The Juiciest Crispy Korean Fried Chicken Recipe Ever Made

Crafting the ultimate crispy korean fried chicken demands more than just a simple recipe, it’s an art form waiting to be mastered.

Culinary adventurers seek bold flavors that dance across their taste buds with electric excitement.

Layers of crunch and spice tell a story of tradition blended with modern creativity.

Each bite promises a symphony of textures that challenge everything you know about fried chicken.

Marinades infused with gochujang and soy create depth that surprises and delights.

Precise techniques guarantee a golden exterior that shatters like delicate glass when touched.

You’ll want to roll up sleeves and dive into this delectable challenge that transforms an ordinary meal into an extraordinary experience.

Why Crispy Korean Fried Chicken Is a Game-Changer

• Capture Crispy Perfection: Master the art of achieving an irresistibly crunchy exterior that shatters with every bite, making this Korean fried chicken a textural delight.
• Sauce Magic Unleashed: Transform ordinary chicken into a flavor explosion with the perfect balance of sweet, spicy, and tangy gochujang-based sauce that clings beautifully to each piece.
• Weekend Crowd-Pleaser: Impress friends and family with a restaurant-quality dish that brings the excitement of Korean street food directly to your dining table.
• Customizable Spice Adventure: Easily adjust the heat level by modifying gochujang quantities, making this recipe adaptable for different spice tolerances and personal preferences.

Ingredients That Make Korean Fried Chicken Stand Out

• Chicken Pieces: Bone-in or boneless chicken that will become the star of this crispy Korean-style dish.
• Vegetable Oil: Essential for deep-frying to achieve a perfectly golden and crispy exterior.

• All-Purpose Flour, Cornstarch: Create a light and extra-crispy coating that ensures maximum crunchiness.
• Eggs: Helps the dry coating adhere to the chicken and provides a rich binding layer.
• Salt, Black Pepper: Enhance the overall flavor of the chicken coating.

• Gochujang, Honey, Soy Sauce, Rice Vinegar: Form the base of a sweet, spicy, and tangy Korean-style sauce.
• Garlic: Adds a sharp and aromatic flavor to the sauce.
• Sesame Oil: Provides a nutty and distinctive Korean-style flavor profile.

• Green Onions, Sesame Seeds: Add fresh flavor, color, and a crunchy texture to the finished dish.

How to Make Extra-Crispy Korean Fried Chicken

Step 1: Prepare Chicken for Crispy Perfection

Grab chicken pieces and use paper towels to completely dry each section. Thorough drying prevents oil splatter and ensures maximum crispiness.

Step 2: Create Magical Coating Mixtures

• Flour mixture bowl
• Egg mixture bowl

Whisk dry ingredients together with seasoning for maximum flavor penetration.

Step 3: Coat Chicken with Precision

• First roll in flour mixture
• Then submerge completely in egg wash

Ensure total coverage for ultimate crunch factor.

Step 4: Heat Oil to Optimal Temperature

Select deep, heavy-bottomed pot and warm vegetable oil to 350°F. Consistent temperature guarantees uniform cooking and golden exterior.

Step 5: Fry Chicken Strategically

Gently lower coated chicken into hot oil. Work in batches to prevent overcrowding and maintain crispy texture.

Step 6: Cook Until Golden and Safe

Fry chicken for 10-12 minutes, rotating occasionally. Ensure internal temperature reaches 165°F for food safety.

Step 7: Drain Excess Oil

Transfer fried chicken to wire rack or paper towels. This step preserves crispiness and removes extra oil.

Step 8: Prepare Mouthwatering Sauce

• Gochujang
• Honey
• Soy sauce
• Rice vinegar
• Minced garlic
• Sesame oil

Step 9: Simmer Sauce to Perfection

Cook sauce over medium heat for 3-4 minutes until slightly thickened and ingredients blend seamlessly.

Step 10: Glaze Chicken with Sauce

Toss hot fried chicken in prepared sauce, ensuring complete and even coating.

Step 11: Add Final Flourish

Sprinkle chopped green onions and sesame seeds on top for extra flavor and beautiful presentation.

Step 12: Serve and Enjoy Immediately

Plate chicken while sauce remains warm and crispiness is at peak deliciousness.

Tips for Nailing That Signature Korean Crunch

• Dry Thoroughly: Removing excess moisture from chicken ensures a crunchier, more delectable coating that stays crisp longer.
• Double-Dip Technique: Coating chicken twice in flour and egg mixture creates an extra thick, golden-brown crust that locks in juiciness.
• Temperature Control: Maintaining consistent 350°F oil prevents greasy chicken and guarantees even, perfect browning throughout each piece.
• Batch Frying Matters: Cooking chicken in small batches prevents oil temperature drop and ensures each piece gets maximum crispy texture.
• Sauce Consistency: Simmering sauce briefly allows flavors to meld and creates a glossy, clingy coating that perfectly adheres to fried chicken.

Flavor Combos and Sauce Ideas for Korean Fried Chicken

• Spicy Gochugaru Infusion: Replace gochujang with Korean red pepper flakes (gochugaru) for a more intense, smoky heat that builds gradually on the palate.
• Garlic Soy Variation: Swap honey-based sauce with a lighter, more savory garlic soy glaze using minced fresh garlic, dark soy sauce, and a touch of brown sugar for depth.
• Citrus Kick Rendition: Incorporate fresh orange or yuzu juice into the sauce, adding a bright, tangy dimension that cuts through the chicken's richness and provides a refreshing contrast.
• Nutty Sesame Coating: Mix crushed sesame seeds and ground almonds into the flour mixture for an extra crunchy exterior with a subtle, toasted nutty flavor profile.

Sides That Make Korean Fried Chicken Even Better

• Pair Spicy Sauce with Cool Soju: Korean soju's clean, crisp flavor perfectly balances the fiery gochujang-based sauce, cutting through the richness while providing a refreshing palate cleanser.
• Complement Crunch with Pickled Radishes: Tangy, crunchy pickled radishes (kkakdugi) offer a zesty contrast to the crispy chicken, providing a bright, acidic counterpoint that enhances the overall dining experience.
• Create Harmony with Crisp Beer: Light, cold Korean lager like Cass or Hite works wonderfully, its effervescence and mild flavor complementing the chicken's spicy-sweet coating and cutting through the deep-fried richness.

How to Store Korean Fried Chicken Without Losing Crunch

• Store leftover crispy Korean fried chicken in an airtight container in the refrigerator for up to 3 days. Place a paper towel at the bottom to absorb excess moisture and maintain crispiness.
• Revive cold chicken by warming in a preheated oven at 375°F for 10-12 minutes. Spread pieces on a baking sheet to help restore the crispy exterior and prevent sogginess.
• Wrap individual chicken pieces tightly in plastic wrap, then place in a freezer-safe container or zip-lock bag. Freeze for up to 1 month, separating layers with parchment paper to prevent sticking.
• Keep unused sauce in a sealed glass jar in the refrigerator for up to 1 week.

Your Crispy Korean Chicken Questions—Answered

• Why is it important to pat the chicken dry before coating?

Patting chicken dry prevents excess moisture, which helps create a crispier coating and reduces oil splattering during frying, ensuring a perfectly golden and crunchy exterior.

• What's the purpose of using both flour and cornstarch in the coating?

The combination of flour and cornstarch creates an extra-crispy, light, and airy coating that stays crunchy longer, giving the Korean fried chicken its signature texture and crispiness.

• How can I tell if the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F, which ensures the chicken is safely cooked through while maintaining its juicy interior.

• Can I make the sauce less spicy?

Adjust the amount of gochujang to control the heat level.

Crispy Korean Fried Chicken Recipe

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4.6 from 36 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Sizzling Korean Fried Chicken delivers a perfect harmony of crunchy exterior and juicy meat, promising an explosion of flavor that dances between sweet and spicy. Crisp golden coating and tangy sauce invite you to savor Seoul’s street food magic in every irresistible bite.

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Ingredients

Scale 1x2x3x

Chicken:

• 2 lbs (900 g) chicken wings or drumsticks

Coating and Batter:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 eggs
• 1 tsp salt
• 1/2 tsp black pepper

Sauce and Seasoning:

• 1/4 cup gochujang (korean red chili paste)
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp sesame oil
• 2 tbsp green onions, chopped
• 1 tbsp sesame seeds

Frying:

• 4 cups vegetable oil for deep frying

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Instructions

1. Pat chicken pieces thoroughly dry with paper towels to ensure optimal crispiness and prevent oil splattering during frying.
2. Create a dual-layer coating by mixing flour and cornstarch in one bowl, whisking eggs with salt and pepper in another bowl.
3. Dredge each chicken piece first in the dry flour mixture, then dip completely into egg wash, ensuring full and even coverage.
4. Heat vegetable oil in a deep, heavy-bottomed pot to 350°F, maintaining consistent temperature for uniform cooking.
5. Carefully lower coated chicken pieces into hot oil, frying in batches to avoid overcrowding and ensure crisp exterior.
6. Fry chicken for 10-12 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
7. Remove chicken and drain on wire rack or paper towels to preserve crispiness and remove excess oil.
8. For sauce, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil in a saucepan.
9. Simmer sauce over medium heat for 3-4 minutes until slightly thickened and ingredients are well incorporated.
10. Toss hot fried chicken in prepared sauce, coating evenly and thoroughly.
11. Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.
12. Serve immediately while chicken remains crisp and sauce is warm.

Notes

• Moisture Control ensures the chicken skin achieves maximum crispiness by thoroughly patting dry before coating, eliminating excess water that causes soggy breading.
• Double-Coating Technique creates an ultra-crispy exterior by using flour and cornstarch mixture, which provides a thicker, crunchier layer compared to standard breading.
• Temperature Precision matters critically when deep-frying, maintaining 350°F prevents oil absorption and guarantees golden, crunchy chicken without greasiness.
• Batch Frying prevents overcrowding in the pan, allowing each piece to cook evenly and maintain consistent crispness without lowering oil temperature.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 680
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 45 g
• Saturated Fat: 7 g
• Unsaturated Fat: 36 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 150 mg