Korean Fried Chicken

Crisp, sticky, and impossibly addictive—Korean fried chicken is a weekend showstopper and a weeknight lifesaver. Think ultra-crunchy skin from a flour–cornstarch crust, juicy meat inside, and a glossy, sweet-spicy sauce clinging to every bite. It’s the kind of recipe people make for game day, casual dinner parties, or when you want something special without a restaurant run. If you like exploring fried-chicken variations at home, this recipe stands up to classic comfort versions—similar in spirit to a beloved copycat fried favorite like copycat KFC-style Southern fried chicken, but with a Korean sauce profile that keeps you coming back for more.

Why you’ll love this dish

Korean fried chicken combines texture and flavor in a way few dishes do: an ultra-crisp shell that resists sogginess, a sauce that balances sweet, salty, and umami, and meat that stays tender. It’s fast enough for a treat-yourself weeknight and festive enough for guests. Kids usually love the crisp and honey notes; adults can dial up the heat with extra gochujang.

“We made this for a casual dinner and devoured it—satisfyingly crunchy, with a sauce that hit the right sweet-spicy note. Will definitely make again.” — A satisfied home cook

How this recipe comes together

You’ll marinate briefly, dredge, fry to golden crisp, then toss in a quick, glossy sauce. Here’s the workflow:

• Marinate the chicken 20–30 minutes for flavor and moisture retention.
• Mix a dry dredge of all-purpose flour and cornstarch for maximum crunch.
• Fry at 350°F (175°C) in batches so the oil temperature stays steady.
• Make the sauce while the chicken drains to keep everything hot and synchronized.
• Toss the finished chicken in the sauce just before serving so it stays crisp and saucy.

Key ingredients

• 2–3 lb chicken wings or drumsticks (about 8–12 pieces) — skin-on for best crisp.
• 1 cup all-purpose flour
• 1/2 cup cornstarch (helps the shell shatter into crisp flakes)
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1/4 cup soy sauce (for marinade)
• 2 cloves garlic, minced (marinade)
• 1 tbsp fresh ginger, grated (marinade)
• Oil for frying (neutral high-smoke oil like vegetable, canola, or peanut)
  Sauce:
• 3 tbsp soy sauce
• 2 tbsp honey (adjust to taste)
• 1–2 tbsp gochujang (Korean chili paste; 1 tbsp for mild, 2 for more heat)
• 1 tsp sesame oil
  Garnish:
• Fresh scallions, thinly sliced
• Toasted sesame seeds

Notes/substitutions:

• Gluten-free option: swap the flour for a 1:1 gluten-free blend or rice flour and use tamari for soy sauce.
• Vegetarian alternative: use cauliflower florets, slightly reduce frying time, and watch for sogginess.

Step-by-step instructions

1. Marinate: In a bowl, combine 1/4 cup soy sauce, minced garlic, and grated ginger. Add chicken, toss to coat, and refrigerate for 20–30 minutes. Pat pieces dry before dredging—excess surface moisture reduces crispness.
2. Make the dredge: In a large bowl, whisk together flour, cornstarch, garlic powder, and pepper. Season lightly with salt (remember the soy in the marinade and sauce adds salt).
3. Coat the chicken: One piece at a time, shake off excess marinade, then press each piece into the flour mixture until well coated. Shake off loose flour and place on a wire rack while you heat the oil.
4. Heat oil: Fill a deep pot or fryer so the oil depth is about 2–3 inches. Heat to 350°F (175°C); use a thermometer for accuracy. If you don’t have one, test with a small bit of batter—should sizzle steadily without smoking.
5. Fry in batches: Carefully lower chicken into the oil without overcrowding. Fry 8–10 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust time slightly for drumsticks vs wings.
6. Drain: Transfer fried pieces to a wire rack over a sheet pan (not paper towels) to keep the crust crisp.
7. Make the sauce: While frying, combine 3 tbsp soy sauce, 2 tbsp honey, 1–2 tbsp gochujang, and 1 tsp sesame oil in a skillet over medium heat. Stir until glossy and slightly thickened—about 2–3 minutes. Taste and adjust sweetness or heat.
8. Toss and serve: Put hot chicken in a large bowl, pour sauce over, and toss quickly to coat. Garnish with sliced scallions and toasted sesame seeds. Serve immediately.

Safety note: Always monitor oil temperature and never leave hot oil unattended. Use a thermometer and a spider/skimmer for safe transfers.

Best ways to enjoy it

Serve Korean fried chicken hot and crunchy. Great pairings:

• Pickled radish or quick cucumber salad to cut the richness.
• Steamed rice or sticky rice to soak up sauce.
• Cold beer, soju, or a crisp sparkling drink for contrast.
  For a homestyle spread, serve with mashed potatoes or kimchi on the side—or try it alongside a comforting starch like the 30-minute chicken and dumplings with biscuits for an indulgent, Southern-meets-Korean meal.

Storage and reheating tips

• Refrigerator: Store leftover chicken in an airtight container for up to 3 days. Keep sauce separate if possible to preserve crispness.
• Freezer: Freeze cooled, sauced or unsauced chicken pieces in a single layer on a tray; transfer to a freezer bag within 2 hours. Freeze up to 1 month.
• Reheating: To re-crisp, bake at 400°F (200°C) on a wire rack for 8–12 minutes or use an air fryer at 375°F for 4–6 minutes. If frozen, thaw overnight in the fridge before reheating. Microwaving will make the coating soft—only use it when speed matters.

Pro chef tips

• Double-fry for extra crunch: Fry once at 320°F until pale-golden and cook-through, rest for 5 minutes, then fry again at 375°F to deepen color and crispness.
• Cornstarch ratio: A 2:1 flour-to-cornstarch ratio gives a flaky shell. Too much cornstarch can make the crust powdery.
• Dry before dredging: Pat the marinated chicken dry so the flour sticks and forms a crisp crust.
• Temperature control: Keep oil within ±10°F of target. A thermometer is invaluable.
• Sauce timing: Toss chicken in sauce just before serving so the crust stays texturally interesting.
• Oil choice: Use neutral oils with high smoke points. If using peanut oil, be mindful of allergies.

Creative twists

• Sweet-garlic: Replace gochujang with equal parts honey and minced garlic for a sticky soy-garlic glaze.
• Extra spicy: Add Korean chili flakes (gochugaru) to the sauce and finish with a drizzle of thin chili oil.
• Baked version: For a lower-fat option, bake at 425°F on a wire rack for 35–45 minutes, flipping halfway—coat with a light spray of oil first.
• Boneless popcorn chicken: Cut chicken into bite-sized pieces and reduce frying time to 3–4 minutes.
• Vegetarian: Use cauliflower or large oyster mushrooms; reduce fry time and press extra sauce onto the pieces right before serving.

Common questions

Q: How long does the marinade need to be?
A: 20–30 minutes is plenty to flavor and tenderize. You can marinate up to 2 hours; beyond that the soy can start to firm the surface.

Q: Can I bake instead of fry?
A: Yes—baking crisps it less than frying but is lower fat. Use a wire rack and high heat (425°F), and consider a thin oil spray or panko addition for more crunch.

Q: My crust went soggy—what went wrong?
A: Likely overcrowding the fryer, oil temperature too low, or tossing in sauce too early. Fry in batches, maintain oil temp, and toss just before serving.

Q: Is gochujang very spicy?
A: Gochujang adds moderate heat plus deep umami and sweetness. Start with 1 tbsp and increase if you like more kick.

Q: How do I know the chicken is safe to eat?
A: Use a meat thermometer; internal temperature should reach 165°F (74°C). For dark meat, some cooks prefer pulling at 175–180°F for more tenderness.

If you have a particular oven setup, dietary need, or want a full shopping list with exact weights for scaling, tell me how many servings you need and I’ll tailor the recipe proportions.

Korean Fried Chicken

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Crisp, sticky, and addictive Korean fried chicken with a glossy sweet-spicy sauce. Perfect for game day or casual dinner parties.

• Author: ayoboyo021gmail-com
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: Korean
• Diet: Gluten-Free, Vegetarian Option

Ingredients

Scale 1x2x3x

• 2–3 lb chicken wings or drumsticks (about 8–12 pieces) — skin-on for best crisp
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1/4 cup soy sauce (for marinade)
• 2 cloves garlic, minced (marinade)
• 1 tbsp fresh ginger, grated (marinade)
• Oil for frying (neutral high-smoke oil like vegetable, canola, or peanut)
• 3 tbsp soy sauce (for sauce)
• 2 tbsp honey (adjust to taste)
• 1–2 tbsp gochujang (Korean chili paste)
• 1 tsp sesame oil
• Fresh scallions, thinly sliced (for garnish)
• Toasted sesame seeds (for garnish)

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Instructions

1. Marinate chicken in a bowl with 1/4 cup soy sauce, minced garlic, and grated ginger for 20–30 minutes. Pat dry before dredging.
2. In a bowl, whisk together flour, cornstarch, garlic powder, and black pepper.
3. Coat chicken pieces in the flour mixture and place on a wire rack.
4. Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C).
5. Transfer fried chicken to a wire rack over a sheet pan to keep the crust crisp.
6. While frying, make the sauce by combining 3 tbsp soy sauce, 2 tbsp honey, 1–2 tbsp gochujang, and 1 tsp sesame oil over medium heat for 2–3 minutes.
7. Once chicken is fried, toss in the sauce and garnish with sliced scallions and toasted sesame seeds. Serve immediately.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For vegetarians, substitute chicken with cauliflower florets.