Korean Fried Chicken

This Korean Fried Chicken is made with a signature double-fry method for extra crunch, but no one would ever know it was homemade! It’s glazed with a sticky, sweet-spicy sauce and perfect for serving with cold pickled radishes!

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There is just not a better comfort food combo than ultra-crispy Fried Chicken and a cold, refreshing drink.

This version is extra crunchy, packed with garlic, soy and gochujang, and made with clear, simple steps!

It’s totally worth the effort, too, so you can get that loud crisp crackle right in your own kitchen. There’s barely any stress, tons of bold flavor, and a glaze that wraps around every piece perfectly!

This chicken is super customizable, too. You can adjust the heat level, swap the sauce for soy-garlic, add sesame seeds…basically, make it your own!

Why You’ll Love This Recipe

Crispy chicken with sticky sauce always feels exciting, and this version nails that balance every single time. The texture stays crunchy even after tossing, which feels almost magical.

Crispy & Tender: Double texture satisfaction hits with crunchy coating outside and tender chicken inside.

The OG Flavor: Sweet and spicy flavor stays balanced thanks to honey, brown sugar, and gochujang.

Easy Recipe: Simple ingredients keep things approachable without specialty shopping stress.

Party Perfect: Great for sharing since these bite size pieces disappear fast.

Take Out Alternative: Better than delivery because everything tastes fresh and hot.

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Ingredients

For the Chicken:

• 2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
• ½ cup cornstarch
• Vegetable oil for frying
• 1 large egg

For the Sauce:

• 3 tablespoons butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 4 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• ¼ cup honey
• ¼ cup brown sugar
• 2 tablespoons gochujang

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Step by Step Instructions

1. Prep the Chicken

Begin by patting the chicken pieces dry with paper towels. Dry chicken helps the coating stick better and fry up crispier. Crack the egg into a bowl and whisk until smooth. Add the chicken and toss until every piece gets coated. Sprinkle the cornstarch over the chicken and mix until each piece looks lightly dusted with no dry patches.

2. Heat the Oil

Pour vegetable oil into a deep pan or pot until it reaches about two inches deep. Heat over medium heat until the oil reaches frying temperature. A small piece of coated chicken should sizzle immediately when dropped in. Keep the heat steady so the chicken cooks evenly without burning.

3. Fry Until Crispy

Carefully add chicken pieces in batches so the pan stays uncrowded. Fry for about five to six minutes, turning occasionally, until the coating turns golden and crisp. Transfer cooked chicken to a wire rack or paper towel lined plate. Repeat with remaining pieces and let them rest while you prepare the sauce.

4. Build the Sauce

In a clean skillet, melt butter over medium heat. Add garlic and ginger and stir until fragrant, about thirty seconds. Pour in soy sauce, rice vinegar, sesame oil, honey, brown sugar, and gochujang. Stir constantly while the sauce simmers and thickens into a glossy glaze.

5. Toss and Finish

Add the fried chicken directly into the sauce. Gently toss until every piece gets evenly coated and shiny. Let it cook together for one to two minutes so the glaze sticks properly. Remove from heat and get ready to serve while hot.

Tips and Variations

• Cornstarch gives the best crunch, so avoid flour here.
• For extra crisp texture, fry the chicken a second time for one minute after resting.
• Adjust spice by adding more or less gochujang depending on heat preference.
• Chicken thighs work great if you want juicier meat.
• Sesame seeds or sliced green onions add a nice finishing touch.

Serving Suggestions

Korean Fried Chicken works best served hot and fresh straight from the pan. I love placing it in a big bowl and letting everyone grab pieces. Steamed rice balances the bold sauce and soaks up extra glaze beautifully.

For sides, pickled radish, cucumber salad, or simple slaw add freshness and crunch. This chicken also works great as a party dish with toothpicks, especially when paired with cold drinks and shared plates.

Frequently Asked Questions

Can I bake this instead of frying?

Frying gives the best texture, but baking works if you use high heat and flip halfway.

Does the sauce store well?

Yes, you can make the sauce ahead and refrigerate it for up to three days.

How spicy is this dish?

It has gentle heat. Add extra gochujang if you want more kick.

Can I air fry the chicken?

Yes, spray lightly with oil and cook until golden and crisp.

How long does leftovers last?

Store in the fridge for up to two days, though it tastes best fresh.

Final Thoughts

Korean Fried Chicken brings bold flavor, addictive crunch, and that sticky sweet heat that keeps you reaching back into the bowl. The steps stay manageable, and the results feel impressive every single time.

I love how this recipe turns simple chicken into something exciting and shareable. Serve it for dinner, game night, or gatherings, and it always disappears fast with satisfied smiles around the table.