Delicious Korean Fried Chicken – Soft, Easy & Juicy

Korean Fried Chicken isn’t just food—it’s an experience. Loved worldwide for its incredibly crispy coating, juicy interior, and flavor-packed glaze, this dish strikes the perfect balance between comfort and crave-worthy indulgence. Whether you’re a longtime fan or trying it for the first time, this recipe shows you how to make authentic-tasting Korean fried chicken right in your kitchen with easy-to-follow steps. The result? A meal that’s irresistibly juicy, deeply satisfying, and absolutely unforgettable.

Why You’ll Keep Coming Back to This Chicken

What sets Korean fried chicken apart from any other fried chicken is its signature texture and flavor. The double-frying method makes the coating ultra-crisp—so crisp, in fact, that it stays crunchy even after being coated in sauce. But it doesn’t stop there: the glaze, typically made with gochujang (Korean chili paste), brings a perfect blend of sweet, spicy, and savory notes. The contrast of crunchy skin and tender meat, wrapped in that sticky glaze, creates a bite that’s both comforting and exciting. It’s the kind of recipe you’ll crave after the first taste.

What You’ll Need – Ingredients List

This dish is surprisingly easy to make at home using simple ingredients you likely already have, along with a few Korean pantry staples. The core components include chicken, a dry coating for frying, and a flavorful glaze. You’ll want to gather everything ahead of time to keep the cooking process smooth and efficient.

For the chicken:

2 lbs chicken wings, drumettes, or boneless thighs
½ cup cornstarch or potato starch
½ cup all-purpose flour
1 tsp salt
½ tsp ground black pepper
Neutral oil for frying (canola, vegetable, or peanut oil)

For the glaze:

2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
2 cloves garlic, finely minced
1 tsp sesame oil
Optional: sesame seeds and chopped scallions for garnish

How Much Time You’ll Need

You don’t need to spend hours in the kitchen to enjoy restaurant-quality Korean fried chicken. The entire process, from prep to plating, can be done in under an hour. If you’re new to frying or need to work in batches, give yourself a little extra time.

Prep Time: 15–20 minutes
Cook Time: 20–25 minutes
Total Time: 40–45 minutes

How to Make Korean Fried Chicken – Step by Step

Making Korean Fried Chicken at home is all about simple techniques that yield big results. Here’s a straightforward step-by-step guide to help you master the dish.

Dry and season the chicken. Pat the chicken dry with paper towels. This step is crucial for achieving a crispy texture. Season with salt and pepper.
Prepare the coating. Mix the cornstarch and flour together in a large bowl. Dredge each piece of chicken in the flour mixture until well coated.
First fry. Heat oil in a deep pot to 350°F (175°C). Fry chicken in small batches for 6–8 minutes, until just golden and cooked through. Remove and set aside on a wire rack.
Double fry. Let the oil return to temperature, then fry the chicken again for 4–6 minutes until golden brown and extra crispy. This second fry creates that signature crackly crunch.
Make the glaze. In a small pan over medium heat, sauté minced garlic in sesame oil until fragrant. Add gochujang, soy sauce, honey, and rice vinegar. Stir and simmer for 2–3 minutes until thickened.
Glaze the chicken. Toss the fried chicken pieces in the warm glaze or brush it on for a lighter coating.
Serve hot. Garnish with sesame seeds and chopped scallions, then serve immediately for the best texture.

Flavorful Variations to Try

Korean fried chicken is easy to customize based on your flavor preferences. Want it spicier? Add extra gochujang or a sprinkle of gochugaru (Korean chili flakes). Prefer a sweeter sauce? Use a bit more honey or brown sugar. For added zing, stir in grated ginger or a splash of lemon juice to the glaze. You can also skip the glaze entirely and serve the chicken with dipping sauces like spicy mayo or soy garlic. The possibilities are endless!

How to Store and Reheat Leftovers

To keep leftover chicken as delicious as the first bite, proper storage and reheating are key. Store any leftovers in an airtight container in the refrigerator for up to 2 days. When ready to reheat, avoid the microwave—it softens the coating. Instead, reheat the chicken in a preheated oven or air fryer at 375°F until hot and crispy again. If possible, store the glaze separately and apply it after reheating for maximum crunch.

Tasty Ways to Serve Korean Fried Chicken

Korean fried chicken is incredibly versatile and works in many meals. Serve it over steamed rice with kimchi and pickled radish for a classic Korean combo. For something more fun, turn it into a fried chicken sandwich with coleslaw and spicy mayo. Hosting a party? Make a platter with a variety of sauces and toppings for guests to mix and match. You can also pair it with fresh cucumber salad or lettuce wraps for a lighter presentation.

Make It Kid-Friendly

This dish is already a hit with kids, thanks to the crispy coating and sticky glaze. To make it more kid-friendly, simply reduce the amount of gochujang in the sauce for a milder flavor. You can also swap wings or drumettes for boneless chicken tenders or thighs, making it easier for small hands to eat. Serve with a fun dipping sauce like honey mustard or yogurt ranch to keep things playful and approachable.

Chef’s Tips for Perfect Korean Fried Chicken

If you want next-level fried chicken, follow these expert tips. First, always double-fry—it’s the secret to ultra-crispy skin. Second, use cornstarch (or potato starch) for a light, shatteringly crisp crust. Let your chicken rest on a wire rack after frying to keep the underside from getting soggy. And finally, glaze just before serving to preserve that perfect texture. Little details like these make all the difference.

Final Thoughts – Your Go-To Crispy Chicken Recipe

Korean Fried Chicken is more than just a meal—it’s a flavor experience that blends juicy, tender meat with a crispy shell and bold glaze. It’s perfect for special occasions, casual dinners, or impressing guests without the stress. With simple ingredients and easy steps, this dish brings authentic Korean flavor to your home in a fun and satisfying way. Once you try it, it’s sure to become a staple in your comfort food rotation.

FAQs

Korean fried chicken is double-fried, which gives it an ultra-crispy texture. It’s usually coated in a flavorful glaze made with ingredients like gochujang, soy sauce, garlic, and honey. The result is a crunchier, saucier, and more flavor-packed dish compared to traditional fried chicken.

Yes! Boneless chicken thighs or tenders work great and cook faster. They’re also easier to eat, especially if you’re serving kids or making fried chicken sandwiches.

Gochujang has a medium level of heat with a sweet and savory flavor. You can adjust the spiciness of the glaze by using less gochujang or adding more honey or sugar to balance the heat.

Double frying is highly recommended. It creates a crispier coating that holds up better to the sauce. The first fry cooks the chicken; the second fry crisps and seals it.

While you won’t get the exact same crunch as deep frying, you can bake or air-fry the chicken for a healthier alternative. Use a light coating of oil and flip halfway through to ensure even crisping.

The glaze can be made ahead and stored in the fridge for up to 5 days. Reheat it gently on the stove or microwave before using.

It pairs well with steamed rice, kimchi, pickled radish, or fresh cucumber salad. You can also serve it in lettuce wraps or as a sandwich with slaw.