Korean Fried Chicken Recipe

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Korean Fried Chicken Recipe

A handmade, highly addictive Korean sweet chili sauce is drizzled on top of the enticingly crispy exterior of the Korean fried chicken. This authentic Korean fried chicken recipe is suitable for any occasion and does not include gochujang. With this simple recipe, you may indulge your appetite at any moment!

Spicy Korean fried chicken

The wonderful and flavorful dish known as traditional Korean fried chicken is quite popular for any occasion, thanks to the many fast-food restaurants that offer delivery. Even if you only eat it as a snack or an appetizer without any beer, this meal won’t let you down! This dish is well-known for its distinct crunch on the outside. If you add sauce, it becomes incredible! The sauce itself has a ton of flavor—it’s sweet, sour, hot, and garlicky. What if I told you that you won’t need to place orders for deliveries any longer? Just use this simple recipe to make it at home!

The recipe can be adjusted to your preferences, and when made repeatedly, it will be both a healthier and more affordable option than any takeaway. We enjoy serving this with noodles, bao buns, or coconut rice!

Try this recipe, and you’ll see why it’s one of the most well-known Asian cuisines around.

What is Korean fried chicken?

It is a well-liked dish that has a crunchy exterior and a soft interior. The sauce, which is typically sweet and spicy, goes well with the crust’s crunch.

Gochujang, a chili paste, is typically included in the hot sauce. However, as chili sauce is more widely used, we will merely utilize it in this form.

Additionally, this dish is not a classic one. Chicken is traditionally boiled and used to make soups in Korea. People didn’t start becoming more fond of crispy fried chicken until the 1970s. The addition of the sauce then became popular in the 1980s.

These days, the US, Southeast Asia, and the rest of the world are all becoming more and more accustomed to eating this snack.

If you Like this recipe, try our Homemade Korean Beef Bulgogi

Prep Time: 15 minutes
Cook Time: 15 minutes.
Servings: 4 servings
Calories: 611 kcal
Author: Catalina Castravet



  • 2 pounds chicken breast cut into 1-inch chunks.
  • 1 cup cornstarch
  • 1/4 cup flour
  • 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 chili sauce
  • 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 tablespoons sesame oil


  • In a medium bowl combine all the SAUCE ingredients and set aside.
  • In a large, shallow bowl, whisk cornstarch flour, salt, and black pepper.
  • 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. Work in batches.
  • Cook it in batches in the hot oil until golden and crispy.
  • Remove to a plate and set aside.
  • Discard 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 so desired.


Calories: 611 calories kcal | Carbohydrates: 28g | Protein: 54g | Fat: 10g | Saturated Fat: 2g | Sodium: 1961 mg | Potassium: 1022mg | Fiber: 1g | Sugar: 31g | Vitamin A: 375IU |
 Vitamin C: 5.1mg | Calcium: 35mg | Iron: 2.5mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.


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