Delicious Korean Fried Chicken Recipe

Updated on: May 6, 2026

Korean Fried Chicken, also known as “chikin,” is a mouth-wateringly flavorful dish that combines crispy fried chicken with a sweet and spicy sauce. This recipe features perfectly seasoned chicken, a crunchy coating, and an irresistible Korean-inspired sauce.

Prep Time	1 hour 15 minutes
Cook Time	20 minutes
Total Time	1 hour 35 minutes
Servings	4
Difficulty	Medium
Cuisine	Korean

Why This Recipe Works

This Korean Fried Chicken recipe excels because it balances flavor and texture perfectly. By marinating the chicken in buttermilk, the meat stays incredibly moist. The crispy coating, enhanced with herbs and spices, locks in flavors while delivering that classic crunch. This contemporary take on Korean fried chicken honors traditional flavors while adding a touch of personal flair with homemade sauce.

The key to achieving the ultimate Korean chicken lies in the sauce. Gochujang, honey, and soy sauce blend beautifully to give an authentic taste that delights the senses, while brown sugar adds just the right amount of sweetness.

Ingredients

Ingredient	Quantity	Notes
Chicken Breasts	4	Sliced into thick strips
Buttermilk	240 ml (1 cup)	–
Salt	½ tsp (marinade)	–
White Pepper	¼ tsp (marinade)	–
Garlic Salt	¼ tsp (marinade)	–
Plain Flour	180 g (1 1/2 cups)	Crispy coating
Ground Black Pepper	1 tsp	Crispy coating
Celery Salt	½ tsp	Crispy coating
Dried Thyme	1 tsp	Crispy coating
Paprika	1 tsp	Crispy coating
Baking Powder	1 tsp	Crispy coating
Chilli Flakes	1 tsp	Crispy coating
Oil for Frying	1 litre (4 cups)	Avocado, sunflower, or canola
Gochujang Paste	2 tbsp	Sauce
Honey	2 tbsp	Sauce
Brown Sugar	4 tbsp	Sauce
Soy Sauce	4 tbsp	Sauce
Garlic	2 cloves, minced	Sauce
Ginger	2 tsp, minced	Sauce
Sesame Oil	1 tbsp	Sauce
Spring Onions	3, sliced	Garnish
Sesame Seeds	1 tsp	Garnish
Chilli Flakes	½ tsp	Garnish

Step-by-Step Instructions

Marinating Phase

Place the chicken in a bowl.
Add the buttermilk, salt, white pepper, and garlic salt.
Mix well, cover the bowl, and refrigerate for at least 1 hour.

Preparing the Coating

Mix crispy coating ingredients in a bowl.
Take chicken from the fridge, lift a piece from the buttermilk, allow excess to drip off.
Dredge chicken in crispy coating mixture, ensuring full coverage.

Cooking and Assembly

Preheat oven to a low heat to keep chicken warm.
Heat a large pan of oil until hot.
Add chicken tenders in batches, cook for 3-5 minutes until golden brown.
Place cooked chicken in oven while preparing the sauce.
Combine sauce ingredients in a saucepan and simmer for 5 minutes.
Pour sauce over chicken, toss carefully, and garnish with onions, chilli flakes, and sesame seeds.

Chef Tips for Perfect Results

Ensure oil is hot enough before adding chicken; test with a small piece of bread.
Do not overcrowd the pan; cook chicken in small batches for consistent results.
Keep fried chicken in a warm oven to maintain crispiness until serving.
Use a thermometer to confirm chicken’s doneness, aiming for 75°C (165°F).
Balance the sauce’s sweet and spicy flavors by adjusting honey and gochujang quantitatively.

Common Mistakes to Avoid

Avoid rushing the marination step; it’s crucial for flavor infusion and moisture.
Don’t skip coating fully; any exposed chicken won’t get crispy.
Carelessly mixing sauce can lead to uneven flavors. Stir consistently.
Using too little oil may prevent proper frying and result in soggy chicken.

Variations and Substitutions

Ingredient	Substitution	Impact on Flavor
Buttermilk	Yogurt thinned with milk	Similar tanginess
Gochujang Paste	Sriracha	Slightly less authentic, still spicy
Sesame Oil	Olive Oil	Less nutty

Serving Suggestions and Pairings

Korean Fried Chicken pairs exceptionally well with sides like kimchi, pickled radish, and steamed rice, creating a complete meal. For beverages, try offering cold barley tea or freshly brewed iced green tea to complement the spicy flavors. This dish is ideal for gatherings, game nights, or as a hearty dinner option.

Storage and Reheating

Method	Duration	Instructions
Refrigeration	3 days	Store in airtight container, reheat in oven
Freezing	1 month	Wrap in foil, thaw in fridge, reheat in oven

Nutritional Information

Nutrient	Amount per Serving	Description
Calories	450	Approximate values
Protein	28g	Approximate values
Fat	20g	Approximate values
Carbohydrates	45g	Approximate values
Fiber	2g	Approximate values
Sugar	15g	Sauce addition
Sodium	1200mg	Approximate values

Frequently Asked Questions

What can I use instead of gochujang paste?

Gochujang paste can be substituted with a smaller amount of sriracha sauce, which provides a similar spice profile but lacks the full fermented flavor depth of gochujang.

How do I know when the chicken is cooked through?

The chicken is cooked when its internal temperature reaches 75°C (165°F). Also, ensure there is no pinkness in the middle when cutting open a piece.

Why is my fried chicken soggy?

Sogginess usually occurs when the oil is not hot enough. Ensure to heat the oil properly, and avoid overcrowding the pan, so each piece cooks evenly.

Can this be made ahead of time?

This dish is best enjoyed fresh, but you can prepare components like the marinade or sauce ahead of time and store them separately.

What sides do you recommend serving with Korean Fried Chicken?

Serve Korean Fried Chicken with classic sides like kimchi, pickled radish, or Korean-style coleslaw for a well-rounded meal.

Conclusion

This delightful Korean Fried Chicken recipe packs a robust flavor punch that perfectly balances spicy, sweet, and savory elements. Follow the guide for a crispy and juicy outcome that will impress and satisfy. Experience the rich fusion of textures and flavors, and enjoy your Korean culinary creation!

Ryan Cooper