Korean Fried Chicken is a crunchy delight that transports you straight to the streets of Seoul with every bite. I still remember the first time I tried it; the crispy coating paired with the sticky, spicy sauce made me fall in love immediately. Making this chicken at home brings that same joy, and it’s a crowd-pleaser at every gathering.
With a few simple ingredients and straightforward steps, you can impress your friends and family at your next meal. The perfect combination of flavors and textures makes this recipe a must-have for any chicken lover.
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Why You’ll Love This Recipe
- Irresistible Crunch: The double coating technique gives you that extra crunchy texture everyone craves.
- Flavorful Sauce: A delicious mix of sweet and spicy sauces that makes each piece unforgettable.
- Flexible Marinating Time: You can marinate the chicken for just a few hours or overnight for deeper flavor.
- Easy to Make: Simple steps and common ingredients make this recipe accessible for home cooks of any skill level.
- Perfect for Sharing: This dish is designed for sharing, making it ideal for parties or family dinners.
Ingredients You'll Need
- Boneless, skinless chicken breasts – 3 pounds. Cut into 2-3 inch strips for even cooking.
- Buttermilk – 1 ½ cups. Tenderizes the chicken while adding flavor.
- Salt – ½ teaspoon. Enhances the natural flavors of the chicken.
- Black pepper – ½ teaspoon. Adds a touch of heat to the marinade.
- Garlic powder – ½ teaspoon. Infuses the chicken with savory depth.
- All-purpose flour – 1 ¼ cups. Creates the crispy coating on the chicken.
- Salt – 1 ½ teaspoons. Seasoning for the flour mixture to enhance flavor.
- Black pepper – 1 ½ teaspoons. Additional seasoning for the flour mixture.
- Paprika – 1 teaspoon. Adds color and a subtle smokiness.
- Dried thyme – 1 teaspoon. Provides aromatic complexity to the coating.
- Baking powder – 1 teaspoon. Aids in achieving a light and crispy texture.
- Crushed red pepper flakes – 1 teaspoon. Adds heat to the coating.
- Garlic powder – ½ teaspoon. Boosts flavor in the coating mixture.
- Celery salt – ½ teaspoon. Adds a unique flavor element to the crust.
- Ground ginger – ¼ teaspoon. Provides subtle warmth and earthiness.
- Cayenne pepper (optional) – ¼ teaspoon. For those who like extra heat.
- Ketchup – 3 tablespoons. A base for the sweet sauce.
- Korean chili sauce (gochujang) – 3 tablespoons. Infuses a rich, spicy flavor.
- Honey – ¼ cup. Adds sweetness and helps the sauce stick.
- Light brown sugar – ¼ cup. Balances the heat with sweetness.
- Low-sodium soy sauce – 2 tablespoons. Brings umami richness to the sauce.
- Garlic – 3 cloves, minced. Enhances the sauce with fresh flavor.
- Sesame oil – 1 tablespoon. Introduces a nutty undertone to the sauce.
- Vegetable oil for frying – Enough to fill a deep-sided pan about 2 inches deep.
- Sesame seeds – For garnish. Adds a decorative touch and nutty flavor.
- Sliced green onions – For garnish. Provides a fresh crunch and color.
How to Make Korean Fried Chicken
Step 1: Marinate the Chicken
In a large mixing bowl, whisk together the buttermilk, salt, pepper, and garlic powder. Add chicken pieces and stir to coat thoroughly. Cover with plastic wrap and marinate in the fridge for 3 hours or overnight for the best flavor.
Step 2: Prepare for Frying
Preheat your oven to 200°F to keep the cooked chicken warm. Pour vegetable oil into a deep-sided pan, filling it about 2 inches. Heat the oil over medium heat until hot.
Step 3: Prepare the Coating
In a medium bowl, mix all the ingredients for the coating. Remove the marinated chicken from the fridge and shake off any excess buttermilk. Coat each piece of chicken evenly in the flour mixture.
Step 4: Fry the Chicken
Fry about ½ pound of chicken at a time in the hot oil for about 4 minutes or until cooked through, reaching an internal temperature of 165°F. Drain the fried chicken on a paper towel-lined plate and keep it warm in the oven.
Step 5: Make the Sauce
Combine all sauce ingredients in a small saucepan and bring to a boil. Reduce the heat and let it simmer, stirring frequently for about 5 minutes until the sauce thickens and becomes sticky.
Step 6: Serve the Chicken
Brush the fried chicken generously with the sauce. Garnish with sesame seeds and sliced green onions before serving.
Pro Tips from My Kitchen
✓ Marination Time – For the best flavor and tenderness, try to marinate the chicken overnight. This allows the buttermilk to really work its magic.
✓ Watch the Oil Temperature – Use a thermometer to keep the oil at the right temperature while frying. This helps the chicken cook evenly without burning the coating.
✓ Flour Mixture Consistency – Ensure all your coating ingredients are well combined before adding the chicken. An even mixture guarantees all pieces are flavorful and crispy.
✓ Drain Well – After frying, let the chicken rest on paper towels to absorb excess oil. This keeps them crispy instead of soggy.
✓ Double Coat for Extra Crunch – If you love super crispy chicken, consider double dipping the chicken in the buttermilk and then the flour mixture before frying. Extra crunch guaranteed!
What Makes This Recipe Work
- This recipe uses buttermilk to marinate the chicken, which breaks down protein and results in tender meat. The creamy texture helps the coating stick better, leading to that perfect crunch after frying.
- The combination of spices and seasonings in the flour coating creates a flavor explosion with each bite. This balance of savory and spicy elements ensures that the Korean Fried Chicken is anything but bland.
- Frying the coated chicken at the right temperature helps form a crispy outer layer while locking in moisture. This method ensures that the chicken remains juicy and delightful on the inside.
Frequently Asked Questions About Korean Fried Chicken
Yes, chicken thighs work great for this recipe. They add extra juiciness and flavor, just adjust the cooking time slightly as thighs may take a bit longer.
Each batch takes about 4 minutes or until the internal temperature reaches 165°F. Cooking times can vary slightly based on the thickness of your chicken strips, so be sure to check.
Yes, you can prepare the chicken and fry it ahead of time. Store it in an airtight container in the fridge and reheat in the oven before serving to keep it crispy.
This can happen if the oil temperature is too low or if the chicken pieces were too wet when coated. Make sure to shake off any excess buttermilk and ensure the oil is hot enough before frying.
Korean Fried Chicken pairs well with a side of pickled radishes or a simple salad. You can also serve it with steamed rice to soak up the delicious sauce.
Korean Fried Chicken Recipe
Ingredients
- 3 pounds Boneless, skinless chicken breasts, cut into 2-3 inch strips
- 1.5 cups Buttermilk
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1.25 cups All-purpose flour
- 1.5 teaspoons Salt
- 1.5 teaspoons Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Baking powder
- 1 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Celery salt
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Cayenne pepper (optional)
For the sauce
- 3 tablespoons Ketchup
- 3 tablespoons Korean chili sauce (gochujang)
- 0.25 cup Honey
- 0.25 cup Light brown sugar
- 2 tablespoons Low-sodium soy sauce
- 3 cloves Garlic, minced
- 1 tablespoon Sesame oil
For frying
- 2 inches Vegetable oil for frying Enough to fill a deep-sided pan.
- Sesame seeds For garnish.
- Sliced green onions For garnish.
Instructions
- In a large mixing bowl, whisk together the buttermilk, salt, pepper, and garlic powder. Add chicken pieces and stir to coat thoroughly. Cover with plastic wrap and marinate in the fridge for 3 hours or overnight for the best flavor.
- Preheat your oven to 200°F to keep the cooked chicken warm. Pour vegetable oil into a deep-sided pan, filling it about 2 inches. Heat the oil over medium heat until hot.
- In a medium bowl, mix all the ingredients for the coating. Remove the marinated chicken from the fridge and shake off any excess buttermilk. Coat each piece of chicken evenly in the flour mixture.
- Fry about ½ pound of chicken at a time in the hot oil for about 4 minutes or until cooked through, reaching an internal temperature of 165°F. Drain the fried chicken on a paper towel-lined plate and keep it warm in the oven.
- Combine all sauce ingredients in a small saucepan and bring to a boil. Reduce the heat and let it simmer, stirring frequently for about 5 minutes until the sauce thickens and becomes sticky.
- Brush the fried chicken generously with the sauce. Garnish with sesame seeds and sliced green onions before serving.
Notes
- Marinate chicken overnight for best flavor.
- Ensure oil is hot for frying.
- Drain well after frying to keep crispy.
- Consider double coating for extra crunch.
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