The Ultimate Korean Fried Chicken Recipe You Need to Try

Korean Fried Chicken (KFC) is not just a dish; it’s a phenomenon. Known for its unbelievably crispy exterior and juicy interior, it’s a dish that transcends borders, bringing a piece of Korean culinary excellence to tables worldwide. But what if I told you that you could do this at home? Yep, you heard it right. We’re about to embark on a culinary adventure that’ll end with you mastering the art of making Korean Fried Chicken. So, roll up your sleeves, and let’s get cooking!


Before we jump into the cooking process, let’s make sure we have everything we need. The beauty of KFC lies in its simplicity and the magical transformation of everyday ingredients into something extraordinary.

For the Chicken:

  • 2 pounds of chicken wings or drumettes
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of garlic powder
  • 1 cup of cornstarch

For the Sauce:

  • 2 tablespoons of soy sauce
  • 4 tablespoons of honey
  • 1 tablespoon of brown sugar
  • 2 tablespoons of ketchup
  • 4 cloves of garlic, minced
  • 1 tablespoon of ginger, grated
  • 2 tablespoons of gochujang (Korean red chili paste)
  • 1 tablespoon of sesame oil

The Secret Double-Frying Technique:

The double-frying technique is what sets Korean Fried Chicken apart from the rest. It’s the secret to achieving that signature crunch that’s music to your ears with every bite.

  • First Fry: Heat oil in a deep fryer or a large pot to 350°F (175°C). In the meantime, season your chicken with salt, pepper, and garlic powder. Then, coat each piece evenly with cornstarch. Shake off any excess and fry the chicken in batches for about 8-10 minutes until they are lightly golden. This first fry is all about cooking the chicken thoroughly.
  • Cooling Down: Let the chicken rest for at least 10 minutes. This break allows the chicken to cool slightly, which is essential for the magic of the second fry.
  • Second Fry: Heat the oil to 375°F (190°C) this time. Fry the chicken again for about 1-2 minutes or until they are golden brown and incredibly crispy. This step enhances the crunch and locks in the juiciness.

The Signature Sauce:

While your chicken is cooling down after the first fry, it’s time to whip up the sauce that’s going to coat your crispy chicken in a cloak of sweet, spicy, and umami flavors.

  • Combine soy sauce, honey, brown sugar, ketchup, minced garlic, grated ginger, gochujang, and sesame oil in a saucepan over medium heat.
  • Bring the mixture to a slight boil, then reduce the heat and let it simmer until it thickens slightly. Keep stirring to prevent burning.
  • Once your chicken has completed its second fry and is resting on a wire rack, toss them in this sauce. Make sure each piece is well-coated.

Serving Suggestions:

Serve your Korean Fried Chicken hot and garnish with sesame seeds and sliced green onions for that extra touch. It’s perfect with a side of pickled radishes to cut through the richness, and of course, a cold beer to wash it all down.


Can I use boneless chicken?

Absolutely! While wings and drumettes are traditional, boneless chicken works great and cooks faster.

Is there a substitute for gochujang?

If you can’t find gochujang, you can use a mix of red chili flakes and a little sugar as a substitute. It won’t be the same, but it’ll still be delicious.

Can I make it less spicy?

Yes, adjust the amount of gochujang according to your spice tolerance. The beauty of making it at home is tailoring it to your taste!

Wrapping It Up:

There you have it—the secret to making the crispiest, most flavorful Korean Fried Chicken at home. It’s a simple process that yields results impressive enough to make any dinner feel like a special occasion. Whether you’re cooking for a crowd or just treating yourself, this recipe is sure to become a go-to in your culinary repertoire.

Remember, the key to great KFC is in the double fry and the delectable sauce. So, don’t skip those steps. Now, go ahead, give it a try, and let the crunch be the sound of your culinary triumph!

Did this guide help you nail the perfect Korean Fried Chicken? Or maybe you’ve got a twist of your own? Drop your thoughts and experiences in the comments below—we’re all ears for anything food, especially when it’s as good as KFC!