This Korean fried chicken features bite-sized chicken thighs with a crisp coating, tossed in a balanced sweet, spicy, and savory sauce. It makes a unique main or snack that’s utterly delicious.
If you haven’t tried Korean fried chicken yet, you’re in for a treat—it’s addictive once you taste it. For more Asian-style fried chicken ideas, try lighter sesame chicken or Chinese lemon chicken recipes at your convenience.
I first tasted Korean fried chicken at a local restaurant and immediately set out to recreate those bold flavors at home. What sets it apart is the sauce—a harmonious mix of sweet, savory, and spicy that coats the crisp chicken and keeps you coming back for more. This homemade version captures that same balance and is restaurant-quality in my experience.
How do you make Korean fried chicken?
Start by cutting the chicken into bite-sized pieces—thighs are recommended for juiciness, but you can use breast if you prefer. Each piece is dipped in beaten egg, then coated in a dry mix of cornstarch and flour before frying until golden and crunchy. The sauce, made from ketchup, gochujang, honey and other seasonings, is simmered briefly and then tossed with the cooked chicken to glaze it.
Tips for success
- Use a thermometer to keep your frying oil between 350–375°F. If the oil is too cool, the chicken absorbs oil and becomes greasy; if too hot, the exterior can burn before the meat is cooked through.
- Prepare the sauce up to two days ahead to save time; store it refrigerated and rewarm gently before coating the chicken.
- Serve the chicken right away. Once the sauce soaks into the crust it will soften, so the crispiest texture is just after tossing.
- For a decorative garnish, slice green onions very thin and soak them in ice water—the strands will curl for an attractive finish.
What is gochujang?
Gochujang is a Korean red chili paste that blends sweetness, umami, and heat. It’s the primary flavor in the sauce for this recipe and gives the chicken its characteristic depth. You can usually find gochujang in the ethnic aisle of major grocery stores or at Asian markets.
How to serve
Korean fried chicken is commonly served as finger food or an appetizer, but it also works as a main course when paired with steamed rice and pickled vegetables. Both approaches are crowd-pleasers—serve it however you and your guests prefer.
This version leans toward the spicy side. If you’re cooking for children or anyone sensitive to heat, reduce the gochujang by half to lower the spice level—flavor will still be excellent, though slightly less traditional.
More Asian food recipes
- Sweet and Sour Chicken
- Veggie Fried Rice
- Chicken Lettuce Wraps
- Korean Beef Bowls
- Slow Cooker Orange Chicken
Korean Fried Chicken
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Ingredients
For the chicken
- 1 1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
- 2 eggs, lightly beaten
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Oil for frying
- 1 tablespoon sesame seeds
- Green onions for garnish (optional)
For the sauce
- 1/4 cup ketchup
- 3 tablespoons gochujang sauce
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
Instructions
- Place the eggs in a bowl and season with salt and pepper.
- Combine the flour and cornstarch in a shallow bowl or on a plate.
- Heat about 3 inches of oil in a deep pot to 350°F (175°C).
- Dip each chicken piece into the beaten egg, then dredge in the flour-cornstarch mixture. Repeat with all pieces.
- Fry 7–8 pieces at a time for about 5 minutes, or until golden brown. Drain on paper towels and repeat with remaining chicken.
- While the chicken cooks, whisk together ketchup, gochujang, honey, brown sugar, soy sauce, and sesame oil until smooth.
- Simmer the sauce in a small pot over medium heat for 1–2 minutes, until the sugar dissolves and the mixture is cohesive.
- Pour the sauce over the cooked chicken and toss to coat evenly. Sprinkle with sesame seeds and garnish with green onions if desired. Serve immediately.