April 9, 2025

Korean Fried Chicken Recipe: Crispy, Spicy, and Irresistible!

Imagine biting into a piece of fried chicken so crispy it sounds like a crunch symphony, followed by a burst of sweet, spicy, and savory flavors that make your taste buds dance. That’s Korean fried chicken (KFC) for you!

This isn’t your average fried chicken—it’s a crave-worthy dish with a paper-thin, shatteringly crisp crust and a glossy, finger-licking sauce. Best of all, it’s easier to make than you think!

Ingredients You’ll Need

For the Chicken Marinade:

2 pounds chicken wings, drumsticks, or thighs (bone-in, skin-on for juiciness)
1/4 cup soy sauce
2 tablespoons rice wine (or dry sherry)
1 tablespoon minced fresh ginger
4 garlic cloves, minced
1/2 teaspoon black pepper

For the Crispy Coating:

1 cup potato starch (or cornstarch in a pinch)
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

For the Spicy-Sweet Sauce:

1/4 cup gochujang (Korean chili paste—find this at Asian grocery stores or online)
3 tablespoons ketchup
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 tablespoon rice vinegar
1 teaspoon sesame oil

Other Essentials:

4 cups neutral oil (like canola or vegetable) for frying

Step-by-Step Instructions

1. Marinate the Chicken
In a large bowl, mix the soy sauce, rice wine, ginger, garlic, and black pepper. Add the chicken pieces and toss until fully coated. Let the chicken marinate at room temperature for 30 minutes (or up to 2 hours in the fridge for deeper flavor).

2. Prepare the Coating
In a shallow dish, whisk together the potato starch, flour, baking powder, and salt. The potato starch is key for that signature crispiness!

3. Coat the Chicken
Remove the chicken from the marinade (no need to pat it dry—the sticky marinade helps the coating stick!). Dredge each piece in the starch mixture, pressing firmly to create a shaggy, textured crust. This ensures extra crunch!

4. First Fry: Cook Through
Heat the oil in a deep pot or Dutch oven to 325–335°F (use a kitchen thermometer for accuracy). Fry the chicken in small batches for 6–8 minutes until lightly golden. Overcrowding the pot lowers the oil temperature, leading to soggy chicken. Transfer the fried pieces to a wire rack (not paper towels—this keeps them crisp).

5. Second Fry: Crisp to Perfection
Raise the oil temperature to 375°F. Fry the chicken again in batches for 3–4 minutes until deep golden brown and ultra-crispy. Drain on the wire rack.

6. Make the Sauce
While the chicken rests, combine all sauce ingredients in a small saucepan. Simmer over medium heat for 3–5 minutes, stirring often, until thickened. It should coat the back of a spoon.

7. Toss and Serve
In a large bowl, gently toss the fried chicken with the sauce. Serve immediately while hot and crispy!

Pro Tips and Fun Variations

Crispy Chicken Secrets:

Double-fry, always! The first fry cooks the chicken; the second fry locks in the crunch.
Use a thermometer: Keeping the oil at the right temperature prevents greasiness.
Potato starch beats flour: It creates a lighter, crisper crust than regular flour.

Adjust the Heat:

Mild version: Use 2 tablespoons gochujang and add an extra tablespoon of honey.
Extra spicy: Stir in 1 teaspoon Korean chili flakes (gochugaru) or a pinch of cayenne.

Creative Twists:

Soy-Garlic Glaze: Skip the gochujang. Mix 1/2 cup soy sauce, 1/4 cup honey, 6 minced garlic cloves, and 1 tablespoon sesame oil. Simmer until syrupy.
Toppings: Sprinkle with sesame seeds, chopped scallions, or crushed peanuts for extra flair.
Air Fryer Hack: Coat the chicken as directed, spray with oil, and air fry at 400°F for 15 minutes. Flip and cook 10 more minutes. Toss in sauce!

What to Serve With Korean Fried Chicken

Pair your crispy chicken with these refreshing sides:

Quick Pickled Radishes: Thinly slice radishes and soak in a mix of 1 cup water, 1/2 cup rice vinegar, and 1 tablespoon sugar for 30 minutes.
Creamy Coleslaw: Balance the spice with a cool, crunchy slaw.
Steamed Rice: Perfect for soaking up extra sauce.
Korean Beer or Iced Tea: A cold drink cuts through the richness.

How to Store Leftovers

Let the chicken cool completely. Store sauced and fried chicken separately in airtight containers in the fridge for up to 3 days. To reheat, skip the microwave (it softens the crust!). Instead, bake in a 375°F oven or air fry at 400°F for 5–8 minutes until crispy again.

You’ve Got This!

Korean fried chicken might sound fancy, but it’s all about simple steps and big flavor. Trust the process, fry with confidence, and get ready for the crispiest, sauciest chicken of your life. Don’t forget to snap a photo and tag us on social media—we’d love to see your masterpiece! Once you try this recipe, takeout will never compare. Happy frying!

(P.S. If you’re new to gochujang, grab a jar—it’s the secret to countless Korean dishes!)

Korean Fried Chicken Recipe: Crispy, Spicy, and Irresistible!

Chef Amelia

Want to make Korean fried chicken at home? We'll teach you how! Find easy-to-follow recipes and cooking tips for crispy, delicious results. Try it out today!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Dinner

Cuisine Korean

Servings 4

Calories 450 kcal

Ingredients

For the Chicken Marinade:

2 pounds chicken wings drumsticks, or thighs (bone-in, skin-on for juiciness)
¼ cup soy sauce
2 tablespoons rice wine or dry sherry
1 tablespoon minced fresh ginger
4 garlic cloves minced
½ teaspoon black pepper

For the Crispy Coating:

1 cup potato starch or cornstarch in a pinch
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

For the Spicy-Sweet Sauce:

¼ cup gochujang Korean chili paste—find this at Asian grocery stores or online
3 tablespoons ketchup
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons brown sugar
2 garlic cloves minced
1 teaspoon minced fresh ginger
1 tablespoon rice vinegar
1 teaspoon sesame oil

Other Essentials:

4 cups neutral oil like canola or vegetable for frying

Instructions

Marinate the Chicken

In a large bowl, mix the soy sauce, rice wine, ginger, garlic, and black pepper. Add the chicken pieces and toss until fully coated. Let the chicken marinate at room temperature for 30 minutes (or up to 2 hours in the fridge for deeper flavor).

Prepare the Coating

In a shallow dish, whisk together the potato starch, flour, baking powder, and salt. The potato starch is key for that signature crispiness!

Coat the Chicken

Remove the chicken from the marinade (no need to pat it dry—the sticky marinade helps the coating stick!). Dredge each piece in the starch mixture, pressing firmly to create a shaggy, textured crust. This ensures extra crunch!

First Fry: Cook Through

Heat the oil in a deep pot or Dutch oven to 325–335°F (use a kitchen thermometer for accuracy). Fry the chicken in small batches for 6–8 minutes until lightly golden. Overcrowding the pot lowers the oil temperature, leading to soggy chicken. Transfer the fried pieces to a wire rack (not paper towels—this keeps them crisp).

Second Fry: Crisp to Perfection

Raise the oil temperature to 375°F. Fry the chicken again in batches for 3–4 minutes until deep golden brown and ultra-crispy. Drain on the wire rack.

Make the Sauce

While the chicken rests, combine all sauce ingredients in a small saucepan. Simmer over medium heat for 3–5 minutes, stirring often, until thickened. It should coat the back of a spoon.