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Korean Fried Chicken

Easy and delicious Korean fried chicken recipe.

Would you care for super crunchy chicken that is coated with hugely addictive homemade Korean sweet chili sauce? Then read on.

This Korean fried chicken is perfect for any occasion and I’m sure everyone will fall in love with it instantly. Learn how to make it in three simple steps!

Korean Fried Chicken | MyKoreanKitchen.com

Korean fried chicken (KFC) is a popular snack and appetizer.

Growing up in Korea, though, we often had it as our weekend dinner. It provided us an easy and lazy night dinner solution because all you need to do was call up your local KFC store (of which there are many to choose from), order the types of chicken you want then they will deliver it to your door step within 30 mins. And, all for this under US $10! (Nowadays it costs a bit more than this of course.)

Anyhow, there are a few different types of Korean fried chicken available on the market, but the most famous one would be spicy Korean fried chicken (Yangnyeom Chicken, 양념치킨)!

Yangnyeom chicken is double deep fried chicken that is coated with sticky, spicy and sweet sauce. In my opinion, the taste and the sensation is almost magical! It’s super delicious and addictive!

Also, Korean fried chicken is often associated with beer. I don’t know the reasons, but they sure go well together! (Though my preference is pairing it with this ginger beer since I don’t drink alcoholic beverages often.)

Anyway, I hope you try my KFC recipe soon! You won’t be disappointed!

P.S. I also have a similar recipe called Korean popcorn chicken. This is a popular Korean street food if you want to try it out. It’s made with boneless chicken and with less spicy and less garlicy sauce. Nonetheless, it’s just as delicious as this Korean fried chicken recipe!

Korean Fried Chicken with Scallion

Ingredients for Korean Fried Chicken

MAIN

  • 1.4 kg / 3 pounds whole chicken, cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed
  • 2 Tbsp rice wine
  • 2 tsp minced ginger
  • 1 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1 cup potato starch or corn starch
  • Some cooking oil for deep frying (I used rice bran oil)

KOREAN FRIED CHICKEN SAUCE

  • 3 Tbsp tomato sauce / ketchup
  • 2 Tbsp to 2 1/2 Tbsp gochujang (Korean chilli paste)
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp minced garlic
  • 1 Tbsp sesame oil

OPTIONAL – TO GARNISH

  • roasted sesame seeds
  • green onion, finely chopped or shredded using this tool

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**Learn about Korean ingredients

How to Make Korean Fried Chicken

1. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side.

(To get the effect like the below picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)

Making Korean fried chicken batter

2. In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.)

Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.

Double deep frying chicken in a large pot

3. In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low to medium heat and stir well. Once it starts bubbling, remove the pan from the heat.

Place the double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.

Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.

Making Korean fried chicken sauce and pouring it over fried chicken

Spicy Korean Fried Chicken

Korean Fried Chicken Wings

Side Dishes to Serve with Korean Fried Chicken 

Pickled radish and pickled cucumbers are popular side dishes to serve with Korean fried chicken. These will help you wash out the oily taste from the fried chicken if you have it.


Spicy Korean Fried Chicken

Korean Fried Chicken

How to make sweet, spicy and sticky Korean fried chicken! It's super crunchy and hugely addictive!
4.91 from 21 votes
Print Pin Rate
Course: Appetizer
Cuisine: Korean
Keyword: Korean fried chicken
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 685kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 1.4 kg whole chicken (3 pounds), cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed
  • 2 Tbsp rice wine
  • 2 tsp minced ginger
  • 1 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1 cup potato starch or corn starch
  • Some cooking oil for deep frying (I used rice bran oil)

KOREAN FRIED CHICKEN SAUCE

  • 3 Tbsp tomato sauce / ketchup
  • 2 Tbsp gochujang (Korean chilli paste), add 1/2 Tbsp more to make it spicier
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp minced garlic
  • 1 Tbsp sesame oil

OPTIONAL – TO GARNISH

Instructions

  •  In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. 
    (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)
  • In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.) 
    Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.
  • In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. 
    Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.
    Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.

Nutrition

Calories: 685kcal | Carbohydrates: 69g | Protein: 35g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 126mg | Sodium: 1290mg | Potassium: 851mg | Fiber: 2g | Sugar: 33g | Vitamin A: 300IU | Vitamin C: 7.6mg | Calcium: 63mg | Iron: 2.7mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

80 thoughts on “Korean Fried Chicken”

  1. Just made this last night for my family… WOW
    It got rave reviews, and exclamations of “this is the best Korean FC I’ve ever had”
    Love that the recipe is also fairly simple
    I made no substitutions.

    Looking forward to having these as leftovers tonight!

  2. Thank you for this great recipe! I used rice vinegar instead of rice wine and the taste is so authentic.
    Really brings me back to South Korea and memories of 치맥.
    Very good crunch!

  3. This is so good! It must be bad :). I reckon the sauce is probably about the best sauce ever.. it’s seriously addictive. Forget all manners and let yourself lick your plate.

  4. Hi Sue!
    My boyfriend and I gave this recipe a go last month and OMG! Absolutely delicious! The chicken was so crispy and perfectly cooked and the sauce was divine! I’ve been having cravings for these and this recipe definitely answered my prayers so thank you for sharing 😊
    I have a question though, what else can we serve with these if we were to have them as a main meal? Any side dish suggestions? Thanks in advance!

  5. Hi Sue,

    I would like to try this recipe.
    Could you please tell me if the fire should be on medium high heat or high heat?

    Thank you!

    • I heated my saucepan over medium high heat, but I added the chicken when my thermometer reached 175 C / 347 F. You can really see the oil bubbling up by this point. If you add the chicken too early, the chicken will soak up the oil and not crispy. Hope this helps.

  6. Hi Sue!

    I am thinking of making a vegetarian version of this for a vegetarian friend… Do you think it would work with eggplant disks or chunks? Perhaps it doesn’t need to be deep fried, just shallow fried? Thanks!

    • Hi Peggy, if the fried chicken is already coated with the sauce, it would be difficult to reheat to its original crispiness.

      But it you kept the fried chicken and the sauce separately, you may try reheating the chicken in your oven or re-fry them in oil.

      A few online sources I found recommend that you leave the chicken at a room temperature for about 30 mins to 1 hour prior reheating, so that the internal temperature of the chicken evens out before going into the oven.

      Then you bake the chicken at 400F/200C for 8 mins to 20 mins, depending on the size of the chicken pieces, until the internal temperature of the chicken reaches 120F/50C.

      Hope this helps!

  7. What a spectacularly good recipe this is! I used wings and boneless thighs, and did the double fry (letting them sit for at least five minutes between frying) the came out so crunchy! And the sauce was absolutely to die for! If you are thinking about making this, stop thinking and make it! You won’t regret it! Delicious!

  8. Sue, your recipe says to “boil” the oil until it reaches a certain temperature, and to “boil” the sauce until it bubbles. Common understanding (in the US and elsewhere) of “boiling” refers to a bubbling liquid, e.g., water boils at 100°C, at which point the surface will exhibit bursting bubbles. You do NOT want this with oil prior to introducing your food, and likewise with sugary liquids on a heat source, actual boiling must be attended and moderated very carefully. For safery’s sake, especially for young or inexperienced cooks, your recipes should replace “boil until” with “heat until…” (etc.)

    • Hi Richard! Thanks for your feedback! I updated my recipe as you suggested as it sounded more cautious.

      However, when the oil reaches 175 C / 347 F, the oil will be boiling/bubbling already. Also, when the sauce is heated and thickened, it will be bubbling.

      I used “boil” to merely describe the action “to reach or be brought to the boiling status” when you should be adding the ingredients. Maybe it’s my lack of understanding the English definition of boil. Because there’s only one Korean verb – 끓이다 , which can translate into heat or boil.

      Regardless, any cook should take absolute care and caution particularly when they are heating up or boiling up liquid.

  9. Hi Sue,
    I cooked this recipe today. I’m using corn flour, chicken turn out crispy even when it was cold!! All my siblings and friends loves it so much!! They ask for more.
    Thanks for sharing the recipe.
    Cheers
    Grace

    • You can tone down the spiciness for your children by reducing gochujang. My daughter can’t handle this yet, so she just eats the fried chicken without the sauce. 🙂

  10. Hi there! Great recipe! I’ll try to make this once I managed to find a store near me that sells rice wine, which I hope is soon. I have a question though, do you have any tip on how to reheat leftover korean fried chicken? I ordered a serving of korean fried chicken in a restaurant for takeout and when I got home, I was surprised because I never expected it to be this many. I live alone so I can’t finish it all and throwing it away is a huge no for me, but I really don’t like eating cold foods.

    • Hi Yuki, you can microwave any leftovers. They will be just less crunchy. Also, our family eats cold leftovers. We don’t normally like cold leftovers but KFC is an exception! 😉

  11. 안녕하세요 Sue

    I’ve looked at your recipe for Yangnyeom Chicken a few times in the past few weeks, promising myself that I would try it some day…

    Well today was that day and WOW! It really is ‘Yum Yum’!

    The chicken was crispy and had the added bonus of small pieces of crispy ginger adding to the flavour.

    The sauce was incredible. Sweet and spicy and sticky and gooey. Loved it.

    We had ours with some steamed rice and kimchi. YUM!

    Thanks so much for sharing your recipe with us. I’ll definitely be making this again!

    감사합니다

    Dee

  12. I don’t usually write a review for a recipe, regardless if I like or dislike it, but this recipe is an absolute exception! The chicken is super crunchy and the marinade is to die for – sweet, spicy and a slight hint of tang – it’s the perfect way to let your taste buds dance.

    Thank you for sharing!

    • I haven’t come across any!

      That being said, I know some people use sriracha sauce or sambal oelek if they are urgent, but they are totally different from the taste to texture. I would think you will have to mix other seasonings and flour to mimic the taste and the consistency.

      Also, I haven’t tried them in my recipes, so I can’t give you solid advice without further testing.

      But, you can always get gochujang from amazon! 🙂

      • Sue, nothing substituted will compare favorably to the gochujang. Judi should check for an Asian market in her vicinity, or order it from Amazon, as you suggested. Thanks for your great recipes and guidance! You are the best!

  13. Hello I want to make this recipe but I want to know if the rice wine is really needed. I am not old enough to buy it so I can’t get it.

  14. LOVED THIS RECIPE!!! Thank you so much for sharing this awesome & delicious recipe!!! I first cooked a little to sample it and my daughter and I just thoroughly enjoyed every bit of it!! The chicken stayed crunchy for a long while even with the sauce on it. I did tweak the recipe a little by lessening the honey and brown sugar and added more gochujang ….=) Thank you Sue!! I will continue to be a loyal follower of you 4vr!! =) Btw, I also prepared this dish for my craft fair vendors and they loved it!!! Next is the Pork Bone Soup.

  15. Hi!
    I’ve made this twice in a week because I bought too much chicken. I did dip my chicken in a cornstarch batter as I wanted a thicker, even coating.

    Thanks for sharing your recipe! Will be making this again soon (when my order of gochujang arrives – I ran out of it already. It’s so good with fried meat and wombok!)

  16. Hi. I tried this recipe. The sauce was delicious. The chicken was crispy but the coating didn’t stay on all the way through frying. I did refrigerate my chicken, after coating it with corn starch, before frying. Do you think that made a difference?

    • Hi Rose, yes, I believe that is it. I’ve experienced it before with other recipe. If you want to split cooking time, I’d make ahead the sauce rather than the chicken. I hope the chicken turns out better next time! 🙂

  17. Is this the same type of recipe that they serve at Bonchon? I’ve had their Korean Fried Chicken several times. The pieces look bigger than the pics from your recipe. Idk if they double fry them. Your recipe seems easy to follow.

    • I don’t believe I’ve tried Bonchon KFC. I’ve tried from many other places though. Give it a try and let me know what you think. Enjoy! 🙂

  18. I am a big fan of Korean fried chicken. I will be making this recipe for 40 people. Would it work to make the sauce ahead of time and refrigerate it, then heat while I cook the chicken? I make this with boneless chicken thighs, and it is absolutely the best fried chicken ever! I use arrowroot powder instead of the cornstarch as it’s hard to find non-GMO cornstarch. I also use organic Tamari instead of regular soy sauce as I’m allergic to wheat and again want non-GMO soybeans. Other than that, I make no other changes. I fry in coconut oil with a little sesame oil for flavor.

  19. Hello Sue,
    Thanks for this awesome sounding/looking recipe! I’ll be trying this one soon! I may make some of it with just thick chicken strips for those that aren’t fond of wing/drumette pieces like my mom. Have a great weekend!

  20. Interesting that you used Rice Bran Oil. Had to look it up. I had never heard of it. Guess healthier Coconut Oil is not practical for this recipe, but Rice Bran Oil still represents a good choice for occasional use I suppose. Oh thanks for the tip about the grease splatter screen and the link on where to buy it. I keep forgetting to get that. Dammit. Gonna try this with some Ceylon Cinnamon powder to cut the effects of sugar in this recipe. It could work quite well I think. The sesame seed garnish and the oil is what makes this recipe rather nice. Great recipe Sue.

    • I use grease splatter screen for many of my other cooking but this recipe was my first time using it for deep frying. And what a difference it made! Definitely worth using it. 🙂

      Also, I love rice bran oil. It’s very versatile (it’s my everyday cooking oil) and it does well for high temperature cooking. You should try it maybe?

  21. Hi Sue,
    Will definitely try this recipe. I was just in Korea last month….Suwon and missed Chicken Street. Seems like each time I go to Korea, I just don’t have a chance to try chicken and beer at the street markets.

    Aloha,
    Luena

    • Hi Dana, that will depends on your cooktop power as well as the type of chicken you use. As a rough indication, it took me 3 to 4 mins to fry the chicken wings once the oil temperature reached 175C. Drumstick would take a few minutes longer to fry.
      Second time frying was 1-2 mins less than the first time frying. Hope this helps.

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