Spicy Korean Fried Chicken is the dish I make when I want something crunchy, sticky, and just the right kind of fiery. Maybe you have a pack of chicken sitting in the fridge and you’re bored of the same old rotation. Or you tried takeout and thought, I wish I could get this crisp at home. I’ve been there, and honestly, this version hits that sweet spot of flavor and texture. It’s not hard, just a few smart steps and a little patience with the frying. Let’s get you to crispy, saucy happiness. 
The Story Behind This Recipe
Here’s why I love this Spicy Korean Fried Chicken: it’s budget-friendly and it tastes like a bakery treat. Spicy Korean Fried Chicken is the dish I make when I want something crunchy, sticky, and just the right kind of fiery. Maybe you have a…
How to make Korean Fried Chicken
My game plan is simple: small pieces, light batter, double fry, and a balanced sauce. That’s the whole story. The rest is just details.
Prep the chicken
Cut boneless thighs into bite-size pieces so they cook evenly. Pat them very dry with paper towels. This helps the coating stick. Season lightly with salt and white pepper. If you like extra savoriness, a touch of garlic powder is great here. Let the chicken sit for 10 minutes on the counter while you set up the coating and sauce.
The crispy coating
For that shatter-crisp bite, use a mix of cornstarch and a bit of all-purpose flour. I go about three parts cornstarch to one part flour. Add a pinch of baking powder for lift. Toss the chicken in a thin coat first. Then whisk a quick wet batter using cold water and a splash of soy sauce. Dip each piece in the batter and back into dry starch for a light, craggy crust. The goal is thin and feathery, not heavy and cakey.
The sticky sauce
In a small pan, warm a little oil and sauté minced garlic and fresh grated ginger until fragrant. Stir in ketchup, gochujang, rice vinegar, soy sauce, honey, and a bit of brown sugar. For heat, gochugaru or a pinch of cayenne works. Simmer until glossy and thick enough to cling to a spoon. Taste and adjust. It should hit sweet, savory, and spicy in one go.
Frying and the double-fry
Heat your oil to about 325°F for the first fry. Work in batches so you don’t crowd the pot. Fry until the outside sets and looks pale golden, around 4 to 5 minutes for small pieces. Rest the chicken on a rack. For the second fry, raise the heat to 350 to 360°F. This is where you get the signature crunch. Fry until deep golden and very crisp, usually 2 to 3 more minutes. Toss immediately in the warm sauce so it coats every nook and cranny. If you love all things crispy and spicy, you might also enjoy my go-to dry rub chicken wings recipe for game day cravings.
Serve right away while the edges are still crackly and the sauce is sticky. I sprinkle toasted sesame seeds and thinly sliced scallions for that finishing touch. 
Ingredients needed for Korean Fried Chicken
- Chicken: 1.5 pounds boneless, skinless thighs, cut bite-size
- Salt and white pepper to season
- Dry coating: 3/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder
- Wet batter: 1/2 cup cold water, 1 tablespoon soy sauce, 1/4 cup cornstarch
- Frying oil: Enough neutral oil to fill a pot about 2 inches deep
- Sauce: 2 teaspoons oil, 2 cloves garlic minced, 1 teaspoon grated ginger, 2 tablespoons gochujang, 3 tablespoons ketchup, 2 tablespoons honey, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, pinch of gochugaru or cayenne for heat
- Garnish: Toasted sesame seeds, sliced scallions
These amounts give you a nice thick glaze without drowning the chicken. If you want it extra saucy, double the sauce and save some for dipping on the side.
Top tips for success in making Korean Fried Chicken
Dry chicken equals crisp chicken. Blot it well before coating. If the meat is wet, the batter slides off and the crust gets soggy.
Use cold water for the batter. Cold batter hitting hot oil forms a lighter, crispier shell. If it sits out, add a few ice cubes to keep it chilly.
Double-fry without crowding the pan. Crowding drops the oil temperature and leads to heavy, greasy crust. Fry in small batches and let the oil come back to temp between rounds.
Balance the sauce. If it tastes too fiery, add a touch more honey. Too sweet, splash in more vinegar. You want a bold punch that doesn’t numb your tongue.
Serve at once. The crispy crust will soak up sauce over time. It’s still tasty later, but that just-fried snap is unbeatable fresh.
I tested this recipe on a rainy Sunday and my family demolished the whole plate in minutes. The crunch was real and the sauce had that perfect sweet heat. It’s our new weekend favorite. — Dani, home cook
If you’re into crunchy handhelds, this style of coating also works beautifully for a fun lunch like a crispy chicken caesar sandwich. Same crisp tricks, different flavor angle, and equally satisfying.
Serving suggestions for Korean Fried Chicken
- Serve over steamed rice with extra sauce drizzled on top. Add a quick cucumber salad for a cool crunch.
- Toss into a bowl with shredded cabbage, carrots, and scallions. A squeeze of lime and sesame seeds brings it together.
- Make a game night spread with pickled radish, kimchi, and a cold drink.
- Go fusion and top warm waffles with the chicken and a drizzle of honey for a sweet savory combo.
- Build a quick meal prep by pairing the chicken with grains and veggies like in these bold buffalo chicken bowls, swapping the sauce for a fun twist.
Other related recipes you might enjoy
If crispy and saucy is your love language, you’ll probably fall for these too. I’m a big fan of quick prep, minimal fuss, and maximum flavor, so these fit the bill.
Try easy snacks like cheesy chicken fritters when you want crunch without deep frying. They’re great for dipping and kid approved. If you want a lighter spin, swap in air fried pieces and glaze just before serving. And if you’re craving something fully stacked, load that chicken into a soft bun with slaw and pickles for a shockingly good homemade sandwich vibe.
Common Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, just cut into small, even pieces and don’t overcook. Thighs stay juicier, but breast works if you keep a close eye on it.
Q: How can I make Spicy Korean Fried Chicken less hot?
A: Use less gochujang and skip the gochugaru. Add extra ketchup or a touch more honey for a gentler balance.
Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point, like canola, vegetable, or peanut oil. Keep the temp steady around 325°F first, then 350 to 360°F for the second fry.
Q: How do I keep leftovers crisp?
A: Reheat on a rack in a hot oven at 425°F for 8 to 10 minutes. It won’t be day-one crisp, but it’ll perk back up nicely.
Q: Can I bake instead of fry?
A: You can, but it won’t be the same texture. If you go that route, bake on a rack at 425°F and finish under the broiler, then toss in sauce.
A tasty wrap up for your kitchen
If you’ve been looking for a homemade version that delivers crunch and bold flavor, this Spicy Korean Fried Chicken really hits the spot. Keep the pieces small, fry twice, and balance that sauce. You’ll taste the difference in every bite. For more ideas and techniques, I love the step by step on Yangnyeom tongdak and the helpful tips from Korean Fried Chicken at Kitchen Sanctuary. Now go grab that skillet, turn up the heat, and make it happen tonight.
Spicy Korean Fried Chicken
Ingredients
Method
- Cut boneless thighs into bite-size pieces and pat them dry with paper towels. Season with salt and white pepper, and optionally, a touch of garlic powder. Let sit for 10 minutes.
- Mix cornstarch and flour in a bowl. Add baking powder. Toss the chicken to coat lightly, then prepare a wet batter with cold water and soy sauce.
- Dip each chicken piece in the wet batter, then return to the dry coating for a thin, craggy crust.
- In a pan, heat oil and sauté garlic and ginger until fragrant. Stir in ketchup, gochujang, vinegar, soy sauce, honey, brown sugar, and heat element. Simmer until thick and glossy.
- Heat oil to 325°F for the first fry. Fry chicken in batches for 4-5 minutes until pale golden. Rest on a rack.
- For the second fry, raise the heat to 350-360°F and fry until deep golden and very crisp, about 2-3 minutes. Toss immediately in the warm sauce.
- Serve right away, garnished with sesame seeds and scallions.
