to taste.
Nutrition Information (Per Serving)
(Approximate values, may vary based on portion size)
- Calories: 450
- Protein: 25g
- Fat: 24g
- Carbohydrates: 35g
- Sugar: 15g
- Sodium: 900mg
Final Thoughts: Bring Korea’s Flavor Home
This Korean fried chicken recipe captures everything we love about Korean cuisine — bold flavor, addictive crunch, and irresistible balance between sweet, spicy, and savory. Whether you’re hosting a party, enjoying game night, or simply craving something new, this dish will steal the spotlight.
Once you master this recipe, you’ll never look at fried chicken the same way again. Serve it hot, crunchy, and dripping with glaze — and don’t forget that cold beer on the side for the perfect chimaek moment.
