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Korean Fried Chicken (Extra Crispy & Sticky)

Korean Fried Chicken (Extra Crispy & Sticky)
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This Korean Fried Chicken is everything you crave: ultra-crispy chicken pieces coated in a sweet, spicy, and savory sauce. Thanks to a simple double-coating method and a quick homemade glaze, you can recreate authentic Korean-style fried chicken at home in just 30 minutes. It’s faster, cheaper, and just as satisfying as takeout.

Ingredients

Scale

Chicken

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

  • 1 cup cornstarch

  • ¼ cup all-purpose flour (gluten-free flour works)

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 large eggs, beaten

  • Canola oil, for frying

Sauce

  • ¼ cup ketchup

  • 3 tablespoons gochujang paste or chili sauce (adjust to taste)

  • ¼ cup honey

  • 3 tablespoons brown sugar

  • ⅓ cup soy sauce

  • ½ cup water

  • 3 cloves garlic, minced

  • ¼ teaspoon red pepper flakes

  • 1 tablespoon cornstarch

  • 2 teaspoons sesame oil

Instructions

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

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

  • Heat the Oil
    Pour about 2 inches of canola oil into a deep pan and heat over medium-high heat until hot (about 350°F / 175°C).

  • Coat the Chicken
    Dip each chicken piece into the beaten eggs, then coat in the cornstarch mixture.
    For extra crispiness, repeat: dip again in egg, then back into the cornstarch mixture.
    Let coated chicken rest on a plate for 10 minutes if possible.

  • Fry the Chicken
    Fry chicken in batches until golden brown and crispy, about 4–5 minutes per batch.
    Transfer to a plate lined with paper towels.

  • Add the Sauce
    Carefully discard the frying oil. Return chicken to the pan over medium heat.
    Pour in the sauce and toss until all pieces are evenly coated and sticky.

  • Serve
    Garnish with sliced green onions and sesame seeds if desired. Serve hot.

Notes

  • Double coating is key: This creates the signature Korean crunch.

  • Don’t overcrowd the pan: Fry in batches to keep the oil hot and chicken crispy.

  • Adjust the heat: Add more or less gochujang depending on your spice tolerance.

  • Chicken thighs option: Boneless thighs are juicier if you prefer darker meat.

  • Serve immediately: Korean fried chicken is best enjoyed fresh and hot.

Find it online: https://tastyquickly.com/korean-fried-chicken-extra-crispy-sticky/