Crispy Korean Fried Chicken in a spicy, sweet glaze that is so crispy and sticky you’ll coat everything from wings to baked chicken breasts.
Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you’ll love. Plus it takes just 20 minutes to make!
Korean Fried Chicken is a super easy dish to make, even with unique layers of flavor and texture. The spicy gojuchang red pepper paste immediately adds a ton of flavor that is balanced by the sweet and acidic notes of the brown sugar and rice wine vinegar.
It may sound like a lot of flavors going on, but honestly it is just a few ingredients and once you try this blend of flavors, you’ll be topping it on all the different cuts of chicken you can find!
You can also try a few different breading options. Some recipes use baking powder to create a super crispy exterior (but requires a bit of drying time), or you can use a tempura batter. Then there is of course the rice batter used in the Spicy Cashew Chicken. Serve Korean Fried Chicken over Steamed Rice with a side of 5 Minute Crunchy Asian Lime-Peanut Slaw for a quick, better-than-takeout Asian meal right at home.
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Frequently Asked Questions
This gochujang sauce recipe and frying method will also work great with shrimp, diced pork loin, or pressed tofu cubes.
Chopped bell peppers, onions, mushrooms, or snow peas would be a delicious addition to Korean fried chicken. Sauté the vegetables in a separate pan with a light spray of oil, and add to the sauce at the same time as the drained fried chicken.
The gochujang in the sauce is what makes this chicken taste authentically Korean, so don’t substitute that ingredient. You can, however, add some more Asian flavors by adding garlic, ginger, or sesame oil to the sauce. You may want to quickly cook the garlic or ginger in a lightly oiled pan for 30 seconds before adding it to the rest of the sauce ingredients to mellow out the strong flavors.
More Asian Food Recipes
- California Pizza Kitchen’s Kung Pao Chicken Spaghetti
- General Tso’s Chicken
- Easy Mongolian Beef
- Panda Express Recipes… every single one in fact: Panda Express Recipes Index including Panda Express Orange Chicken (Copycat)
Tools Used in the Making of this Korean Fried Chicken
Korean Gochujang: This is the primary flavor in Korean Fried Chicken, so don’t swap it for any other ingredient. You can also find it in your local Asian grocery stores. There is a more Americanized brand as well from Annie Chun’s too if you can’t find the more authentic version.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and it’s always best to use reduced sodium.
Rice Vinegar: Readily available in almost all grocers these days, this is a great vinegar to keep on hand. It does have a hint of sweetness to it, so don’t replace with any other vinegar except perhaps a red wine vinegar if you absolutely need to.
How to Store Korean Fried Chicken
- Serve: Don’t leave cooked chicken at room temperature longer than 2 hours before refrigerating.
- Store: Sealed in an airtight container, Korean Fried Chicken will last in the refrigerator up to 3 days.
- Freeze: After cooling completely, lay Korean Fried Chicken pieces in a single layer on a parchment lined baking sheet and freeze 1 hour. Then transfer to a freezer safe plastic bag for 2-3 months. Reheat from frozen in a 400 degree oven for 16-20 minutes.
- Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
- In a large glass bowl add the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined.
- Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
- Fry the chicken for 3-4 minutes or until browned and crispy.
- Drain the fried chicken and add to the bowl with the sauce.
- Toss to combine, garnish with sesame seeds and serve immediately.
Photos used in a previous version of this post.