Are you ready to take your taste buds on a crispy, saucy adventure? Korean fried chicken isn’t just a dish—it’s a world of flavor waiting to be explored in your own kitchen. From classic soy garlic to fiery gochujang, we’ve gathered 24 irresistible variations that promise to turn any night into a fun, finger-licking feast. Let’s dive in and find your new favorite!
Classic Korean Fried Chicken Wings
Just imagine biting into a crispy, golden-brown wing with a perfectly balanced sweet and spicy glaze—it’s a flavor explosion that’s easier to make at home than you might think. This classic Korean fried chicken wings recipe breaks down the process into simple, methodical steps, so even beginners can achieve that signature crunch and bold taste. Let’s get started with the essentials.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– For the wings: 2 pounds chicken wings, 1 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 4 cups vegetable oil for frying.
– For the sauce: 1/4 cup gochujang (Korean chili paste), 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 cloves garlic (minced), 1 teaspoon sesame oil.
Instructions
1. Pat the chicken wings dry with paper towels to remove excess moisture, which helps the coating adhere better and prevents oil splatter.
2. In a large bowl, toss the wings with cornstarch, salt, and black pepper until evenly coated, ensuring each piece is lightly dusted for a crispier crust.
3. Heat vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer to maintain the temperature for even frying.
4. Carefully add the wings in batches to avoid overcrowding, frying for 10-12 minutes until golden brown and cooked through, with an internal temperature of 165°F.
5. Remove the wings with a slotted spoon and drain on a wire rack over a baking sheet to keep them crispy, rather than on paper towels which can trap steam.
6. In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil, stirring constantly for 3-4 minutes until the sauce thickens slightly.
7. Toss the fried wings in the warm sauce until fully coated, working quickly to preserve the crunch.
8. Serve immediately for the best texture and flavor.
Perfectly crisp on the outside and tender inside, these wings boast a glossy, sticky sauce with a kick of heat and sweetness. For a creative twist, garnish with toasted sesame seeds and sliced green onions, or pair with pickled radishes to cut through the richness—they’re ideal for game day or a cozy night in.
Spicy Gochujang Korean Fried Chicken
Venturing into Korean cuisine can feel intimidating, but this Spicy Gochujang Korean Fried Chicken breaks it down into an achievable, rewarding project. We’ll methodically build layers of flavor and crunch, ensuring even a beginner can achieve that iconic sticky, spicy, and crispy result.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken Marinade & Coating:
– 2 lbs chicken wings or drumettes
– 1 cup buttermilk
– 1 tsp kosher salt
– 1 tsp black pepper
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1/2 tsp garlic powder
For Frying:
– 4 cups vegetable oil
For the Gochujang Sauce:
– 1/4 cup gochujang (Korean red chili paste)
– 3 tbsp honey
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tsp grated fresh ginger
– 1 tbsp sesame oil
For Garnish (Optional):
– 2 tbsp toasted sesame seeds
– 2 sliced green onions
Instructions
- Place 2 lbs chicken wings in a large bowl.
- Pour 1 cup buttermilk over the chicken.
- Sprinkle 1 tsp kosher salt and 1 tsp black pepper over the chicken and buttermilk.
- Mix thoroughly until all chicken pieces are coated.
- Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
- In a separate large bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, and 1/2 tsp garlic powder. Tip: The cornstarch and baking powder combination is key for an extra-crispy, light crust.
- Remove one piece of chicken from the buttermilk marinade, letting excess drip off.
- Dredge the chicken piece in the flour mixture, pressing to ensure an even, clumpy coating.
- Place the coated chicken on a wire rack. Repeat with all remaining chicken pieces.
- Let the coated chicken rest on the rack for 10 minutes to help the coating adhere.
- Pour 4 cups vegetable oil into a large, heavy-bottomed pot or Dutch oven.
- Heat the oil over medium-high heat to 350°F, using a deep-fry or candy thermometer to monitor. Tip: Maintaining a steady 350°F oil temperature is crucial for preventing greasy chicken.
- Carefully place 4-5 pieces of chicken into the hot oil using tongs, avoiding overcrowding.
- Fry the chicken for 8-10 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
- Transfer the fried chicken to a clean wire rack set over a baking sheet. Repeat until all chicken is fried.
- While the chicken fries, make the sauce by combining 1/4 cup gochujang, 3 tbsp honey, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp minced garlic, 1 tsp grated ginger, and 1 tbsp sesame oil in a small saucepan.
- Cook the sauce over medium heat for 3-4 minutes, stirring constantly, until it slightly thickens and becomes glossy.
- Place all fried chicken in a large, clean bowl.
- Pour the warm gochujang sauce over the chicken.
- Gently toss the chicken until every piece is evenly coated with sauce. Tip: Toss the chicken while both are warm for the sauce to cling perfectly.
- Transfer the sauced chicken to a serving platter.
- Sprinkle with 2 tbsp toasted sesame seeds and 2 sliced green onions, if desired.
Here, the magic happens: the crust stays remarkably crisp under the glossy, sweet-heat sauce, offering a satisfying contrast in every bite. Serve it immediately with pickled radishes and steamed rice to balance the spice, or get creative by piling it onto a soft bao bun with a swipe of mayo and a handful of crunchy slaw for a fantastic fusion sandwich.
Honey Butter Korean Fried Chicken
Get ready to make the crispiest, most flavorful fried chicken you’ve ever tasted with this honey butter Korean fried chicken recipe. Golden, crunchy pieces are coated in a glossy, sweet, and savory sauce that’s utterly addictive. Follow these steps carefully for restaurant-quality results at home.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 2 lbs chicken wings, drumettes and flats separated
– 1 cup buttermilk
– 1 tsp salt
– 1/2 tsp black pepper
For the coating:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For frying:
– 4 cups vegetable oil
For the honey butter sauce:
– 4 tbsp unsalted butter
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
Instructions
1. In a large bowl, combine the chicken wings, buttermilk, 1 tsp salt, and 1/2 tsp black pepper, ensuring all pieces are fully coated. Marinate for at least 20 minutes at room temperature—this tenderizes the chicken and helps the coating adhere.
2. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined.
3. Remove one chicken wing from the buttermilk, letting excess drip off, and dredge it thoroughly in the flour mixture, pressing gently to ensure an even coat. Repeat with all wings, placing them on a wire rack as you go to prevent sogginess.
4. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F over medium-high heat, using a deep-fry thermometer for accuracy. Tip: Maintain this temperature throughout frying to avoid greasy chicken.
5. Carefully add 4-5 chicken wings to the hot oil without overcrowding, frying for 8-10 minutes until golden brown and crispy, turning occasionally with tongs for even cooking. Transfer to a paper towel-lined plate to drain.
6. Repeat step 5 with the remaining wings, allowing the oil to return to 350°F between batches.
7. In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
8. Stir in the honey and soy sauce, bringing the mixture to a simmer for 2-3 minutes until slightly thickened and glossy. Tip: Stir constantly to prevent burning and ensure a smooth sauce.
9. In a large bowl, toss the fried chicken wings with the honey butter sauce until evenly coated. Serve immediately while hot and crispy.
Delight in the contrast of the shatteringly crisp exterior against the juicy, tender chicken inside, all glazed with that irresistible sweet-salty sauce. For a fun twist, garnish with toasted sesame seeds and serve alongside pickled radishes or a cold beer to cut through the richness.
Soy Garlic Korean Fried Chicken Strips
Crispy, savory, and packed with umami, these Soy Garlic Korean Fried Chicken Strips are a crowd-pleasing twist on classic fried chicken that’s surprisingly easy to make at home. Let’s walk through each step together to ensure you get that perfect crunch and glossy, flavorful coating every time.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the chicken and marinade:
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch thick strips
– 1 cup buttermilk
– 1 teaspoon kosher salt
For the dredging and frying:
– 1.5 cups all-purpose flour
– 0.5 cup cornstarch
– 1 teaspoon baking powder
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon kosher salt
– 0.5 teaspoon black pepper
– 4 cups vegetable oil, for frying
For the soy garlic sauce:
– 0.25 cup soy sauce
– 3 tablespoons honey
– 2 tablespoons rice vinegar
– 4 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon grated fresh ginger
– 1 tablespoon toasted sesame seeds, for garnish
– 2 green onions, thinly sliced, for garnish
Instructions
1. In a large bowl, combine the chicken strips, buttermilk, and 1 teaspoon kosher salt, ensuring all pieces are fully coated. Let marinate at room temperature for 20 minutes to tenderize the chicken.
2. In a separate shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, 1 teaspoon kosher salt, and black pepper until evenly combined.
3. Remove one chicken strip from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere. Place on a wire rack and repeat with all strips. Tip: Let the coated chicken rest on the rack for 5 minutes to help the coating set, which prevents it from falling off during frying.
4. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F over medium-high heat, using a deep-fry thermometer to monitor the temperature accurately.
5. Working in batches to avoid overcrowding, carefully add 4-5 chicken strips to the hot oil. Fry for 4-5 minutes, turning occasionally with tongs, until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer. Tip: Maintain the oil temperature between 325°F and 350°F; if it drops too low, the chicken will absorb more oil and become greasy.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining batches.
7. While the chicken fries, make the sauce: In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, minced garlic, sesame oil, and grated ginger. Bring to a simmer, stirring frequently, and cook for 3-4 minutes until slightly thickened. Remove from heat.
8. In a large bowl, toss the hot fried chicken strips with the prepared soy garlic sauce until evenly coated. Tip: Toss the chicken while it’s still hot so the sauce clings better and adds a glossy finish.
9. Transfer the coated chicken to a serving platter and garnish with toasted sesame seeds and sliced green onions.
You’ll love the contrast of the ultra-crispy exterior with the juicy, tender chicken inside, all coated in a sticky-sweet sauce that’s balanced by savory garlic and ginger. Try serving these strips over a bed of steamed rice with a side of quick-pickled vegetables for a complete meal that’s sure to impress.
Sweet and Sour Korean Fried Chicken Bites
Dive into the irresistible world of Korean fried chicken with these sweet and sour bites, a perfect project for beginners that delivers restaurant-quality results at home. This recipe breaks down the process into simple, manageable steps, ensuring you achieve that signature crispy crust and glossy, flavorful sauce every time.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup buttermilk
– 1 tsp salt
– 1/2 tsp black pepper
For the crust:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– Vegetable oil for frying (about 4 cups)
For the sauce:
– 1/2 cup ketchup
– 1/4 cup rice vinegar
– 3 tbsp honey
– 2 tbsp soy sauce
– 1 tbsp gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
Instructions
1. In a large bowl, combine the chicken pieces, buttermilk, salt, and black pepper, stirring to coat evenly. Let it marinate at room temperature for 15 minutes—this helps tenderize the chicken.
2. In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, and onion powder until fully combined.
3. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing gently to ensure an even coating. Tip: Shake off any loose flour to prevent clumping during frying.
4. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F, using a deep-fry thermometer for accuracy. Carefully add the chicken in batches, frying for 5-6 minutes until golden brown and cooked through. Tip: Avoid overcrowding the pot to maintain the oil temperature and ensure crispiness.
5. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil, keeping it crispy while you prepare the sauce.
6. In a medium saucepan over medium heat, combine the ketchup, rice vinegar, honey, soy sauce, gochujang, garlic, and ginger. Bring to a simmer, stirring constantly, and cook for 3-4 minutes until the sauce thickens slightly and becomes glossy.
7. Add the fried chicken to the saucepan, tossing gently to coat each piece evenly in the sauce. Tip: Serve immediately to preserve the crunch of the crust.
Layers of crunch give way to tender, juicy chicken in every bite, balanced by a sauce that’s tangy from vinegar, sweet from honey, and subtly spicy from gochujang. For a fun twist, serve these bites over steamed rice with a side of quick-pickled cucumbers, or skewer them for easy appetizers at your next gathering.
Crispy Korean Fried Chicken Thighs
Zesty and satisfying, these Crispy Korean Fried Chicken Thighs deliver a perfect crunch with a sweet-spicy kick that’s surprisingly easy to achieve at home. Let’s walk through each step methodically to ensure your chicken turns out golden and delicious every time.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken and marinade:
– 2 lbs boneless, skinless chicken thighs
– 1 cup buttermilk
– 1 tsp salt
– 1/2 tsp black pepper
For the coating:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 tsp garlic powder
– 1/2 tsp salt
– Vegetable oil for frying (about 4 cups)
For the sauce:
– 1/4 cup gochujang (Korean chili paste)
– 2 tbsp honey
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 cloves garlic, minced
Instructions
1. In a large bowl, combine the chicken thighs, buttermilk, 1 tsp salt, and black pepper, ensuring each piece is fully coated. Marinate at room temperature for 20 minutes to tenderize the meat.
2. While the chicken marinates, prepare the sauce by whisking together the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic in a small bowl until smooth. Set aside.
3. In a separate shallow dish, mix the all-purpose flour, cornstarch, baking powder, garlic powder, and 1/2 tsp salt to create the coating.
4. Remove one chicken thigh from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere. Tip: For extra crispiness, double-coat by dipping the thigh back into the buttermilk and flour mixture once more.
5. Repeat step 4 for all chicken thighs, placing them on a wire rack to prevent sogginess while you heat the oil.
6. Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of 2 inches. Heat the oil over medium-high heat to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
7. Carefully add 3-4 chicken thighs to the hot oil, frying for 6-8 minutes until golden brown and the internal temperature reaches 165°F. Tip: Avoid overcrowding the pot to maintain the oil temperature and ensure even cooking.
8. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil, repeating step 7 for the remaining thighs.
9. In a large bowl, toss the hot fried chicken with the prepared sauce until evenly coated. Tip: Toss quickly to keep the crust crispy without becoming soggy.
10. Serve immediately while warm.
Heavenly in texture, these thighs boast a shatteringly crisp exterior that gives way to juicy, tender meat inside. The sauce adds a bold, tangy heat that pairs wonderfully with steamed rice or a simple cucumber salad for a balanced meal.
Lemon Pepper Korean Fried Chicken
Now, let’s tackle a crispy, tangy twist on a classic that’s sure to become a weeknight favorite: Lemon Pepper Korean Fried Chicken. This dish combines the bold, savory crunch of Korean-style fried chicken with the bright, zesty kick of lemon pepper, creating a perfect balance of flavors that’s both comforting and exciting. We’ll walk through each step methodically to ensure your chicken turns out perfectly golden and delicious every time.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 2 lbs chicken wings, drumettes and flats separated
– 1 cup buttermilk
– 1 tsp salt
– 1 tsp black pepper
For the coating:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tbsp lemon pepper seasoning
– 1 tsp garlic powder
– 1/2 tsp baking powder
For frying:
– 4 cups vegetable oil
For the sauce:
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp lemon juice
– 1 tsp lemon zest
– 1/2 tsp red pepper flakes
Instructions
1. In a large bowl, combine 2 lbs chicken wings, 1 cup buttermilk, 1 tsp salt, and 1 tsp black pepper, ensuring all pieces are fully coated.
2. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to marinate, which helps tenderize the chicken.
3. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tbsp lemon pepper seasoning, 1 tsp garlic powder, and 1/2 tsp baking powder until evenly mixed.
4. Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge each piece in the flour mixture, pressing gently to adhere the coating.
5. Place the coated chicken on a wire rack and let it rest for 10 minutes to help the coating set, preventing it from falling off during frying.
6. In a large, heavy-bottomed pot or Dutch oven, heat 4 cups vegetable oil to 350°F, using a deep-fry thermometer for accuracy.
7. Carefully add the chicken pieces in batches, frying for 8-10 minutes until golden brown and crispy, avoiding overcrowding to maintain oil temperature.
8. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
9. In a small saucepan over medium heat, combine 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp lemon juice, 1 tsp lemon zest, and 1/2 tsp red pepper flakes, stirring until the sauce thickens slightly, about 3-4 minutes.
10. Toss the fried chicken in the warm sauce until evenly coated, then serve immediately.
What makes this dish stand out is the irresistible contrast: the chicken boasts a shatteringly crisp exterior that gives way to juicy, tender meat inside, while the lemon pepper sauce adds a tangy-sweet glaze with a subtle heat. For a creative twist, serve it over a bed of steamed rice with a side of pickled vegetables to cut through the richness, or enjoy it as a shareable appetizer at your next gathering—it’s sure to disappear quickly!
Sesame Soy Korean Fried Chicken Nuggets
Meticulously crafted for crispy, flavorful results, these Sesame Soy Korean Fried Chicken Nuggets bring restaurant-quality taste to your kitchen. Follow each step carefully to achieve that perfect crunch and savory-sweet glaze. Let’s get cooking, starting with the prep work.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the chicken and marinade:
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup buttermilk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the coating:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon baking powder
For frying:
– 4 cups vegetable oil
For the sauce:
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 teaspoon grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon toasted sesame seeds
Instructions
1. In a medium bowl, combine the chicken pieces, buttermilk, salt, and black pepper. Tip: Let this marinate for at least 15 minutes to tenderize the chicken.
2. In a separate large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, and baking powder.
3. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature.
4. Remove the chicken from the marinade, letting excess drip off, and dredge each piece thoroughly in the flour mixture.
5. Carefully place the coated chicken pieces into the hot oil in a single layer, working in batches to avoid overcrowding. Tip: Fry for 5–6 minutes until golden brown and the internal temperature reaches 165°F.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain and stay crisp.
7. In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Tip: Simmer for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.
8. Toss the fried chicken nuggets in the warm sauce until evenly coated.
9. Sprinkle the toasted sesame seeds over the sauced nuggets.
Serve these nuggets immediately to enjoy their crackling-crisp exterior and juicy interior. The savory soy-ginger glaze adds a sticky-sweet depth that pairs wonderfully with a side of pickled radishes or steamed rice. For a fun twist, skewer them with toothpicks as appetizers or layer them in a lettuce wrap with fresh herbs.
Korean Fried Chicken Drumsticks with Chili Pepper
Ever crave that perfect combination of crispy, crunchy chicken and a sweet-spicy glaze that makes you want to lick your fingers? This Korean fried chicken drumsticks recipe delivers exactly that, with a methodical approach perfect for beginners. We’ll break down the process into simple steps for foolproof, restaurant-quality results at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken & Brine:
– 2 lbs chicken drumsticks
– 1 cup buttermilk
– 1 tsp salt
For the Dry Coating:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
For the Frying:
– 4 cups vegetable oil
For the Chili Pepper Sauce:
– 1/4 cup gochujang (Korean chili paste)
– 3 tbsp honey
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tsp sesame oil
Instructions
1. Place 2 lbs chicken drumsticks in a large bowl.
2. Pour 1 cup buttermilk and 1 tsp salt over the chicken, ensuring all pieces are fully submerged.
3. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for maximum tenderness.
4. In a separate large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper.
5. Remove one drumstick from the buttermilk brine, letting the excess drip off.
6. Dredge the drumstick thoroughly in the dry coating mixture, pressing gently to ensure an even layer adheres.
7. Place the coated drumstick on a wire rack and repeat with all remaining drumsticks.
8. Let the coated drumsticks rest on the rack for 10 minutes; this helps the coating set and prevents it from falling off during frying.
9. Pour 4 cups vegetable oil into a large, heavy-bottomed pot or Dutch oven, filling it no more than halfway.
10. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
11. Carefully add 3-4 drumsticks to the hot oil using tongs, avoiding overcrowding.
12. Fry the drumsticks for 8-10 minutes, turning occasionally, until they are golden brown and the internal temperature reaches 165°F.
13. Transfer the fried drumsticks to a clean wire rack set over a baking sheet; the rack keeps them crispy by allowing air to circulate.
14. Repeat the frying process with the remaining drumsticks, allowing the oil to return to 350°F between batches.
15. While the chicken rests, combine 1/4 cup gochujang, 3 tbsp honey, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tsp sesame oil in a small saucepan.
16. Cook the sauce over medium heat for 3-4 minutes, stirring constantly, until it thickens slightly and becomes glossy.
17. Brush the warm sauce generously over all sides of the fried drumsticks using a pastry brush.
18. Serve the drumsticks immediately.
What makes this dish exceptional is the contrast between the shatteringly crisp crust and the sticky, savory-sweet sauce clinging to it. For a fun twist, serve them alongside quick-pickled radishes and a cold beer to cut through the richness, turning a simple meal into a vibrant feast.
BBQ Korean Fried Chicken Sliders
Wondering how to combine the crispy, spicy appeal of Korean fried chicken with the smoky sweetness of BBQ in a handheld format? These BBQ Korean Fried Chicken Sliders are your answer, merging two beloved flavors into one irresistible bite that’s perfect for game day, parties, or a fun weeknight dinner. I’ll guide you through each step methodically, so even beginners can achieve that signature crunch and tangy glaze.
Serving: 8 sliders | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp paprika
– Vegetable oil for frying (about 4 cups)
For the sauce:
– 1/2 cup BBQ sauce
– 2 tbsp gochujang (Korean chili paste)
– 1 tbsp honey
– 1 tbsp soy sauce
– 1 tsp sesame oil
For assembly:
– 8 slider buns
– 1/2 cup shredded cabbage
– 2 tbsp chopped green onions
Instructions
1. In a medium bowl, combine the chicken pieces and buttermilk, ensuring all chicken is coated, and let it marinate for 15 minutes at room temperature to tenderize the meat.
2. In a separate bowl, whisk together the flour, salt, black pepper, garlic powder, and paprika until evenly mixed.
3. Remove each chicken piece from the buttermilk, allowing excess to drip off, and dredge it thoroughly in the flour mixture, pressing gently to adhere the coating.
4. Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F, using a thermometer to ensure accuracy for optimal frying.
5. Carefully add the coated chicken pieces in batches, frying for 5-7 minutes until golden brown and crispy, then transfer to a wire rack to drain excess oil.
6. In a small saucepan over medium heat, combine the BBQ sauce, gochujang, honey, soy sauce, and sesame oil, stirring constantly for 3-4 minutes until the sauce is smooth and slightly thickened.
7. Toss the fried chicken pieces in the warm sauce until evenly coated, working quickly to maintain crispiness.
8. Toast the slider buns lightly in a dry skillet over medium heat for 1-2 minutes until warm and slightly golden.
9. Place a spoonful of shredded cabbage on the bottom half of each bun, top with 2-3 sauced chicken pieces, and sprinkle with chopped green onions before covering with the top bun.
Very satisfying to bite into, these sliders offer a delightful contrast of textures—crispy chicken coated in a sticky, sweet-spicy glaze, balanced by the fresh crunch of cabbage. For a creative twist, serve them with a side of pickled radishes or drizzle extra sauce on top for added boldness.
Sticky Honey Garlic Korean Fried Chicken
Whether you’re craving a sweet and savory dinner or a game-day snack, this Sticky Honey Garlic Korean Fried Chicken delivers crispy, juicy perfection with minimal fuss. We’ll walk through each stage methodically, from marinating to frying to saucing, ensuring even beginners can achieve restaurant-quality results at home.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken and marinade:
– 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup buttermilk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the coating:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon baking powder
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
For frying:
– 4 cups vegetable oil
For the sauce:
– 1/3 cup honey
– 1/4 cup soy sauce
– 3 tablespoons minced garlic
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/2 teaspoon red pepper flakes
Instructions
1. In a large bowl, combine the chicken pieces, buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring to coat evenly. Let marinate at room temperature for 20 minutes to tenderize the meat.
2. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, and 1/2 teaspoon salt until fully blended.
3. Heat 4 cups vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer, which typically takes 5-7 minutes.
4. Remove a piece of chicken from the buttermilk marinade, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing to adhere. Repeat with all chicken pieces, placing them on a wire rack.
5. Carefully add 5-6 coated chicken pieces to the hot oil, frying for 5-6 minutes until golden brown and crispy, flipping halfway through. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat in batches, letting oil return to 350°F between each.
6. In a small saucepan over medium heat, combine 1/3 cup honey, 1/4 cup soy sauce, 3 tablespoons minced garlic, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes. Simmer for 3-4 minutes, stirring constantly, until slightly thickened.
7. Toss the fried chicken in the warm sauce in a large bowl until evenly coated, working quickly to maintain crispiness.
8. Serve immediately, garnished with optional sesame seeds or sliced green onions.
Succulent and crackly, each bite offers a satisfying crunch that gives way to tender meat, all glazed in a glossy, umami-rich sauce with a gentle kick. For a fun twist, serve it over steamed rice with quick-pickled vegetables to balance the sweetness, or pack leftovers into lettuce wraps for a light lunch the next day.
Korean Fried Chicken with Spicy Mayo Dip
Packed with crispy, crunchy goodness and a spicy kick, Korean fried chicken with spicy mayo dip is a crowd-pleaser that’s surprisingly easy to make at home. Perfect for game day or a fun dinner, this recipe breaks down the process into simple, manageable steps for guaranteed success.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken:
– 2 lbs chicken wings or drumettes
– 1 cup buttermilk
– 1 tsp salt
– 1/2 tsp black pepper
For the Coating:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
For Frying:
– 4 cups vegetable oil
For the Spicy Mayo Dip:
– 1/2 cup mayonnaise
– 2 tbsp gochujang (Korean chili paste)
– 1 tbsp rice vinegar
– 1 tsp honey
– 1 tsp sesame oil
Instructions
1. In a large bowl, combine the chicken, buttermilk, 1 tsp salt, and 1/2 tsp black pepper, ensuring all pieces are fully coated. Let it marinate for at least 20 minutes at room temperature—this tenderizes the chicken and helps the coating stick.
2. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp salt until fully combined.
3. Remove one piece of chicken from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere. Repeat with all chicken pieces, placing them on a wire rack to prevent sogginess.
4. In a large, heavy pot or Dutch oven, heat 4 cups vegetable oil to 350°F, using a deep-fry thermometer for accuracy. Tip: Maintain this temperature for a crisp exterior without burning.
5. Carefully add 4-5 chicken pieces to the hot oil without overcrowding, frying for 8-10 minutes until golden brown and cooked through (internal temperature should reach 165°F).
6. Transfer the fried chicken to a paper towel-lined plate to drain excess oil, then repeat with remaining batches, letting the oil return to 350°F between each.
7. In a small bowl, mix 1/2 cup mayonnaise, 2 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp honey, and 1 tsp sesame oil until smooth. Tip: Adjust gochujang for more or less heat based on preference.
8. Serve the chicken immediately with the spicy mayo dip on the side for dipping.
Zesty and addictive, this dish delivers a satisfying crunch from the double-fried technique, balanced by the creamy, tangy heat of the dip. For a creative twist, toss the fried chicken in the spicy mayo instead of dipping, or serve it over a bed of rice with pickled vegetables to cut through the richness.
Double Crunch Korean Fried Chicken Tenders
Ever crave that perfect combination of crispy, crunchy, and saucy? These Double Crunch Korean Fried Chicken Tenders deliver exactly that, with a two-step coating process that locks in juiciness and a sweet-spicy glaze that’s utterly addictive. Let’s walk through each step together to ensure your tenders turn out perfectly golden and packed with flavor.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the chicken and brine:
– 1.5 pounds chicken tenders
– 1 cup buttermilk
– 1 teaspoon salt
For the first coating:
– 1 cup all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon black pepper
For the second coating:
– 1 cup cornstarch
– 1/2 cup water
For frying:
– 4 cups vegetable oil
For the sauce:
– 1/4 cup gochujang (Korean chili paste)
– 3 tablespoons honey
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 2 cloves garlic, minced
Instructions
1. In a large bowl, combine the chicken tenders, buttermilk, and salt to brine for 20 minutes at room temperature—this tenderizes the meat and adds flavor.
2. While the chicken brines, prepare the first coating by whisking together the all-purpose flour, garlic powder, paprika, and black pepper in a shallow dish.
3. In a separate shallow dish, mix the cornstarch and water to form a smooth, thick paste for the second coating.
4. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
5. Remove one chicken tender from the buttermilk brine, letting excess drip off, then dredge it fully in the first coating of flour mixture, pressing gently to adhere.
6. Dip the floured tender into the cornstarch paste, coating it evenly to create a sticky layer—this double coating ensures extra crunch.
7. Carefully place the coated tender into the hot oil and repeat with remaining tenders, frying in batches of 4-5 to avoid overcrowding, which can lower the oil temperature.
8. Fry each batch for 5-7 minutes, turning occasionally, until the tenders are golden brown and reach an internal temperature of 165°F when checked with a meat thermometer.
9. Transfer the fried tenders to a wire rack set over a baking sheet to drain and stay crisp, avoiding paper towels that can trap steam and soften the crust.
10. In a small saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic, stirring constantly for 3-4 minutes until the sauce thickens slightly and becomes glossy.
11. Toss the warm fried chicken tenders in the sauce until evenly coated, working quickly to maintain their crispiness.
12. Serve immediately for the best texture and flavor.
Nothing beats the satisfying crackle of that double-crusted exterior giving way to tender, juicy chicken inside, all coated in a sticky-sweet sauce with a gentle kick of heat. Try serving these tenders over a bed of steamed rice with quick-pickled vegetables on the side for a complete meal that balances richness with brightness.
Yogurt-Marinated Korean Fried Chicken
Welcome to a foolproof method for achieving the ultimate crispy, juicy fried chicken with a Korean twist. We’ll break down the yogurt-marinated Korean fried chicken into simple, manageable steps that guarantee restaurant-quality results at home. This recipe transforms basic ingredients into a flavorful, crunchy delight perfect for any occasion.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the marinade:
– 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup plain Greek yogurt
– 2 tablespoons soy sauce
– 1 tablespoon minced garlic
– 1 teaspoon grated ginger
For the coating:
– 1 cup all-purpose flour
– ½ cup cornstarch
– 1 teaspoon baking powder
– 1 teaspoon salt
For frying and sauce:
– 4 cups vegetable oil, for frying
– ½ cup gochujang (Korean chili paste)
– ¼ cup honey
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 2 green onions, thinly sliced, for garnish
Instructions
1. In a large bowl, combine the Greek yogurt, soy sauce, minced garlic, and grated ginger to make the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 30 minutes.
3. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt to create the coating mixture.
4. Remove the chicken from the refrigerator and dredge each piece in the coating mixture, pressing gently to adhere a thick layer.
5. Heat the vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer to ensure accuracy for optimal crispiness.
6. Fry the chicken in batches for 6-8 minutes until golden brown and the internal temperature reaches 165°F, avoiding overcrowding to maintain oil temperature.
7. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and stay crispy.
8. In a small saucepan over medium heat, combine the gochujang, honey, rice vinegar, and sesame oil, stirring constantly for 3-4 minutes until the sauce thickens slightly.
9. Toss the fried chicken in the warm sauce until evenly coated, then garnish with sliced green onions.
Unbelievably crunchy on the outside and tender inside, this chicken boasts a spicy-sweet sauce that clings perfectly to every bite. Serve it over steamed rice with pickled radishes for a balanced meal, or enjoy it as a standout appetizer at your next gathering.
Garlic Parmesan Korean Fried Chicken
Ready to elevate your fried chicken game with a mouthwatering fusion twist? This Garlic Parmesan Korean Fried Chicken combines crispy Korean-style double-fried chicken with a savory, cheesy garlic parmesan glaze for an unforgettable meal that’s surprisingly easy to make at home. Let’s walk through each step together to ensure your success.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 2 lbs chicken wings or drumettes
– 1 cup buttermilk
– 1 tsp salt
– 1/2 tsp black pepper
For the coating:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
For frying:
– 4 cups vegetable oil
For the sauce:
– 1/2 cup unsalted butter
– 6 cloves garlic, minced
– 1/2 cup grated parmesan cheese
– 1 tbsp chopped fresh parsley
– 1/4 tsp salt
Instructions
1. In a large bowl, combine the chicken wings, buttermilk, 1 tsp salt, and 1/2 tsp black pepper, ensuring all pieces are fully coated. Tip: Let this marinate for at least 30 minutes in the refrigerator for maximum tenderness.
2. In a separate bowl, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly mixed.
3. Remove each chicken piece from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere the coating.
4. Heat the vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy. Tip: Maintain this temperature throughout frying to prevent greasy chicken.
5. Carefully add the coated chicken pieces in batches, frying for 8–10 minutes until golden brown and crispy. Tip: Avoid overcrowding the pot to ensure even cooking.
6. Remove the fried chicken with a slotted spoon and drain on a wire rack over a baking sheet for 5 minutes to keep it crisp.
7. Increase the oil temperature to 375°F and refry the chicken in batches for 2–3 minutes until deeply golden and extra crunchy.
8. In a saucepan over medium heat, melt the unsalted butter, then add the minced garlic and cook for 1–2 minutes until fragrant but not browned.
9. Stir in the grated parmesan cheese, chopped fresh parsley, and 1/4 tsp salt until the sauce is smooth and well combined.
10. Toss the double-fried chicken in the garlic parmesan sauce until evenly coated, then serve immediately.
So, you’ll be rewarded with chicken that’s shatteringly crisp on the outside yet juicy inside, all coated in a rich, savory sauce with a hint of garlic and cheese. Serve it alongside pickled radishes or over steamed rice to balance the flavors, making it a standout dish for any gathering.
Korean Fried Chicken with Sweet Chili Sauce
Tender, crispy, and bursting with flavor, Korean fried chicken with sweet chili sauce is a crowd-pleasing dish that’s surprisingly easy to master at home. This recipe breaks down the process into simple, manageable steps, ensuring you achieve that perfect crunch and sticky-sweet glaze every time. Let’s get cooking.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken:
– 2 lbs chicken wings, drumettes and flats separated
– 1 cup buttermilk
– 1 tsp salt
– 1/2 tsp black pepper
For the Coating:
– 1 1/2 cups all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
For Frying:
– 4 cups vegetable oil
For the Sweet Chili Sauce:
– 1/2 cup sweet chili sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
Instructions
1. In a large bowl, combine the chicken wings, buttermilk, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly, then let marinate at room temperature for 20 minutes.
2. While the chicken marinates, prepare the coating by whisking together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp onion powder in a separate large bowl.
3. In a medium saucepan, combine 1/2 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 cloves minced garlic, and 1 tsp grated fresh ginger. Cook over medium heat, stirring constantly, for 3 minutes until slightly thickened, then remove from heat and set aside.
4. Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
5. Remove a piece of chicken from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing to adhere. Tip: Shake off any loose coating to prevent it from burning in the oil.
6. Carefully place 5-6 coated chicken pieces into the hot oil, frying for 8-10 minutes until golden brown and cooked through, turning occasionally with tongs for even browning.
7. Transfer the fried chicken to a wire rack set over a baking sheet to drain, repeating the frying process with the remaining chicken in batches. Tip: Let the oil return to 350°F between batches for consistent results.
8. Increase the oil temperature to 375°F and fry all the chicken a second time for 2-3 minutes until extra crispy, then drain again on the wire rack.
9. Toss the hot, double-fried chicken in the prepared sweet chili sauce in a large bowl until evenly coated. Tip: Work quickly while the chicken is hot so the sauce clings perfectly.
Layers of crunch give way to juicy, tender chicken, all enveloped in a glossy, sweet-and-savory sauce with a hint of garlic and ginger. Serve it immediately with pickled radishes or over steamed rice to soak up every last drop, making it an irresistible centerpiece for any gathering.
Conclusion
Perfectly crispy, saucy, and utterly delicious—these 24 Korean fried chicken recipes prove there’s a flavor for every craving! We hope you’re inspired to fry up a batch at home. Don’t forget to leave a comment telling us which one you loved most, and if you enjoyed this roundup, please share it on Pinterest to spread the joy. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
