Better-Than-Takeout Korean Fried Chicken
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Better-Than-Takeout Korean Fried Chicken is the kind of recipe that ruins restaurant versions forever. Crispy, juicy chicken coated in a sticky-sweet, garlicky gochujang glaze, this is bold, crunchy comfort food that hits every craving in 30 minutes flat.
Let me just say it, Korean Fried Chicken is my ultimate flavor obsession. The first time Remo and I tried it at a little hole-in-the-wall Korean spot, we looked at each other mid-bite and said, “Why haven’t we been eating this our whole lives?”
Naturally, I went home and made it my mission to recreate it. Several sauce-splattered experiments later, this version was born, and honestly? It slaps. Crunchy, juicy, sticky, sweet, spicy… it’s got everything. And the best part? No takeout container in sight.
Why You’ll Love This Recipe
- Crispy Yet Juicy – The cornstarch coating gives this chicken a light, ultra-crispy crunch, while keeping the inside tender and juicy.
- That Sauce Though! – A perfect balance of sweet, spicy, and savory, thanks to gochujang, honey, soy sauce, and sesame oil.
- Fast & Easy – Ready in 30 minutes, with no complicated steps.
- Better Than Takeout – Freshly fried, perfectly crispy, and coated in a homemade sauce that you can tweak to your taste.
- Versatile – Serve it as an appetizer, game-day snack, or a main dish over rice.
Before You Start – Essential Tips for Perfect Korean Fried Chicken
If you want ultra-crispy, flavor-packed Korean Fried Chicken, here’s what you need to know before you start:
- Cornstarch is non-negotiable – This is what gives you that signature shatteringly crisp crust. Flour just can’t compete.
- Don’t skip the egg – It’s the glue that helps the cornstarch cling like a stage-five clinger. No egg = sad coating.
- Double fry if you want drama – Once for cooking, twice for crunch. Let it rest a minute between rounds, then fry again for next-level crispiness.
- Sauce comes last – Always toss the chicken in the sauce just before serving. Letting it sit will turn that gorgeous crust to mush. Not today.
- Taste the sauce before you toss – Everyone’s spice tolerance is different. Add more gochujang if you’re feeling bold, or honey if it needs balance.
- Fry in batches – Crowding the pan drops the oil temp and gives you soggy nuggets. No one wants that.
- Test your oil – 375°F (190°C) is the magic number. No thermometer? Drop a breadcrumb in, if it sizzles immediately, you’re good to go.
In a bowl, toss the chicken pieces in beaten egg first, then coat them evenly in cornstarch. This step is key for that super light, crispy crust!
Pour about 3 inches of vegetable oil into a deep pan and heat to 375°F (190°C). Fry the chicken in small batches for 3-4 minutes, flipping once, until golden brown and crispy. Transfer to a paper towel-lined plate.
Tip: For a little extra crunch, let the chicken rest for 1 minute, then fry it again for another 1-2 minutes.
In a large skillet, melt the butter over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant. Stir in the brown sugar and honey and let it melt into the butter. Then, add soy sauce, rice vinegar, sesame oil, and gochujang. Stir well and simmer for 30 seconds.
Taste and adjust! Want it spicier? Add more gochujang. Sweeter? A drizzle of honey does the trick.
Add the crispy chicken to the sauce and toss quickly until every piece is glossy and coated. Serve immediately, garnished with green onions, sesame seeds, and red chili slices.
How To Serve
The traditional pairing to Korean fried chicken is pickled radish and an abundance of beer or soju; but I like to serve mine over a nice, simple sticky rice! Add this chicken to a stir-fry, atop a fresh salad or eat it as an appetizer as is. The flavor profile of this Korean fried chicken will blow your mind – you’ll want to eat it with a shovel, no matter how you serve it.
If you want some easy to make ideas on what to serve with your chicken, try these recipes!
Jasmine Rice
Fresh Spring Rolls
Thai Cucumber Salad
Garlic Noodles
Frequently Asked Questions
Why is my fried chicken not crispy?
If your chicken isn’t crisping up, a few things could be going wrong:
Oil temperature is too low – Make sure it’s 375°F (190°C) before frying. Too cool, and the coating will absorb oil instead of crisping.
Overcrowding the pan – Fry in small batches to maintain the right oil temperature.
Can I bake or air fry this instead of deep frying?
Yes, but it won’t have the same super crispy texture.
Baking: Coat the chicken lightly in oil and bake at 425°F (220°C) for 25-30 minutes, flipping halfway.
Air Frying: Spray lightly with oil and air fry at 375°F (190°C) for 15-18 minutes, shaking halfway through.
What can I use instead of gochujang?
If you don’t have gochujang, you can try sriracha, chili garlic sauce + ketchup or even a Thai red curry paste.
Can I make the sauce ahead of time?
Yes! The sauce can be made up to 3 days in advance and stored in the fridge. Just reheat it gently before tossing it with the fried chicken.
How do I store and reheat leftovers?
To store, keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, reheat in an air fryer for best results, at 375°F for 5 minutes or in a 400°F oven for 10 minutes. Avoid microwaving, it makes the chicken soggy.
Can I freeze Korean Fried Chicken?
Yes! Freeze the fried chicken without the sauce in a single layer, then transfer to a freezer bag. Reheat in the oven or air fryer, then toss with freshly warmed sauce before serving.
Discover More Korean Recipes
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Korean Fried Chicken
Video
Ingredients
- 2 pounds chicken breasts (boneless and skinless, cut into 1 inch pieces)
- 1 large egg (beaten)
- ½ cup cornstarch
- vegetable oil (for frying)
Korean Sauce
- 3 tablespoons butter (unsalted)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons gochujang
Garnish
- green onions
- toasted sesame seeds
- red chilis (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Toss the chicken pieces through the egg first, then dredge through cornstarch.
- Add about 3 inches of oil to a heavy bottom pan and heat to 375°F.
- Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.
- Serve garnished with green onions, toasted sesame seeds and red chilis.
Notes
- Chicken Choice – I use chicken breasts, but chicken thighs work great too for a juicier bite.
- Cornstarch for Maximum Crisp – Skip the flour! Cornstarch creates a lighter, crispier crust that stays crunchy even when sauced.
- Double Frying = Ultimate Crunch – For extra crispy chicken, fry once, let it rest for a minute, then fry again for 1-2 minutes.
- Sauce Adjustments – More heat? Add extra gochujang or a pinch of red pepper flakes. Sweeter? A drizzle of honey or extra brown sugar does the trick. Tangier? Increase the rice vinegar slightly.
- Oil Temperature is Key – 375°F (190°C) is the sweet spot. Too hot = burnt chicken. Too cool = greasy, soggy coating.
- Reheating – Best in an air fryer (375°F for 5 min) or oven (400°F for 10 min). Avoid microwaving, it ruins the crunch!
- Make Ahead – The sauce can be made up to 3 days ahead and stored in the fridge. Just warm it up before tossing with the chicken.
- Freezing? – Freeze the fried chicken without sauce in a single layer, then store in an airtight container for up to 3 months. Reheat, then toss with freshly warmed sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
