Korean Fried Chicken Recipe (Extra Crispy, Sticky Sauce)
The first time I had Korean fried chicken, I genuinely couldn't understand how it stayed so shatteringly crispy even under a sticky, glossy sauce. Regular fried chicken goes soft the moment sauce touches it — but Korean fried chicken (KFC, the better one) stays crunchy. The secret, I learned after a few greasy experiments, is frying the chicken twice. That double-fry is what gives it that famous glass-like crunch that holds up against the sauce.
This version coats crispy chicken in a sweet, spicy, garlicky gochujang glaze. It's the kind of dish that disappears the second it hits the table, and it's surprisingly doable at home.
Why You'll Love This Recipe
It delivers that addictive crunch-plus-sticky-sauce combo you usually only get at restaurants. It's perfect for parties, game nights, or whenever you want to treat yourself to something genuinely crave-worthy.
Ingredients
For the chicken
- 600g chicken wings or boneless pieces
- 1/2 cup cornflour
- 1/4 cup plain flour
- 1/2 tsp salt, 1/2 tsp pepper
- 1 egg
- Oil for frying
For the sauce
- 2 tbsp gochujang (Korean chilli paste)
- 2 tbsp ketchup
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 garlic cloves, minced
- 1 tsp sesame oil
Step-By-Step Instructions
1. Coat the chicken
Mix the cornflour, flour, salt and pepper. Dip the chicken in beaten egg, then coat well in the flour mix. The cornflour is key to that light, crispy crust.
2. First fry
Fry the chicken in medium-hot oil for about 6–7 minutes until pale gold and cooked through. Remove and rest it for a few minutes.
3. Second fry
Raise the heat slightly and fry the chicken again for 3–4 minutes until deep golden and extra crispy. This double-fry is the secret to lasting crunch.
4. Make the sauce
In a pan, combine all the sauce ingredients and warm gently until glossy and slightly thickened.
5. Coat and serve
Toss the hot crispy chicken in the sauce until fully coated. Sprinkle with sesame seeds and spring onion, and serve immediately.
Pro Tips From Our Kitchen
- Use cornflour in the coating for the lightest, crispiest crust
- Double-fry for crunch that survives the sauce
- Toss in the sauce right before serving so it stays crisp
- Don't crowd the oil — fry in batches for even cooking
Common Mistakes To Avoid
- Skipping the second fry — the chicken won't stay crispy
- Saucing too early — it softens the coating fast
- Oil too hot on the first fry — the outside burns before cooking through
- Overcrowding the pan — it lowers the oil temperature
Easy Variations
Make a soy-garlic version by swapping gochujang for extra soy, garlic and honey for a milder, non-spicy glaze. Use cauliflower instead of chicken for a vegetarian take. Adjust the gochujang for more or less heat.
Storage Tips
Korean fried chicken is best fresh and crispy. If you have leftovers, store the chicken and sauce separately, and re-crisp the chicken in an oven or air-fryer before tossing in warmed sauce.
Serving Suggestions
Serve with pickled radish, steamed rice, or a cold drink. It's fantastic alongside our Hakka Noodles for an Asian-inspired feast, or as party food with Chicken Tacos.
Final Thoughts
Korean fried chicken looks like restaurant magic but really comes down to one technique: fry twice. Master that, and you'll have impossibly crispy, sticky, addictive chicken that'll make you the hero of any gathering. For more crispy crowd-pleasers, browse our recipes or visit the blog.
Frequently Asked Questions
It's fried twice. The first fry cooks the chicken and the second, hotter fry removes moisture and creates a thin, glass-like crust that stays crunchy under sauce.
Gochujang is a Korean fermented chilli paste. If you can't find it, use a mix of sriracha and a little miso or extra ketchup, though the flavour will differ slightly.
Yes. An air-fryer gives good results — spray the coated chicken with oil and cook in batches, shaking halfway, then toss in the sauce.
Toss the chicken in the sauce right before serving, and serve immediately. Don't let it sit in the sauce for long.
Yes. Use a soy-garlic-honey glaze instead of gochujang for a sweet, savoury, non-spicy version.
Wings are traditional and crisp up beautifully, but boneless thigh pieces also work very well.
HDHUB4U Kitchen Team
Food writers, recipe researchers and home-cooking enthusiasts sharing tested, practical recipes written the way real people actually cook.
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