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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!
4.93 from 103 votes
Print Pin Rate Save
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

  • toasted sesame seeds
  • green onion finely chopped or thinly shredded

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 Info (per serving)

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

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Tagged with: chicken, game day, gochujang

Written by: Sue

Last Updated:

Photo of author
Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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