Here's the truth about korean fried chicken attempts - I wasted probably $200 learning how to not screw this up. Soggy coating that fell off immediately, chicken that looked golden but tasted raw inside, sauce that turned the crispy exterior into a mushy disaster. Took me four years of actual testing and one horrifying dinner party where I served practically raw chicken to my husband's boss to figure out that success comes down to double-frying and getting your oil temperature right. Now it's foolproof and crispier than any restaurant.
Why You'll Love This Korean Fried Chicken Recipe
This crispy korean fried chicken method fixed my biggest cooking anxiety - trying to serve fried food that stays crunchy instead of turning into a soggy mess five minutes after plating.
What Actually Works: This easy korean fried chicken recipe produces impossibly crispy, golden chicken every single time because it's based on proper technique, not guesswork. The double-frying method creates that signature ultra-crunchy coating everyone expects from authentic korean style fried chicken. My friend Sarah, who grew up eating korean fried chicken in Seoul and refuses to eat the Americanized versions, actually asked for this recipe after I served it last month. The technique works whether you're making wings or boneless bites.
Why Other Methods Fail: Most korean fried chicken recipe instructions tell you to fry once and hope for the best. That's useless because single-frying leaves you with limp coating that gets soggy the moment sauce touches it. This best korean fried chicken recipe approach eliminates guesswork by using the proven double-fry method and cornstarch-based coating instead of regular flour. You can prep the chicken hours ahead, and the actual frying requires maybe 20 minutes total of active work.
The thing that changed everything: realizing that korean fried chicken recipe success has nothing to do with exotic ingredients and everything to do with temperature control and double-frying. Once I bought a proper thermometer and started frying twice, my success rate went from maybe 30% to basically 100%.
Jump to:
- Why You'll Love This Korean Fried Chicken Recipe
- What You'll Need for Korean Fried Chicken
- How to Make Korean Fried Chicken
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Korean Fried Chicken
- My Expensive Education
- FAQ
- More Recipes You'll Love
- Related
- Pairing
- Korean Fried Chicken
What You'll Need for Korean Fried Chicken
This spicy korean fried chicken uses ingredients you can find at any Asian grocery store, plus chicken and basic pantry items. I'm not asking you to hunt down specialty ingredients that cost a fortune or require ordering online.
Good chicken pieces make a difference - wings work beautifully, but boneless thighs cut into bite-sized pieces are easier to eat. The cornstarch batter creates that signature paper-thin crunch while the gochujang sauce brings authentic Korean heat and sweetness.
For the Chicken
- Chicken pieces
- Cornstarch or potato starch
- Seasonings
- Baking powder
For the Batter
- Cornstarch
- Flour
- Vodka or soju
- Cold water
- Egg
For the Sauce
- Gochujang
- Soy sauce
- Sweetener
- Aromatics
- Vinegar
- Sesame oil
For Garnish
- Sesame seeds
- Green onions
- Pickled radish
How to Make Korean Fried Chicken
This korean fried chicken wings technique is about doing each step properly instead of rushing through and hoping for the best. The order matters because each step sets up the next one.
Prep and coat your chicken
- Pat chicken completely dry with paper towels - moisture is the enemy of crispy coating
- Season chicken with dry spices and let sit at room temperature for 30 minutes
- Mix cornstarch, small amount of flour, and baking powder in a bowl for dry coating
- Whisk together cornstarch, flour, vodka, cold water, and egg for wet batter
- Dredge chicken in dry coating, dip in cold batter, then back in dry coating
- This double-coating creates that signature ultra-crispy texture
First fry at lower temperature
- Heat oil to 325°F in a heavy pot or deep fryer - use a thermometer
- Fry chicken in small batches for 8-10 minutes until just cooked through
- Don't worry about golden color yet - this fry is about cooking the meat
- Drain on wire rack, never paper towels which create steam and sogginess
- Let rest for 10 minutes minimum before second fry
- The double-fried chicken method is what makes korean fried chicken different
Second fry for ultimate crispiness
- Increase oil temperature to 350-375°F for the second fry
- Fry chicken again for 3-4 minutes until deep golden brown and glass-like crispy
- This is where the magic happens - the coating becomes impossibly crunchy
- Work in batches to maintain proper oil temperature
- Don't crowd the pot or temperature drops and you get greasy chicken
- Drain on wire rack again while you prepare the sauce
Sauce and serve immediately
- For soy garlic korean fried chicken: Heat garlic-forward sweet-savory glaze until bubbling
- For sweet and spicy korean fried chicken: Combine gochujang with sweetener and aromatics
- Toss fried chicken in hot sauce immediately while both are hot
- Work quickly - the longer chicken sits in sauce, the soggier it gets
- Garnish with sesame seeds and sliced green onions
- Serve right away for maximum crispiness
Should have an ultra-crispy, paper-thin coating with juicy meat inside when your korean fried chicken recipe is done right.
Top Tip
Stop guessing about oil temperature and buy a damn thermometer. Seriously. I wasted years trying to judge korean fried chicken doneness by dropping in bits of batter or looking at bubble size. None of that works because temperature fluctuates constantly and every piece of chicken drops the temp when added.
325°F for first fry, 350-375°F for second fry. That's it. That's the secret to crispy korean fried chicken that stays crunchy even after saucing. Use an instant-read or clip-on thermometer, not your instincts.
Also, don't crowd the pot. Seriously. I know you want to fry everything at once to save time, but overcrowding drops oil temperature by 50+ degrees and you end up with greasy, soggy chicken. Fry in small batches and maintain that temperature.
Ingredient Substitutions & Variations
Real life means working with what's actually in your kitchen instead of making special trips for every ingredient. No cornstarch for your korean fried chicken recipe? Potato starch works even better. Out of gochujang? Mix sriracha with honey and a touch of miso paste for similar sweet-spicy-funky flavor.
For different sauce directions in your korean style fried chicken experiments, classic soy garlic sauce is the gateway version everyone loves, or go full spicy with gochujang-based heat, or try sweet ketchup-honey variations. The core technique stays identical - proper double-frying is what makes any korean fried chicken actually work.
For oven baked korean fried chicken, bake at 425°F on a wire rack for 35-40 minutes, flipping halfway. Won't be quite as crispy as fried, but still delicious. Air fryer korean fried chicken works at 400°F for 20-25 minutes, spray with oil halfway through.
Storage and Reuse Instructions
This crispy korean fried chicken keeps in the fridge for three days if stored properly. Don't sauce all the chicken at once - keep plain fried chicken separate and sauce individual portions as needed. Reheat plain chicken in a 400°F oven for 10 minutes to restore some crispiness, or use the air fryer.
Freezes okay for two months, though the coating texture changes. Thaw overnight in fridge and reheat in oven. Sauced chicken doesn't reheat well at all - the coating gets completely soggy. If you know you'll have leftovers, definitely keep the sauce separate.
What to Serve With Korean Fried Chicken
This korean fried chicken wings works as the main event with whatever sides you've got. Pickled radish is non-negotiable if you can find it - cuts through all that oil and makes you want to keep eating. Basic coleslaw with vinegar dressing adds crunch. Korean potato salad is weirdly addictive if you've never tried it.
For lighter stuff with your korean street food situation, throw together cucumber salad, make plain white rice to soak up sauce, or grab kimchi from the store. Beer is what you want here - bubbles reset your mouth between pieces.
This spicy korean fried chicken hits for game days, random Tuesday dinners, or when you're tired of paying $15 per person at restaurants for chicken you can actually make better at home.
My Expensive Education
I sucked at making korean fried chicken for four straight years. Wasn't just disappointing - I'm talking genuinely unsafe chicken that could've made people sick.
Worst moment was serving my husband's new boss chicken that looked gorgeous but was straight-up raw in the middle. He took one polite bite, chewed slowly, and said "I think this might need a bit more time." Ordered pizza at 9 PM while everyone pretended everything was fine. Wanted to melt into the floor.
Problem was frying too hot. Outside burned while inside stayed raw. Finally figured out korean fried chicken needs two separate fries - 325°F first to actually cook it, then 350-375°F to make it crispy.
Tested for a year. Threw out probably $200 worth of failed chicken. My mother-in-law literally brought backup food to family dinners.
Made one batch following the temp rules exactly. Night and day difference. That glass-crunch coating that stays crispy after sauce. Juicy meat all the way through.
Now I nail this easy korean fried chicken twice a month. Using a thermometer instead of guessing is what separates almost-poisoning-people from looking like you know what you're doing.
FAQ
What makes Korean fried chicken different?
Korean fried chicken stands out because of double-frying and that crazy-thin coating. American fried chicken uses thick flour breading. Korean style fried chicken goes with cornstarch or potato starch for coating so thin it's almost see-through, but crunches like glass when you bite it. Gets fried twice - lower temp first to cook the meat, higher temp second for crispiness. Even after you toss it in sauce, it stays crunchy instead of getting soggy. For the actual science behind crispy fried chicken coatings and why double-frying works, cooking resources break it down.
What does Korean fried chicken have in it?
Your typical korean fried chicken recipe uses chicken wings or boneless chunks, coating made from cornstarch or potato starch mixed with a bit of regular flour, plus seasonings. Batter usually has vodka or soju in it - sounds weird but makes it extra crispy somehow. Sauces change depending on style. Soy garlic korean fried chicken is the sweet-savory version everyone starts with. Spicy korean fried chicken brings gochujang heat. Both get garnished with sesame seeds and green onions. Check out Korean cooking ingredients guides if you want authentic sauce recipes.
Should I marinate Korean fried chicken?
For crispy korean fried chicken, skip wet marinades. Moisture kills crispiness before you even start. Just hit the chicken with dry seasonings and let it sit 30 minutes at room temp. Some korean fried chicken recipe versions do a quick buttermilk soak, but real Korean places don't bother. All the flavor comes from the sauce you toss it in after frying anyway. Key is bone-dry chicken going into that oil. Look up achieving crispy fried chicken techniques if you want the full breakdown.
What are the ingredients in good Seoul Korean fried chicken?
Seoul-style korean fried chicken uses wings or boneless pieces, cornstarch coating with baking powder mixed in for extra crunch, and sauces that vary by place. Standard sauce stuff includes gochujang, soy sauce, lots of garlic, ginger, honey, rice vinegar, sesame oil. Garlic soy sauce version adds butter for richness - sounds gross, tastes incredible. Sweet and spicy korean fried chicken mixes gochujang with honey and garlic. Coating is always cornstarch or potato starch, never just regular flour or you lose that signature crunch. Find Korean fried chicken sauce recipes online if you want regional variations.
More Recipes You'll Love
This korean fried chicken recipe kills for game days and casual hangouts! When I'm doing this crispy chicken thing and need something impressive for dessert, my Basque Burnt Cheesecake Recipe brings that dramatic burnt top and creamy center that makes people think you're fancy. For holiday cookie situations that pair perfectly with fried chicken parties, my Chocolate Snowball Cookies Recipe delivers melt-in-your-mouth chocolate goodness rolled in powdered sugar. And when you want ridiculously indulgent comfort food with the same everyone-loves-it energy as this best korean fried chicken, my Gooey Butter Cake Recipe brings that impossibly rich, almost-undercooked center that's pure St. Louis magic.Retry
Related
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Pairing
These are my favorite dishes to serve with Korean Fried Chicken Recipe:
Korean Fried Chicken
Equipment
- 1 Heavy pot or deep fryer For frying chicken at controlled temperatures
- 1 Instant-read or clip-on thermometer CRITICAL - for monitoring oil temperature accurately
- 2 Large mixing bowls One for dry coating, one for wet batter
- 1 Wire cooling rack Never use paper towels - they create steam and sogginess
- 1 Large pan or wok For heating sauce and tossing chicken
- 1 Tongs or spider strainer For safely handling chicken during frying
Ingredients
- 3 pounds chicken wings or boneless thighs cut into 2-inch pieces if using thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 cup cornstarch or potato starch
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 0.25 cup vodka or soju
- 0.75 cup cold water
- 1 large egg
- 0.5 cup soy sauce
- 0.25 cup honey
- 6 cloves garlic minced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons butter
- 0.25 cup gochujang Korean chili paste
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 4 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ketchup
- green onions sliced
- pickled radish optional
- For Frying:
- 6-8 cups vegetable oil for deep frying
Instructions
- Prep and coat your chicken
- Pat chicken completely dry with paper towels—moisture kills crispiness.
- Season chicken with salt, pepper, garlic powder, and ginger powder, then let sit 30 minutes at room temperature.
- Mix cornstarch, flour, baking powder, salt, and pepper in a large bowl for dry coating.
- Whisk together cornstarch, flour, vodka, cold water, and egg in another bowl for wet batter—keep it cold.
- Dredge chicken in dry coating, dip in cold batter, then back in dry coating for double-layer crunch.
- First fry at lower temperature
- Heat oil to exactly 325°F in a heavy pot or deep fryer—use a thermometer, not guesswork.
- Fry chicken in small batches for 8-10 minutes until just cooked through—don't crowd the pot.
- Don't worry about golden color yet—this fry is about cooking the meat.
- Drain on wire rack (never paper towels which create steam), then let rest for at least 10 minutes before second fry.
- Oil temperature drops when you add chicken—wait for recovery before adding more pieces.
- Second fry for ultimate crispiness
- Increase oil temperature to 350-375°F for the second fry.
- Fry chicken again in small batches for 3-4 minutes until deep golden brown and glass-like crispy.
- This is where the magic happens—coating becomes impossibly crunchy.
- Work in batches to maintain proper temperature—don't crowd or temperature drops 50+ degrees.
- Drain on wire rack again while you prepare sauce.
- Sauce and serve immediately
- For soy garlic: Heat soy sauce, honey, garlic, vinegar, sesame oil, and butter in large pan until bubbling.
- For spicy: Combine gochujang, honey, soy sauce, garlic, vinegar, sesame oil, and ketchup; heat until thickened.
- Toss fried chicken in hot sauce immediately while both are hot—work quickly or it gets soggy.
- Garnish with sesame seeds and sliced green onions.
- Serve immediately with pickled radish and cold beer for authentic experience.
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