How to Make Korean Fried Chicken

How to Make Korean Fried Chicken: Extra Crispy and Loaded with Flavor

Korean Fried Chicken, often called “chikin” (치킨) in Korea, is a unique and flavorful take on fried chicken that’s known for its crispy, thin crust and juicy interior. What sets it apart is the double-frying technique and the range of bold sauces—sweet, spicy, soy garlic, or honey butter—that take it to the next level. Whether you're craving a party snack, beer pairing (a.k.a. “chimaek”), or comfort food, this dish delivers every time.

🍗 What Makes Korean Fried Chicken Different?

Korean-style fried chicken is usually made with smaller cuts like wings and drumettes, and it's always double-fried—first at a lower temperature to cook through, then again at a higher temperature to make it extremely crispy. This method ensures a shatteringly crisp crust that stays crunchy even after being coated in sauce.

🛒 Ingredients You'll Need

🥩 For the Chicken:

2 pounds (900g) chicken wings or drumettes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon rice wine (optional but recommended)
1 tablespoon grated fresh ginger
1/2 cup potato starch or cornstarch (for coating)
Neutral oil for deep frying (e.g. vegetable or canola oil)

🌶 For the Sweet & Spicy Sauce:

2 tablespoons gochujang (Korean chili paste)
2 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons honey or sugar
1 tablespoon minced garlic
1 tablespoon sesame oil
1 tablespoon water
Sesame seeds for garnish

👨‍🍳 Step-by-Step Cooking Instructions

Prepare the Chicken:
Rinse the chicken and pat dry with paper towels to remove all surface moisture. Place the chicken in a bowl, then season with salt, pepper, rice wine, and grated ginger. Mix well to evenly coat the chicken and let it marinate for 15–30 minutes in the fridge. This step helps reduce any gamey smell and adds a layer of flavor.
Coat the Chicken:
Remove the chicken from the fridge and dredge each piece in potato starch or cornstarch. Press lightly to ensure the starch sticks well. Let the coated chicken sit at room temperature for 10 minutes—this helps the coating adhere better during frying and improves crispiness.
First Fry:
In a deep pot or pan, heat the oil to 160°C (320°F). Fry the chicken in small batches to avoid crowding (4–5 pieces per batch). Fry each batch for 6–8 minutes, or until the chicken is lightly golden and cooked through. Remove and place on a wire rack or paper towel to drain. Let it rest for 5–10 minutes before the second fry.
Second Fry (for Crunch!):
Increase the oil temperature to 180°C (355°F). Fry the chicken again in batches for 2–3 minutes until deep golden brown and extremely crispy. This double-frying technique is what gives Korean fried chicken its famous texture. Drain again on a clean rack or towel.
Make the Sauce:
In a small saucepan over medium heat, combine all the sauce ingredients: gochujang, ketchup, soy sauce, honey, garlic, sesame oil, and water. Stir constantly and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened. Turn off the heat.
Coat the Chicken:
In a large mixing bowl, toss the freshly fried chicken with the warm sauce until evenly coated. Alternatively, serve the sauce on the side for dipping if you prefer crispy skin.
Garnish and Serve:
Sprinkle sesame seeds over the coated chicken. Serve hot with pickled radish and cold beer—or alongside rice and kimchi for a hearty meal.

🍽 Serving Ideas

Chimaek (치맥): Korean chicken with beer is a legendary combo—serve hot with ice-cold lager.
Rice Bowl: Serve over steamed rice with a fried egg and kimchi.
Finger Food: Serve at parties with dipping sauces like ranch or wasabi mayo.

🍯 Variations

Soy Garlic: Use a sauce made from soy sauce, garlic, sugar, and a dash of vinegar instead of gochujang.
Honey Butter: Melt butter with honey and a pinch of salt. Toss with the chicken for a sweet-savory twist.
Dry Rub: Skip the sauce and sprinkle with seasoned salt and chili powder for crunchy snack-style chicken.

🧊 Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 2 days.
For best results, reheat in an air fryer or oven at 180°C (350°F) for 5–10 minutes to restore crispiness.

❓ Frequently Asked Questions

Q: Can I use boneless chicken?
A: Yes! Boneless thighs or breast strips work great. Adjust frying time slightly.

Q: Can I skip the sauce?
A: Absolutely. Korean fried chicken is delicious even plain—serve with salt and lemon or dipping sauces.

Q: What oil should I use?
A: Use a neutral high-heat oil like canola, vegetable, or peanut oil.

🎯 Final Thoughts

Korean Fried Chicken is crispy, sticky, flavorful, and fun to eat. Whether you're recreating your favorite Korean street food at home or serving it at a gathering, this dish never fails to impress. Double-fry it, sauce it up, and enjoy every crunchy, juicy bite!

keifood