Korean Fried Chicken

Korean Fried Chicken is more than just a popular takeout option—it’s a global comfort food phenomenon that has earned its reputation for being impossibly crispy, deeply flavorful, and completely addictive. Known for its ultra-crunchy coating and glossy, sticky sauce, Korean Fried Chicken delivers a perfect balance of sweet, spicy, savory, and umami flavors in every bite. Unlike traditional fried chicken, this version focuses on lightness and texture as much as bold taste, making it one of the most satisfying fried dishes you can make at home.

What truly sets Korean Fried Chicken apart is its unique preparation method. The chicken is typically double-coated and fried at a precise temperature to create a thin yet shatteringly crisp crust. Instead of being weighed down by heavy batter, the coating stays light and airy, allowing the sauce to cling beautifully without turning soggy. The result is chicken that stays crispy long after it’s been sauced—a hallmark of authentic Korean Fried Chicken.

This homemade Korean Fried Chicken recipe captures everything people love about the dish while keeping it approachable for home cooks. In just 30 minutes, you can recreate that restaurant-quality crunch and sticky gochujang-based glaze in your own kitchen. Whether you’re making it for a weeknight dinner, game day spread, or casual gathering with friends, this recipe delivers consistent, crave-worthy results every time.

Why Korean Fried Chicken Is So Popular

The rise of Korean Fried Chicken around the world isn’t accidental. Its popularity comes from a combination of texture, flavor, and versatility that few dishes can match.

First, there’s the texture. Korean Fried Chicken is famous for its crispiness, achieved through a double-coating technique and careful frying. The coating forms a delicate shell that cracks when you bite into it, revealing juicy, tender chicken underneath.

Second, the sauce. While some versions are served plain, many are tossed in a bold sauce made with gochujang, soy sauce, garlic, and sweeteners like honey or sugar. This sauce delivers layers of flavor—sweet, spicy, salty, and slightly tangy—all at once.

Finally, Korean Fried Chicken is incredibly versatile. It can be served as a main dish, an appetizer, or even as part of a larger Korean-inspired meal. It pairs equally well with rice, pickled vegetables, fries, or eaten straight from the plate with no sides at all.

What Makes This Korean Fried Chicken Recipe Special

This Korean Fried Chicken recipe is designed to be:

• Fast – Ready in about 30 minutes from start to finish

• Crispy – Thanks to a cornstarch-heavy coating and double dip

• Flavor-Packed – A balanced gochujang sauce that’s sweet, spicy, and savory

• Beginner-Friendly – No special equipment or hard-to-find techniques

Using chicken breast keeps the cook time short and ensures evenly sized pieces that fry consistently. The sauce is cooked just enough to thicken and coat the chicken without overpowering it, letting the crispiness remain front and center.

Ingredients + Tips

Chicken

• Chicken breast – Lean, quick-cooking, and perfect for bite-sized pieces. Cut into uniform 1-inch chunks so everything cooks evenly.

• Cornstarch – The key to that signature Korean Fried Chicken crunch. Cornstarch creates a lighter, crispier coating than flour alone.

• All-purpose flour – Adds structure to the coating. A gluten-free blend works just as well.

• Salt and black pepper – Simple seasoning that enhances the chicken without overpowering the sauce.

• Eggs – Help the coating adhere and create layers of crispiness.

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

Sauce

• Gochujang paste – The heart of Korean Fried Chicken sauce. It’s spicy, slightly sweet, and deeply savory.

• Soy sauce (low-sodium) – Adds umami without making the sauce too salty.

• Honey and brown sugar – Create that glossy, sticky finish and balance the heat.

• Ketchup – Adds tang and body to the sauce.

• Garlic – Essential for depth and aroma.

• Sesame oil – A small amount goes a long way, adding nutty richness.

• Cornstarch slurry – Thickens the sauce so it clings perfectly to the chicken.

Step-by-Step Instructions

Make the Sauce

In a medium bowl, whisk together ketchup, gochujang paste, honey, brown sugar, soy sauce, water, garlic, red pepper flakes, cornstarch, and sesame oil until smooth. Set aside. This allows the flavors to meld while you prepare the chicken.

Prepare the Coating

In a shallow bowl, mix cornstarch, flour, salt, and black pepper. In a second bowl, beat the eggs until smooth. This two-bowl setup is essential for the double-coating technique.

Heat the Oil

Pour about 2 inches of canola oil into a deep pan or heavy skillet. Heat the oil to 350°F (175°C). Maintaining the right temperature ensures crisp chicken without greasiness.

Coat the Chicken

Dip each piece of chicken into the egg, then into the cornstarch mixture. Repeat the process once more for a second layer. This double dip is what gives Korean Fried Chicken its signature crunch.

Rest the Coated Chicken

If time allows, let the coated chicken rest for about 10 minutes. This helps the coating adhere better during frying.

Fry the Chicken

Fry the chicken in batches, making sure not to overcrowd the pan. Cook until golden brown and crispy, about 4–5 minutes per batch. Remove and drain briefly.

Toss with Sauce

Carefully discard excess oil from the pan. Add the sauce and cook over low heat until slightly thickened. Add the fried chicken and gently toss until every piece is evenly coated.

Serve

Serve immediately, garnished with sliced green onions and sesame seeds if desired.

Tips for Extra Crispy Korean Fried Chicken

• Keep oil temperature between 340–370°F at all times

• Always fry in batches

• Use cornstarch as the primary coating ingredient

• Let the chicken rest after coating

• Toss with sauce only at the very end

• Serve immediately for maximum crunch

Variations

• Extra Spicy Korean Fried Chicken – Add more gochujang or chili flakes

• Soy Garlic Korean Fried Chicken – Skip ketchup and use more soy sauce and garlic

• Boneless Thigh Version – Juicier and more forgiving than breast

• Air Fryer Korean Fried Chicken – Lighter but still crispy with the right coating

Storage & Reheating

Korean Fried Chicken is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat:

• Oven or air fryer at 375°F until hot and crispy

• Avoid microwaving, which softens the coating

If possible, store the sauce separately and toss just before reheating.

Serving Suggestions

• Steamed white rice or fried rice

• Pickled radish or cucumber

• Asian-style slaw

• French fries or potato wedges

• Wrapped in lettuce for a lighter option

Korean Fried Chicken

Print Recipe

This Korean Fried Chicken is everything you love about takeout—crispy, sticky, sweet, and spicy—but made easily at home in just 30 minutes. The chicken is double-coated for extra crunch, then tossed in a bold gochujang-based sauce that clings to every bite. It’s fast, foolproof, and perfect for weeknight dinners, game days, or whenever a crispy craving hits.

• Author: salah

Ingredients

Scale 1x2x3x

Chicken

• 2 lb chicken breast, cut into 1-inch chunks

• 1 cup cornstarch

• 1/4 cup all-purpose flour (gluten-free works)

• 1/2 tsp salt

• 1/4 tsp ground black pepper

• 2 eggs, beaten

• Canola oil, for frying

Sauce

• 1/4 cup ketchup

• 3 tbsp gochujang paste (adjust to taste)

• 1/4 cup honey

• 3 tbsp brown sugar

• 1/3 cup soy sauce (low-sodium recommended)

• 1/2 cup water

• 3 cloves garlic, minced

• 1/4 tsp red pepper flakes

• 1 tbsp cornstarch

• 2 tsp sesame oil

Instructions

1. Make the Sauce
   In a medium bowl, whisk together all sauce ingredients until smooth. Set aside.

2. Prepare the Coating
   In a large shallow bowl, mix cornstarch, flour, salt, and black pepper.
   Place beaten eggs in a second bowl.

3. Heat the Oil
   Pour about 2 inches of canola oil into a deep pan. Heat to 350°F (175°C) over medium-high heat.

4. Coat the Chicken
   Dip chicken pieces into eggs, then coat in the cornstarch mixture.
   Repeat once more (egg → cornstarch) for extra crispiness.
   Let coated chicken rest for 10 minutes if time allows.

5. Fry
   Fry chicken in batches until golden and crispy. Do not overcrowd the pan.
   Remove and drain on a plate.

6. Toss with Sauce
   Carefully discard excess oil. Return chicken to the pan, add sauce, and toss over low heat until evenly coated.

7. Serve
   Garnish with sliced green onions and sesame seeds if desired. Serve immediately.

Notes

• Oil temperature matters: Keep oil between 340–370°F for the best crunch.

• Double coating is key: The second dip creates that signature Korean crispiness.

• Don’t overcrowd: Frying too much at once drops the oil temperature and causes soggy chicken.

• Let it fry undisturbed: Avoid moving the chicken too early so the coating stays intact.

• Use low-sodium soy sauce: This keeps the sauce flavorful without being overly salty.

• Don’t overcook: Chicken breast cooks quickly—remove as soon as golden and crispy to keep it juicy.

Nutrition (Per Serving – Approximate)

Calories: 611 kcal
Carbohydrates: 70 g
Protein: 54 g
Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 226 mg
Sodium: 1961 mg
Potassium: 1022 mg

Final Thoughts

Korean Fried Chicken is one of those dishes that feels indulgent, exciting, and comforting all at the same time. It’s proof that fried chicken doesn’t have to be heavy or greasy to be satisfying. Instead, it can be light, crisp, and layered with bold flavors that keep you coming back for more.

What makes this recipe especially rewarding is how accessible it is. You don’t need a deep fryer, specialty equipment, or hours in the kitchen. With a handful of pantry ingredients and a simple double-coating technique, you can achieve restaurant-quality Korean Fried Chicken at home in just 30 minutes. That’s a powerful combination—speed, simplicity, and incredible flavor.

This dish also adapts beautifully to different occasions. It’s casual enough for a weeknight dinner yet impressive enough to serve guests. You can tweak the sauce to match your spice tolerance, switch up the cut of chicken, or pair it with different sides to keep it fresh every time you make it. Few recipes offer that level of flexibility while still delivering such consistent results.

If you’ve ever hesitated to make Korean Fried Chicken at home, this recipe is the perfect starting point. It captures the essence of what makes the dish so beloved—crispy texture, sticky sauce, and bold Korean-inspired flavor—without unnecessary complexity. Once you try it, there’s a good chance it will become a regular in your rotation, satisfying cravings whenever they strike and proving that homemade can truly rival takeout.