Name: Korean Fried Chicken Recipe
Prep time: 1 h 10 min
Cook time: 40 min
Total time: 1 h 50 min
Cuisine: Korean
Ingredients: 4 chicken breasts (approx 700g or 1.5lb), sliced into long thick strips; 240 ml (1 cup) buttermilk; 1/2 tsp salt; 1/4 tsp white pepper; 1/4 tsp garlic salt; 180 g (1 1/2 cups) plain (all-purpose) flour; 1 tsp salt; 1 tsp ground black pepper; 1/2 tsp garlic salt; 1/2 tsp celery salt; 1 tsp dried thyme; 1 tsp paprika; 1 tsp baking powder; 1 tsp chilli flakes; Oil for deep frying (at least 1 litre/4 cups); 2 tbsp gochujang paste; 2 tbsp honey; 4 tbsp brown sugar; 4 tbsp soy sauce; 2 cloves garlic, minced; 2 tsp minced ginger; 1 tbsp oil; 1 tbsp sesame oil; 3 spring onions, sliced; 1 tsp sesame seeds; 1/2 tsp chilli flakes

Why You’ll Love Korean Fried Chicken Recipe

This recipe gives you incredibly crispy chicken thanks to a well-seasoned coating and proper frying technique. The sauce strikes a perfect balance between sweet, savory, and spicy, making every bite addictive. It’s surprisingly easy to make at home and perfect for sharing with family or friends. Plus, you can customize the spice level to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 chicken breasts (approx 700g or 1.5lb), sliced into long thick strips
240 ml (1 cup) buttermilk
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic salt
180 g (1 1/2 cups) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chilli flakes
oil for deep frying (at least 1 litre/four cups)
2 tbsp gochujang paste
2 tbsp honey
4 tbsp brown sugar
4 tbsp soy sauce
2 cloves garlic, peeled and minced
2 tsp minced ginger
1 tbsp oil
1 tbsp sesame oil
3 spring onions, sliced into thin strips
1 tsp sesame seeds
1/2 tsp chilli flakes (red pepper flakes)

Directions

Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover, and refrigerate for at least 1 hour or overnight.
Preheat the oven to a low temperature to keep cooked chicken warm. Heat oil in a deep pan until hot.
In a bowl, mix all the crispy coating ingredients.
Remove chicken from the marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture.
Fry the chicken in batches, avoiding overcrowding the pan.
Cook for 3–5 minutes until golden brown and fully cooked inside.
Transfer cooked chicken to the oven to keep warm while frying the rest.
In a saucepan, combine gochujang, honey, sugar, soy sauce, garlic, ginger, oil, and sesame oil.
Bring to a boil, then simmer for 5 minutes until thickened.
Toss the fried chicken in the sauce, then garnish with spring onions, sesame seeds, and chilli flakes before serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Marinating time: 1 hour (or overnight)
Cook time: 35 minutes
Total time: 1 hour 50 minutes

Variations

You can make this dish less spicy by reducing the chilli flakes and gochujang. For extra crunch, double fry the chicken—fry once, let it rest, then fry again briefly. You can also swap chicken breasts for boneless thighs for a juicier texture. Add a splash of rice vinegar to the sauce for a tangy twist.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 180°C (350°F) until heated through to maintain crispiness. Avoid microwaving if possible, as it can make the coating soggy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are juicier and work very well in this recipe.

What oil is best for frying?

Neutral oils like sunflower, canola, or avocado oil are ideal.

How do I make the chicken extra crispy?

Double frying the chicken helps achieve an extra crispy texture.

Can I bake instead of fry?

Baking is possible but won’t give the same crispy result as frying.

Is gochujang very spicy?

It has a mild to moderate heat with a slightly sweet and fermented flavor.

Can I make this ahead of time?

You can prep and fry the chicken ahead, then reheat and toss in sauce before serving.

How do I know the chicken is cooked?

Cut into a piece; it should be white inside with no pink remaining.

Can I freeze fried chicken?

Yes, freeze without sauce for best results, then reheat in the oven.

What can I serve with this dish?

It pairs well with rice, pickled vegetables, or a fresh salad.

Can I make the sauce thicker?

Simmer it longer or add a small cornstarch slurry if needed.

Conclusion

This Korean fried chicken recipe is a perfect mix of crunch, flavor, and spice. With its crispy coating and rich, sticky sauce, it’s a dish that feels indulgent yet totally achievable at home. Whether for a casual dinner or a special treat, it’s guaranteed to impress.