This Korean Fried Chicken Recipe is a crispy and spicy recipe, which calls for gochujang and potato starch. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Jump to RecipeKorean Fried Chicken Recipe Ingredients
Main Chicken Stuff
- 1.4kg (3 lbs) chicken (wings, drumsticks, or chopped thighs)
- 2 tbsp rice wine
- 2 tsp minced ginger
- 1 tsp sea salt
- ½ tsp black pepper
- 1 cup potato starch (or cornstarch)
- Oil for deep frying (rice bran oil’s good, but anything neutral works)
For the Sauce
- 3 tbsp ketchup
- 2 tbsp gochujang (add more if you’re feeling brave)
- ¼ cup honey
- ¼ cup brown sugar
- 2 tbsp soy sauce
- 2 tbsp minced garlic
- 1 tbsp sesame oil
Optional Garnish
- Toasted sesame seeds
- Chopped green onions
How To Make Korean Fried Chicken
- Season the chicken: Place your chicken pieces into a large mixing bowl and add the rice wine, minced ginger, sea salt, and black pepper. Use your hands to toss the chicken thoroughly so every piece is seasoned. If you have the time, let it sit for about 20 minutes to allow the ginger and wine to tenderize the meat, but it’s perfectly fine to move straight to the next step if you’re in a hurry.
- Coat in potato starch: Pour the potato starch over the seasoned chicken. Toss the pieces again, making sure each one is completely and evenly coated in the starch. Your hands will definitely get messy during this part, but that shaggy, dry coating is exactly what creates the world-famous Korean crunch once it hits the hot oil.
- The first fry: Heat your neutral oil in a large pot or Dutch oven to 175°C (350°F). Working in small batches so you don’t drop the oil temperature, carefully lower the chicken into the pot. Fry for about 3–5 minutes until the coating is set and a very pale golden color. Remove the pieces and let them drain on paper towels or a wire rack.
- The second fry for maximum crunch: Once all the chicken has had its first turn in the oil, crank the heat back up to ensure the oil is hot. Fry each batch a second time for another 2–3 minutes. This second fry is the “secret weapon” of Korean chicken—it drives out any remaining moisture and turns the crust into a crazy-crisp, golden-brown shell that stays crunchy even after being sauced.
- Simmer the spicy sauce: In a wide skillet or saucepan, combine the ketchup, gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil. Let the mixture bubble gently over medium heat for a few minutes until the sugar dissolves and the sauce becomes thick and glossy. Give it a quick taste and add a little more gochujang if you want more fire, or extra honey if you prefer it sweeter.
- Toss and serve: Transfer the double-fried chicken into a large bowl and pour the warm sauce over the top. Toss everything together vigorously until every nook and cranny of the crispy crust is glazed in that sticky red sauce. Serve it immediately while it’s still piping hot, topped with toasted sesame seeds and fresh green onions.
Recipe Tips
- How to get the crunchiest crust: Always use potato starch instead of all-purpose flour. Potato starch creates a much crispier, thinner, and lighter coating that is characteristic of authentic Korean fried chicken.
- Why double frying is necessary: The first fry cooks the meat, while the second fry evaporates the moisture in the skin. This ensures the chicken doesn’t get soggy the moment you pour the sauce over it.
- How to adjust the spice level: Gochujang brands vary in heat. Start with the recommended amount and gradually add more until you hit your preferred spice level.
- Can I use an air fryer: You can, but for the most authentic “dakgangjeong” experience, deep frying is highly recommended to achieve that specific glass-like texture.
What To Serve With Korean Fried Chicken?
This Korean Fried Chicken Recipe is a crispy, spicy main dish that needs a refreshing or mild pairing! Pickled Daikon Radish (Mu-saengchae) is the quintessential choice for a crunchy, vinegary bite that cleanses the palate between pieces. For a balanced meal, a side of Kimchi Fried Rice or a simple Steamed White Rice adds a savory base that pairs perfectly with the sticky glaze! A cold Korean Beer (Chimek style) or a scoop of Creamy Macaroni Salad pairs wonderfully with the sweet and fiery notes of the gochujang sauce.
How To Store Korean Fried Chicken
- Refrigerate: Store leftovers in an airtight container for up to 2 days. Keep in mind that the sauce will eventually soften the crust, so it won’t be as “crazy crisp” as when it was fresh.
- Freeze: You can freeze the chicken after the second fry (before saucing) for up to 2 months. Reheat in the oven or air fryer until crispy, then toss in freshly made sauce.
Korean Fried Chicken Recipe Nutrition Facts
- Calories: 520
- Total Fat: 28g
- Cholesterol: 115mg
- Sodium: 890mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Protein: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It has a noticeable kick from the gochujang, but the honey and brown sugar balance it out significantly. It’s more of a sweet-and-spicy profile than a pure “burning” heat.
Gochujang is a fermented Korean chili paste. It is savory, sweet, and spicy all at once, and it provides the unique depth of flavor found in the sauce.
Yes, cornstarch is a good substitute and will still give you a very crispy result, though potato starch is generally preferred for the ultimate crunch.
Korean Fried Chicken Recipe
Course: DinnerCuisine: KoreanDifficulty: Easy4
servings50
hours15
minutes20
minutes520
kcalThis Korean Fried Chicken Recipe is a famously crunchy and flavorful dish featuring a double-fried crust and a sticky, sweet-and-spicy gochujang glaze.
Ingredients
1.4kg chicken (wings or drumsticks)
1 cup potato starch
2 tbsp rice wine, 2 tsp ginger, 1 tsp salt, ½ tsp pepper
Sauce: 3 tbsp ketchup, 2 tbsp gochujang, ¼ cup honey, ¼ cup brown sugar, 2 tbsp soy sauce, 2 tbsp garlic, 1 tbsp sesame oil
Neutral oil for frying
Sesame seeds and green onions for garnish
Directions
- Season the chicken with rice wine, ginger, salt, and pepper.
- Coat each piece thoroughly in potato starch.
- Deep fry in batches at 175°C for 3–5 minutes, then remove and drain.
- Increase the heat and fry a second time for 2–3 minutes until very golden and crisp.
- Simmer all sauce ingredients in a pan until thick and glossy.
- Toss the hot chicken in the sauce until evenly coated.
- Garnish with sesame seeds and green onions before serving.
Notes
- Using potato starch instead of flour is the secret to achieving that signature, thin, glass-like crunch.
- Rice bran oil or any neutral oil with a high smoke point works best to prevent the chicken from tasting greasy.
- Adding the sesame oil at the very end of the sauce-making process preserves its delicate, nutty aroma.
