This Best Korean Fried Chicken Recipe captures the irresistible crunch and bold flavors of Yangnyeom chicken, a Korean street food favorite. Double-fried for maximum crispiness and tossed in a sweet-spicy gochujang sauce, this dish is perfect for game days, parties, or casual dinners. Its addictive combination of tender chicken, shatteringly crisp coating, and glossy sauce makes it a standout. Beginner-friendly with restaurant-quality results, it’s a fun, shareable meal that pairs well with rice, pickled radish, or beer.

Why You’ll Love This Recipe

Ultra-Crispy: Double-frying technique ensures a crunchy exterior that stays crisp even after saucing.
Sweet-Spicy Balance: Gochujang sauce delivers addictive heat with a touch of sweetness.
Customizable: Adjust spice levels or try different sauces like soy garlic or honey butter.
Party-Perfect: Great for sharing, with wings or drumsticks that are easy to eat.
Quick & Flavorful: Ready in under an hour, with bold Korean-inspired tastes.

Tools and Preparation

To create this Korean fried chicken with the best crunch and flavor, gather these kitchen essentials:

Essential Tools and Equipment

Large pot or Dutch oven (for frying)
Wire rack and baking sheet
Tongs
Large mixing bowl
Slotted spoon
Thermometer (candy or instant-read)
Small saucepan (for sauce)

Importance of Each Tool

Pot/Dutch Oven: Deep pot for safe frying with enough oil for even cooking.
Wire Rack/Baking Sheet: Drains excess oil and keeps chicken crisp during resting.
Tongs: Safely flip and remove chicken without piercing the coating.
Thermometer: Ensures oil is at the right temperature (350°F/175°C) for crisp results.
Mixing Bowl: Tosses chicken in sauce evenly.
Slotted Spoon: Removes chicken from oil without excess oil.

Ingredients

For the Fried Chicken

2 lbs chicken wings or drumettes (or boneless thighs, cut into bite-sized pieces)
1 cup buttermilk (or milk with 1 tbsp vinegar)
2 cups all-purpose flour
½ cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil (for frying, about 4–6 cups)

For the Gochujang Sauce

¼ cup gochujang (Korean chili paste)
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons water
1 teaspoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)

Variations

Soy Garlic Sauce: Replace gochujang with ¼ cup soy sauce, 3 tbsp brown sugar, and extra garlic.
Honey Butter: Mix 4 tbsp butter, 3 tbsp honey, and 1 tsp soy sauce for a milder version.
Extra Crispy: Add ½ cup panko breadcrumbs to the flour mixture.
Gluten-Free: Use rice flour instead of all-purpose flour and tamari for soy sauce.

How to Make the Best Korean Fried Chicken

Step 1: Marinate the Chicken

In a large bowl, toss chicken with buttermilk, garlic powder, onion powder, salt, and pepper.
Cover and refrigerate for 30 minutes (or up to 4 hours) to tenderize.

Step 2: Prepare the Breading

In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, salt, and pepper.
Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to coat well.
Shake off excess and place on a wire rack.

Step 3: First Fry

Heat 2–3 inches of vegetable oil in a large pot to 350°F (175°C).
Fry chicken in batches (don’t overcrowd) for 8–10 minutes until light golden and cooked through (internal temp 165°F/74°C).
Drain on a wire rack and let rest for 10 minutes.

Step 4: Second Fry and Sauce

Increase the oil to 375°F (190°C) and fry again for 2–3 minutes until deep golden and ultra-crispy.
Drain on the rack.
In a small saucepan, simmer gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water for 3–5 minutes until thickened.
Toss hot chicken in the sauce to coat evenly.

Step 5: Garnish and Serve

Sprinkle with sesame seeds and green onions.
Serve immediately for maximum crunch.

How to Serve the Best Korean Fried Chicken

As an Appetizer: Pile on a platter with napkins and extra sauce for dipping.
With Sides: Serve with steamed rice, kimchi, or pickled radish for a full Korean meal.
For Parties: Offer in a large bowl with toothpicks for easy grabbing.
Paired with Drinks: Enjoy with cold beer or soju to cut through the spice.

How to Perfect the Best Korean Fried Chicken

Double Fry: The first fry cooks the chicken; the second creates the signature crunch.
Hot Oil: Maintain 350°F for the first fry and 375°F for the second to avoid sogginess.
Rest Between Fries: 10 minutes allows steam to escape for crispier results.
Press Breading: Firmly press flour mixture onto chicken for a thick, crunchy coating.
Thicken Sauce: Simmer until glossy; add water if too thick, or cornstarch slurry if too thin.
Fresh Oil: Use neutral oil and don’t reuse it for the best flavor and safety.
Toss While Hot: Sauce adheres better to hot chicken for even coating.

Best Side Dishes for Korean Fried Chicken

Steamed Rice: Plain white rice soaks up the sweet-spicy sauce.
Kimchi: Fermented cabbage adds tangy crunch and probiotics.
Pickled Radish: Mild, refreshing banchan to balance the heat.
Cucumber Salad: Thinly sliced cucumbers with sesame dressing for coolness.
Scallion Pancakes: Crispy jeon pairs with the fried texture.
Seaweed Soup: Light miyeok-guk complements the richness.
Fresh Veggies: Carrot sticks or celery for dipping and crunch.

Common Mistakes to Avoid

Overcrowding the Pot: Fry in batches to maintain oil temperature and crispiness.
Skipping the Rest: No rest leads to soggy chicken; allow time between fries.
Cold Oil Frying: Low oil temp makes chicken greasy; use a thermometer.
Thin Breading: Dredge thoroughly and press for a substantial coating.
Over-Saucing: Toss lightly to avoid sogginess; serve extra sauce on the side.
Reusing Oil Multiple Times: Fresh oil prevents off-flavors; discard after one use.
Undercooking: Ensure internal temp reaches 165°F/74°C for safety.

Storage & Reheating Instructions

Refrigerator Storage

Store unsauced chicken in an airtight container in the refrigerator for up to 3 days.
Keep sauce separate to maintain crispiness; toss before serving.

Freezing Tips

Freeze breaded (unfried) chicken on a tray, then transfer to a freezer bag for up to 3 months.
Fry from frozen, adding 2–3 minutes to cooking time.
Avoid freezing sauced chicken, as the coating softens upon thawing.

Reheating

Oven/Air Fryer: Reheat at 375°F (190°C) for 5–7 minutes to restore crunch.
Avoid the Microwave: It makes chicken soggy; use the oven or air fryer instead.
Deep Fry: For ultimate crispiness, refry briefly in hot oil.

Frequently Asked Questions

Can I bake instead of fry? Yes, but for crispiness, air fry at 400°F (200°C) for 20–25 minutes, flipping halfway; results won’t match deep-frying.
Where do I find gochujang? Available at Asian markets or online; substitute with sriracha and miso for a milder version.
How do I make it less spicy? Reduce gochujang to 2 tbsp and add more honey for sweetness.
Can I use bone-in thighs? Yes, increase the first fry to 10–12 minutes; drumettes work best even when cooking.
Why is my chicken not crispy? It’s likely due to low oil temperature or no double fry; follow the temps closely.
Can I make it ahead? Fry and sauce just before serving; bread and marinate up to 4 hours ahead.
Is it gluten-free? Swap flour for rice flour and use tamari; check gochujang labels.
How much oil do I need? About 4–6 cups for 2 2-inch depth; reuse for frying veggies but not chicken again.

Final Thoughts

This Best Korean Fried Chicken Recipe brings the bold, crunchy magic of Korean street food right to your kitchen. With its double-fried perfection and glossy gochujang sauce, it’s an addictive dish that’s as fun to make as it is to eat. Whether for a solo treat or a group feast, this recipe delivers restaurant-level flavor with home-cook ease. Pair it with classic sides, crack open a cold one, and savor the sweet-spicy crunch!