How to Make Korean Fried Chicken: Crispy, Saucy, and Irresistible

Korean fried chicken, often affectionately called KFC, has taken the culinary world by storm. Known for its ultra-thin, shatteringly crisp coating and bold, sticky sauces, this dish is a favorite for game nights, gatherings, or any occasion that calls for something spectacular. Unlike American fried chicken, Korean fried chicken is typically double-fried, which removes excess moisture and creates a shell that stays crunchy even after it is tossed in sauce. In this guide, you will learn how to make two marvelous versions at home: a classic sweet-and-spicy gochujang glazed chicken and a garlic-soy version. With a few pantry staples and a little patience, you can recreate this restaurant favorite in your own kitchen.

Classic Korean Fried Chicken: The Sweet and Spicy Base

Golden crispy Korean fried chicken pieces piled on a plate with dipping sauce

This first recipe focuses on the essential technique: a clean, crunchy fry followed by a glossy gochujang glaze. The keys are a simple starch-based coating and a double-fry method. The result is chicken with a crackly exterior and juicy meat, coated in a sauce that balances sweetness, heat, and umami. Serve it immediately with pickled radish or a cold beverage for the full experience.

2 pounds (about 1 kg) chicken wings or boneless thigh pieces, cut into bite-sized chunks
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon grated fresh ginger
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup cold water (plus more as needed)
Vegetable oil, for deep frying
For the sauce: 3 tablespoons gochujang (Korean chili paste)
2 tablespoons honey or brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon toasted sesame seeds, for garnish
2 scallions, thinly sliced, for garnish

Pat the chicken pieces dry with paper towels. Season with salt, pepper, and grated ginger. Let sit for 15 minutes.
In a bowl, whisk together the cornstarch, flour, and baking powder. Add the cold water gradually, whisking until the batter is smooth and thin enough to coat the chicken lightly, similar to heavy cream.
Heat vegetable oil in a deep pot to 340°F (170°C). Dip each chicken piece into the batter, letting excess drip off, then carefully lower into the oil. Fry in batches for 6 to 8 minutes, until pale golden and cooked through. Drain on a wire rack.
Increase the oil temperature to 375°F (190°C). Fry the chicken a second time, in batches, for 2 to 3 minutes until deeply golden and very crisp. Drain again on a rack.
Meanwhile, make the sauce. In a small saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Simmer for 2 to 3 minutes, stirring, until slightly thickened. Remove from heat.
Transfer the hot fried chicken to a large bowl. Pour the sauce over and toss gently to coat evenly. Sprinkle with sesame seeds and scallions. Serve immediately.

Garlic-Soy Korean Fried Chicken: A Savory Alternative

Korean fried chicken served with beer and a savory garlic soy glaze on the side

If you prefer a less spicy profile, this garlic-soy version delivers deep savory flavor with a hint of sweetness. The frying method remains the same, so you can prepare both sauces and toss half the chicken in each. This style is incredibly popular in Korean pubs, where it is paired with cold beer, and it comes together quickly once the chicken is fried. The sauce clings beautifully to the crispy coating without making it soggy.

2 pounds (about 1 kg) chicken wings or boneless thigh pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup cold water
Vegetable oil, for deep frying
For the sauce: 4 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice vinegar
6 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame seeds, for garnish
1 scallion, thinly sliced, for garnish

Dry the chicken pieces and season with salt and pepper. Let rest for 15 minutes.
Whisk the cornstarch, flour, and baking powder with cold water until a thin batter forms.
Heat oil to 340°F (170°C). Coat the chicken in batter and fry in batches for 6 to 8 minutes until light golden. Drain on a wire rack.
Raise the oil to 375°F (190°C) and fry the chicken a second time for 2 to 3 minutes until very crispy. Drain well.
In a small saucepan, combine the soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Simmer over medium heat for 3 to 4 minutes until the sauce reduces slightly and becomes syrupy.
Toss the hot chicken with the garlic-soy sauce in a large bowl until evenly coated. Garnish with sesame seeds and scallion. Serve right away with pickled radish or a fresh salad.

Both versions rely on the same double-fry technique, so you can master the method once and vary the sauces to suit your mood. Keep the chicken warm and serve it promptly for the best crunch. With a little practice, this Korean fried chicken will become a regular favorite in your home kitchen.