Korean Fried Chicken isn’t just food, it’s an experience. Picture golden, crunchy chicken kissed with a fiery-sweet glaze, and you’ll understand why people go speechless with the first bite. It’s a dish that finds balance between indulgence and bold flavors.

Unlike Western fried chicken, this Korean-style twist uses a buttermilk marinade and flour-spice coating to create that shatter-crisp texture. Then comes the magic — a sticky gochujang sauce that clings to every corner, making it irresistible and messy in the best way possible.

When is the Best Time to Serve Korean Fried Chicken?

Honestly, anytime. But there’s something magical about serving it at night, when you’re winding down, maybe watching a favorite show with friends. That’s when it feels like comfort food with a punch.

It’s also fantastic for gatherings — game nights, casual parties, or weekend dinners. Korean Fried Chicken brings people together because it demands attention, and let’s face it, nobody is going to ignore that glossy, spicy-sweet plate in the middle of the table.

Ingredients Needed for the Recipe

Let’s break it down into three parts: chicken & marinade, coating, and sauce. Each plays a role, and when layered together, they make perfection.

• 4 chicken breasts, sliced into long strips
• 240 ml (1 cup) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Crispy Coating:

• 180 g (1 ½ cups) plain flour
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chili flakes
• Oil for deep frying (neutral oils work best)

Korean Gochujang Sauce:

• 2 tbsp gochujang paste
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 garlic cloves, minced
• 2 tsp minced ginger
• 1 tbsp oil (neutral)
• 1 tbsp sesame oil
• 3 spring onions, thinly sliced
• 1 tsp sesame seeds
• ½ tsp chili flakes

Ingredient Substitutions

No buttermilk? No worries! Mix regular milk with a squeeze of lemon juice or vinegar, and you’ll have a quick substitute. It still tenderizes beautifully.

If you can’t find gochujang paste, try mixing chili paste with a little miso and honey for a similar smoky-sweet kick. And for a lighter version, substitute chicken breasts with chicken thighs — juicier and just as delicious.

How to make Korean Fried Chicken?

Step 1: Marinate the Chicken

Place the chicken strips in a bowl with buttermilk, salt, white pepper, and garlic salt. Mix, cover, and refrigerate for at least 1 hour (longer if you want deeper flavor). This step ensures juicy chicken every bite.

Step 2: Prepare the Coating

In another bowl, combine flour with all the spices — thyme, paprika, garlic salt, celery salt, black pepper, and a touch of chili flakes. This dry mix is the secret armor your chicken needs for crunch.

Step 3: Coat the Chicken

Lift each strip from the buttermilk, let excess drip, then dredge generously in the flour mixture. Every nook should be covered. Lay aside on a tray as you work through all the pieces.

Step 4: Fry to Crispy Golden

Heat oil in a deep pot until hot enough (test with bread — it should float and sizzle immediately). Fry in small batches, about 3–5 minutes until golden and cooked in the middle. Set aside in a warm oven while cooking the rest.

Step 5: Make the Sauce

In a pan, add gochujang, soy sauce, honey, sugar, ginger, garlic, regular oil, and sesame oil. Bubble until thick, shiny, and sticky. This is the heart of flavor, so don’t rush it — let it become syrupy.

Step 6: Toss & Serve

Pour the sauce over freshly fried chicken, tossing gently so every strip gets coated. Sprinkle with spring onions, sesame seeds, and chili flakes. Then… no distractions, just grab and devour.

How to Store and Reheat?

Korean Fried Chicken is best eaten fresh — that’s when it delivers the perfect crunch. But if you’ve got leftovers (rare, but it happens), you can store them.

Keep chicken and sauce separate in the fridge for up to a day. To reheat, place chicken in an oven at 190°C (380°F) uncovered for 10–15 minutes, until sizzling again. Warm the sauce on the stove, then toss just before serving.

Tips

• Don’t overcrowd the pan during frying. Overcrowding lowers the oil temperature and gives soggy chicken — a recipe for heartbreak.
• If you want an even crispier finish, double-coat the chicken by dipping it back into the buttermilk and flour mixture once more before frying. Extra work, yes, but worth every crunch.
• When tossing sauce, do it gently. Too much rough mixing can loosen the coating, so fold carefully until glossy and beautiful.
• Feeling daring? Try a spicy upgrade by adding a spoonful more gochujang or a pinch of cayenne. Just be prepared — it’ll test your spice tolerance.

Pairing Ideas

Of course, you can eat Korean Fried Chicken on its own — but let’s be honest, it shines brighter with partners. A bed of fluffy rice balances the heat perfectly. Or go with stir-fried noodles for that saucy slurp alongside crunchy bites.

Want something more playful? Slide these sticky strips into bao buns with pickled cucumbers. It’s indulgent, messy, and feels like street food straight from Seoul’s food stalls.

And if you’re into drinks, beer is the timeless pairing. The fizz cuts through richness, keeping your palate alive for the next bite.

Conclusion

At its core, Korean Fried Chicken is joy food. It’s bold, unapologetically messy, and bursting with flavor. The crispy coating, the sticky glaze, the mix of heat and sweetness — it all comes together in harmony.

Make it for a cozy dinner, for friends, or just for yourself when you want comfort with a kick. One warning though… once you make it, you’ll crave it again, sooner than you think.

Print Recipe

Korean Fried Chicken Recipe

Author: Kelsey Perez Cooking Method: Frying Cuisine: Korean Courses: Dinner Recipe Keys: C Chicken F Fried G Gochujang Sauce K Korean Cuisine

Difficulty: medium Prep Time 60 mins Cook Time 20 mins Total Time 1 hr 20 mins

Servings: 4 Estimated Cost: $ 12.00 Calories: 680

Best Season: all year

Description

The best Korean Fried Chicken – crispy, golden buttermilk fried chicken smothered in a rich, spicy-sweet gochujang sauce. This irresistible dish features a perfectly crunchy exterior, juicy interior, and a complex, sticky sauce that's bursting with umami, heat, and tang. Inspired by authentic Korean flavors, this restaurant-quality recipe is surprisingly easy to make at home. Serve it over rice, with noodles, or tucked into soft bao buns for an unforgettable meal.

Ingredients

Servings

For the Chicken & Marinade

• 4 chicken breasts (sliced into long, thick strips)
• 240 ml buttermilk (1 cup)
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp white pepper
• ¹⁄₄ tsp garlic salt

For the Crispy Coating

• 180 g plain (all-purpose) flour (1 1/2 cups)
• 1 tsp salt
• 1 tsp ground black pepper
• ¹⁄₂ tsp garlic salt
• ¹⁄₂ tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder (key for extra crispiness)
• 1 tsp chilli flakes

For the Gochujang Sauce

• 2 tbsp gochujang paste (Korean fermented red chili paste)
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 cloves garlic (peeled and minced)
• 2 tsp ginger (minced)
• 1 tbsp oil (avocado, sunflower, or canola)
• 1 tbsp sesame oil

For Serving

• 3 spring onions (sliced into thin strips)
• 1 tsp sesame seeds
• ¹⁄₂ tsp chilli flakes (red pepper flakes, optional for extra heat)

Instructions

1. Marinate the chicken

   Place the chicken strips in a bowl. Add buttermilk, salt, white pepper, and garlic salt. Mix to coat. Cover and refrigerate for at least 1 hour, or up to overnight.

2. Prep and heat oil

   Preheat your oven to its lowest setting (around 170°F/75°C) to keep cooked chicken warm. In a large, deep pan or pot, heat at least 1 liter (4 cups) of oil over medium-high heat until it reaches 350°F (175°C). Test with a bread cube; it should sizzle and rise immediately.

3. Make the coating

   In a shallow bowl, mix all the crispy coating ingredients (flour, salts, pepper, thyme, paprika, baking powder, and chilli flakes) until well combined.

4. Coat and fry the chicken

   Remove chicken from the marinade, letting excess buttermilk drip off. Dredge each piece thoroughly in the coating mixture. Fry in batches of 5-6 pieces for 3-5 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C). Drain on a wire rack placed over a baking sheet and keep warm in the preheated oven.
   Do not overcrowd the pan to maintain oil temperature.

5. Make the sauce

   While the chicken fries, combine gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil in a small saucepan. Stir over medium heat until the sugar dissolves.

6. Thicken the sauce

   Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the sauce has thickened to a syrupy consistency.

7. Coat and serve

   Place the hot, crispy chicken in a large bowl. Pour the warm gochujang sauce over the chicken and gently toss to coat evenly. Transfer to a serving plate and top with sliced spring onions, sesame seeds, and additional chilli flakes if desired. Serve immediately.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 680kcal

% Daily Value *

Total Fat 30g47%

Saturated Fat 6g30%

Cholesterol 140mg47%

Sodium 1500mg63%

Potassium 720mg21%

Total Carbohydrate 58g20%

Dietary Fiber 2g8%

Sugars 24g

Protein 45g90%

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Calcium 85 mg

Iron 3.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Marinate longer for more flavor: For the best results, marinate the chicken overnight.
• Keep it crispy: Serve immediately. If you must reheat, use an oven (not a microwave) at 375°F (190°C) for 10-15 minutes.
• Baked option: For a lighter version, use the coating on chicken tenders and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. Toss with sauce after baking.
• Sauce consistency: Simmer longer for a thicker, stickier glaze, or add a splash of water to thin it.
• Adjust the heat: Use less gochujang or chilli flakes for a milder sauce, or add a dash of sriracha for more kick.
• Serving ideas: Serve over steamed rice, with noodles, in bao buns, or alongside a crisp cucumber salad.

Keywords: korean fried chicken, gochujang chicken, spicy chicken, korean chicken recipe, crispy fried chicken, street food recipe