Korean Fried Chicken, known as yangnyeom tongdak or simply KFC in Korea, is one of the most beloved comfort foods in South Korea—and it’s gaining popularity across the globe. Unlike traditional American-style fried chicken, Korean fried chicken is known for its ultra-crispy texture and addictive sauces. It’s double-fried for extra crunch and typically tossed in a spicy, sweet, and savory glaze that clings beautifully to each piece.
Whether you’re making it for a dinner party, game day, or a weekend treat, this dish delivers incredible flavor and texture in every bite. In this article, you’ll learn everything you need to make authentic Korean fried chicken at home—from ingredients to techniques and variations.
Why You Will Love This Recipe
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Extra Crispy Texture – Thanks to the double-frying technique, the chicken stays crispy longer.
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Bold Flavor – The sweet-spicy glaze is packed with umami, heat, and a hint of tang.
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Fun to Eat & Share – Perfect as a party snack, appetizer, or even a main dish with rice.
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Customizable Sauces – Whether you like it spicy, garlicky, or sweet, the sauce options are endless.
Ingredients List
For the Chicken:
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2 pounds chicken wings, drumettes, or boneless thighs
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 cup potato starch or cornstarch
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½ cup all-purpose flour
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1 teaspoon baking powder
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Oil for deep frying (vegetable, canola, or peanut oil)
For the Sweet and Spicy Sauce:
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2 tablespoons gochujang (Korean red chili paste)
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2 tablespoons soy sauce
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2 tablespoons rice vinegar
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2 tablespoons honey or corn syrup
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1 tablespoon brown sugar
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1 tablespoon sesame oil
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2 garlic cloves, minced
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1 teaspoon fresh grated ginger
Optional Garnishes:
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Toasted sesame seeds
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Chopped green onions
Timing & Servings
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 45 minutes
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Servings: 4
Step-by-Step Instructions for Korean Fried Chicken
Step 1: Prep the Chicken
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Rinse and dry the chicken pieces thoroughly with paper towels.
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In a bowl, toss chicken with salt, pepper, garlic powder, and onion powder.
Step 2: Dredge the Chicken
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In a separate bowl, combine potato starch, flour, and baking powder.
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Coat each piece of chicken evenly in the flour mixture. Set aside for a few minutes so the coating adheres.
Step 3: First Fry
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Heat oil in a deep pot to 325°F (165°C).
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Fry the chicken in batches for about 6–7 minutes, until lightly golden and partially cooked.
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Remove and rest on a wire rack.
Step 4: Second Fry for Crispiness
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Increase the oil temperature to 375°F (190°C).
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Fry the chicken again for 5–6 minutes until deep golden brown and super crispy.
Step 5: Make the Sauce
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In a small saucepan, combine gochujang, soy sauce, vinegar, honey, sugar, sesame oil, garlic, and ginger.
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Simmer over medium heat until slightly thickened—about 3–5 minutes.
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Let it cool slightly.
Step 6: Toss and Garnish
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Place the fried chicken in a large bowl.
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Pour the sauce over and toss to coat thoroughly.
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Garnish with sesame seeds and chopped green onions.
What Makes Korean Fried Chicken Different?
Double Frying
Double frying helps render excess fat from the chicken skin, creating a paper-thin, shatteringly crisp crust.
Thin Batter
Instead of thick breading, Korean fried chicken uses starch-based coatings that fry up crisp without being heavy.
Sauce After Frying
The flavorful sauce is added after frying, keeping the crust crunchy while adding bold flavors.
Popular Sauce Variations
Soy Garlic
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Skip the gochujang and use soy sauce, honey, garlic, and sugar.
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Great for those who prefer milder flavors.
Honey Butter
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A sweet alternative using melted butter and honey with a touch of garlic.
Extra Hot
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Increase gochujang and add gochugaru (Korean chili flakes) for fiery flavor.
Tips for Success
1. Use Potato Starch for Best Crisp
Potato starch gives a superior crunch compared to cornstarch or flour alone.
2. Don’t Overcrowd the Fryer
Fry in batches to maintain oil temperature and ensure even cooking.
3. Drain Properly
Let chicken rest on a wire rack—not paper towels—to avoid sogginess.
4. Sauce Lightly
Don’t drown the chicken in sauce. Toss just enough to coat while keeping it crisp.
How to Serve Korean Fried Chicken
As a Meal:
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With steamed white rice or kimchi fried rice
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Alongside pickled radish (a must in Korea)
As a Snack or Appetizer:
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Serve with cold beer or Korean soju
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Add toothpicks or skewers for party bites
Storing & Reheating
Storing:
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Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
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Reheat in an oven or air fryer at 375°F for 8–10 minutes.
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Avoid microwaving—it softens the crispy coating.
Can You Make It in an Air Fryer?
Yes! Air-fry the chicken at 375°F for 25–30 minutes, flipping halfway. Spray lightly with oil for maximum crispness. It won’t be exactly the same as deep-fried but still delicious and healthier.
Make It Gluten-Free
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Use gluten-free soy sauce and rice flour or cornstarch instead of all-purpose flour.
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Confirm your gochujang is gluten-free—some brands include wheat.
Healthier Modifications
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Bake or air-fry instead of deep-frying.
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Use skinless chicken for less fat.
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Reduce sugar in the sauce to your taste.
Korean Fried Chicken vs American Fried Chicken
Feature Korean Fried Chicken American Fried Chicken Breading Light, starch-based coating Heavier flour breading Cooking Technique Double-fried Single fry Sauce Added after frying Often served plain Texture Extra thin and crisp Thick and crunchy Flavor Profiles Sweet, spicy, umami Savory, salty, peppery
FAQs
What is gochujang?
Gochujang is a fermented Korean chili paste made from chili powder, glutinous rice, fermented soybeans, and salt. It’s spicy, slightly sweet, and full of umami.
Can I use boneless chicken?
Absolutely. Boneless thighs or breast tenders work great. Just adjust the cooking time to avoid drying them out.
Is Korean fried chicken always spicy?
No. While the spicy gochujang version is popular, soy garlic and honey butter versions are mild.
Why is it double fried?
Double frying makes the chicken extra crispy and ensures it stays crunchy even after adding sauce.
Can I prepare the chicken in advance?
Yes. You can season and coat the chicken a few hours ahead. Fry just before serving for best results.
Conclusion
Korean Fried Chicken is one of those dishes that instantly wins hearts. It’s golden, crispy, spicy, sweet, and utterly addictive. From the satisfying crunch to the layers of bold flavor in the glaze, this dish is an experience in every bite.
Whether you’re hosting a get-together, treating yourself to a special meal, or exploring Korean flavors, this recipe brings restaurant-quality results right to your kitchen. Don’t forget the pickled radish, a cold drink, and lots of napkins—because once you start, you won’t want to stop.