Korean Fried Chicken Recipe – Step by Step

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Let me tell you a secret: I used to think Korean fried chicken was one of those “only-eat-at-the-restaurant” things. Until I tried making it at home. Now? I’m obsessed. The first time I bit into a piece—crunchy on the outside, juicy on the inside, with that sweet-spicy-savory sauce clinging to every nook—I nearly did a happy dance in my kitchen. And yes, I did. I’m not ashamed.

What makes Korean fried chicken so special? It’s the double-frying technique. That’s the magic. The first fry cooks the chicken through and gives it a base crunch. The second fry? That’s when the magic happens—the coating becomes insanely crispy, almost like a shell. And the sauce? It’s not just slathered on; it’s a glossy, sticky, umami-packed hug for your taste buds.

Why You’ll Love This Korean Fried Chicken Recipe

First, it’s not complicated. I promise. You don’t need a deep fryer (though you can use one if you have it). A heavy pot or Dutch oven works just fine. Second, the flavors are layered—sweet from the honey and brown sugar, spicy from the gochujang, tangy from the vinegar, and rich from the sesame oil. It’s a flavor party in your mouth.

And third? It’s perfect for sharing. Whether you’re hosting a game day crew, feeding a hungry family, or just craving something indulgent, this dish delivers. I’ve made it for my book club, my college roommate’s birthday, and even for a solo dinner when I needed a mood boost. It never disappoints.

What You’ll Need for Korean Fried Chicken

Chicken and Marinade

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tablespoons rice wine
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/2 teaspoon black pepper
• 2 tablespoons brown sugar

Coating

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup ice water

Sauce

• 1/2 cup ketchup
• 2 tablespoons gochujang (Korean chili paste)
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion

Frying

• 4 cups vegetable oil

Garnish

• 2 teaspoons sesame seeds
• 2 tablespoons sliced green onions

How to Make Korean Fried Chicken Step-by-Step

Let’s get cooking. This recipe is all about timing and technique, but don’t worry—I’ll walk you through it like we’re in the kitchen together.

1. Cut chicken thighs into 1-inch pieces and place in a large bowl.
2. Add soy sauce, rice wine, minced garlic, grated ginger, black pepper, and brown sugar. Mix well and marinate for at least 20 minutes (or up to 2 hours in the fridge). This step tenderizes the meat and infuses it with flavor.
3. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add ice water while whisking until the batter is smooth and slightly thick, like pancake batter. The ice water is key—it keeps the coating crispier by preventing the batter from cooking too fast.
4. Heat 4 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Use a thermometer to be sure—this is your first fry temp.
5. Dredge marinated chicken pieces in the batter, shaking off excess, then carefully drop into hot oil. Fry for 5-6 minutes until golden and cooked through, then remove and drain on paper towels.
6. Increase oil temperature to 375°F (190°C). This is your second fry temp. Return chicken to the hot oil for 2-3 minutes, until extra crispy and deep golden brown. You’ll hear that satisfying sizzle and see the coating puff up—magic!
7. Remove chicken and drain on paper towels again. This step ensures no excess oil makes your sauce runny.
8. In a saucepan, combine ketchup, gochujang, honey, rice vinegar, sesame oil, minced garlic, and chopped onion. Cook over medium heat for 3-4 minutes until thickened. Stir constantly to prevent burning.
9. Toss the double-fried chicken in the warm sauce until evenly coated. The sauce should cling to the chicken, not drip off.
10. Transfer to a serving platter and sprinkle with sesame seeds and sliced green onions.
11. Serve immediately while hot and crispy. Trust me, it’s best when fresh out of the pan.

Tips for Success

Want your Korean fried chicken to be restaurant-quality? Here are my top tips:

• Use chicken thighs—they stay juicy even after double frying. Breast meat can dry out.
• Keep the oil temperature consistent. Too hot and the coating burns before the inside cooks. Too cool and it gets greasy.
• Don’t skip the ice water in the batter. It’s what gives you that extra-crispy texture.
• Double fry for maximum crunch. The second fry is non-negotiable. It’s what sets Korean fried chicken apart.
• Make the sauce while the chicken fries. Timing is everything. You want the sauce warm when you toss the chicken.
• Use a wire rack for draining after frying. It keeps the bottom from getting soggy.

Common Mistakes to Avoid

Even the best cooks make mistakes. Here’s what to watch out for:

• Overcrowding the fryer. Fry in batches. Crowding lowers the oil temperature and leads to greasy chicken.
• Skipping the marination. That 20-minute rest makes a huge difference in flavor and tenderness.
• Adding sauce to cold chicken. The sauce won’t stick. Toss the chicken while it’s still hot from frying.
• Using too much sauce. You want a glossy coating, not a soggy mess. Start with half the sauce and add more if needed.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs are better. Chicken breasts can dry out during double frying. If you use breasts, cut them into small pieces and don’t overcook during the first fry. Also, marinate longer—up to 4 hours—to keep them moist.

Can I make this recipe without frying?

Technically, you can air-fry it, but it won’t be the same. Air frying won’t give you that deep, crispy texture. If you must, use the batter and air-fry at 400°F for 12-15 minutes, flipping halfway. Then toss in the sauce. It’s okay, but not the real deal.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F for 8-10 minutes to restore crispiness. Avoid microwaving—it makes the coating soggy.

Can I make the sauce spicier?

Absolutely. Add more gochujang or a pinch of cayenne pepper. You can also mix in a teaspoon of gochugaru (Korean chili flakes) for extra heat and flavor. Taste as you go!

Is this recipe gluten-free?

Not unless you substitute the flour and soy sauce. Use gluten-free all-purpose flour and tamari instead of soy sauce. The cornstarch and other ingredients are naturally gluten-free.

Final Thoughts

There’s something deeply satisfying about making Korean fried chicken at home. It’s a little messy, a little loud (that sizzle!), and totally worth it. I’ve had friends come over and say, “This is better than the restaurant!” and I just grin, knowing I’ve cracked the code.

So go ahead. Turn on some K-pop, put on your favorite apron, and make this recipe. Your taste buds will thank you. And if you’re feeling fancy, serve it with pickled radishes or a cold beer. Or just eat it straight from the platter with your hands. No judgment here.

Happy cooking—and even happier eating!