Crispy Korean Fried Chicken Recipe With Sweet & Spicy Sauce

Korean Fried Chicken is famous for its incredibly crispy coating and sticky, sweet-and-spicy sauce. The chicken is fried until golden and crunchy, then tossed in a glossy Korean-style sauce made with gochujang, honey, soy sauce, garlic, and ginger.

This homemade Korean Fried Chicken recipe is surprisingly easy to make. The chicken is coated in a light, crisp batter and fried twice, which helps create the extra-crunchy texture that makes Korean fried chicken so irresistible.

Korean Fried Chicken Recipe at a Glance

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Cuisine: Korean-inspired
• Main Ingredient: Chicken
• Best Served With: Steamed rice, pickled radish, or a fresh cucumber salad

Ingredients

For the Chicken

• 2 lb boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 cup cold water
• Vegetable oil, for frying

For the Korean Fried Chicken Sauce

• 1/4 cup gochujang
• 2 tbsp soy sauce
• 3 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame oil
• 2 tbsp water

For Garnishing

• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

How to Make Korean Fried Chicken

1. Prepare the Chicken

Pat the chicken thighs dry with paper towels and cut them into bite-sized pieces.

Place the chicken in a bowl and season with salt, black pepper, and garlic powder. Toss well so the seasoning coats each piece evenly.

Cutting the chicken into similar-sized pieces helps everything cook at roughly the same rate.

2. Make the Crispy Batter

In a large bowl, combine the cornstarch, flour, and baking powder.

Gradually add the cold water while whisking until you have a smooth, fairly thick batter.

The batter should coat the chicken without being so thick that it forms a heavy layer.

3. Coat the Chicken

Add the seasoned chicken pieces to the batter.

Toss until every piece is completely coated. Let any excess batter drip back into the bowl before frying.

Keeping the coating relatively thin helps create the light, crisp texture Korean fried chicken is known for.

4. Heat the Oil

Pour enough vegetable oil into a deep, heavy-bottomed pot or deep skillet for frying.

Heat the oil to approximately 350°F (175°C).

Use a kitchen thermometer if possible. Maintaining the right oil temperature helps the chicken cook evenly without absorbing excessive oil.

5. First Fry

Carefully add the battered chicken pieces to the hot oil in small batches. Do not overcrowd the pot.

Fry for approximately 5–7 minutes, turning occasionally, until the chicken is cooked through and the coating is lightly golden.

Transfer the chicken to a wire rack or paper towel-lined plate.

Repeat with the remaining chicken.

6. Make the Korean Sauce

While the chicken is frying, combine the gochujang, soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and water in a saucepan.

Place the saucepan over medium-low heat.

Stir for about 3–4 minutes, until the sugar dissolves and the sauce becomes smooth and slightly thickened.

Don’t boil the sauce aggressively. A gentle simmer is enough.

7. Fry the Chicken a Second Time

Increase the oil temperature to approximately 375°F (190°C).

Return the fried chicken to the oil in batches and fry for another 2–3 minutes.

The second fry removes additional moisture from the coating and makes the chicken noticeably crispier.

Transfer the chicken to a wire rack and allow excess oil to drain.

8. Toss With the Sauce

Place the crispy chicken in a large bowl.

Pour the warm Korean sauce over the chicken and toss gently until each piece is lightly coated.

Don’t leave the chicken sitting in the sauce for too long before serving, because the coating will gradually soften.

9. Garnish and Serve

Transfer the Korean Fried Chicken to a serving plate.

Sprinkle with sesame seeds and sliced green onions.

Serve immediately while the chicken is still hot and crispy.

Why You’ll Love Korean Fried Chicken

The appeal of Korean Fried Chicken comes from the contrast between the crunchy coating and the sticky sauce.

The chicken is fried twice to create a crisp shell, while gochujang gives the sauce a deep savory heat. Honey and brown sugar balance that heat with sweetness, and garlic, ginger, soy sauce, and sesame oil add more layers of flavor.

It’s excellent for dinner, game-day food, parties, or whenever you’re craving crispy chicken with a little heat.

Ingredient Notes

Chicken thighs: Boneless chicken thighs stay juicy during frying and work particularly well for bite-sized Korean fried chicken. Chicken breast can also be used.

Cornstarch: This is one of the most important ingredients for a light and crispy coating. It helps create a delicate crunch rather than a heavy breading.

Gochujang: Korean fermented chili paste provides the characteristic sweet, savory, slightly spicy flavor of the sauce.

Honey: Honey adds sweetness and helps create a glossy coating.

Rice vinegar: Its acidity balances the sweetness and richness of the sauce.

Sesame oil: A small amount adds a distinctive nutty aroma. Because it has a strong flavor, you don’t need much.

How Do You Make Korean Fried Chicken Extra Crispy?

The most important technique is double frying.

The first fry cooks the chicken and creates the initial crust. After the chicken rests briefly, the second fry at a higher temperature drives out more moisture and makes the coating crispier.

Using cornstarch in the batter also helps create a light, crunchy exterior.

Finally, don’t pour excessive sauce over the chicken. A thin coating gives you the best balance between crispiness and flavor.

Why Fry Korean Fried Chicken Twice?

The first fry cooks the chicken and sets the coating. During the second fry, the higher temperature helps remove moisture from the crust.

This creates the characteristic crisp texture that can stay crunchy longer than chicken that is fried only once.

It’s a little extra work, but it makes a noticeable difference.

Can You Make Korean Fried Chicken Ahead of Time?

The chicken can be prepared and fried ahead of time, but it is best to add the sauce shortly before serving.

For the crispiest result, reheat unsauced chicken in a hot oven or air fryer, then toss it with freshly warmed sauce.

Once the chicken has been coated with sauce, the exterior will gradually become softer.

Korean Fried Chicken Variations

Spicy Korean Fried Chicken: Add extra gochujang or a little Korean chili flakes to increase the heat.

Honey Korean Fried Chicken: Increase the honey slightly for a sweeter glaze.

Soy Garlic Chicken: Reduce the gochujang and increase the garlic and soy sauce for a milder savory sauce.

Boneless Korean Fried Chicken: Keep the chicken in bite-sized pieces, as in this recipe, for easy eating.

Korean fried chicken wings: Use chicken wings instead of boneless thighs. Adjust the cooking time according to the size of the wings.

What to Serve With Korean Fried Chicken

Korean Fried Chicken is rich and flavorful, so simple sides work particularly well:

• Steamed white rice
• Korean pickled radish
• Cucumber salad
• Kimchi
• Steamed vegetables
• Asian-style slaw
• Fried rice
• Fresh green salad

How to Store Leftover Korean Fried Chicken

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

If possible, store the chicken separately from any extra sauce.

Reheat the chicken in an air fryer or oven to bring back some of its crispness. Avoid microwaving when possible because it can make the coating soft.

If you’re reheating sauced chicken, use moderate heat and avoid overheating the sauce.

Frequently Asked Questions

What makes Korean Fried Chicken different?

Korean Fried Chicken is known for its thin, exceptionally crispy coating and flavorful sauces. Double frying is a common technique used to create its signature crunch.

Is Korean Fried Chicken very spicy?

It depends on the sauce. Gochujang provides some heat, but honey and brown sugar balance it with sweetness. You can reduce the gochujang for a milder version.

Can I use chicken breast?

Yes. Chicken breast can be cut into bite-sized pieces and used in the same recipe. Be careful not to overcook it because breast meat is leaner than chicken thighs.

Can I make Korean Fried Chicken without a deep fryer?

Yes. A deep, heavy-bottomed pot or deep skillet works well. Use a thermometer to monitor the oil temperature and never fill the pot more than halfway with oil.

Can I make the chicken in an air fryer?

Yes, although the texture will be somewhat different from deep-fried chicken. Air-fry the coated chicken in a single layer until crisp and cooked through, turning as needed. You can then toss it with the prepared sauce.

What is gochujang?

Gochujang is a Korean fermented chili paste made with ingredients such as red chili, fermented soybean, rice, and salt. It has a distinctive combination of spicy, savory, slightly sweet, and fermented flavors.

Final Thoughts

This crispy Korean Fried Chicken combines juicy chicken with a light, crunchy coating and a glossy sweet-and-spicy sauce. The double-frying method gives the chicken its signature crunch, while gochujang, honey, soy sauce, garlic, and ginger create a bold Korean-inspired flavor.

For the best result, fry the chicken twice, coat it with sauce just before serving, and finish with sesame seeds and green onions. Serve it with steamed rice or a crisp side salad for a satisfying homemade meal.

For safe storage times, follow the USDA leftovers and food safety guidelines. More crispy chicken to try: our japanese chicken katsu and this teriyaki chicken.