Tips And Tricks For Perfect Korean Fried Chicken

Crunchy, succulent, and bursting with bold flavours, Korean fried chicken has captured the hearts and taste buds of food enthusiasts around the globe, making it a must-try delicacy for fried chicken connoisseurs and adventurous eaters alike. Whether you prefer it spicy, sweet, or a tantalising combination of both, Korean fried chicken can be personalised to satisfy your cravings.

Originating from the vibrant streets of South Korea, fried chicken was introduced to the Korean peninsula by American soldiers during the Korean War in the 1950s. However, it wasn't until the late 20th century that a unique twist transformed this classic dish into the mouth-watering delight we know today.

As the story goes, entrepreneurial spirit and creativity birthed the Korean fried chicken phenomenon. South Korean Street vendors sought to differentiate their fried chicken from its Western-style counterpart, leading to the development of a revolutionary double-frying technique. In addition to perfecting the cooking method, Korean chefs began experimenting with a medley of flavours to create a diverse range of sauces that added an extra layer of depth and complexity to the already addictive fried chicken. The harmonious marriage of texture and taste quickly captivated the Korean palate, giving birth to a cultural obsession and setting the stage for Korean fried chicken's meteoric rise in popularity.

The newfound love for Korean fried chicken didn't stay confined within the borders of South Korea for long. With the advent of globalisation and the widespread influence of Korean pop culture, the dish transcended national boundaries and found itself in the international limelight. Korean dramas, movies, and K-pop acts showcased the culinary marvel, piquing the curiosity of fans worldwide. Soon, Korean fried chicken restaurants began popping up in major cities across the globe, transforming it into a global gastronomic phenomenon.

Tips To Remember While Making Korean Fried Chicken 

From the choice of chicken to the art of marinating and the magical double-frying technique, homemade Korean fried chicken is a triumph of flavour and texture. 

Here are a few things to remember while making Korean fried chicken: 

Select The Right Chicken 

Traditional Korean fried chicken typically uses younger chicken. The wings and drumettes are prized for their juicy meat-to-bone ratio. However, you can experiment with different cuts or even opt for boneless chicken. 

Marination Is The Key 

Korean fried chicken relies on a flavourful marinade, and a popular option is a blend of soy sauce, garlic, ginger, and a touch of sugar for balance. For an extra kick, you can add a dash of gochujang or Korean chilli flakes. Allow the chicken to marinate for at least an hour, or even overnight, to let the flavours penetrate the meat. The longer the marination, the better the flavours will develop.

The Art of Double-Frying 

The hallmark of Korean fried chicken lies in its irresistible crispiness, which is achieved through the double-frying technique. This method ensures that the chicken remains moist and juicy on the inside while boasting a delightfully crunchy exterior.

The first round of frying is done at a lower temperature to cook the chicken and render the fat. It helps seal in the juices and allows the meat to cook evenly. The second round of frying the chicken involves cooking it in the hot oil at a higher temperature for a shorter time until it transforms into a golden, shatteringly crisp coating while the interior remains succulent and tender.

The Sauce Selection 

The sauces are the crowning glory that take the fried chicken to new heights of flavour. One popular option is the classic soy garlic sauce, which strikes a balance between savoury and sweet, providing a burst of umami goodness with every bite. 

And if you are looking for a fiery experience, the gochujang sauce is a must-try. Made from fermented chilli paste, gochujang imparts a rich, complex spiciness that lingers on the palate. 

But, if you prefer a milder option, the honey butter sauce is a delightful choice. It combines the natural sweetness of honey with the rich creaminess of butter, resulting in a velvety glaze that perfectly complements the crispy chicken. 

Serving and Enjoying Korean Fried Chicken 

When it comes to serving Korean fried chicken, there are no hard-and-fast rules. Some prefer to enjoy it as a standalone dish, and others pair it with a refreshing coleslaw or pickled radishes to balance out the richness and provide a contrast of flavours. Sharing a platter of Korean fried chicken with friends and family is a cherished tradition in Korean culture. 

In recent years, Korean fried chicken has even inspired innovative fusion dishes. From Korean fried chicken tacos to burgers and sliders, the versatility of this dish lends itself well to creative reinterpretations. Whether you're a fan of the traditional soy garlic sauce, the fiery gochujang glaze, or the sweet and savoury honey butter coating, there's a flavour profile to suit every palate. The marriage of crispy, double-fried chicken and bold, flavourful sauces is a match made in culinary heaven. 

Remember, Korean fried chicken is more than just a meal—it's an experience. It's about gathering together, sharing laughter, and creating memories around a plate of delicious food. So, embrace the crispy, spicy goodness of Korean fried chicken and let it transport you to the vibrant streets of Seoul, where the aroma of sizzling chicken fills the air. 

Here is a recipe for you to try:


  • 2 pounds of chicken wings or drumsticks
  • 1 cup of all-purpose flour
  • 1/2 cup corn-starch
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1 cup of buttermilk
  • Vegetable oil, for frying

For the sauce:

  • 1/4 cup gochujang (Korean chilli paste)
  • 3 tablespoons of ketchup
  • 2 tablespoons of honey
  • 2 tablespoons of soy sauce
  • 2 tablespoons of rice vinegar
  • 2 cloves of garlic, minced
  • 1 teaspoon sesame oil
  • Sesame seeds and chopped green onions, for garnish


  • In a large bowl, combine the flour, corn-starch, salt, black pepper, garlic powder, and ginger powder. Mix well.
  • Dip each piece of chicken into the buttermilk, allowing any excess to drip off. Then coat the chicken in the flour mixture, pressing gently to adhere. Place the coated chicken on a wire rack and let it rest for 10–15 minutes to allow the coating to set.
  • In a deep pot or large skillet, heat vegetable oil to about 350°F (175°C) for frying. Make sure there is enough oil to fully submerge the chicken pieces.
  • Carefully add the chicken to the hot oil, a few pieces at a time, and fry for about 8–10 minutes until golden brown and crispy. Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer the fried chicken to a paper towel-lined plate to drain the excess oil.
  • In a saucepan, combine the gochujang, ketchup, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Cook over low heat, stirring constantly, until the sauce is well combined and slightly thickened.
  • Toss the fried chicken in the sauce until evenly coated, or drizzle the sauce over the chicken. Make sure each piece is well coated with the sauce.
  • Garnish with sesame seeds and chopped green onions.
  • Serve the Korean Fried Chicken hot and enjoy it as an appetiser or main course.

Note: For extra crispy chicken, you can double fry the chicken wings. After the initial frying, let them cool for a few minutes, then fry them again for an additional 6–8 minutes until they turn golden brown and extra crispy.

Enjoy your homemade Korean fried chicken! Feel free to adjust the spiciness of the sauce by adding more or less gochujang according to your taste preferences.