Crispy Korean fried chicken has a light, crunchy coating and a sweet, spicy glaze that clings to every piece. This easy Korean fried chicken recipe uses a double-fry method for extra crispiness and bold flavor at home.
Why You'll Love This Recipe
- Extra Crispy Every Time: The double-fry method gives the chicken a light, crunchy coating that stays crisp even after adding the glaze.
- Easy Korean Fried Chicken Recipe: Simple ingredients and clear steps make this easy Korean fried chicken perfect for a relaxed dinner at home.
- Sweet Spicy Glaze: The homemade Korean fried chicken sauce is glossy, balanced, and coats every piece perfectly.
- Better Than Takeout: Freshly fried and tossed right before serving, this crispy Korean fried chicken has that just-made texture that's hard to beat.
There was a small takeaway spot I used to pass by that always had trays of fried chicken sitting under warm lights, coated in a glossy glaze and sprinkled with sesame seeds. The pieces were never heavy, just crisp on the outside and tender inside. This version brings that same feeling into a home kitchen with simple steps and a homemade Korean fried chicken sauce that comes together quickly, much like other chicken recipes. I like to keep it simple and full of flavor.
Now I make this easy Korean fried chicken when I want something bold without too much effort. The double-fried chicken texture gives every piece that extra crunch, while the glaze turns it into sticky Korean fried chicken that feels just as satisfying as some of my go-to fried chicken recipes or quick chicken dinner ideas.
Key Ingredients for Korean Fried Chicken
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken & Marinade: I use chicken breasts for their lean texture and ability to soak up flavors, marinated with salt, black pepper, crushed garlic, ginger, and lemon juice for a tender, flavorful base.
- Flour & Cornstarch Batter: I like combining flour and cornstarch because it creates that light, crunchy coating that makes crispy Korean fried chicken so satisfying.
- Sweet Spice Glaze: The mix of honey, soy sauce, ketchup, chili flakes, and paprika gives a balanced glaze that is sweet, slightly spicy, and glossy enough to coat every piece.
- Garnish: I finish with spring onion and roasted peanuts for freshness and a bit of crunch that brings everything together.
How to Make Crispy Korean Fried Chicken
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Marinate the Chicken: Dice the chicken breasts into bite-sized pieces and marinate with salt, black pepper, crushed garlic, ginger, and lemon juice for at least 30 minutes.
2. Make the Batter and Coat the Chicken: In a separate bowl, mix flour, cornstarch, salt, and water to create a batter, then dip the marinated chicken pieces into the batter, ensuring they are fully coated.
3. Fry Until Crispy: Heat vegetable oil in a deep pan or fryer to 350°F (180°C), and fry the coated chicken pieces until golden brown and crispy. Remove the chicken, drain excess oil, and fry again for an even crispier texture.
4. Make the Sauce and Finish: In a small bowl, mix chili flakes, paprika, garlic, ginger, ketchup, soy sauce (or Worcestershire sauce), and honey. Cook the sauce until it thickens and becomes glossy. Toss the fried chicken in the sauce and garnish with chopped peanuts and spring onions before serving.
Variations
- Spicier Version: Add a little extra chili flakes or a spoon of gochujang for deeper heat.
- Less Sweet: Reduce the honey slightly for a more savory glaze.
- Juicier Option: Swap chicken breast for boneless thighs if you want a richer texture.
My Tips for Recipe Success
Use cornstarch in the batter: I always mix a bit of cornstarch into the batter; it's such a simple trick, but it makes a world of difference. The combination of flour and cornstarch gives the coating that light, extra-crispy texture that makes Korean fried chicken so addictive. If you use just flour, it never turns out quite the same!
Keep the Batter Smooth: I like to mix the batter just until smooth so it coats the chicken evenly without becoming too thick.
Cook the Glaze Until Glossy: I let the glaze cook gently until it thickens slightly, which helps it cling to the chicken instead of sliding off.
Storage
I like to store leftovers in the fridge and reheat them in the oven or air fryer to bring back some of the crispiness.
What to Serve With Korean Fried Chicken
I like to serve this crispy Korean fried chicken with steamed rice to balance the sweet spicy glaze. A fresh cucumber salad or a slaw works really well on the side to add a bit of crunch and keep everything feeling light.
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Recipe
Crispy Korean Fried Chicken Recipe
Ingredients
For the fried chicken
- 2 chicken breasts
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoon garlic and ginger - minced
- ½ tablespoon lemon juice
- 50 g flour
- 50 g cornstarch
- 1 teaspoon salt
- 120 ml water
- 1 l vegetable oil
For the glaze
- 1 tablespoon chili flakes
- 1 tablespoon paprika
- 1 tablespoon crushed garlic and ginger
- 1 tablespoon ketchup
- 1½ tablespoon light soy sauce - or Worcester sauce
- 3½ tablespoon honey
For garnish
- 1 spring onion - sliced diagonally
- 30 g peanuts - roasted
Instructions
- Cut the chicken breasts into bite-sized pieces and place them in a mixing bowl. Add the salt, black pepper, minced garlic and ginger, and lemon juice, then mix well so the chicken is evenly coated. Let it marinate for at least 30 minutes.
- In a separate bowl, mix the flour, cornstarch, salt, and water until you get a smooth batter.
- Add the marinated chicken pieces to the batter and mix until each piece is fully coated.
- Heat the vegetable oil in a deep pan or fryer to around 350°F (180°C). Carefully add the coated chicken pieces and fry until golden and crispy. Remove them and place on paper towels to drain excess oil.
- Return the chicken to the hot oil and fry again until even crispier and deeply golden. Remove and drain again on paper towels.
- Add the fried chicken to the glaze and toss until evenly coated. Finish with sliced spring onion and roasted peanuts, then serve immediately while hot and crispy.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Thanks for the recipe