Crispy, golden Korean fried chicken delivers bold, savory flavors with a hint of sweet heat, making it an irresistible dish for any occasion.
Packed with high-quality protein from tender chicken thighs and enhanced with heart-healthy sesame oil, this recipe is perfect for quick weeknight dinners, meal prep, or casual gatherings.
Enjoy a restaurant-style favorite at home, easily and satisfyingly.
Sweet and Spicy Korean Fried Chicken
Equipment
- 1 small saucepan
- 2 medium mixing bowls
- 1 heavy-bottomed pot or deep skillet (for frying, 5–6 qt)
- Baking sheets (2)
- Wire rack or paper towels
- Whisk
- Slotted spoon or spider
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
For the Glaze:
- 10 cloves garlic finely chopped
- 1 tbsp canola oil
- ½ cup soy sauce or tamari
- ½ cup packed light brown sugar
- ¼ cup rice vinegar
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp gochujang paste
- 2 tsp toasted sesame oil
For the Fried Chicken:
- 2 –2 1/4 lb boneless skinless chicken thighs
- 2 cups cornstarch divided
- 2 tsp garlic powder
- 1 tsp ground ginger
- 2 ¼ tsp kosher salt divided, plus more for seasoning
- 1 ½ tsp ground white pepper divided
- 1 ½ tsp baking powder divided
- 3 cloves garlic
- 1 1/2-inch piece ginger
- ¾ cup cold water
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 5 cups canola oil or other high-smoke-point neutral oil
Optional Garnishes:
- Scallions thinly sliced
- Toasted sesame seeds
- Kimchi ranch and pickled radishes
Instructions
- Prepare the Garlic Infused Glaze: Start by finely chopping all 10 cloves of garlic to yield roughly 1/2 cup. In a small saucepan, combine the chopped garlic with 1 tablespoon of canola oil and place over medium-low heat. Stir frequently as the garlic gently cooks, releasing its aroma. Watch carefully for a light golden-brown color, which should take about 3–6 minutes. Avoid letting it burn, as this will create a bitter taste.
- Build the Sweet-Savory Sauce: Once the garlic is lightly golden, increase the heat to medium-high and pour in 1/2 cup soy sauce (or tamari), 1/2 cup packed light brown sugar, and 1/4 cup rice vinegar. Stir to combine and bring the mixture to a gentle simmer, allowing the sugar to dissolve and the flavors to meld.
- Thicken the Glaze: In a small bowl, combine 1 tablespoon cornstarch with 1 tablespoon water to create a smooth slurry. Gradually whisk this slurry into the simmering sauce, stirring constantly to prevent lumps. Cook for 1–2 minutes until the glaze thickens and becomes glossy. Remove from heat and whisk in 2 tablespoons gochujang paste and 2 teaspoons toasted sesame oil. Transfer the glaze to a large, heatproof bowl to cool slightly while you prepare the chicken.
- Prepare Chicken Pieces: Pat 2–2 1/4 pounds of boneless, skinless chicken thighs dry using paper towels. Removing excess moisture ensures the batter sticks and creates maximum crispiness. Cut each thigh into roughly 2-inch pieces, aiming for uniform size to ensure even cooking—roughly 5 pieces per thigh works well.
- Make the Dredge: In a medium bowl, combine 1 cup cornstarch, 2 teaspoons garlic powder, 1 teaspoon ground ginger, 1/2 teaspoon baking powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon ground white pepper. Whisk thoroughly to distribute all spices evenly. This mixture will coat the chicken first, creating a dry layer that enhances crispiness.
- Prepare the Wet Batter: In a second medium bowl, mix the remaining 1 cup cornstarch with 1 teaspoon baking powder, 1 1/2 teaspoons kosher salt, and 1 teaspoon ground white pepper. Grate 3 garlic cloves and a 1/2-inch piece of peeled ginger directly into the bowl. Add 3/4 cup cold water, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Whisk until the batter is smooth and slightly thick, but still pourable. This batter will give the chicken a craggly, crunchy coating.
- Heat the Frying Oil: Pour 5 cups of canola oil (or another high-smoke-point oil) into a heavy-bottomed pot or deep skillet. Heat over medium heat to approximately 350°F (175°C). Test the oil by dropping a small amount of batter into it—bubbles should appear immediately, or insert a wooden chopstick and watch for steady bubbling. Line a baking sheet with paper towels or a wire rack for draining fried chicken.
- Coat the Chicken: Working in batches of 8–10 pieces, first toss the chicken in the dry dredge, shaking off any excess. Next, dip the coated chicken into the wet batter, allowing the extra batter to drip off. Return the chicken to the dredge bowl and gently press the cornstarch mixture onto the surface to form extra craggly texture. Place the coated chicken onto a second baking sheet while you finish the rest. Rewhisk the batter occasionally and add a teaspoon of water if it thickens too much.
- Fry the Chicken: Carefully lower chicken pieces, one at a time, into the hot oil. Fry in batches of 8–10, making sure not to overcrowd the pot. Stir occasionally to prevent sticking. Cook until the chicken is golden brown and cooked through, about 6–8 minutes per batch. Remove the chicken with a slotted spoon or spider and place onto the wire rack or paper towels to drain excess oil. Lightly sprinkle with kosher salt while still hot.
- Toss in Glaze: Once all chicken is fried, toss in the prepared glaze in batches, ensuring each piece is evenly coated with the rich, sweet-spicy sauce. Use tongs or a spoon to fully coat the chicken without breaking the crispy exterior.
- Garnish and Serve: Transfer glazed chicken to a serving platter. Sprinkle with toasted sesame seeds and diagonally sliced scallions. For extra flair and flavor, serve alongside kimchi ranch and pickled radishes. This chicken is best enjoyed immediately while still warm and crispy.
Notes
- Pat chicken completely dry before dredging and battering to ensure maximum crispiness.
- Work in small batches when coating and frying to prevent clumping and uneven cooking.
- The glaze can be made up to 1 day ahead and stored in the refrigerator; rewarm before use.
- For extra crunch, double-dredge the chicken lightly to create more craggly texture.
- Monitor oil temperature (around 350°F) carefully—too hot burns the coating, too cool makes chicken greasy.
- Let fried chicken drain on a wire rack or paper towels before glazing to maintain crispiness.
- Rewhisk the batter occasionally and add a small amount of water if it thickens too much while coating.
- Serve immediately after glazing for the best combination of crispy texture and bold flavor.
Chef’s Secrets: Master Crispy Korean Chicken
Achieving restaurant-quality Korean fried chicken at home is all about temperature control and layering textures.
Heat your oil to around 350°F, and use a thermometer for precision; too hot and the exterior burns before the interior cooks, too cool and the chicken absorbs oil.
Double-dredging the chicken—first in the dry mixture, then in the wet batter, and back in the dredge—creates extra nooks and crannies for maximum crunch.
Freshly grated garlic and ginger in the batter infuse bold, aromatic flavors that complement the gochujang glaze.
Finally, toss the chicken in the glaze while still warm to ensure each piece is evenly coated without losing crispiness.
Serving Suggestions: Elevate Every Meal Easily
Serve this Korean fried chicken with thinly sliced scallions and toasted sesame seeds for visual appeal and added flavor.
For a casual meal, pair with steamed jasmine rice or sticky rice to balance the bold glaze.
For a fusion twist, serve alongside kimchi ranch or quick pickled radishes for tangy contrast.
It’s also perfect as a party platter—arrange bite-sized pieces on a large tray for guests, or turn it into a satisfying sandwich with soft buns and crisp lettuce.
Storage Tips: Keep Chicken Fresh Longer
To maintain crispiness, store unglazed chicken in a paper towel-lined airtight container.
For longer storage, freeze fried chicken pieces in a single layer on a parchment-lined sheet until solid, then transfer to a zip-top bag or airtight container.
Reheat in an oven or air fryer at 350°F for 10–15 minutes (15 minutes if frozen) before glazing.
Avoid microwaving, as this will make the coating soggy.
The glaze itself can be stored separately in the fridge for up to a week, making it easy to reheat and toss with freshly fried chicken whenever needed.
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are preferred for juiciness and flavor. Breasts can dry out more easily, so fry in slightly smaller pieces and monitor cooking time carefully.
2. Is it possible to make this recipe gluten-free?
Absolutely. Use cornstarch and tamari instead of soy sauce, and ensure all other ingredients are certified gluten-free. The crispy texture will remain intact.
3. How spicy is the glaze?
The gochujang provides a moderate heat with a sweet, savory undertone. Adjust the amount of paste to your taste—use slightly less for milder flavor or more for extra kick.
4. Can I prepare this recipe ahead of time?
You can make the glaze up to 24 hours ahead and refrigerate. Chicken can also be fried and frozen for later use; reheat and toss with glaze when ready to serve.
5. How can I ensure the chicken stays crispy?
Pat chicken dry before coating, fry at the correct oil temperature, and avoid overcrowding the pan. Toss the chicken in the glaze only when ready to serve to preserve crunch.
