Homemade Korean Fried Chicken – Crispy and Spicy Recipe
Craving fast food with a twist? This Korean Fried Chicken recipe transforms a familiar dish into a bold, flavor-packed experience. With detailed step-by-step instructions, even beginners can master this crispy, saucy classic.
What makes this recipe special? It’s all in the sauce—a rich, spicy blend that brings every bite to life. Get ready for a serious flavor party.
Key Elements of the Recipe
Here’s what you’ll need to bring this dish to life:
- Chicken: 500g of boneless, skinless chicken thighs—our flavor-packed base.
- Marinade: To infuse the chicken with flavor from the start.
- Coating: For that signature crispy crunch.
- Sauce: The star of the show—deep, spicy, and slightly sweet.
- Garnish: Toasted sesame seeds and green onions for the final flourish.
🔥 The secret weapon? Gochujang, Korean chili paste, for that deep umami heat.
Marinade: Ingredients & Prep
Before you start, get your ingredients organized—keeping your marinade components separate will help avoid confusion.
Aromatics & Spices:
- Issou (a mix of crushed chili flakes and paprika): Adds heat—adjust to taste!
- Garlic & Ginger: About 5g of ginger and one large garlic clove (or two small ones).
🔪 Pro tip: Finely mince your garlic and ginger for maximum flavor infusion.
How to Prep the Aromatics:
- Smash garlic cloves with the flat side of a knife.
- Slice ginger thinly.
- Mince both until they form a rough paste.
Why? Finely chopped aromatics distribute better and flavor the chicken more evenly.
Preparing Green Onions
Green onions add a refreshing contrast to the rich sauce. Trim off the roots, then finely chop both the white and green parts. Set aside extras for other dishes!
Marinating the Chicken
Mix the chili/paprika blend, minced garlic, and ginger into the chicken. Toss well so everything is coated. Cover and refrigerate for at least 1 hour—the longer, the better!
The Sauce: Featuring Gochujang
This fermented chili paste gives Korean fried chicken its iconic flavor.
Where to buy:
- Asian grocery stores
- Well-stocked international aisles at your local supermarket
Sauce Ingredients:
- 50ml Gochujang
- 30ml Soy sauce
- 20ml Rice vinegar
- 30ml Water (to mellow the heat)
- 10g Cane sugar
- 40ml Ketchup
- 20ml Honey
How to Make It:
Whisk everything in a bowl until smooth.
💡 Adjust sugar or honey to balance heat and sweetness.
The Egg Wash
Whisk 1–2 eggs in a bowl. Dip the marinated chicken pieces to coat them evenly.
Shortcut tip: Crack the eggs straight into the bowl with the marinated chicken and mix by hand. (This is the method I used in the video!)
Why it matters: The egg helps the cornstarch stick, creating that ultra-crunchy crust.
Set Up Your Frying Station
Get organized before you fry!
- Bowl of beaten egg
- Plate or bowl of cornstarch
- Clean plate for coated chicken
Technique tip: Use one hand for wet (egg) and the other for dry (starch) to avoid clumpy fingers.
Frying – First Round
Heat oil to 160–170°C (320–340°F). Use a thermometer for accuracy. Fry the chicken in batches, 4–6 minutes each, until lightly golden and cooked through.
Drain on a rack lined with paper towels and rest for 10–15 minutes.
Frying – Second Round
Raise the oil temp to 190°C (375°F). Fry chicken again for 1–3 minutes until crispy and golden brown.
This second fry locks in the crunch!
⚠️ Watch the heat to avoid burning.
Make the Sauce Sizzle
Heat a bit of oil (peanut oil is best) in a skillet over high heat. Add minced garlic and sauté for 30–40 seconds until fragrant.
Then, pour in your sauce. Bring it to a gentle boil, stirring constantly, until slightly thickened—about 1 minute.
Combine the Chicken & Sauce
Add the fried chicken to the pan. Toss until each piece is fully coated in the glossy, spicy sauce.
The Finishing Touch
Top with toasted sesame seeds and chopped green onions. Give it a final toss and serve immediately!
Serving Suggestions:
- Steamed rice
- Stir-fried broccoli
- Grilled asparagus
- Asian slaw
- Cold beer, soju, or sparkling water
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Ingredient List
Chicken & Marinade:
- 500g boneless, skinless chicken thighs, chopped
- 2–5g chili/paprika mix (adjust to spice level)
- 5g fresh ginger, finely chopped
- 1 large or 2 small garlic cloves, minced
Coating:
- 1–2 eggs
- 1–2 cups cornstarch
Sauce:
- 50ml gochujang
- 30ml soy sauce
- 20ml rice vinegar
- 30ml water
- 10g cane sugar
- 40ml ketchup
- 20ml honey
Garnish:
- Toasted sesame seeds
- Chopped green onions
For Frying:
- Neutral oil (peanut oil preferred), 2cm deep in your pan
Equipment Checklist
- Cutting board & sharp knife
- Mixing bowls
- Measuring cups & spoons
- Deep skillet or fryer
- Cooking thermometer
- Paper towels
- Tongs
Ingredient Substitutions
- Rice vinegar: Use apple cider vinegar or white vinegar
- Cane sugar: Substitute white sugar, brown sugar, or honey
- Chicken thighs: Swap in chicken wings, breasts, or drumsticks
Tips & Tricks
- Double fry for lasting crunch.
- Monitor oil temp for even frying.
- Don’t crowd the pan—fry in batches to avoid soggy chicken.
FAQs
Can I prep the marinade ahead of time?
Yes! Make it up to 24 hours ahead and refrigerate for deeper flavor.
Can I use other cuts of chicken?
Absolutely—just adjust cook times depending on the cut.
How do I keep the chicken crispy?
Let it rest on a wire rack, not piled in a bowl—this keeps it crunchy.
Can I use an air fryer instead?
Yes! Air fry at 200°C (390°F) for 15–20 mins, flipping halfway through.
Too spicy?
Start with less gochujang, and add more to taste. Or sprinkle in Korean chili flakes (gochugaru) for more heat.
Suggested Sides
- Rice
- Kimchi
- Pickled radish
- Steamed broccoli
- Asparagus
Korean Fried Chicken: A Fast-Food Favorite, Elevated
Ingredients
Chicken & Marinade:
- 500 g chicken thighs boneless, skinless, cut into pieces
- 2 –5g chili/paprika mix
- 5 g ginger minced
- 1 garlic clove or 2 small, minced
Coating:
- 1 –2 eggs
- 1 –2 cups cornstarch
Sauce:
- 50 ml gochujang
- 30 ml soy sauce
- 20 ml rice vinegar
- 30 ml water
- 10 g cane sugar
- 40 ml ketchup
- 20 ml honey
Garnish:
- Toasted sesame seeds
- Chopped green onions
Instructions
- Marinate the chicken with chili mix, garlic, and ginger. Refrigerate at least 1 hour.
- Make the sauce by combining all sauce ingredients in a bowl.
- Add eggs to the marinated chicken and mix well. Coat each piece in cornstarch and set aside on a plate.
- First fry at 160–170°C for 4–6 mins. Drain and rest 10–15 mins.
- Second fry at 190°C for 1–3 mins until golden and crispy.
- Sauté garlic in oil, then add sauce. Simmer for 1 min until slightly thickened.
- Toss chicken in the sauce to coat completely. Garnish and serve!
Video
Notes
Yes! Make it up to 24 hours ahead and refrigerate for deeper flavor. Can I use other cuts of chicken?
Absolutely—just adjust cook times depending on the cut. How do I keep the chicken crispy?
Let it rest on a wire rack, not piled in a bowl—this keeps it crunchy. Can I use an air fryer instead?
Yes! Air fry at 200°C (390°F) for 15–20 mins, flipping halfway through. Too spicy?
Start with less gochujang, and add more to taste. Or sprinkle in Korean chili flakes (gochugaru) for more heat.
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Amazing!