Crispy Korean Fried Chicken Recipe: Extra Crunch & Sticky Sauce

Ultra-juicy, super-crispy fried chicken tossed in a sticky, sweet and spicy Korean glaze made with gochujang creates the ultimate crowd-pleasing dinner or party bite. Serve it stuffed into fluffy bao buns with garlic aioli and a crunchy Asian-style slaw, or pile it on a platter with pickles and steamed rice for an easy shareable option.

This Korean fried chicken is my go-to when I want to impress guests. It’s reliably popular—crispy, sweet, spicy and juicy—and simpler than it looks. Most of the work can be done ahead: marinate the chicken for extra juiciness, coat and fry when ready. There’s also a foolproof method to fry the chicken in advance and re-crisp it in the oven right before serving, which is ideal for entertaining larger groups.

Instead of buttermilk in the marinade, I prefer plain yogurt. It has a similar consistency and acidity that helps tenderize the meat, and it’s usually easier to find and less wasteful. I use this same trick in other fried chicken recipes where I want tender, flavorful meat.

Two key tips for easy deep frying at home

• Monitor your oil temperature. Keep the oil steady at around 180°C (356°F). Oil that’s too cool will make the coating soak up fat and become greasy; oil that’s too hot will burn the exterior before the chicken is cooked through. A digital probe thermometer is the easiest way to maintain the right temperature. If you don’t have one, dip the handle of a wooden spoon into the oil—if bubbles form steadily around it, the oil is hot enough.
• Don’t overcrowd the pot. Adding too many pieces at once drops the oil temperature dramatically, which results in soggy coating. Fry in small batches so the oil recovers quickly and each piece has room to crisp evenly.

Ingredients

• Chicken thighs. Thighs are juicier than breasts and less likely to dry out; free-range is preferred. You can swap for breasts if you prefer.
• Cornstarch (cornflour). This is essential for an ultra-crispy coating and helps the crust stay crisp after frying. If unavailable, you can use all-purpose flour, but cornstarch improves texture.
• All-purpose (plain) flour. Mixed with cornstarch for structure and even browning.
• Oil. Use a high smoke-point oil such as sunflower, canola (rapeseed) or avocado oil.
• The glaze. Gochujang paste is the star—its fermented chilli flavour pairs beautifully with sweet chilli jam, soy sauce, sesame oil and honey to make a sticky, balanced glaze.

How to make it

Cut the chicken into chunky pieces (about three per thigh). Toss the pieces in plain yogurt with fish sauce and salt, then refrigerate for at least 30 minutes or up to 24 hours for best results. When ready to cook, mix cornstarch, plain flour, salt and sesame seeds in a large bowl.

Shake excess marinade from each piece, then dredge in the flour mixture so each piece has a light, even coating. Place the coated pieces on a plate while you heat the oil.

Fill a large saucepan about halfway with vegetable oil and heat to 180°C (356°F). Carefully lower four or five pieces into the oil at a time, frying for about eight minutes, turning occasionally, until deep golden and crispy. Transfer cooked pieces to a wire rack set over a tray and continue frying the remaining chicken in batches.

While the chicken rests, make the glaze: combine gochujang paste, light soy sauce, sweet chilli jam, honey and sesame oil in a small saucepan over medium heat. Stir until the mixture loosens, bubbles slightly and becomes glossy, then remove from the heat.

Place the fried chicken in a large bowl, pour over the warm glaze and toss gently so every piece is well coated. Arrange on a platter, scatter sliced scallions and extra sesame seeds on top, and serve hot.

Serve piled on a plate or tucked into steamed bao buns with crunchy slaw, garlic aioli and sweet chilli jam for an extra indulgent treat.

Got a question?

How to make fried chicken ahead of time

This method works well when you need to prepare large quantities: fry the chicken as instructed but do not toss it in the glaze. Let the pieces cool completely on a wire rack, then store them in an airtight container in the fridge for up to three days (best used within 24 hours).

• When ready to serve, arrange the fried chicken on a wire rack over a baking tray so air can circulate around each piece.
• Reheat in a preheated oven at 150°C (300°F) for about eight minutes, until hot and crisp. Warm the glaze separately, then toss the reheated chicken with the sauce just before serving.

Like this recipe? You might enjoy these chicken recipes too

If you make this recipe I’d love to hear how it turned out—leave a rating and comment if that’s available on the original post. Tag the creator on social media if you share photos; seeing recreations is always lovely.

Super Crispy Korean Fried Chicken

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• Author: Kate Phillips
• Total Time: 40 minutes
• Yield: 6 servings