Korean Fried Chicken (Extra Crispy & Sticky)

Introduction

Few dishes ignite cravings quite like Korean Fried Chicken (Extra Crispy & Sticky). The moment you bite into a piece, you’re met with an audible crunch followed by a flood of bold flavors—sweet, spicy, garlicky, and deeply savory. Unlike traditional fried chicken, Korean fried chicken is famous for its impossibly thin yet ultra-crispy crust, paired with a glossy, sticky glaze that clings to every ridge of the chicken. It’s indulgent, addictive, and utterly unforgettable.

What makes this version truly special is how achievable it is at home. You don’t need a deep fryer, obscure tools, or hours of prep. With a smart double-coating technique, cornstarch-forward batter, and a quick stovetop sauce, you can recreate restaurant-quality Korean Fried Chicken (Extra Crispy & Sticky) in just 30 minutes. Faster than delivery, cheaper than takeout, and far more satisfying.

This recipe is perfect whether you’re making dinner for the family, hosting friends, or craving a bold, comforting meal on a busy weeknight. It balances crunch and stickiness beautifully, with just enough heat to keep you reaching for “one more piece.”

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Why Korean Fried Chicken Is Different

Korean fried chicken isn’t just fried chicken with sauce—it’s an entirely different technique and philosophy.

Traditional fried chicken relies on thick, flour-heavy coatings. Korean fried chicken, on the other hand, uses a light cornstarch-based crust that fries up thinner, drier, and far crispier. This structure allows the chicken to stay crunchy even after being coated in sauce—something regular fried chicken simply can’t do.

Another defining feature is the double fry or double coat method. Instead of one heavy batter, the chicken is coated lightly, rested, and fried quickly, creating micro-layers that shatter when bitten into. The result? A texture that stays crisp far longer than standard fried chicken.

Finally, the sauce is not just a topping—it’s a star. Sweet honey, savory soy sauce, fermented chili paste, garlic, and sesame oil come together into a glaze that’s thick, sticky, and intensely flavorful. When tossed with the fried chicken, it coats every piece evenly without soaking through the crust.

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Why You’ll Love This Korean Fried Chicken (Extra Crispy & Sticky)

• Unbelievably crispy texture thanks to cornstarch and double coating

• Sticky, glossy sauce that clings without sogginess

• Perfect balance of sweet, spicy, and savory flavors

• Ready in just 30 minutes, start to finish

• No deep fryer required

• Customizable heat level for all spice tolerances

• Better than takeout, fresher and more affordable

Once you make this at home, it’s almost impossible to go back to delivery.

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Ingredients Breakdown & Pro Tips

Chicken

• Chicken breast (2 pounds, cubed)
  Breast meat stays tender when cut into uniform chunks and cooked quickly. If you prefer juicier bites, boneless thighs work beautifully too.

Coating

• Cornstarch (1 cup)
  The secret to that glass-like crunch. Cornstarch fries lighter and crispier than flour.

• All-purpose flour (¼ cup)
  Just enough to help the coating adhere without weighing it down.

• Salt & black pepper
  Light seasoning ensures the chicken itself is flavorful.

• Eggs (2, beaten)
  Helps the dry coating cling evenly for a uniform crust.

Frying Oil

• Canola oil
  Neutral flavor and high smoke point make it ideal for frying.

Sticky Korean Sauce

• Ketchup – Adds body and tang

• Gochujang or chili sauce – Brings fermented depth and heat

• Honey & brown sugar – Create that iconic sticky glaze

• Soy sauce – Deep umami backbone

• Garlic – Essential for authentic flavor

• Sesame oil – Finishing aroma that ties everything together

• Cornstarch slurry – Thickens the sauce to glossy perfection

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Step-by-Step Instructions

1. Prepare the Sauce

In a medium bowl, whisk together ketchup, gochujang, honey, brown sugar, soy sauce, water, garlic, red pepper flakes, cornstarch, and sesame oil. Whisk until completely smooth and lump-free. Set aside.

Pro tip: Preparing the sauce first keeps everything moving quickly once the chicken is fried.

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2. Prepare the Coating

In a large shallow bowl, mix cornstarch, flour, salt, and black pepper. In a second bowl, place the beaten eggs.

This two-bowl system ensures an even, controlled coating.

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3. Heat the Oil

Pour about 2 inches of canola oil into a deep pan or heavy skillet. Heat to 350°F (175°C). The oil should sizzle immediately when a small piece of coating is dropped in.

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4. Coat the Chicken (Double-Coating Method)

• Dip each chicken piece into the egg

• Coat thoroughly in the cornstarch mixture

• Dip again into egg

• Coat again in cornstarch

Place coated chicken on a plate and let rest for 10 minutes if time allows. This rest helps the coating adhere and crisp better during frying.

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5. Fry the Chicken

Fry chicken in batches to avoid overcrowding. Cook for 4–5 minutes per batch, turning occasionally, until golden brown and crisp.

Transfer to a paper-towel-lined plate.

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6. Toss in the Sauce

Carefully discard the frying oil. Return the pan to medium heat and pour in the prepared sauce. Let it simmer until thick and glossy, about 1–2 minutes.

Add the fried chicken back into the pan and toss quickly until every piece is evenly coated and sticky.

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7. Serve Immediately

Garnish with sliced green onions and sesame seeds if desired. Serve hot for maximum crunch.

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The Secret to Extra Crispy Korean Fried Chicken

The magic lies in three key techniques:

1. Cornstarch-heavy coating – lighter, crispier than flour

2. Double coating – creates micro-layers that shatter when bitten

3. Sauce added last – prevents sogginess

Skipping any one of these will noticeably change the result.

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Variations & Customizations

Extra Spicy Version

Add additional gochujang, chili paste, or a dash of Korean chili flakes for serious heat.

Honey Garlic Style

Reduce gochujang and increase honey and garlic for a milder, sweeter glaze.

Soy Garlic (No Heat)

Omit chili entirely and lean into soy sauce, garlic, and sesame oil.

Chicken Thigh Option

Swap breast for boneless thighs for juicier, richer bites.

Air Fryer Adaptation

While traditional frying gives the best texture, air frying works in a pinch—just expect slightly less crunch.

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What to Serve with Korean Fried Chicken

• Steamed white rice

• Pickled radishes or cucumbers

• Asian slaw

• Kimchi

• Cold noodles

• Beer or sparkling water

The balance of crispy, sticky chicken with fresh or tangy sides is unbeatable.

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Storage & Reheating

Storage

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

Reheating

Reheat in an oven or air fryer at 375°F until heated through. Avoid the microwave—it softens the crust.

Print

Nutrition Overview (Estimated)

• Calories: ~520 kcal

• Protein: ~38 g

• Carbohydrates: ~45 g

• Fat: ~22 g

• Sugar: ~18 g

This dish is indulgent, satisfying, and surprisingly protein-rich.

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Common Mistakes to Avoid

• Overcrowding the pan (lowers oil temperature)

• Skipping the double coating

• Adding sauce too early

• Using low-heat oil

• Frying too long (dries the chicken)

Attention to detail is what transforms good fried chicken into exceptional Korean fried chicken.

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Final Thoughts

Korean Fried Chicken (Extra Crispy & Sticky) isn’t just a recipe—it’s an experience. From the crackling crunch of the first bite to the glossy sauce coating your fingers, this dish delivers everything comfort food should: bold flavor, satisfying texture, and pure joy. What makes it even better is knowing you created it yourself, in under 30 minutes, with simple ingredients and foolproof techniques.

This recipe proves that you don’t need restaurant equipment or complicated steps to achieve authentic results. The cornstarch-based coating, double-dip method, and perfectly balanced sauce work together to create chicken that stays crisp, sticky, and irresistible. It’s the kind of dish people request again and again, whether for casual dinners, game nights, or special gatherings.