Korean fried chicken
Enter the sizzling world of Korean fried chicken, a global favourite known for its irresistible combo of crunchy texture and bold, spicy-sweet flavour. Juicy chicken thighs meet a crisp, crackly coating and a glossy, fiery glaze that is impossible to resist. It is perfect for sharing with friends or treating yourself to a comforting meal. So, gather your ingredients and get ready to crisp, glaze, and enjoy every crunchy piece!
Ingredients
Marinade
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700 g
Chicken thigh fillets
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200 ml
Sour cream or buttermilk
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1 tsp
Garlic powder
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1 tsp
Salt
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1 tsp
Gochugaru or chilli flakes
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Sauce
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3
Garlic cloves
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25 g
Fresh ginger
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1 tbsp
Butter
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3 tbsp
Gochujang
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2 tbsp
Honey
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4 tbsp
Brown sugar
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4 tbsp
Japanese soya sauce
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1 tbsp
Sesame oil
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Breading and frying
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105 g
Flour
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1 tbsp
Gochugaru or chilli flakes
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1 tbsp
Garlic powder
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1 tbsp
Paprika powder
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2 tsp
Baking powder
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2 tsp
Salt
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1 l
Frying oil
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To serve
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3 tbsp
Sesame seeds, roasted
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50 g
Spring onions
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Gochugaru or chilli flakes
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Instructions
Marinade
Sauce
Breading and frying
To serve
Recommended information
Serving suggestion
Fry twice for extra crispiness
Use the classic double-frying method for extra crispiness. Start by frying at 180 °C until golden and cooked through, then let it rest while removing any leftover crumbs from the oil. Heat the oil back to 185–190 °C and fry the chicken a second time for 2–3 minutes. This final fry gives the coating an extra crunch while keeping the inside incredibly tender.
Manage the oil temperature
Keeping the oil at 180 °C is perfect for a crispy coating without burning. Use a kitchen thermometer to check the temperature regularly, adjusting the heat as needed to keep it steady. If you do not have a thermometer, drop a small piece of breading into the oil; if it sizzles and turns golden in about 10 seconds, the oil is ready. A consistent temperature helps the chicken cook evenly and develop a crunchy crust.
Rest the fried chicken
After frying, place the chicken on a wire rack for about 2 minutes to drain excess oil without trapping steam. Do not cover it with foil, a lid, or anything else; this will create steam and soften the crust. Letting the meat rest prevents greasiness and keeps the coating crisp, just like you want it.
FAQ: Questions about Korean fried chicken
Our answers to the most common questions will help you serve Korean fried chicken with the best sides and reheat it so it stays crispy and delicious all over again.
Can I bake the chicken rather than fry it?
No, we do not recommend baking the chicken, as it will not deliver the same crispy result. The coating in this recipe is designed for deep frying, which creates the signature crunch of Korean fried chicken. However, if you prefer to bake, coat the meat lightly with oil and bake at 220 °C on a wire rack over a baking tray. The coating will turn crispy, but it will be drier and less airy compared to the crackly texture of deep frying.
How do you reheat Korean fried chicken and keep it crispy?
To reheat Korean fried chicken and keep it crispy, store it and the sauce separately in the fridge. When ready to reheat, place it on a tray in an oven at 190 °C for 10–15 minutes until hot throughout. Heat the sauce separately in a pan until steaming, then toss the chicken in the hot sauce just before serving. If the chicken is already coated in sauce, place it on a baking tray and warm it in the oven at 180 °C for about 10 minutes. The coating will not be as crispy as freshly fried, but the oven will help prevent it from becoming soggy.
What is the best way to serve Korean fried chicken?
The best way to serve Korean fried chicken is with the right toppings and dips. Coat it in the hot sauce straight after frying, then finish with sliced spring onions, sesame seeds, and a sprinkle of gochugaru or chilli flakes for extra heat. These toppings add crunch, spice, and a hint of nuttiness that work brilliantly with the crispy coating. If you want to dip it in something creamy, try serving it with garlic mayo, spicy sriracha mayo, or a tangy yoghurt-based dip. For a refreshing companion, pickled vegetables such as kimchi, pickled daikon, or quick-pickled cucumbers are all great options.
Nutritional values
Nutritional value, per
10357 Kcal
| Fibre | 14.2 gram fibers |
| Protein | 170.4 gram |
| Carbohydrates | 203 gram |
| Fat | 999.6 gram |
Enjoy ultra-crispy Korean fried chicken
Korean fried chicken takes the very idea of crispy chicken to a whole new level! Juicy thighs are coated in rich marinade before they hit the hot oil. You can almost hear the sizzling bubbles as the chicken gets the golden, crackly crust it is famous for. Fry it right, crunch it loud, and do not hold back on going in for seconds. Just be ready for a messy, hands-on feast because that is all part of the fun!
Rich marinade with a touch of heat
Before the chicken even hits the fryer, we are already setting it up for greatness with our delicious marinade. Sour cream adds a tangy touch while breaking down the meat to make each piece unbelievably succulent. Garlic powder lays down a deep, savoury base, and gochugaru wakes up the meat with its fieriness. These two elements build up the flavour, setting the stage for the final coating of bold spices before frying.
Sweet and spicy sauce with gochujang
Many love to enjoy Korean fried chicken with a spectacular sauce to smother the crispy meat in. This sauce is made with honey and brown sugar that melt into a glossy, caramelised glaze, perfectly clinging to every crispy piece.
The chicken becomes wonderfully sticky with intense umami flavours that work brilliantly with the spice to come. Gochujang is known for its slow-building heat that lingers long after the first bite. It is an absolute must when making Korean fried chicken. As is garlic and ginger, which cuts through with a one-two punch of sharpness and warmth.
With classic Asian toppings
We keep the toppings classic, adding all the best Asian ingredients. Roasted sesame seeds provide extra crunch and a nutty undertone, while spring onions add a fresh, sharp bite. Because fried chicken in Korea tends to have a little spiciness, we honour traditions by including a sprinkle of gochugaru chilli powder. Scatter the toppings over the saucy, crispy chicken just before serving, and watch as they cling to every glossy piece.
The perfect crunchy snack or meal
Korean fried chicken is the ultimate finger food, just as perfect for snacking on its own as it is as part of a full-on feast.
Serve it with rice to soak up every drop of that glossy glaze, add pickled daikon for a sharp contrast, or go all out with a Korean BBQ spread. It is tradition to enjoy a mix of side dishes like kimchi, marinated bean sprouts, and crunchy cucumber salad along with Korean fried chicken. Sides like these are called banchan in Korean, and they are all laid out at once, allowing for a communal dinner experience.
Craving more bold and exciting Asian flavours? Tom kha gai is a fragrant, coconut-packed Thai soup, chicken massaman curry is rich, nutty, and loaded with warming spices, and aloo gobi turns simple potatoes and cauliflower into a spiced, comforting Indian classic.
Get creative with the ingredients
Korean fried chicken is already a knockout dish, but a few tweaks here and there can take the flavours in a whole new direction. Grated pear, a staple in Korean marinades, lends a gentle sweetness while also tenderising the meat, while miso paste deepens the savoury notes with its rich umami flavour. A splash of rice vinegar sharpens everything up with a slight tang.
If you want to shake up the coating, swap flour for some potato starch to create an even crispier crust, while a pinch of five-spice powder weaves in warm, aromatic notes of star anise, cinnamon, and cloves.
As for the sauce, there is plenty of room to experiment. Peanut butter melts into the glaze, working in a creamy, nutty depth that pairs surprisingly well with the spicy-sweet kick. Replacing some of the brown sugar with molasses deepens the sweetness with a caramel-like touch.
