Easy Korean Fried Chicken Recipe

Discover how to make incredibly crispy and flavorful Korean fried chicken at home. This easy recipe uses simple ingredients to achieve that signature crunch and sweet, spicy glaze. Perfect for a quick and delicious weeknight meal or party appetizer.

Gather these common ingredients to create your delicious Korean fried chicken.

• 2 pounds chicken breasts (boneless and skinless, cut into 1 inch pieces)
• 1 large egg (beaten)
• ½ cup cornstarch
• Vegetable oil (for frying)

Korean Sauce

• 3 tablespoons butter (unsalted)
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• ¼ cup honey
• ¼ cup brown sugar
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons gochujang

Garnish

• Green onions (sliced)
• Toasted sesame seeds
• Red chilis (sliced, optional)

Customize your Korean fried chicken with these handy swaps.

• Chicken Thighs: For an even more tender and flavorful chicken, you can substitute chicken thighs for breasts. Adjust cooking time slightly as thighs may take a minute longer to cook through.
• Gluten-Free: Use tamari or a gluten-free soy sauce alternative. Ensure your gochujang is also gluten-free.
• Spicy Level: Adjust the amount of gochujang to control the heat. For milder chicken, reduce to 1 tablespoon. For extra spicy, use 3 tablespoons or add a pinch of cayenne pepper to the sauce.
• Sweetener: If you don’t have honey, maple syrup or agave nectar can be used as a substitute.
• Cornstarch: Some recipes use potato starch for an extra crisp coating. Either will work well.

1. Place the cut chicken pieces in a bowl.
2. Pour the beaten egg over the chicken and toss to coat each piece evenly.
3. In a separate shallow dish or bowl, add the cornstarch.
4. Take each egg-coated chicken piece and dredge it thoroughly in the cornstarch, ensuring it is fully coated. Shake off any excess.
5. Add about 3 inches of vegetable oil to a heavy-bottomed pot or deep fryer.
6. Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a thermometer to check the temperature.
7. Carefully add the cornstarch-coated chicken to the hot oil in batches. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy chicken.
8. Fry the chicken for about 3 to 4 minutes per batch, until golden brown and crispy.
9. Use a slotted spoon to remove the chicken from the oil.
10. Place the fried chicken on a plate lined with paper towels to drain excess oil.
11. Repeat with the remaining chicken pieces, ensuring the oil temperature returns to 375°F before frying each new batch.
12. While the chicken fries, prepare the sauce. Melt the butter in a large skillet over medium heat.
13. Add the minced garlic and ginger to the skillet. Cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
14. Stir in the brown sugar and honey. Cook for about 1 minute, stirring until the sugar dissolves and the butter mixture is smooth.
15. Add the soy sauce, rice vinegar, sesame oil, and gochujang to the skillet. Stir well to combine.
16. Bring the sauce to a simmer and cook for another 30 seconds.
17. Add the fried chicken pieces to the skillet with the sauce.
18. Toss the chicken gently to coat each piece fully with the sauce. Cook for about 1 minute, just to let the sauce adhere and warm the chicken through.
19. Serve the Korean fried chicken immediately.
20. Garnish generously with sliced green onions, toasted sesame seeds, and sliced red chilis, if desired.

• Overcrowding the Pot: Adding too much chicken at once lowers the oil temperature, leading to soggy, greasy chicken instead of crispy perfection. Fry in small batches.
• Sauce Too Thick or Thin: If your sauce is too thick, add a splash of water or rice vinegar. If too thin, simmer it a little longer to reduce. Adjust as you toss the chicken.
• Skipping the Dredge: The cornstarch dredge is crucial for achieving the super-crispy, crackly coating associated with Korean fried chicken. Ensure each piece is well-coated.

• Spicy Garlic Soy: Double the soy sauce and sesame oil, reduce gochujang slightly, and add a teaspoon of chili flakes for a spicier, more savory kick.
• Honey Butter Garlic: Omit the gochujang and increase butter and honey for a milder, sweeter, and richer flavor profile.
• Sesame Ginger: Amp up the ginger and sesame oil for a more fragrant and nutty version. Add extra sesame seeds to the coating for added crunch.

• Serve hot as an appetizer with toothpicks or small forks.
• Enjoy as a main course alongside steamed white rice or kimchi fried rice.
• Pair with quick pickled radish or a simple, refreshing cucumber salad to balance the richness.

Can I make this ahead?

While best served immediately for maximum crispiness, you can fry the chicken ahead of time and reheat it. The sauce is also best made fresh. For optimal results, reheat the fried chicken briefly in an oven or air fryer and then toss with freshly made sauce.

How do I store leftovers?

Store any leftover Korean fried chicken in an airtight container in the refrigerator for up to 2-3 days. Reheat in an oven or air fryer to regain crispiness. Avoid microwaving as it can make the chicken soft and chewy.

Making authentic Korean fried chicken at home is surprisingly simple and incredibly rewarding. Enjoy the perfect balance of crispy texture and sweet, savory, and spicy flavors. This recipe is sure to become a family favorite!

Easy Korean Fried Chicken Recipe

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Crispy and flavorful homemade Korean fried chicken with a double-fry technique and a sweet-spicy glaze. This easy method guarantees authentic taste and a golden crust perfect for gatherings or weeknight meals. Substitute pork-based ingredients to keep it halal.

• Author: basma
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Yield: 4–6 servings 1x
• Category: Quick Dinner Recipes
• Method: Frying
• Cuisine: Korean
• Diet: Halal

Ingredients

Scale 1x2x3x

2 pounds boneless chicken breasts, cut into 1-inch pieces
1 large egg, beaten
½ cup cornstarch
Vegetable oil (for frying)
3 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ cup honey
¼ cup brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons gochujang
Green onions, sliced
Toasted sesame seeds
Red chilis, sliced (optional)

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Instructions

Heat 1 inch of vegetable oil in a deep skillet to 350°F (177°C)
Whisk egg in a bowl; coat chicken in egg, then dredge in cornstarch until fully covered
Fry chicken until golden (about 4-5 minutes), transfer to paper towels to drain
Melt butter in a pan, add garlic and ginger; stir until fragrant
Combine honey, brown sugar, soy sauce, rice vinegar, sesame oil, and gochujang
Pour sauce into the pan and simmer for 5-7 minutes until thickened
Add fried chicken back to the pan and toss to coat
Fry again at 375°F (190°C) for 2-3 minutes until crisp
Sprinkle with green onions, sesame seeds, and optional red chilis

Notes

Avoid overcrowding the pan during frying for optimal crispiness
Adjust gochujang quantity for spiciness
Sauces can be made ahead and refrigerated for up to 3 days
Optional alternative cooking method: bake at 425°F (220°C) for 20-25 minutes instead of frying

Nutrition

• Serving Size: 4 chicken pieces
• Calories: 375
• Sugar: 12g
• Sodium: 850mg
• Fat: 25g
• Saturated Fat: 6g
• Carbohydrates: 24g
• Fiber: 0.2g
• Protein: 31g
• Cholesterol: 140mg