The Best Korean Fried Chicken – Made with crispy fried chicken pieces smothered in a Korean-inspired sweet and spicy gochujang chili sauce. Also called Yangnyeom chicken, or “seasoned chicken,” this Korean fried chicken recipe is easy to make and delicious with a side of rice noodles or steamed rice.

Large skillet filled with homemade Korean fried chicken coated in a homemade sweet and spicy Gochujang sauce and garnished with sesame seeds and green onions.

Crackly bite-size pieces of fried chicken coated in a mouthwatering sweet and spicy gochujang chili sauce – you guys, this Korean fried chicken recipe is so so yummy and so easy to make!

What is Korean fried chicken?

Korean fried chicken, usually called chikin in Korea, is a broad term that refers to a handful of fried chicken dishes that originated in South Korea, including simple huraideu-chicken (“fried chicken”) and spicy yangnyeom chicken (“seasoned chicken”). Influenced by Americans stationed in Korea in the 1940s, Korean fried chicken differs from American fried chicken in that rather than having a thick outer crust, Korean chicken has a thin and crackly crust. In South Korea, it is often enjoyed while drinking alcohol (anju) but is also popular as a main dish or appetizer.

Ingredients for Korean fried chicken measured out and set aside in individual serving bowls.

Ingredients in Spicy Korean Fried Chicken

Chicken – chicken thigh meat is better than chicken breast meat
Fresh minced garlic
Ground ginger
Salt & Black pepper
Potato starch
Garlic powder
Onion powder
Vegetable oil
Soy sauce
Ketchup
Light corn syrup (or honey)
Brown sugar
Gochujang paste
Rice wine vinegar

What is gochujang?

Gochujang is a red chili paste popular in Korean cooking. Savory, sweet, and spicy, gochujang is made from gochu-garu (chili powder), meju powder (fermented soybean powder), glutinous rice, yeotgireum (barley malt powder), and salt. Gochujang ranges from mild to extremely hot and may make a dish taste sweeter, smokier, or spicier.

White bowl filled with white rice and topped with crispy Korean fried chicken coated in a homemade sweet and spicy Gochujang sauce.

How to Make Korean Fried Chicken

1. In a large bowl, mix the chicken with one tablespoon of minced garlic, one teaspoon of ground ginger, one teaspoon of salt, and 1/2 teaspoon of black pepper. Cover and marinade for 30 minutes at room temperature.

2. Add the potato starch, garlic powder, and onion powder to a large shallow mixing bowl and mix well to combine.

3. Dredge each piece of chicken in the starch mixture. Transfer the chicken to a wire rack set on top of a baking sheet.

Six images in a collage: the first image shows cut up chicken pieces in a white bowl with seasoning on top; the second image shows chicken pieces in a white bowl coated in seasoning; the third image shows a large white dish filled with potato starch, garlic powder, and onion powder; the fourth image shows a large white dish with potato flour topped with chopped chicken thigh pieces; the fifth image shows a large round white dish filled with chicken pieces coated in potato starch; the sixth image shows chicken pieces coated in potato starch and seasonings set aside on a large baking rack.

4. Preheat a large frying pan or Dutch oven with 3 inches of vegetable oil to 350 degrees Fahrenheit.

5. First fry: Carefully place a few pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for four minutes or until each piece is crispy. Transfer to a cooling rack set on top of a large baking pan to drain any excess oil. Repeat this process, making sure to reheat the oil to 350 degrees for 2-3 minutes before continuing the cooking process with the remaining chicken. Note: The chicken will not be fully cooked or crispy at this point – that’s ok. We will be frying a second time.

6. Second Fry: Once all of the chicken has been fried and transferred to the wire rack, refry all of the chicken pieces in batches of 5-6 pieces for 3-4 more minutes or until fully crispy. Repeat until all of the chicken has been fried for a second time. Note: Test the crispiness by carefully tossing the pieces in a metal slotted spoon or in a wired metal strainer. You should feel that the chicken clinks the spoon when hitting it.

Collage of four images: THe first image shows a large pot filled with boiling oil; the second image shows a wire rack covered with "first-fried" chicken pieces; the third image shows a large Dutch oven filled with boiling oil and frying chicken pieces; the fourth image shows a wire rack with "double-fried" chicken pieces.

7. Combine the soy sauce, ketchup, corn syrup, brown sugar, gochujang paste, vinegar, and the remaining garlic and ginger together in a large skillet set over medium heat. Let it come to a simmer, stirring continuously for 4-5 minutes or until the sauce is glossy and thickened.

Two side-by-side images: the first image shows all of the ingredients for the homemade korean chili sauce in a large skillet; the second image shows a large skillet filled with thickened homemade korean chili sauce.

8. Gently toss the fried chicken with the sauce and cook for another 2-3 minutes, ensuring each piece of chicken gets coated with the sauce.

9. Serve immediately with steamed rice or noodles and garnish with sliced green onions and sesame seeds if desired.

Two side-by-side images: the first image shows fried chicken pieces in a large skillet; the second image shows fried chicken pieces coated in a sweet and spicy Korean chili sauce.

Double-Frying Makes Extra Crispy Chicken

Korean fried chicken is known for its thin, crispy, and crackly outer crust. The process works by frying the chicken just until the chicken starts to crisp. It is then removed, set aside, and allowed to rest for several minutes before being fried a second time until it is completely cooked and golden.

This double-frying method is especially important when frying chicken pieces with skin (chicken wings, drumsticks, etc). Chicken skin is mostly made of fat and water. When fried, the moisture in the skin starts to evaporate. Unfortunately, leaving the chicken in the oil until the moisture completely evaporates and is perfectly crispy will take too long, resulting in overcooked chicken. This is where double-frying comes in. Allowing the chicken to rest and cool before frying for a second time allows for additional evaporation before returning to the pot to fry for a second time.

Pieces of fried chicken thigh pieces covered in a homemade sweet and spicy Gochujang sauce.

Recipe Tips and Tricks

The crunchy crust will turn soggy once it’s been coated in sauce. For this reason, it’s best to serve and enjoy your chicken immediately after it’s been combined with sauce – unless you prefer your crust to be a little soggy.
Gochujang paste can be very spicy – especially if you’re sensitive to spicy foods – so add half a tablespoon at a time until it reaches your desired heat level.
Fry the chicken in batches. If you add too many pieces of chicken at once, it will lower the temperature of the cooking oil and crowd the pot, resulting in uneven cooking.
Avoid making this recipe using chicken breast. Chicken breast meat is too lean and prone to drying out.

How to Serve

Pickled radish and beer are often served with “seasoned” Korean fried chicken, but I prefer this dish with a side of sticky white rice and a light vinegary cucumber salad. It can also be served with rice noodles or mixed greens.

More Easy Chicken Recipes

If you try making this Korean Fried Chicken Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Korean Fried Chicken