Korean Fried Chicken

Featured in Family-Favorite Main Dishes.

Double coat chicken, fry until crispy, toss in sweet-spicy sauce. Takes 30 minutes total. Serves 4 at 611 calories each.
Rehan Magic House Recipes
Recipe by Reham
Updated on Fri, 14 Feb 2025 21:22:42 GMT
Best Korean Fried Chicken Recipe Save this recipe
Best Korean Fried Chicken Recipe | magichouserecipes.com

Crispy double-coated chicken pieces glazed in sweet-spicy Korean sauce create the ultimate homemade takeout experience. Each bite delivers perfect crunch followed by tender meat, all wrapped in a sauce that balances honey sweetness with gochujang heat. The double-coating technique ensures restaurant-quality crispiness that stays crunchy even after saucing.

After countless attempts to replicate my favorite Korean restaurant's chicken, this combination of coating method and sauce finally captured that perfect balance of crispy and sticky.

Essential Ingredients Selection

  • Chicken: Uniformly cut pieces for even cooking
  • Gochujang: The soul of authentic Korean flavor
  • Cornstarch: Creates a crispier coating than flour
  • Honey: Balances the spicy sauce with natural sweetness
  • Sesame oil: Adds an essential finishing touch
Crispy & Spicy Korean Fried Chicken Save this recipe
Crispy & Spicy Korean Fried Chicken | magichouserecipes.com

Creating Chicken Magic

Coating Development:
Double-dip each chicken piece carefully, ensuring layers that guarantee maximum crunch.
Sauce Symphony:
Simmer the sauce until it thickens and coats the back of a spoon perfectly.
Final Assembly:
Toss the fried chicken with the sauce quickly, ensuring even coating while preserving crispiness.

Perfect Korean Partners

Serve with steamed rice to soak up extra sauce and quick pickled radishes for tangy contrast. For an authentic experience, include kimchi and cucumber salad. When hosting, create a banchan spread with various Korean side dishes.

Creative Chicken Adventures

Adjust the heat level by adding gochugaru (Korean chili flakes) or reduce gochujang for milder flavor. Add crushed peanuts for extra crunch or drizzle with spicy mayo for creamy contrast. For parties, prepare both regular and extra-spicy batches.

Ultimate Korean-Style Crunchy Chicken Save this recipe
Ultimate Korean-Style Crunchy Chicken | magichouserecipes.com

Keeping Them Crispy

Best served immediately for peak crunchiness. Store leftovers in an airtight container for up to three days. Reheat in a high-temperature oven to restore crispiness—avoid microwaving to prevent sogginess. The sauce can be made ahead and gently rewarmed.

Through countless experiments, I've learned that great Korean fried chicken depends on precise technique and timing. This recipe proves that attention to detail creates restaurant-quality results. The combination of crispy coating and sticky-sweet sauce makes this dish truly special.

Perfecting Korean fried chicken isn't just about following steps—it's about understanding how each element contributes to the final texture and flavor. This recipe exemplifies that balance. Whether serving family dinner or entertaining friends, it delivers both impression and satisfaction. The harmony of crispy coating and flavorful sauce creates a dish worth mastering.

Recipe Tips & Questions

→ What is gochujang paste?
Korean red chili paste. Can substitute with sriracha or other chili sauce but flavor will differ.
→ Why double coat the chicken?
Creates extra crispy exterior that stays crunchy even with sauce. Don't skip this step.
→ Can I make this less spicy?
Reduce or omit gochujang and red pepper flakes. Adjust to taste.
→ What oil is best for frying?
Canola, vegetable, or peanut oil - any with high smoke point works well.
→ How do I keep chicken crispy?
Don't crowd pan when frying, maintain oil temperature, add sauce just before serving.

Crispy Korean Fried Chicken

Crispy double-coated chicken pieces tossed in a sweet and spicy Korean sauce - perfectly crunchy outside, tender inside.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
Recipe by: Reham

Recipe Type: Main Courses

Skill Level: Some Experience Needed

Cuisine Style: Korean

Makes: 4 Servings

Dietary Notes: Dairy-Free

What You'll Need

→ Chicken

01 2 pounds chicken breast, cut into 1-inch chunks
02 1 cup cornstarch
03 ¼ cup flour
04 ½ teaspoon salt
05 ¼ teaspoon black pepper
06 2 eggs, beaten
07 Canola oil for frying

→ Sauce

08 ¼ cup each: ketchup, honey
09 3 tablespoons gochujang paste
10 3 tablespoons brown sugar
11 ⅓ cup soy sauce
12 ½ cup water
13 3 cloves garlic, minced
14 ¼ teaspoon red pepper flakes
15 1 tablespoon cornstarch
16 2 teaspoons sesame oil

Let's Cook!

Step 01

Mix cornstarch, flour, salt, and pepper in one bowl. Beat eggs in another. Mix sauce ingredients in third bowl.

Step 02

Dip chicken in egg, then cornstarch mixture, then repeat process. Rest 10 minutes if time allows.

Step 03

Cook chicken in batches in hot oil until golden and crispy.

Step 04

Discard oil, return chicken to pan, toss with sauce. Garnish with green onions and sesame seeds if desired.

Recipe Notes

  1. Crispy double-coated fried chicken tossed in a sweet and spicy Korean sauce.

Kitchen Tools Needed

  • Deep frying pan
  • 3 mixing bowls

Allergy Information

Always check ingredients carefully for allergens. When in doubt, please consult your healthcare provider.
  • Eggs
  • Wheat (flour)
  • Soy (soy sauce)

Nutrition Facts (Per Serving)

These nutrition values are estimates and should be used as a general guide.
  • Calories: 611
  • Total Fat: 10 g
  • Total Carbohydrate: 70 g
  • Protein: 54 g