Golden and Crispy Korean Fried Chicken: A Must-Try Delight!

As a chef at Food And Meal, I’m always seeking out delicious new recipes to share with our readers. Lately I’ve become a bit obsessed with Korean fried chicken. During a recent trip to Los Angeles, I was introduced to this crispy, crunchy, sweet and spicy treat. I was immediately hooked!

The combination of the crackling exterior giving way to juicy, tender chicken is so addictive. And the spicy, gingery glaze adds the perfect amount of heat without overpowering the other complex flavors. Every bite makes me so happy!

Now back home, I’ve been experimenting with recreating various Korean fried chicken recipes. It’s become a new comfort food favorite that makes me smile. I finally have a version I’m excited to post for all of you. With a few simple ingredients and techniques, you too can have restaurant-quality Korean fried chicken right from your home kitchen. I can’t wait for you all to experience these magical flavors and textures for yoursel

Korean Fried Chicken
Our korean fried chicken is crispy, juicy, and downright addictive.

Korean Fried Chicken Recipe

Golden And Crispy Korean Fried Chicken: A Must-Try Delight! 1


Discover the secrets to creating the perfect Korean Fried Chicken, from achieving the crispiest coating to serving it like a pro. Elevate your culinary skills with this delicious recipe.
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Course: Main dishes
Cuisine: Korea
CookingStyle: Frying
Prep Time: 1 day 15 minutes
Cook Time: 20 minutes
Total Time: 1 day 35 minutes
Servings: 4 people
Calories: 51kcal
Author: Nazia Cooks
Cost: $20
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1 heavy-bottomed pot


  • 2 pounds chicken drumettes and winglets
  • 1 teaspoon salt
  • 3 tablespoons light brown sugar
  • 1 tablespoon gochujang
  • 2 teaspoons soy sauce
  • 1/4 cup soju
  • 2 garlic cloves, grated
  • 1/4 small sweet onion, grated
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons gochugaru
  • Peanut oil for frying
  • 1 tablespoon potato starch or cornstarch
  • 1 teaspoon toasted sesame seeds, for garnish


  • Sprinkle the chicken with salt, cover, and refrigerate for 24 hours.
  • Remove the chicken from the refrigerator and pat dry with paper towels. Put in a large bowl.
  • In a small saucepan, combine the brown sugar, gochujang, soy sauce, soju, garlic, onion, and sesame oil. Bring the mixture to a boil over high heat, and then reduce the heat to low and simmer for about 2 minutes, or until the sauce starts to thicken. Stir in the gochugaru. Strain the sauce through a fine-mesh strainer into a large bowl. Cover and set aside.
  • Add about 2 inches of peanut oil to a heavy-bottomed pot and heat to 320°F, or until the oil starts to bubble, about 5 minutes on high heat.
  • Toss the chicken with the potato starch, coating each piece with a thin layer of starch.
  • Fry the chicken in batches in the hot oil for 8 to 10 minutes, until golden brown. Transfer the chicken wings to a paper towel–lined plate.
  • When all of the chicken has been fried once, fry it a second time for 2 to 3 minutes per batch, adding and heating more oil as needed.
  • Toss the chicken with the sauce in the large bowl.
  • Transfer to a serving platter. and serve garnished with the sesame seeds.



  • Ingredient Variations: Korean Fried Chicken can be made in various styles. You can opt for boneless chicken pieces or stick with bone-in cuts, like wings or drumsticks. Adjust the level of spiciness by altering the amount of gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste) used in the sauce. For a milder version, reduce the spice, or for extra heat, amp it up.
  • Double Frying Technique: The secret to achieving that extra crispy texture lies in the double frying method. After the first fry, let the chicken pieces rest for a few minutes before frying them a second time. This technique ensures the exterior is super crunchy while keeping the interior juicy.
  • Serving Time: Korean Fried Chicken is at its best when served immediately. The crispiness starts to diminish as it cools, so aim to serve it right after the final frying. If you're making a large batch, consider keeping the first batch warm in an oven set to low heat while you fry the remaining pieces.
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Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 769mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Oven-Baked Korean Fried Chicken

To prepare Korean oven-grilled fried chicken, start by preheating the oven to 425°F (220°C) and placing a wire rack on top of a baking sheet. This arrangement helps ensure even cooking and a crispy surface for the chicken. Next, pat dry the chicken with paper towels and coat it thoroughly with a mixture of flour, salt, black pepper, garlic powder, and onion powder in a large bowl.

Then, arrange the coated chicken on the wire rack, leaving some space between pieces for even cooking. Drizzle a layer of cooking oil over the chicken’s surface and bake in the oven for approximately 35-45 minutes or until the chicken turns golden brown and crispy on the outside. At this point, you can coat the chicken with your favorite Korean fried chicken sauce.

Finally, transfer the chicken to a plate, sprinkle with chopped green onions and sesame seeds, and enjoy it while it’s still hot.

Cooking Tips

Korean Fried Chicken
Explore the art of korean cuisine with our step-by-step guide to perfect korean fried chicken.

he key to perfect Korean fried chicken is double frying – frying the chicken at a lower temperature first to cook it through, then frying it again at a higher temperature to make the coating ultra crispy and shatteringly crisp while keeping the meat inside moist and tender.

I love that the chicken stays crunchy for hours even after it’s coated in the sweet, spicy, and sticky sauce. According to the passage, the sauce contains a tantalizing blend of gochujang, soy sauce, garlic, ginger, sugar, and honey that appeals to the senses. The sauce creates a “crispy candid exterior when glazed on the chicken which I find very appetizing and crave-worthy.

In my opinion, letting the chicken marinate for a few hours or overnight before frying allows the salt, pepper and ginger to really penetrate the meat, enhancing its flavor beautifully. [As the passage mentions, this is a common technique in . I also think using potato starch or cornstarch in the batter helps form an exceptionally thin and delicate crust that stays crisp.

Serving Suggestions

Korean Fried Chicken
Korean fried chicken with a side of pickled radishes.

I would suggest serving Korean fried chicken with some fresh and crunchy kimchi. The spicy, sour tanginess of the kimchi provides a nice contrast to the crispy, sweet chicken. Some steamed white rice on the side would also help soak up the tasty sauce.

For drinks, I think a cold Korean beer like Hite or Cass would complement the fried chicken well. The light, refreshing beer balances out the heavier flavors of the chicken. Iced tea or soda would also pair nicely.

You could also offer some banchan side dishes like japchae sweet potato noodles, seasoned spinach, or marinated cucumbers. Having a variety of small sides lets guests customize their meal.

For dessert, a scoop of ice cream like green tea or sweet red bean would be a great way to end the meal on a sweet note! The creaminess cools the palate after the spicy chicken.

Frequently Asked Questions Korean Fried Chicken

Korean Fried Chicken
Cold beer, spicy korean fried chicken, and a room full of cheering fans.
  • Can I make it ahead of time for a party? Yes, you can partially cook the chicken, let it cool, and refrigerate it. When guests arrive, give it a final fry for optimal crispiness.
  • How do I store leftovers? Leftover Korean Fried Chicken can be refrigerated for a day or two. Reheat it in the oven for the best results.
  • Can I make it less spicy? Certainly! Adjust the spiciness by using a milder sauce or opting for a sweet and savory glaze.
  • What sides go well with it? Popular sides include kimchi, pickled radishes, coleslaw, or a simple cucumber salad. Rice or sweet potato fries are excellent choices too.
  • Can I make it ahead of time for a party? Yes, you can partially cook the chicken, let it cool, and then store it in the refrigerator. When your guests arrive, give it a final fry for crispiness.
  • How do I store leftovers? Leftover Korean Fried Chicken can be refrigerated for a day or two. Reheat it in the oven for the best results.
  • Can I make it less spicy? Absolutely! Adjust the level of spiciness by using less spicy sauce or opting for a sweet and savory glaze instead.
  • What sides go well with it? Popular sides include kimchi, pickled radishes, coleslaw, or a simple cucumber salad. Rice or sweet potato fries are excellent choices too.
  • Is it gluten-free? Traditional Korean Fried Chicken is not gluten-free due to the flour coating. However, you can explore gluten-free alternatives such as rice flour or gluten-free all-purpose flour.
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In conclusion, Korean fried chicken is a deeply craveable dish with a shatteringly crisp exterior surrounding juicy, well-seasoned meat. The sweet, spicy, sticky sauce glazed over the chicken takes this dish to the next level. As discussed on Food and Meal, allowing time for the chicken to marinate before frying and using potato starch or cornstarch in the batter are keys to achieving the signature extra crispy crust that Korean fried chicken is so loved for. This dish evokes pure joy, satisfaction and feelings of comfort. For the full recipe and tips on serving suggestions, check out the original blog post on Now get cooking and experience bliss with every bite of this iconic Korean staple!

Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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