Korean Fried Chicken
I no longer need to search for the best Korean Fried Chicken or order takeout. With my foolproof recipe and expert tips, I get that signature crunch and flavor at home with less cost and effort. Authentic and perfectly crispy, I can make it anytime I crave it, in just 30 minutes.
After years of perfecting my recipes and exploring flavors, I finally decided to create my own version of crispy Korean fried chicken (KFC) at home, just like I did with my spicy Korean chicken wings. The best part of this recipe is that I can have it ready in just 30 minutes, using my homemade spicy BBQ sauce that combines sweet, tangy, and spicy flavors.
Table of contents
Unlike restaurant versions, I can make this exactly how I like it, whether that’s mild or extra spicy. The sticky sauce can get a bit messy, but that’s the fun part, you’ll be licking your fingers clean because it’s that good. If you are as into Korean food as I am, you should try my Korean beef bulgogi recipe, it’s another family favorite.
Why you will love this recipe
- Perfect for a quick meal: Ready in just 30 minutes, this recipe is perfect for busy days when I want something delicious without spending hours in the kitchen. Even with the sauce and rice, I can have dinner done in less than a half hour.
- There are just a few ingredients: The chicken requires just a handful of simple ingredients, and the sauce comes together with basic flavorings I always have on hand. I rarely need to make a special trip to the store to prepare this recipe, it’s that easy.
- My homemade sauce is incredible: Sweet, spicy, tangy, and sticky, it’s the perfect complement to this chicken. I love using it for dipping, marinating, and even basting, it’s so versatile.
- The bite-sized pieces are perfect for kids: They can easily pick it up with their fingers and enjoy it, and I’m totally fine with that! It makes for a fun and simple meal that everyone loves.
What you will need
For the chicken:
- Chicken breast – I use boneless, skinless chicken breast cut into one-inch pieces. This makes it easier to handle and faster to prepare.
- Cornstarch – I use more cornstarch than flour because it makes chicken especially crispy by absorbing moisture and forming a light airier coating. It is also more resistant to becoming soggy when I add it to the sauce.
- All-purpose flour – The flour provides the structure needed and the ability to brown the chicken while the cornstarch absorbs the moisture.
- Eggs – The eggs act as binders to help the cornstarch and flour stick to the chicken and create a light, crispy coating.
For the sauce:
- Sweeteners – I use brown sugar and honey to create a sweet and sticky glaze for the chicken.
- Spicy ingredients – I add gochujang or chili sauce for heat and sometimes adjust the red pepper flakes based on who’s eating.
- Flavor base – Ketchup gives a tangy sweetness, and fresh garlic adds depth to the sauce.
- Umami and richness – Soy sauce adds that deep umami flavor, while sesame oil brings a mild, toasty nuttiness.
- Thickening – Cornstarch helps thicken the sauce smoothly without any clumps.
How to make
Mix the sauce: I add all the sauce ingredients to a deep bowl and whisk them together, then set it aside.
Prepare the oil and coat: I pour two inches of canola oil into a deep frying pan and heat it to 350 degrees F over medium-high heat, then combine the flour, cornstarch, salt, and pepper in another bowl and beat the eggs in a separate bowl.
Dip: While the oil heats up, I dip the chicken pieces into the beaten eggs, letting any excess drip off.
Coat: Next, I toss the chicken pieces into the cornstarch mixture to coat them well. For extra crispiness, I repeat the process, dipping them again in beaten eggs and tossing them in the cornstarch mixture before placing them on a plate to rest for 10 minutes.
Fry: Next, I fry the chicken in the hot oil for about 3 minutes, flipping once, until golden brown. Then, I place them on a wire rack with paper towels underneath to drain.
Add sauce and serve: After the chicken drains, I discard the oil, wipe out the pan, and toss the chicken in the sauce until it’s fully coated before serving.
Expert tips
Avoiding soggy chicken
My most important tip for making my Korean fried chicken recipe is to get the oil temperature just right. I keep a candy thermometer attached to the side of the pan to monitor the temperature as it can drop between batches. It should be at least 340 degrees F, but I usually wait until it reaches 350 degrees F for that perfect crispy chicken.
More tips to consider:
- I make sure not to overcook the chicken since boneless, skinless chicken breast can dry out quickly. It’s best to cook it just right to keep it tender and juicy.
- To keep the coating intact, I follow the easy steps and make sure the oil is hot enough. This ensures the breading stays crispy and doesn’t slide off.
- I avoid overcrowding the pan because it lowers the oil temperature and makes the chicken soggy. I cook the chicken in batches to keep the oil temperature consistent.
- Once the chicken is in the oil, I don’t move it around, so the breading stays in place. This helps to keep the crispy texture intact.
- I use low-sodium soy sauce to avoid making the chicken too salty. This way, I control the saltiness while still keeping the flavor rich.
- I keep the oil temperature between 340 and 370 degrees F. This is the sweet spot for achieving that perfect crispy texture without burning the chicken.
Recipe variations
- Use wings: I love using chicken wings for this recipe; they’re the perfect size and don’t require cutting. I cook them the same way as the breast pieces for the same crispy results.
- Add some garnish: For a different twist, I chop up about 2 green onions and sprinkle some sesame seeds and chow mein noodles on top. This adds an extra crunch and flavor to the dish.
- Different sauce: If I want a change, I skip the sauce and top the chicken with homemade barbecue sauce, hot sauce, or teriyaki instead. This gives the dish a completely new flavor profile.
- Make it crunchy: For a crunchy touch, I add 1/4 cup of chopped cashews or peanuts to the chicken. They bring a nutty flavor and extra texture that I really enjoy.
Serving suggestions
One of my favorite side dishes to serve with this crispy fried chicken is my homemade pickled radishes . They’re easy to make in under 30 minutes, but I recommend letting them pickle overnight for the best flavor. For a unique twist, I often pair this KFC with my coconut rice instead of the usual plain rice; the rich flavor is such a nice upgrade.
I also love serving this dish on top of a bed of noodles and my spicy cucumber salad on the side, making it a hearty and satisfying meal. If you’re looking for the perfect bottle of wine, I recommend German Riesling, Lambrusco, or California Zinfandel.
How to store leftovers
- Refrigerate: Refrigerate leftovers for up to three days in an airtight container.
- Freezing: Place leftovers in a freezer bag and they can be frozen for up to three months. I like to separate mine into single-serving bags.
- Defrost: Thaw overnight in the refrigerator for the best taste and texture.
- Reheating: Reheat in the oven for 15 minutes at 375 degrees F. Avoid the microwave, as it softens the coating.
Frequently asked questions
If the chicken is overcooked, it will become tough as the meat fibers tighten up, especially when using boneless chicken breast. Be sure to cook it only for a few minutes or until it turns golden brown. The wrong oil temperature can also cause this problem, so keep the temperature around 340 to 360 degrees F. Also, I always use high-quality chicken; I get organic chicken from my local butcher shop for the best results.
It is most likely because of the use of salty sauces. Soy sauce is one of them, which is why I highly recommend using low-sodium soy sauce. It is not all about being healthy. The added sodium is likely to cause the dish to be extra salty when using regular soy sauce.
This is especially true if I add salt and pepper to the flour coating, which I always do. If using regular sodium, leave out the salt when seasoning the chicken.
If the oil isn’t hot enough or the chicken is overcrowded in the pan, the coating can come off. I’ve found that double-frying is key to locking in that perfect crispiness and keeping the coating intact.
More chicken recipes:
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Korean Fried Chicken
Ingredients
Chicken:
- 2 pounds chicken breast cut into 1-inch chunks
- 1 cup cornstarch
- 1/4 cup flour gluten-free works as well
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 eggs beaten
- Canola oil for frying
For the Sauce:
- 1/4 cup ketchup
- 3 tablespoons gochujang paste or chili sauce – add more or less, depending how spicy you prefer it
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1/3 cup soy sauce
- 1/2 cup water
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
Instructions
- In a medium bowl, combine all the SAUCE ingredients and set aside.
- Whisk cornstarch flour, salt, and black pepper in a large, shallow bowl.
- Add beaten eggs to another bowl.
- Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
- Dip the chicken pieces into the beaten eggs.
- Add the chicken chunks to the cornstarch mixture and toss until well coated.
- Take each piece and repeat the process; dip it again in the beaten eggs and toss it in the cornstarch mixture. Work in batches. Arrange the pieces on a plate and let them rest for 10 minutes if you have time.
- Cook it in batches in the hot oil until golden and crispy.
- Remove to a plate and set aside.
- Discard the oil, add the chicken back to the pan, and toss with the sauce.
- Serve it with a sprinkling of green onion and sesame seeds if you'd like to.
Video
Notes
Avoiding soggy chicken
My most important tip for making my Korean fried chicken recipe is to get the oil temperature just right. I keep a candy thermometer attached to the side of the pan to monitor the temperature as it can drop between batches. It should be at least 340 degrees F, but I usually wait until it reaches 350 degrees F for that perfect crispy chicken.More tips to consider:
- I make sure not to overcook the chicken since boneless, skinless chicken breast can dry out quickly. It’s best to cook it just right to keep it tender and juicy.
- To keep the coating intact, I follow the easy steps and make sure the oil is hot enough. This ensures the breading stays crispy and doesn’t slide off.
- I avoid overcrowding the pan because it lowers the oil temperature and makes the chicken soggy. I cook the chicken in batches to keep the oil temperature consistent.
- Once the chicken is in the oil, I don’t move it around, so the breading stays in place. This helps to keep the crispy texture intact.
- I use low-sodium soy sauce to avoid making the chicken too salty. This way, I control the saltiness while still keeping the flavor rich.
- I keep the oil temperature between 340 and 370 degrees F. This is the sweet spot for achieving that perfect crispy texture without burning the chicken.