Introduction

Korean Fried Chicken has taken the global culinary scene by storm. It is beloved for its

signature crispy exterior and mouthwatering balance of sweet, spicy, and savory flavors. In

its homeland of South Korea, fried chicken culture is so widespread that you’ll find numerous

variations, from ultra-spicy Yangnyeom chicken to soy-garlic and even cheese-seasoned

styles. Regardless of the flavor profile, Korean Fried Chicken typically features a paper-thin

crust achieved through a special double-frying method, ensuring that each bite remains

crunchy, even after it’s coated with sauce.

This recipe outlines how to create that distinctive, crispy crust right in your home kitchen,

along with a tangy, spicy-sweet sauce. You’ll also find tips on selecting the right chicken cuts,

seasoning, and frying techniques to replicate (or even surpass) your favorite Korean fried

chicken spot. Once you master this dish, you’ll understand why it’s a staple for everything

from late-night snacking to festive gatherings in Korea.

Why You’ll Love This Recipe

1. Extra Crispy Crust: Learn the secrets behind double-frying and special batters for

that crackly, wafer-thin exterior.

2. Bold & Balanced Flavors: Experience the sweet, spicy, and savory depth of the

classic Korean fried chicken sauce.

3. Versatile: Adjust the spice level to suit your preference, or swap in alternative sauces

like soy-garlic.

4. Meal-Prep Friendly: Marinate the chicken ahead, so you can fry at the last minute

for fresh, hot servings.

5. Global Crowd-Pleaser: Whether you’re serving a game-day spread, a party

appetizer, or a hearty dinner, Korean Fried Chicken is sure to delight everyone.

Ingredients

Chicken & Marinade● 2 pounds (about 900g) chicken wings or drumettes (you can also use boneless

thigh or breast strips)

● 1 teaspoon salt

● ½ teaspoon black pepper

● 2 tablespoons rice wine (mirin or sake also work; optional, for tenderizing)

● 1 teaspoon grated ginger (optional but recommended for flavor)

Dry Coating & Batter

● 1 cup all-purpose flour

● ½ cup cornstarch (or potato starch, often used in Korean frying)

● 1 teaspoon baking powder

● 1 teaspoon salt (adjust to taste)

● Cold water (about 1 cup, adjust to achieve a slightly thick yet pourable consistency)

Korean Fried Chicken Sauce (Yangnyeom Sauce)

● 2 tablespoons gochujang (Korean red chili paste)

● 2 tablespoons ketchup

● 2 tablespoons soy sauce

● 2–3 tablespoons brown sugar (adjust to taste for sweetness)

● 1 tablespoon honey or corn syrup (for added stickiness)

● 1 tablespoon minced garlic

● 1 teaspoon grated ginger

● 1 tablespoon rice vinegar (or apple cider vinegar)

● 2 tablespoons water

● 1 tablespoon sesame oil (for fragrance)For Frying & Garnish

● Vegetable oil or canola oil (enough to fill a pot or deep skillet about halfway)

● Toasted sesame seeds (optional)

● Thinly sliced green onions (optional)

Serving Suggestions

● Pickled radish (chikin mu), coleslaw, or simple green salad

● Steamed rice or fries

● Cold beer or a refreshing soft drink

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. Pat Dry

Rinse your chicken pieces (if desired), then pat them dry thoroughly with paper

towels. Removing excess moisture helps produce a crispier texture when frying.

2. Season

Place the chicken in a large bowl. Sprinkle on 1 teaspoon of salt and ½ teaspoon

of black pepper, along with 2 tablespoons of rice wine and 1 teaspoon of grated

ginger (if using).

3. Toss & Rest

Use your hands or tongs to mix, ensuring each piece is coated. Cover and

refrigerate for at least 30 minutes or up to 2 hours.

Step 2: Prepare the Batter & Coating

1. Mix the Dry Ingredients

In a large bowl, whisk together 1 cup all-purpose flour, ½ cup cornstarch, 1

teaspoon baking powder, and 1 teaspoon salt.

2. Create a Batter

Gradually add cold water—starting with around ¾ cup—and stir until you get a

batter that’s slightly thicker than pancake batter. You may need a bit more or lesswater to reach the ideal consistency.

3. Conversation Tip

For an extra-crunchy crust, some Korean recipes involve dipping the marinated

chicken in the dry mix first, then in a separate wet batter. In this version, we’re

simplifying by creating a single batter. If you like, you can keep a little of the dry mix

aside to dust the chicken before it goes into the wet batter.

Step 3: Heat the Oil

1. Choose a Pot or Deep Skillet

Select a heavy-bottomed pot or deep fryer. Fill it about halfway with vegetable or

canola oil.

2. Heat to the Right Temperature

Using a thermometer, aim for 350°F (175°C). If you don’t have a thermometer, you

can drop a small piece of batter into the oil—if it sizzles and floats to the top almost

immediately, you’re good to go.

Step 4: First Fry (Par-Fry)

1. Coat the Chicken

Take each marinated chicken piece and dip it into the batter, allowing excess to drip

off. Carefully lower it into the hot oil.

2. Fry in Batches

Work in small batches so you don’t overcrowd the pot, as that lowers the oil

temperature. Cook the chicken for about 4–5 minutes, just until lightly golden. The

goal is not to fully cook it here—this step ensures an extra-crispy final texture.

3. Drain

Remove the chicken pieces with a slotted spoon or a spider strainer, placing them

on a rack or paper towels to drain.

4. Conversation Tip

At this point, the chicken will look pale golden rather than the deep color you see in

final presentations. Don’t worry; the second fry will give it the rich, golden

appearance and thorough crispiness.

Step 5: Second Fry (Final Crisp)1. Increase Oil Temperature

Turn the heat up slightly to reach 375°F (190°C). This hotter temperature helps lock

in crispiness.

2. Refry

Return the par-fried chicken to the oil in batches. Fry for another 2–3 minutes, or

until the pieces develop a deep golden-brown color.

3. Drain Again

Transfer the chicken back to the rack or paper towels. You’ll notice how the crust

turns crunchier.

4. Conversation Tip

Double-frying is a hallmark of Korean Fried Chicken, allowing the exterior to stay

crispy longer—even after it’s sauced.

Step 6: Make the Sauce

1. Combine Ingredients

While the chicken drains, prepare the sauce. In a small saucepan over medium heat,

add gochujang, ketchup, soy sauce, brown sugar, honey (or corn syrup), minced

garlic, grated ginger, rice vinegar, 2 tablespoons water, and 1 tablespoon

sesame oil.

2. Simmer & Whisk

Stir continuously for about 3–5 minutes, allowing the sugar to dissolve and the

sauce to thicken slightly. If it’s too thick, add a splash of water. If it’s too sweet, add a

bit more vinegar or soy sauce. Taste and adjust to your preference.

3. Set Aside

Turn off the heat and keep the sauce warm.

Step 7: Coat & Garnish

1. Sauce the Chicken

Place the fried chicken pieces in a large mixing bowl. Pour the warm sauce over

them, tossing gently to coat every piece. If you prefer your chicken less saucy, drizzle

the sauce rather than fully submerging the chicken.

2. Add Toppings

Sprinkle toasted sesame seeds and/or thinly sliced green onions on top for both

color and flavor.3. Conversation Tip

Serve immediately! Korean Fried Chicken is best enjoyed fresh, while the crust is

still crunchy.

Serving Suggestions

● Pickled Radish (Chikin Mu): This lightly sweet and tangy radish is a must-have side

dish in many Korean fried chicken restaurants.

● Fries or Onion Rings: Another common accompaniment that adds to the hearty,

indulgent experience.

● Coleslaw or Green Salad: A crisp salad can help cleanse the palate between bites

of spicy, saucy chicken.

● Steamed Rice: Because of the bold flavors, plain rice can be a neutral foil to the

spiciness.

Meal Prep & Storage Tips

1. Marinate in Advance

You can marinate the chicken overnight for deeper flavor. If you do, store it in a

sealed container in the refrigerator.

2. Refrigerate Leftovers

Place leftover chicken in an airtight container and refrigerate for up to 3 days.

However, note that it will lose some crispiness in storage.

3. Reheating

Warm leftover chicken in a 350°F (175°C) oven for about 10–15 minutes. The crust

won’t fully return to its original crunch, but it’ll still be tasty.

4. Freezing

Ideally, Korean Fried Chicken is best enjoyed fresh. Freezing can compromise the

texture, so it’s not recommended unless you’re okay with a softer crust upon thawing.

Variations & Substitutions1. Spice Level

○ Less Spicy: Decrease the gochujang and sugar, focusing on a soy-garlic

profile.

○ More Spicy: Add extra chili flakes, fresh chopped chilies, or a spicy chili

sauce in the mix.

2. Sauce Alternatives

○ Soy-Garlic Sauce: Swap gochujang and ketchup for more soy sauce, garlic,

and a dash of honey.

○ Honey Butter: Toss fried chicken in melted butter mixed with honey (a

popular sweet flavor in South Korea).

3. Gluten-Free Option

○ Use Gluten-Free Flour and check that your gochujang and other condiments

are labeled gluten-free.

4. Frying Method

○ Shallow Fry: If you don’t have a deep fryer, you can shallow fry the chicken

in a skillet with enough oil to cover about half the thickness of each piece. Flip

to cook both sides.

Common Questions

Q: Can I bake this chicken instead of frying?

A: While baking (or air-frying) can yield crispy chicken, it won’t fully replicate the classic

Korean Fried Chicken texture. If you do bake, coat the chicken with a thin layer of oil or

cooking spray, and place it on a wire rack over a baking sheet at around 400°F (200°C) for

30–40 minutes, flipping halfway through.

Q: How do I get the sauce to adhere well to the chicken?

A: Double-frying is key. The first fry removes moisture, and the second fry sets the crispy

crust, which helps the sauce cling without turning the crust soggy.

Q: What if I don’t have gochujang?

A: Gochujang adds an unmistakable fermented depth. If you can’t find it, use a combination

of chili sauce (like sriracha) plus a bit of miso or soy sauce for a similar umami. The flavor

won’t be identical, but it’s a decent workaround.Q: Why do some Korean recipes use potato starch instead of cornstarch?

A: Potato starch is widely used in Korean frying. It can yield an even crispier, lighter coating.

Cornstarch is a close substitute if potato starch isn’t available.

Q: Do I need an electric deep fryer?

A: Not necessarily. A heavy-bottomed pot or Dutch oven works well if you monitor the

temperature with a thermometer.

Conclusion

Korean Fried Chicken is a testament to the inventive flair of Korean cuisine, elevating fried

chicken to a tantalizingly crispy, sweet, and spicy masterpiece. The double-frying technique,

combined with a flavor-packed sauce, is what sets this dish apart from its Western fried

chicken counterparts. With just a handful of readily available ingredients—like gochujang,

cornstarch, and soy sauce—you can recreate the mouthwatering joy of a Korean chicken

spot in your kitchen.

Serve it for a family dinner, a watch-party feast, or a casual gathering with friends. The

moment everyone bites into that crunchy exterior and tastes the sticky, flavor-rich sauce, it’ll

be clear why Korean Fried Chicken has become a global phenomenon. Experiment with

different sauce variations, garnish with sesame seeds or scallions, and don’t forget to pair it

with something cool and refreshing—a crisp salad, crunchy pickled radish, or your favorite

chilled beverage. Then sit back and relish every crispy, saucy bite.

Enjoy your Korean Fried Chicken! May each crunchy, savory bite transport you to the

bustling chicken joints of Seoul, where this dish has reigned supreme for decades as a

beloved culinary icon. Happy frying!