Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients with Exact Amount
Getting the ingredients right is half the battle with Korean fried chicken. The measurements below are for four servings, and I have kept everything simple so you do not need to hunt down anything too exotic. Most of these items are available at any regular grocery store, with the exception of gochujang, which you can find at Asian grocery stores or order online.
For the Chicken
You will need 2 pounds of chicken wings, cut into flats and drumettes, or you can use 2 pounds of boneless chicken thighs cut into bite-sized pieces if you prefer. Add 1 teaspoon of salt, half a teaspoon of black pepper, 1 tablespoon of grated fresh ginger, and 3 cloves of garlic, minced. You will also need 2 tablespoons of rice wine or mirin, which helps tenderize the meat and cut down any strong smell from the chicken.
For the Coating
For that classic crunch, you need 1 cup of potato starch or cornstarch, whichever you can find easily, along with half a teaspoon of baking powder, which helps the coating puff up slightly and stay light. You will also need about 4 cups of vegetable or canola oil for frying, since Korean fried chicken needs enough oil to fully submerge the pieces.
For the Gochujang Sauce
The sauce is what makes this dish so addictive, and it comes together with 3 tablespoons of gochujang, 2 tablespoons of honey, 2 tablespoons of ketchup, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 2 cloves of garlic, minced. If you like a bit of extra heat, you can throw in half a teaspoon of gochugaru, which is Korean red chili flakes, though it is completely optional.
Step by Step Recipe Method (Core)
This is the part where a lot of people rush and end up with soggy chicken, so take your time here. The secret to real Korean fried chicken lies in two things: a short marinade and two rounds of frying, not one. Follow these steps in order and you will get restaurant-quality results on your first try.
Marinating the Chicken
Start by patting your chicken pieces completely dry with paper towels, since any extra moisture will make the coating slide off during frying. Place the chicken in a large bowl with the salt, pepper, ginger, garlic, and rice wine, and mix it well with your hands so every piece gets coated evenly. Cover the bowl and let it sit in the fridge for at least 20 minutes, though leaving it overnight will give you even deeper flavor if you have the time to plan ahead.
Preparing the Coating
While the chicken is marinating, whisk together the potato starch and baking powder in a separate bowl. Once the chicken has finished marinating, drain off any liquid that has collected at the bottom of the bowl, then toss each piece in the starch mixture, making sure to press it gently into the chicken so it sticks well. Shake off any extra starch and set the coated pieces aside on a wire rack for about 10 minutes, which helps the coating set before it hits the oil.
The First Fry
Pour your oil into a deep, heavy pot and heat it to 325°F, using a kitchen thermometer if you have one, or testing with a wooden chopstick to see if small bubbles form around it. Fry the chicken in small batches for about 5 to 6 minutes each, turning occasionally, until the pieces are pale gold and just cooked through. This first fry is meant to cook the chicken all the way, not to brown it, so do not worry if it looks lighter than you expect at this stage. Remove the pieces and let them rest on a wire rack for 5 to 10 minutes.
The Second Fry
Raise your oil temperature to 375°F, then fry the chicken again in batches for another 3 to 4 minutes, until it turns deep golden brown and feels noticeably crisp when you tap a piece with tongs. This second fry is what gives Korean fried chicken its signature crunch, since it drives out the extra moisture and hardens the coating properly. Once done, transfer the pieces back to the wire rack, not a paper towel, so the bottoms do not turn soggy from trapped steam.
Making the Sauce
While your chicken rests after its second fry, combine the gochujang, honey, ketchup, soy sauce, rice vinegar, sesame oil, and garlic in a small saucepan over medium heat. Stir the mixture constantly for about 3 to 4 minutes, until it thickens slightly and turns glossy, which usually happens right around the time it starts to bubble gently. Take the pan off the heat as soon as it reaches this stage, since overcooking the sauce can make it taste bitter instead of rich.
Tossing and Serving
Add your freshly fried chicken to a large mixing bowl, then pour the warm sauce over the top. Toss everything together quickly using a spatula or tongs so every piece gets an even, glossy coat without sitting in the sauce too long. Serve immediately while it is still hot, sprinkled with sesame seeds and chopped scallions, alongside pickled radish or a cold drink if you want the full Korean chicken shop experience at home.
Variations in the Recipe
Once you have the base method down, Korean fried chicken is easy to customize based on what you are craving that day. Here are a few popular twists that Korean fried chicken shops themselves often serve on their menus.
Soy Garlic Version
If spicy food is not your thing, you can swap the gochujang sauce for a soy garlic glaze instead. Simply simmer soy sauce, brown sugar, minced garlic, and a touch of sesame oil together until it thickens, then toss your fried chicken in it the same way. This version is sweet and savory rather than spicy, and it is a great option if you are cooking for kids or guests who do not enjoy heat.
Boneless Chicken Version
Using boneless chicken thighs or even chicken breast cut into strips works well if you want something easier to eat with your hands or want to build a sandwich. The frying method stays exactly the same, though boneless pieces usually cook a little faster, so keep an eye on your timing during both fries to avoid drying out the meat.
Air Fryer Version
For a lighter take, you can coat the chicken the same way and air fry it at 375°F for about 12 to 15 minutes, flipping halfway through, then finish with a second round at 400°F for 5 more minutes to crisp it up. It will not be quite as crunchy as deep frying, but it is a solid option on a weeknight when you do not want to deal with a pot of hot oil.
Honey Butter Version
For a milder, kid-friendly flavor, melt 2 tablespoons of butter with 2 tablespoons of honey and a pinch of salt, then toss your fried chicken in this instead of the gochujang sauce. This version skips the spice entirely and leans into a rich, buttery sweetness that has become extremely popular in Korean chicken shops over the past few years.
Mistakes to Avoid
Even simple recipes can go wrong in small ways, so here are the most common mistakes people make with Korean fried chicken, and how to steer clear of them.
Skipping the Double Fry
The single biggest mistake is frying the chicken only once and expecting it to stay crispy after saucing. A single fry leaves too much moisture inside the coating, which means it turns soft and chewy within minutes of adding sauce. The second fry is not optional here, it is what locks in that shatter-crisp texture that makes this dish special.
Wrong Oil Temperature
Frying at too low a temperature makes the chicken absorb excess oil and turn greasy instead of crispy, while frying too hot will burn the coating before the inside is fully cooked. Always use a thermometer if you can, and give the oil a minute or two to come back up to temperature between batches, since adding cold chicken naturally drops the heat.
Overcrowding the Pan
Dropping too many pieces into the oil at once causes the temperature to fall sharply and the pieces to steam instead of fry, which leaves you with pale, limp chicken. Fry in small batches of 4 to 5 pieces at a time depending on your pot size, giving each piece enough room to crisp up properly on all sides.
Adding Sauce Too Early
Pouring sauce over chicken that has not finished resting or is even slightly warm from frying can trap steam underneath the coating and soften it almost instantly. Always toss the sauce in right before serving, and serve the chicken the moment it is coated so your guests get to enjoy that crunch at its peak.
Conclusion & FAQs
Korean fried chicken might look like restaurant-only food, but as you can see, it really comes down to a good marinade, the right coating, and two rounds of frying at different temperatures. Once you get comfortable with the process, you can play around with different sauces and even try the air fryer version on busier days. I genuinely believe this is one of those recipes that gets better the more you make it, since you will start noticing small timing details that make your batches even crispier each time.
Can I make Korean fried chicken ahead of time?
You can marinate the chicken up to a day in advance and keep it covered in the fridge, but the actual frying is best done fresh since the coating loses its crunch after sitting around for too long. If you do have leftovers, reheating them in an air fryer or oven works far better than a microwave for bringing back some of that crispness.
What can I use instead of gochujang?
If you cannot find gochujang, a mix of sriracha and a small spoon of miso paste can work in a pinch, though the flavor will be a little different since gochujang has a unique fermented sweetness. Some grocery stores also carry Korean chili paste under different brand names, so it is worth checking the international foods aisle carefully.
Why is my coating falling off during frying?
This usually happens when the chicken is not dried properly before marinating, or when it is coated in starch while still wet from the marinade. Pat the chicken dry, let it rest briefly after coating, and avoid moving the pieces around too much in the first few minutes of frying, since this gives the coating time to set properly.
Can I use frozen chicken for this recipe?
Yes, but make sure it is fully thawed and patted completely dry before marinating, since any leftover ice crystals or moisture will affect how well the starch coating sticks and how the chicken fries. Fresh chicken will always give slightly better results, but thawed frozen chicken works just fine if that is what you have on hand.