When you crave a dish that is crisp, flavorful, and coated in a sticky, savory glaze, Korean Fried Chicken is the answer. Known for its thin, shatteringly crispy coating and bold seasoning, this dish is unlike any fried chicken you’ve had before. What makes it special is the double-layered crunch followed by a rich, garlicky, sweet-spicy glaze that clings perfectly to every bite. With just the right balance of heat from gochujang, sweetness from brown sugar, and umami from soy sauce, it’s no surprise that this chicken has gained worldwide popularity.
Why We Love This Korean Fried Chicken Recipe
There’s a reason this recipe is a favorite among food lovers. It delivers everything you want in a fried dish: crunch, flavor, and satisfaction. Unlike many fried chicken recipes that rely solely on flour, this one uses cornstarch, giving it an ultra-light, crisp texture that stays crunchy even after being coated in sauce. The glaze is the real highlight—garlic-infused, slightly tangy, and layered with just enough heat to make each bite exciting without being overpowering.
Another reason you’ll love this recipe is its versatility. You can serve it as an appetizer for gatherings, as a main dish with steamed rice, or as part of a Korean-inspired spread with pickled vegetables and dipping sauces. Plus, the make-ahead options allow you to prep the glaze early, making cooking on the day of serving stress-free. If you’re someone who enjoys cooking meals that impress without requiring professional training, this is the perfect recipe for you.
Ingredients for Korean Fried Chicken
To create this dish, you’ll need a combination of ingredients for the glaze and the chicken itself. Each component plays an important role in delivering the final taste and texture.
For the glaze:
- 10 cloves garlic, finely chopped
- 1 tablespoon canola oil
- 1/2 cup soy sauce or tamari
- 1/2 cup packed light brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons gochujang paste
- 2 teaspoons toasted sesame oil
For the fried chicken:
- 2 to 2 1/4 pounds boneless, skinless chicken thighs
- 2 cups cornstarch, divided
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 2 1/4 teaspoons kosher salt, divided
- 1 1/2 teaspoons ground white pepper, divided
- 1 1/2 teaspoons baking powder, divided
- 3 cloves garlic, grated
- 1 (1/2-inch) piece ginger, grated
- 3/4 cup cold water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 5 cups canola oil (or another high-smoke-point neutral oil)
Optional garnishes:
- Scallions, thinly sliced
- Toasted sesame seeds
- Kimchi ranch and pickled radishes for serving
How to Make Korean Fried Chicken
Making Korean Fried Chicken involves a few steps, but each one is simple and manageable. By following these directions carefully, you’ll achieve that signature crispness and flavor that defines this dish.
Start by preparing the glaze. Finely chop the garlic and gently cook it in oil over medium-low heat. This slow cooking draws out its natural sweetness and infuses the oil with deep flavor. When it becomes golden and fragrant, add soy sauce, brown sugar, and rice vinegar. Bring this to a gentle simmer—this step helps the sugar dissolve and the flavors blend seamlessly. While it simmers, create a cornstarch slurry by mixing cornstarch and water. Add the slurry to the sauce and stir until it thickens into a glossy consistency. Finish it by stirring in gochujang for heat and sesame oil for nutty depth. Set the glaze aside.
Next, focus on the chicken. Pat the chicken thighs dry and cut them into even pieces. This ensures even frying and maximum surface area for crispness. Prepare two mixtures: a dry dredge and a wet batter. The dredge includes cornstarch, garlic powder, ground ginger, baking powder, salt, and white pepper. The batter combines cornstarch, baking powder, salt, white pepper, freshly grated garlic, ginger, water, soy sauce, and rice vinegar. The combination of wet and dry coatings creates a textured crust that becomes exceptionally crispy when fried.
Heat the oil to 350°F. Maintaining this temperature is key—too low, and the coating becomes soggy; too high, and the crust burns before the chicken cooks through. Coat each piece of chicken by tossing it first in the dredge, then in the batter, and again in the dredge. This triple-layering technique is what gives Korean fried chicken its signature crackly crunch.
Fry the chicken in small batches to avoid overcrowding the pot. Stir occasionally to ensure even cooking. After 6 to 8 minutes, each piece should be golden brown and fully cooked. Remove the pieces, drain them on a wire rack or paper towels, and sprinkle with salt while they’re still hot.
Finally, toss the crispy chicken in the prepared glaze. Work in batches so each piece gets evenly coated without becoming soggy. Garnish with toasted sesame seeds and scallions, and your Korean Fried Chicken is ready to serve.
How to Serve Korean Fried Chicken
This chicken is best served hot, right after tossing it in the glaze. For a classic Korean-style meal, serve it alongside steamed white rice and a variety of banchan (Korean side dishes) like kimchi, pickled radishes, or seasoned spinach. The tanginess of pickled vegetables balances the rich, sweet heat of the chicken perfectly.
You can also present it as an appetizer or party snack by piling the glazed chicken on a platter and garnishing generously with scallions and sesame seeds. Pair it with creamy dipping sauces like a kimchi ranch or spicy mayo for extra flavor. If you’re hosting a casual gathering, consider serving it with chilled drinks and crispy snacks for a fun, crowd-pleasing option.
Expert Tips: Korean Fried Chicken
- Double-Coating Matters: Don’t skip the dredge-batter-dredge process. This is what ensures a crunchy crust that holds up even after saucing.
- Keep the Oil Temperature Steady: Use a thermometer to maintain 350°F throughout frying. Fluctuations can ruin the texture.
- Don’t Overcrowd: Frying too many pieces at once lowers the oil temperature, leading to greasy chicken.
- Rest Before Saucing: Allow fried pieces to rest for a minute before tossing in the glaze—this prevents them from softening too quickly.
- Make the Glaze Ahead: Preparing the sauce a day ahead saves time and makes last-minute cooking less stressful.
How to Store Korean Fried Chicken
If you have leftovers, store them without the glaze. Place the fried pieces in a paper towel-lined airtight container to absorb excess oil. Refrigerate for up to three days. To reheat, use an oven or air fryer at 350°F until hot and crispy again. For longer storage, freeze the unglazed chicken pieces in a single layer before transferring to a freezer bag. They’ll keep for up to three months and can be reheated straight from frozen. Once reheated, toss them in fresh glaze before serving.
Variations of Korean Fried Chicken
- Extra Spicy: Add more gochujang or a pinch of chili flakes to the glaze for a fiery kick.
- Honey Soy: Swap the gochujang for honey to create a sweet, savory glaze perfect for kids or those who prefer milder flavors.
- Crunchy Sesame: Sprinkle toasted sesame seeds into the batter for added nutty crunch.
- Air-Fried Option: For a lighter version, air-fry the coated chicken at 375°F for about 20 minutes, flipping halfway through. Finish with the glaze as usual.
- Boneless Wings Style: Cut the chicken into smaller bite-sized pieces for easy party snacking.
Frequently Asked Questions about Korean Fried Chicken
What makes Korean Fried Chicken different from regular fried chicken?
Korean Fried Chicken uses cornstarch for a lighter, crispier crust and often includes a flavorful glaze that coats the fried pieces.
Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and more flavorful. If you use breast, cut it into even pieces and avoid overcooking.
Is gochujang necessary for the glaze?
Gochujang gives the sauce its signature sweet heat, but you can substitute with a mild chili paste mixed with a little honey if needed.
Can I make this gluten-free?
Yes, use tamari instead of soy sauce and ensure all ingredients, including cornstarch and vinegar, are labeled gluten-free.
How do I keep the chicken crispy for longer?
Keep it in a warm oven (around 250°F) on a wire rack while frying the rest of the batches, and glaze just before serving.
Korean Fried Chicken
Equipment
- Large Skillet
- Mixing Bowls:
- Meat Thermometer
Ingredients
- 10 cloves garlic finely chopped
- 1 tablespoon canola oil
- 1/2 cup soy sauce or tamari
- 1/2 cup light brown sugar packed
- 1/4 cup rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons gochujang paste
- 2 teaspoons toasted sesame oil
- 2 to 2 1/4 lbs boneless, skinless chicken thighs
- 2 cups cornstarch divided
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 2 1/4 teaspoons kosher salt divided
- 1 1/2 teaspoons ground white pepper divided
- 1 1/2 teaspoons baking powder divided
- 3 cloves garlic grated
- 1/2 inch piece ginger grated
- 3/4 cup cold water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 5 cups canola oil or another high-smoke-point neutral oil
- as needed optional garnishes scallions, toasted sesame seeds, kimchi ranch, pickled radishes for serving
Instructions
- Prepare the glaze by cooking chopped garlic in oil over medium-low heat until golden and fragrant.
- Add soy sauce, brown sugar, and rice vinegar to the garlic. Bring to a gentle simmer.
- Mix cornstarch and water to create a slurry. Add to the simmering sauce to thicken, then stir in gochujang and sesame oil.
- Pat chicken thighs dry and cut into even pieces. Prepare a dry dredge with cornstarch, garlic powder, ginger, salt, white pepper, and baking powder.
- In a separate bowl, prepare a wet batter with cornstarch, baking powder, salt, white pepper, garlic, ginger, water, soy sauce, and rice vinegar.
- Heat oil in a skillet to 350°F. Coat each piece of chicken in the dry dredge, then the wet batter, and back in the dredge.
- Fry chicken in batches, maintaining oil temperature. Cook until golden brown, about 6-8 minutes.
- Drain fried chicken on a wire rack or paper towels and sprinkle with salt.
- Toss chicken in the prepared glaze in batches, then garnish with sesame seeds and scallions.
- Serve immediately, preferably with steamed rice and pickled vegetables.
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