Crispy Korean Fried Chicken

This crispy Korean fried chicken with its addictive sweet and spicy sauce has become my signature dish for gatherings. The double coating technique creates an incredible crunch that stays crispy even after being tossed in the glossy gochujang sauce.

I first made this recipe for friends during a weekend game night and it disappeared within minutes. Now whenever I mention hosting, everyone immediately asks if Korean fried chicken will be on the menu.

Ingredients

• Boneless skinless chicken breasts: cut into 2.5 cm pieces. The uniform size ensures even cooking and perfect sauce coverage.
• Large egg: provides the essential moisture to help the cornstarch adhere properly.
• Cornstarch: creates that signature ultra crisp coating that Korean fried chicken is famous for.
• Vegetable oil: with its high smoke point is ideal for achieving that golden exterior.
• Unsalted butter: forms the rich base for our sauce while allowing us to control saltiness.
• Fresh garlic and ginger: create the aromatic foundation that makes this sauce irresistible.
• Honey: adds natural sweetness and helps create that sticky glaze that clings to the chicken.
• Brown sugar: caramelizes slightly for depth of flavor beyond just sweetness.
• Low sodium soy sauce: provides umami depth without making the sauce too salty.
• Rice vinegar: balances the sweetness with a gentle tang.
• Sesame oil: adds a distinctly Korean nutty finish that elevates the entire dish.
• Gochujang paste: is the star ingredient providing complex sweet heat that defines this dish.
• Green onions sesame seeds and red chilis: finish the dish with fresh flavor color and texture.

How To Make Crispy Korean Fried Chicken Sweet

Prep the Chicken:

Take your chicken pieces and coat them thoroughly in beaten egg ensuring each piece is completely moistened. This is crucial for helping the cornstarch adhere properly and create that signature crispy coating.

Create the Crispy Coating:

Dredge each egg coated chicken piece in cornstarch making sure to press gently so the cornstarch fully adheres. Shake off any excess and set aside on a plate. The cornstarch is what gives Korean fried chicken its distinctively light and shatteringly crisp texture.

Fry to Golden Perfection:

Heat vegetable oil to exactly 190°C in a heavy bottomed pan. Working in small batches add chicken pieces without crowding the pan. Fry for 3 to 4 minutes until the exterior turns a beautiful golden color and feels crisp when tested with tongs. Transfer to paper towels to drain excess oil.

Create the Sauce Base:

In a large skillet melt butter over medium heat until it begins to foam slightly. Add minced garlic and grated ginger sautéing for precisely 30 seconds until you can smell their fragrance but before they brown. This aromatic foundation is essential for an authentic flavor profile.

Build the Sauce Flavors:

Add brown sugar and honey to the skillet stirring constantly until completely dissolved about 1 minute. The mixture will bubble slightly. Then pour in soy sauce rice vinegar sesame oil and gochujang paste whisking continuously until you have a smooth glossy sauce with a beautiful reddish hue.

Coat and Finish:

Add the fried chicken pieces to the sauce tossing gently but thoroughly with a silicone spatula until every piece is generously coated. Continue tossing for about 1 minute to allow the sauce to slightly reduce and cling beautifully to the chicken. Transfer to a serving platter and sprinkle with green onions sesame seeds and chili slices.

Gochujang is the heart and soul of this recipe. I discovered this fermented chili paste years ago at a small Korean market and it completely transformed my home cooking. The complex sweet heat it provides simply cannot be replicated with other hot sauces.

Sauce Variations

The beauty of Korean fried chicken lies in its versatility. For a milder version reduce the gochujang to 2 tablespoons and increase the honey slightly. If you enjoy more heat add a tablespoon of Korean chili flakes or gochugaru. For a citrus twist add a tablespoon of fresh orange zest to brighten the flavors. My personal favorite variation includes a tablespoon of toasted sesame paste for extra nutty depth.

Make Ahead Tips

While Korean fried chicken is best enjoyed immediately after cooking you can prepare components ahead of time. The chicken can be cut and stored in the refrigerator for up to 24 hours before cooking. The sauce can be made up to 3 days in advance and stored in an airtight container. When ready to serve simply reheat the sauce gently and fry fresh chicken. If you must make the entire dish ahead fry the chicken until just barely done then refry for 1 minute and toss with freshly heated sauce just before serving.

Serving Suggestions

Korean fried chicken practically demands proper accompaniments to create a complete experience. Serve alongside traditional Korean pickled radishes or kimchi to cut through the richness. A simple bowl of steamed rice makes an excellent base to catch every drop of that delicious sauce. For a more substantial meal include lettuce leaves for wrapping the chicken with a smear of ssamjang paste and thinly sliced raw vegetables. When I host Korean fried chicken nights I always include small dishes of extra sauce on the table because everyone inevitably wants more of that addictive flavor.

Recipe FAQs

→ What is gochujang and can I substitute it?

Gochujang is a Korean fermented red chili paste that provides a sweet, spicy, and umami flavor. While authentic gochujang is best for this dish, you can substitute with a mix of 2 tablespoons sriracha, 2 teaspoons miso paste, and 1 teaspoon honey in a pinch.

→ How do I know when the oil is hot enough for frying?

The oil should reach 190°C (375°F). If you don't have a thermometer, drop a small piece of bread into the oil - it should brown in about 30 seconds if the oil is at the right temperature. Alternatively, a wooden chopstick or spoon handle will bubble steadily when inserted into properly heated oil.

→ Can I make this chicken in an air fryer?

Yes! Preheat your air fryer to 200°C (400°F), spray the coated chicken pieces with oil, and cook for 8-10 minutes, flipping halfway. The coating won't be quite as crispy as deep-fried, but it's a healthier alternative that still delivers great flavor when tossed with the sauce.

→ How spicy is this chicken?

With the amount of gochujang specified, this chicken has a medium spice level balanced by the sweetness of honey and brown sugar. Adjust the heat by using more or less gochujang - start with half the amount for a milder version or add a tablespoon of Korean red pepper flakes (gochugaru) for extra heat.

→ Can I prepare any components ahead of time?

The sauce can be prepared up to 3 days ahead and stored in the refrigerator. The chicken should be coated and fried just before serving for maximum crispness. If needed, you can fry the chicken up to 2 hours ahead, keep at room temperature, then quickly refry for 30 seconds and toss with warm sauce before serving.

→ What sides pair well with this dish?

Traditional Korean sides include pickled radishes, kimchi, or steamed rice. For a fusion approach, serve with cooling cucumber salad, Asian coleslaw, or French fries. The sweet-spicy chicken also pairs well with cold beer or makgeolli (Korean rice wine).