Dinner

Korean Fried Chicken Recipe

Name: Korean Fried Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 pounds chicken breast, cut into 1-inch chunks; 1 cup cornstarch; 1/4 cup flour; 2 eggs, beaten; Canola oil for frying; Salt, to taste; Black pepper, to taste; 1/4 cup ketchup; 3 tablespoons gochujang paste; 1/4 cup honey; 3 tablespoons brown sugar; 1/3 cup soy sauce; 3 cloves garlic, minced; Chopped green onions; Sesame seeds

ByHarper Ellington March 24, 2026March 24, 2026

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Introduction

Korean Fried Chicken is a crispy, flavorful delight that’s perfect for any meal or snack. Coated in a spicy-sweet sauce, this dish offers a satisfying crunch and bold taste that will have you coming back for more.

A close-up view of crispy fried cauliflower pieces coated in a thick, shiny, dark red sauce, arranged in one layer on a white plate. The cauliflower is sprinkled with bright green chopped herbs and small white sesame seeds, adding texture and color contrast. The plate sits on a white marbled surface, making the vibrant colors of the dish stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken breast (cut into 1-inch chunks)
1 cup cornstarch
1/4 cup flour
2 eggs (beaten)
Canola oil for frying
1/4 cup ketchup
3 tablespoons gochujang paste
1/4 cup honey
3 tablespoons brown sugar
1/3 cup soy sauce
3 cloves garlic (minced)

Instructions

Step 1: In a bowl, mix together the sauce ingredients: ketchup, gochujang, honey, brown sugar, soy sauce, and minced garlic. Set the sauce aside.
Step 2: In another bowl, whisk together cornstarch, flour, salt, and pepper. Dip chicken pieces into the beaten eggs, then coat them thoroughly in the cornstarch mixture.
Step 3: Heat canola oil in a deep frying pan until it reaches about 350°F (175°C). Fry the chicken pieces in batches, avoiding overcrowding, for 5 to 7 minutes until they turn golden brown and crispy.
Step 4: Remove the fried chicken and drain on paper towels. Toss the hot chicken pieces in the prepared sauce until they are well coated.
Step 5: Serve the Korean fried chicken immediately, garnished with green onions and sesame seeds if desired.

Tips & Variations

For extra crispiness, double fry the chicken: fry once until just cooked, let rest briefly, then fry again until golden and crunchy.
Substitute chicken breast with thighs for juicier meat.
Adjust the gochujang level based on your preferred heat intensity.
Serve with pickled radishes or steamed rice to balance the spicy flavors.

Storage

Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven or air fryer to maintain crispiness, warming at 350°F (175°C) for 5–8 minutes. Avoid microwaving as it can make the coating soggy.

How to Serve

The image shows a pile of crispy fried chicken pieces coated in a sticky, dark red sauce that looks shiny and thick. Each piece is round and bumpy with a crunchy texture. Bright green chopped herbs are scattered evenly on top, adding a fresh contrast. The chicken is served on a simple white plate that sits on a white marbled surface. The colors are rich and warm, highlighting the sauce's deep red and the herbs' bright green. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, chicken thighs or drumsticks work well and tend to be more flavorful and juicy. Just adjust frying time as needed based on the size of the pieces.

Is gochujang paste necessary in the sauce?

Gochujang provides the distinctive spicy-sweet flavor characteristic of Korean fried chicken, but you can substitute with a mix of chili paste and a bit of miso for a similar taste if you can’t find it.