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Korean Fried Chicken Recipe: Tips for Making the Spicy Chicken

Written by MasterClass

Last updated: Feb 24, 2022 • 4 min read

Let this Korean fried chicken recipe lead you to the crispy, crunchy chicken wings of your dreams. It goes perfectly with a glass of cold beer and a side of pickled radish.

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What Is Korean Fried Chicken?

Korean fried chicken, affectionately dubbed “KFC” by its fans, is a beloved anju, the Korean answer to pub food. Whether it’s gochujang- and garlic-laced yangnyeom, or the sweeter, crispier dakgangjeong (from “dak” meaning “chicken” and “gangjeong,” meaning “sweet brittle”), Korean-style fried chicken is a category all its own.

Fried Chicken vs. Korean Fried Chicken: What Are the Differences?

There’s more than one way to fry a chicken. Here are a few key differences between Korean fried chicken and its Western counterpart:

  • The batter: American-style fried chicken typically features large pieces of meat, brined and then dredged in both buttermilk and seasoned all-purpose flour to create a thick, craggy outer coating. Korean fried chicken opts for a thick, flavorful sauce instead of a thick batter or heavy breading, only coating smaller chicken pieces in a fine layer of seasoning and potato starch before frying.
  • The fry: Instead of a batter, Korean fried chicken utilizes a double-frying method to create an extra crispy, crackly crust.
  • The glaze: While you might serve fried chicken with a dipping sauce, it is more frequently left on its own with a few classic side dishes, like sautéed greens or mashed potatoes. Korean fried chicken usually gets tossed with a sweet chili sauce—with varying degrees of spice—before serving, for a sticky, crunchy, caramelized bite.

What Type of Chicken Should I Use?

You can use any cut of chicken you like for Korean fried chicken. In Korea, where chickens are smaller, you can order a whole broken-down bird. For home cooks in the US, it may be easier to purchase whole chicken wings or drumsticks and boneless chicken thighs or chicken breasts cut into bite-sized pieces.

The key is the size of the individual pieces rather than the cut itself: Aim for portions about the size of drumstick or smaller for quick, even frying.

3 Tips for Making Korean Fried Chicken

It takes time to build up the signature crunchy exterior of Korean fried chicken, but once you’re there, the rest is smooth sailing—especially with a great sauce and perfect condiments. Here’s what to know:

  1. 1. Make a homemade sauce. For convenience, you can purchase premade sweet, tangy, savory, spicy sauces specifically for fried chicken in any Asian grocery store, but making your own sauce means a higher level of specificity to suit your tastes.
  2. 2. Serve with pickles on the side. Pickled radish (and beer) are the customary pairings for Korean fried chicken. Make your own Korean-style pickles (jangajji) or kimchi, or slice up a few dill pickles from your fridge.
  3. 3. Use an air fryer. To use less oil, coat the chicken pieces with seasonings and starch, and spritz them with a bit of cooking spray. Air-fry the chicken at 400 degrees Fahrenheit for 16 minutes, flipping halfway through and brushing with more oil as needed. Fry the chicken until it’s golden brown and crisp, then toss it in the marinade to coat.

Spicy Korean Fried Chicken Recipe

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4 Ratings | Rate Now

makes

prep time

5 min

total time

1 hr 5 min

cook time

1 hr

Ingredients

For the sauce:

For the chicken:

  1. 1

    In a large sauté pan over medium heat, warm the sesame oil.

  2. 2

    Toast the dried chili (if using) in the sesame oil until fragrant, about 1 minute. Add the ketchup, soy sauce, brown sugar, gochujang, vinegar, and garlic powder, and whisk to combine. Bring the sauce to a simmer, and cook until slightly thickened, about 5 minutes.

  3. 3

    Remove the sauce from the heat. Transfer the sauce to a large bowl and set it aside.

  4. 4

    In a large mixing bowl, combine the salt, pepper, and ginger.

  5. 5

    Place the potato starch and baking powder in a separate medium bowl and whisk to combine.

  6. 6

    Add the chicken to the ginger mixture and toss to coat, using your hands to work the spices into each piece of chicken.

  7. 7

    Working one at a time, dredge each piece of seasoned chicken in potato starch, patting until well coated. Tap the chicken to remove excess starch.

  8. 8

    Set the dredged chicken aside on a large sheet tray or plate.

  9. 9

    In a large pot (fitted with a thermometer, if you like), heat about 4 cups of oil over medium-high heat until it reaches 350 degrees Fahrenheit or begins to simmer. Line two large wire racks with paper towels.

  10. 10

    Working in batches as needed, add the chicken to the hot oil and deep-fry for 10 minutes. Use a spider strainer to agitate the pieces (and prevent them from sticking to one another), then transfer the chicken to the first wire rack. Repeat with any remaining chicken.

  11. 11

    Once you’ve fried all of the chicken, remove the pan from the heat. Let the chicken sit for 10 minutes.

  12. 12

    Return the oil to the heat, and repeat the process once more, frying the chicken for another 15 minutes until deeply golden brown and crisp. Transfer the chicken to the second rack.

  13. 13

    Once you’ve fried all of the chicken a second time, add the pieces to the sauce bowl, and toss to coat.

  14. 14

    Add the sesame seeds, and toss the chicken once more.

  15. 15

    Transfer the chicken to a serving platter and sprinkle with sliced scallions. Serve immediately.

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