Crispy Korean Fried Chicken Recipe (in Soy Garlic Sauce!)

I really hope you enjoy this Crispy Korean Fried Chicken Recipe (in Soy Garlic Sauce!). If you do, please let me know in the comments below. I LOVE reading your comments ❤.

WHY YOU WILL LOVE THIS RECIPE

Crispy crunchy golden fried goodness enveloped in the most gorgeous sweet and salty glaze…

Can anything get better than Korean fried chicken?

This has to be one of the most delicious fried chicken recipes out there, I just know it!

The chicken is fried to perfection (double fried for that extra crunch, yum ❤!) and the sauce? What do I even say about the sauce?

It’s one of the best sauces ever- sweet, savory and… absolutely incredible 😍. So umami, so good.

That sauce paired with that crispy fried chicken?

Get ready to have your mind blown! You’ll want to keep munching on these crispy saucy chicken bites every.single.day.

So yep this recipe is super delish and all but there are so many more reasons why you’ll love it. Wanna know them? Let’s go!

• It’s pretty quick! Ready in less than an hour! So if you’re craving some deliciously crispy saucy fried chicken, you’ll have it in front of you in all its crispy goodness in no time.
• Plus, it’s got ingredients that are super easy to find at your local grocery store. You probably already have these ingredients at home!
• Oh and I know frying chicken at home may sound scary sometimes but trust me, it isn’t. Especially with all my tips and tricks, you’ll be like woah, how easy was that (even if it’s your first time frying)?! You’ll have the crispiest most delicious chicken with a gorgeous golden crunchy crust… Extra crunchy chicken, YUM!
• And if you adore crispy fried chicken, you just NEED to make this Korean fried chicken recipe. Trying new recipes is the best and this is one of the most delicious fried chicken recipes ever and is so saucy and yum… Ah ⭐. And who knows, this may just end up becoming one of your most favorite Crispy Chicken dishes! I absolutely love Korean recipes ❤.

How comforting are some recipes, right? Would you like to explore more such recipes? Check out our collection of absolutely lip-smacking Appetizers, Crispy Chicken, and Main Dish recipes.

If you love crispy chicken and everything crispy as much as we do, check out these recipes below:

• Easy Crispy Fried Indian Chicken Mixed with Tangy Sauce
• Easy Gluten-Free Chicken Salad Recipe with Fried Chicken
• Homemade Batter Fried Broccoli with Creamy Sauce

WHAT IS KOREAN FRIED CHICKEN?

Korean fried chicken is perhaps one of the most delicious types of fried chicken out there.

It’s also called KFC (for Korean Fried Chicken 😉)! It’s gotten super popular around the world today and for good reason.

Korean fried chicken just tastes that good!

The chicken is super crispy and is served covered in a range of different sauces with the two most famous sauces being a sweet and spicy red sauce or a sweet and savory soy garlic sauce. This is gonna be the one of the best new recipes you’ll try!

We are making the sweet and savory soy garlic sauce with our Korean fried chicken today, something like ganjang chicken (in Korean, Ganjang means soy sauce).

So yes, we can call our fried chicken ganjang chicken cause it’s deliciously deep fried chicken mixed in a sweet and savory sticky soy garlic sauce. Yum!

You may hear some popular words when it comes to Korean fried chicken, related to the sauces, the flavors of the sauces, the ingredients added to them and even the texture of the fried chicken such as dakgangjeong (usually boneless chicken tossed in a thick spicy and sweet sauce), yangnyeom chicken (yangnyeom chicken is usually covered in a red sweet and spicy glaze), honey butter sauce fried chicken, snow cheese fried chicken and more!

It’s so interesting reading all about the different ways Korean fried chicken is fried and all the different sauces and toppings added to it. I would love to try all of them.

Different batters are used too.

A few places use a wet batter while other places use dry batter to fry their chicken. In South Korea, a special frying mix powder is sold too to use when frying your chicken.

We’ve used a dry batter instead of wet batter here to fry our Korean fried chicken to keep things simple and quick. Plus, the crisp is remarkable. Yum 💖.

Cornstarch, potato starch, all purpose flour or a mixture of them is used to get the crispiest crunchiest crust. We’ve used cornstarch here.

Korean fried chicken is usually double fried for that extra crisp and is glazed with that delicious sauce with a brush rather than directly tossed in the sauce to keep that crispiness (Secret ingredient? More like secret cooking techniques)!

The sauce goes into all those crispy ridges of the chicken for the most delicious flavor pockets in the whole world. Wow!

And when it comes to cuts of chicken used, you can use whatever you prefer.

I’ve used boneless chicken breasts here but you can use boneless thighs, bone-in pieces of chicken and even wings (for some crispy Korean fried chicken wings. Korean fried chicken wings are delishhh!) or maybe even chicken drumsticks.

So yep, there are loads of Korean fried chicken restaurants around the world today.

Bonchon is one of the best known restaurants in the US and I’ve heard Bonchon chicken is absolutely delicious. Bonchon chicken is served covered in a range of super delicious sauces. Pelicana and KyoChon are loved too. These are some super favorite places to have South Korean fried chicken.

Korean fried chicken is delicious, versatile and a dish that just keeps giving. Once you have a bite, I don’t think you’ll ever be the same. It’s… amazing.

So how did Zee and I come up with this recipe?

Personal story time because that’s what The Buttery Fairytale is all about, food related memories ❤.

I would love for you to make the most delicious memories ever with all the recipes we have here.

You can share your stories with this recipe in the comments below too whether this is the first time you’re trying this recipe or if you’ve already had it multiple times before, I would love to hear all about it!

So if you know anything about me, you’ll know I love crispy chicken. I mean I have an entire section dedicated to it here! Check it out- Crispy Chicken

Fried chicken is a bit of a passion for me!

So a couple of years ago, I was wondering how the heck do I keep my crispy fried chicken crispy for long. I started Googling online and came across the double frying technique.

I found out that chicken in South Korea is double fried when making Korean fried chicken to keep it crispy for longer.

And I was so intrigued??!

I had had Korean fried chicken at restaurants before and it tasted incredible but I never tried making some at home.

I started researching about everything related to fried chicken in South Korea and my mind was blown.

All the different sauces, flavors, different frying methods (the first time I double fried the chicken I was like whoa?!), wet batters, dry batters… IT WAS AMAZING for a fried chicken lover like me 😍!

So yep, I started making Korean fried chicken at home.

I started experimenting with different batters and sauces and fell so deeply in love with this discovery of just corn starch as a dry batter and the most delicious sweet and savory garlic soy sauce.

And double frying! Trust me, the next time you make any fried chicken, you’re gonna be thinking about double frying it!

Korean fried chicken is quick, simple and absolutely incredible. I hope you love this recipe as much as we do. It deserves all the love, it’s just so good.

INGREDIENTS & SUBSTITUTIONS FOR KOREAN FRIED CHICKEN RECIPE IN SOY GARLIC SAUCE

For exact ingredient measurements, please scroll down to the Recipe Card.

For the chicken:

• Chicken- I’ve used boneless chicken breasts here but you can use whatever cut of chicken you like. Go ahead and use boneless chicken thighs (for some juicy dark meat Korean fried chicken!) or bone-in chicken or maybe even wings (Korean fried chicken wings are incredible!), perhaps even chicken drumsticks! You can also use a whole chicken so you have a variety of different chicken parts/pieces.
• Garlic- An absolute essential to add that perfect garlicky goodness to your crispy chicken pieces. Mmm I love garlic and it tastes INCREDIBLE with our fried chicken. You can substitute with garlic powder here but I suggest you use fresh garlic. Garlic is super loved in Korean recipes and for good reason too ❤.
• Ginger- So gingery, so good. Those delicious flavors of ginger as it fries with the chicken… amazing! You can substitute with ginger powder here.
• Onion powder– For a touch of onion flavor in our Korean fried chicken, so good!
• Salt and black pepper– Our regular seasoning essentials.
• Cornstarch- For that perfect crunchy crust. You can also use potato starch, rice flour, all purpose flour or a combination of them.
• Baking powder- To add to the airiness of our crust making everything light, crispy and wonderful!
• Cooking oil: The best oil to use would be a neutral cooking oil with a high smoke point such as canola oil, vegetable oil, peanut oil, sunflower oil… lots of options!

For the sauce:

• Butter- Ah that butter soy garlic flavor is insanely good! I have no words, you’ll know it when you taste this incredible sauce 😍.
• Garlic- Freshly smashed and minced garlic adds a world of flavor to this sticky soy garlic sauce. You can maybe substitute with garlic powder here but I would prefer you use some fresh smashed garlic. That’s because I don’t think garlic powder can you give you the flavor fresh garlic will give you toasted in some warm butter.
• Soy sauce- Ah good old salty umami soy sauce… One of the main guys here (literally one of the main sauce ingredients!). It makes the sauce what it is! You can subsitute with tamari here.
• Brown sugar- Some brown sugar to add that deep caramelized flavor to our soy garlic sauce. You can substitute it with white sugar.
• Honey- To add more of a touch of sweetness to our sauce but that’s not all. Honey will give our soy garlic sauce a gorgeous shine and will help thicken it up a bit. Yum! You can substitute with corn syrup here.
• Black pepper- Just a little if you like!

To garnish (optional):

• Green onion- A classic with Korean fried chicken. The freshness and crunch from the green onion just adds to all the flavors.
• Toasted sesame seeds- Nutty, toasty and absolutely amazing. Toasted sesame seeds are one of the best options to garnish your Korean fried chicken with, You can also drizzle a little sesame oil over your chicken to add to all that delish flavor if you like.

Once again, for exact ingredient measurements, please scroll down to the Recipe Card.

Love chicken? Check out our collection of absolutely lip-smacking Chicken & Meat, Stovetop Recipes and Party/Special Day recipes.

RECIPE VARIATIONS YOU CAN TRY

This is one of the most incredible fried chicken recipes out there and the best thing? There are so many variations you can try with it too!

Let’s discuss a few of them below:

• Go ahead and use whatever cut of chicken you prefer when you’re making this Korean soy garlic fried chicken recipe. I’ve used boneless chicken breasts but you can go ahead and use boneless chicken thighs (for some juicy dark meat Korean fried chicken!), bone-in chicken pieces, chicken drumsticks, wings (for some delicious soy garlic chicken wings!)… Literally whatever you prefer. You can leave the skin in too so it gets all crispy and delicious, yum! You can also use a whole chicken so you have a variety of different chicken parts/pieces.
• So I know it’s called Korean fried chicken but you can use another meat too such as fish, shrimp or whatever you prefer. The dry batter and sauce will work super well even if you’re not using chicken and everything will taste absolutely incredible.
• Want to make this crispy chicken recipe vegetarian? Instead of chicken, go ahead and use cauliflower, mushrooms, tofu, broccoli or whatever you feel will go well here. Fry it to crispy perfection and enjoy!
• Want to experiment a bit? Go ahead and play around with different flours, starches, dry batters and wet batters the next time you make this chicken to see what makes your chicken the crispiest in your opinion. There are loads of different options out there used when frying chicken such as corn starch (like we’ve used here), potato starch, all purpose flour, a frying powder mix, a combination of starches (such as cornstarch and potato starch)… etc. Plus there are different ways to dredge your chicken too (such as using cold water as well sometimes!). It’s a fun thing to experiment with!
• You don’t need to only deep fry the chicken. You can air fry it (just place the chicken in the air fryer basket!), bake it or shallow fry it too if you want. Of course deep frying in my opinion makes the chicken deliciously crispy but these other methods will work pretty well too. Yum!
• If you’re into spice 🔥 and want to make some spicy Korean fried chicken, you can add in some dried red chilies or chili flakes to your soy garlic sauce. Maybe even some gochujang paste for a spicy version.
• And if you want a sweeter sauce, just go ahead and add more honey/corn syrup and/or brown sugar! And for a touch of tang, you can add in some fresh lemon juice too.
• When it comes to how thick or thin you prefer your sauce, it’s all personal preference. I prefer my sauce to be right in between, not too thick, nor too thin. If you prefer this sauce to be on the thicker side, let it cook for a couple of minutes more than the time I’ve given here and it’ll thicken up a bit. Then, it’ll thicken even more as it cools down. To thicken it up even more, you can make a corn starch slurry with water and pour it in, then mix it well over heat.
• When it comes to how saucy you prefer your Korean fried chicken to be, you can go ahead and either use a cooking brush and brush the sauce (a single layer or more!) over the crispy fried chicken pieces to keep your chicken crispy for longer. You’ll have a gentle touch of the soy garlic flavor of sauce without the chicken being too saucy. Or you can go ahead and just toss all those crispy pieces of chicken in the sauce. Your chicken will get super saucy but may lose out on some of that crisp.
• Oh and you can also just have this crispy chicken on its own without any sauce too. It tastes incredible. So juicy, so crunchy ❤!

Note- If you think you have an ingredient that you feel is suitable as a substitute for a certain ingredient in this recipe, according to your dietary preference, you can use it and let us know how it works as a substitute in the comments below. This will help so many others with the same diet preference as yours.

HOW TO MAKE KOREAN FRIED CHICKEN RECIPE IN SOY GARLIC SAUCE [Step-by-Step Instructions with Photos]

For exact ingredient measurements and instructions without photos, please scroll down to the Recipe Card.

Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips and tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤.

STEP 1: MARINATE THE CHICKEN

Cut your chicken into bite-sized pieces.

Transfer the pieces of chicken to a large mixing bowl and add in the smashed and minced garlic, minced ginger, onion powder, salt and pepper.

Mix everything super well together. I prefer going in with my hands here and I suggest you do too! Helps get the delicious ingredients into all those chicken bits.

Now leave the chicken to marinate for a while, at least half an hour. Overnight is ideal (for best results)! You can also fry your chicken immediately if you’re in a hurry

STEP 2: DREDGE THE CHICKEN

Take a large separate bowl and add the cornstarch and baking powder to it.

Mix well.

Before starting to dredge your chicken, go ahead and dust the surface you’ll be placing your dredged chicken on with cornstarch so the dredged chicken doesn’t stick to the surface.

Let’s get to dredging the chicken now!

Go ahead and coat each piece of chicken in the cornstarch. Stick those garlic and ginger bits to the chicken while dredging it to get the best flavors ever!

Give each cornstarch-coated piece of chicken a gentle squeeze to stick that cornstarch nice and good.

Dust off the excess cornstarch and place your pieces of chicken on the cornstarch dusted surface.

Now leave your dredged chicken for about 5 minutes to really let that cornstarch stick well. And move to the next step to fry the chicken 😍!

STEP 3: FRY THE CHICKEN (WOOHOO 💃🏻)

So if you’re nervous about frying, don’t be! I’m gonna make it super easy for you, I promise.

I’ve used a wok here.

I prefer using a wok to fry my chicken these days because I feel it uses lesser oil because it’s narrower at the bottom so all the oil collects at the bottom. It’s also shaped in a way that prevents splatters.

This fried chicken doesn’t splatter too much though so don’t worry.

You can use a Dutch oven or a heavy-bottomed deep skillet too.

Now, over medium heat, pour in the cooking oil and wait for it to heat.

After about a minute or two, drop a tiny piece of chicken batter into the oil to check if it’s hot enough. If the oil is ready, that piece of batter will bubble and rise to the top. If the oil isn’t ready, the batter will just sink to the bottom of the pan.

Wait a little more if your oil is not hot enough and if it is hot enough, start frying the chicken!

Slowly add in each piece of chicken to the hot oil. Don’t overcrowd your pan with chicken or else the temperature of the oil will fall which will give you soggy chicken 😱.

Add in as many pieces as you feel are enough, this depends on how large your cooking pan is.

If your pan isn’t large enough, go ahead and fry the chicken in batches. I’ve fried my chicken in batches too here (2 batches)!

Now, once you’ve got your pieces of chicken in the pan, leave them be. Don’t touch them for the first 3 to 4 minutes. This is so they get the time to form that delicious crackly crispy crust.

Now, after 3 to 4 minutes, you can gently move your chicken around and turn it (tongs help!) if you want.

Go ahead and let your chicken fry until it’s a light golden brown. This will take about 7 to 8 minutes over medium heat.

It should look something like this…

This depends on the cooking pan you’re using, the size of your pieces of chicken, the number of chicken pieces in your pan and your stove.

Get those pieces of chicken out and keep them on a cooling rack over a sheet pan.

After you’re done frying the first batch, you can clean your oil with a slotted spoon if you feel it has too many bits and pieces.

Now go ahead and fry the next batch of chicken. This will be quicker, about 5 to 6 minutes.

Get those pieces of chicken out once they turn a light golden brown as well.

Place them on a cooling rack over a sheet pan. Don’t switch off the heat just yet. It’s time to double fry our chicken!

Once again, you can clean your oil with a slotted spoon if you feel it has too many bits and pieces.

STEP 4: DOUBLE FRY THE CHICKEN

Raise the heat to high and let the oil heat for a minute.

Now carefully add in all your pieces of chicken to the hot oil. No need to fry the chicken in batches now.

Let the chicken fry for about a minute or two until it becomes golden brown and gorgeous. Move the chicken around gently with the help of your tongs for an even fry.

Time to take your chicken out. Now, the second time you remove your chicken, it’s best to keep a few things in mind to make sure your chicken stays crispy for longer. These points are optional but super helpful whenever you fry anything out there:

1. Don’t reduce the heat or switch it off until you remove all the pieces of chicken from the pan.
2. As you’re getting the chicken out of the oil (tongs help!), place them in a strainer first (holding the strainer over the pan so the excess oil falls back in).
3. And finally, place those golden crispy fried pieces of chicken on a cooling rack over a baking tray (to catch all that excess oil that may drip out!). If you don’t have a cooling rack, you can strain your pieces of chicken and place them on a plate without tissues on it.

And now, let’s make the sauce!

STEP 5: MAKE THE SOY GARLIC SAUCE

Time to make that glorious sauce 😍.

Over low to medium low heat, take a pan and add the butter.

Once the butter starts to melt, add in the smashed and minced garlic.

Let the garlic toast in that butter for a minute.

Now, add in the soy sauce, water, brown sugar, honey and black pepper.

Gently stir and mix everything together.

Let the sauce cook until it starts to bubble up and thicken, for about 5 to 6 minutes.

Now, you have two options:

1. You can either brush the sauce over your pieces of chicken. This will give you a gentle sauce flavor and crispy chicken. If you’re following this method, switch off the heat and brush the sauce over your chicken. Or,
2. You can add the chicken to the sauce, toss everything together and serve. This will give you a saucy chicken that may become less crispy over time.

I prefer both these methods but today, I feel like tossing my chicken in the sauce.

Add all those crispy golden gorgeously fried pieces of chicken to the sauce.

Toss for just a minute, until all those pieces of chicken are covered in soy garlic goodness.

After tossing the chicken in the sauce, switch off the heat and serve.

I prefer serving my Korean fried chicken in a bowl with some parchment paper in it. Helps keep the sticky soy sauce on the chicken without absorbing it and makes cleaning a breeze!

Go ahead and top it up with toasted sesame seeds and fresh chopped green onion. Perhaps even some toasted sesame oil if you like?

And now take a bite. How delicious is that? And you made it all by yourself ❤. Woohoo!

Hey you, I really hope you love this Crispy Korean Fried Chicken Recipe (in Soy Garlic Sauce!) as much as I do!

If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).

Once again, for exact ingredient measurements, please scroll down to the Recipe Card.

Also, if you have any questions about this recipe, make sure to check out our FAQs section below to maybe find your answer there, or leave a comment and I will try to get back to you as soon as possible, I promise 😊.

TIPS TO MAKE THE BEST CRISPY KOREAN FRIED CHICKEN RECIPE IN SOY GARLIC SAUCE

This crispy Korean chicken recipe is super simple and easy to make but here are a few tips to make things even easier ❤:

• Hey you, make sure you read through the ingredient list to have all the ingredients ready and on hand when cooking this recipe. Also read through the instructions so you know what to expect. This makes things so much easier while cooking.
• Go ahead and marinate your chicken if you want it to be more flavorful. I suggest you marinate it for at least half an hour and of course, overnight would mean even more flavorful (for best results). If you’re in a hurry though and just can’t wait, don’t worry. You can fry your chicken right away. It’ll still be delish ✨.
• I prefer dredging the chicken by hand because that way, I can get all those ginger garlic pieces to stick to the battter. If you’re in a hurry though and want a quick and effortless way, you can add your corn starch and baking powder to a large mixing bowl or box, put all the marinated chicken in, cover the large bowl or box and give everything a good shake.
• Don’t have a deep fryer? Don’t worry, you don’t need one to fry some delicious chicken. I love using a wok to fry my chicken these days. I feel it uses much lesser oil thanks to it being narrower at the bottom. You can also use a Dutch oven or heavy-bottomed deep skillet to fry your chicken.
• Always use an oil with a high smoke point when frying your crispy crunchy chicken. Good choices are canola oil, vegetable oil, sunflower oil, peanut oil, avocado oil etc (there are many more options out there too!). This is important. If you don’t use an oil with a high smoke point to fry your chicken, the oil may start smoking, turn rancid and burn your food.
• I know it’s super tempting and you may really want to but please don’t add your pieces of chicken to the oil until the oil is hot enough! Wait for the oil to heat for about 2 to 3 minutes over medium heat and then drop in a tiny piece of dredged chicken into the oil. If the oil is ready, the dredged chicken bit will bubble up immediately and rise to the top. And that means the oil is ready for your chicken 💃🏻!
• And don’t ever overcrowd your pan! The oil temperature will fall giving you soggy sad chicken.
• Please try and follow all the tips I’ve given for when you take your chicken out of the pan (after double frying it) in the instructions– don’t reduce or switch off the heat before all your chicken pieces are out, place the pieces of chicken in a strainer first so all the excess oil falls back into the pan and place your chicken over a wire rack, NOT over a plate lined with paper towels.
• If you feel your oil is dirty after each fry, go ahead and use a slotted spoon to gently remove all those bits and pieces from the leftover oil.
• Make sure you double fry your chicken for the ultimate crunch and crisp! Don’t skip out on this, especially when making Korean fried chicken. The first frying is only to get all that moisture out and the second fry is what really sets that delicious crispy crust in (it seals all that crunch). Yum!
• Unsure if your chicken is completely cooked through? You can use a candy thermometer to keep a check on the oil temperature to be in that exact degrees F. range.. You can also use a meat thermometer to check the internal temperature of your chicken (the internal temperature should be around 165 degrees F.) after frying it. I don’t use either of these thermometers here though and it’s perfectly fine if you don’t either. Just follow my instructions and you’re good to go ❤.
• When it comes to how saucy you want your Korean fried chicken to be, you can either use a cooking brush and brush the sauce (a single layer or more!) over the crispy fried chicken pieces or just toss all those crispy pieces of chicken in the sauce. I’ve read the hand brushing method is more famous in Korea and Korean fried chicken chains because it keeps the chicken crispy for longer. Plus, you get to choose how saucy you want your chicken to be. I don’t have a preference and go with what my mood is!
• If you’re choosing to handbrush the soy garlic sauce over your crispy chicken, you can always serve the sauce separately as a dip in a separate bowl too in case others want more of the sauce. Yum!
• And if you’re choosing to toss your fried chicken in the soy garlic sauce, go ahead and toss it for just a minute or two until it’s covered in that sticky sauce and then serve. Don’t let the chicken cook in the sauce for too long or it may lose that crisp.
• Serve this Korean fried chicken immediately. The crisp is insane and everything tastes absolutely wonderful ❤!

SERVING SUGGESTIONS FOR CRISPY KOREAN FRIED CHICKEN RECIPE IN SOY GARLIC SAUCE

This homemade Korean fried chicken recipe is so delish, you’ll probably want to gobble it all up at once ❤.

But if you’re looking for serving suggestions to serve along with this delicious chicken, here are a few!

• Go ahead and serve this Korean fried chicken immediately. The crisp is amazing and everything does tastes absolutely wonderful ❤! I prefer serving my Korean fried chicken in a bowl with some parchment paper in it. The parchment paper helps keep the sticky soy sauce on the chicken without absorbing it and makes cleaning a breeze!
• Choosing to handbrush the soy garlic sauce over your crispy chicken?You can always serve the sauce separately as a dip too in case others want more of the sauce.
• I love topping my soy garlic Korean fried chicken with chopped green onion and toasted sesame seeds. Yum!
• You can also fry some peanuts in the same chicken oil for a couple of seconds and mix them in with the chicken and soy garlic sauce. Tastes- DELICIOUS. You can add in some pumpkin seeds too. Perhaps even chopped walnut!
• You can also serve some pickled radish (also called pickled daikon) along with your saucy Korean fried chicken. You can make a cucumber and/or carrot vinegar salad too.
• You can toss some rice cakes (tteokbokki) along with your Korean fried chicken as well.
• Go ahead and top your extra saucy extra crunchy chicken with some smashed and minced garlic. Garlic is a super loved ingredient in Korean food and boy does it go well here.
• Some toasted sesame oil drizzled over the Korean crispy chicken right before serving it tastes absolutely gorgeous.
• This crispy Korean fried chicken tastes incredible with some kimchi fried rice too. Or perhaps some japchae.
• Oh and this isn’t authentic I KNOWWW but hear me out, every fried chicken out there tastes amazing with French fries or wedges! So you can go ahead and serve this simple Korean fried chicken recipe with some French fries or wedges too!
• You can also make a Korean fried chicken sandwich!
• However you prefer having your crispy Korean fried chicken, go ahead and serve it with a cold refreshing drink… It’s just something else with this recipe ✨.

What is the difference between regular fried chicken and Korean fried chicken? What makes Korean fried chicken different?

There are quite a few differences between regular fried chicken and Korean fried chicken.

Let’s explore three main differences:

1. Korean fried chicken has a light crispy crust compared to the thick crunchy crust of regular fried chicken. This is thanks to Korean fried chicken using cornstarch, potato starch, rice flour or a combination of all these. Regular fried chicken on the other hand usually uses all purpose flour.
2. Korean fried chicken is usually double fried to add to the crispiness.  Regular fried chicken is not.
3. Korean fried chicken is usually covered in the most delicious sticky sauce. Regular fried chicken usually is not and instead, is served alongside dips to enjoy it with.

Both these types of fried chicken are absolutely delicious in their own ways. I love both of them and what I choose to have depends on my mood ❤. There’s not one delicious one, they’re both amazing.

What does Korean fried chicken taste like?

Imagine crispy fried chicken (double fried to crispy perfection, a common practice seen in Korean kitchens) covered in the most incredible sweet, salty and sticky glaze…

Beautiful.

That’s how Korean fried chicken tastes. It’s one of the best chicken recipes ever!

As you bite into that satisfying crispy chicken, you get to enjoy the flavors of crispy chicken and the most delicious sweet and salty umami sauce. Everything works so well together.

Few things in the world taste as good as Korean Fried Chicken ❤.

How is Korean fried chicken so crispy? What is the secret to making extra crispy Korean fried chicken?

Different Korean fried chicken chains have their own secrets when making Korean fried chicken.

Some talk about different batters (wet batters, dry batters or a combination of the two), different frying methods, etc.

I feel there are a few secrets to making extra crispy Korean fried chicken. Some of them are:

• Double fry the chicken- No secret ingredient here, we have a secret technique 😍! This is one of the best things to do if you want your Korean fried chicken to stay crispy for longer. The first frying step cooks the chicken on the inside while the second fry really sets that crispy crust in and well, seals the deal! Double frying crispy chicken is pretty popular in Korean kitchens and trust me, the next time you make any fried chicken, you’re gonna be thinking of double frying it!
• Don’t make sauce too thin- A thin sauce can make your crispy Korean chicken soggy super soon. The sauce doesn’t need to be thin. It doesn’t need to be super thick either. The sauce needs to be a deliciously sticky consistency, hugging the chicken in all its craggly fried bits and pieces without making it soggy.
• Handbrush the sauce- I don’t have a preference and I love both methods (handbrushing the sauce and tossing the chicken in the sauce) but yes, if you brush the sauce onto your crispy fried chicken, it will stay crispy for longer compared to if you just add everything to the wok and toss it all together.

How can I prevent my Korean fried chicken from becoming greasy?

To make sure your Korean fried chicken doesn’t get greasy, follow the suggestions I’ve given in the instructions.

I’ll mention those points here too:

1. Don’t reduce or switch off the heat until you remove all the pieces of chicken from the pan.
2. As you’re getting the chicken out of the oil, place the pieces of chicken in a strainer first (holding the strainer over the pan so the excess oil falls back in). Tongs are super helpful here.
3. And finally, place those gorgeous crispy fried pieces of chicken on a wire rack over a baking tray (to catch all the excess oil that may drip out!). If you don’t have a wire rack, you can strain your pieces of chicken and place them on a plate without paper towels on it. Don’t place your fried chicken over paper towels.

Can I use different types of meat for Korean fried chicken?

Yes, you can use different types of meat for Korean fried chicken! Go ahead and use fish, shrimp or whatever you feel will go well here.

What are some popular Korean fried chicken chains?

Bonchon is one of the best known Korean fried chicken chains in the US and I’ve heard it’s absolutely delicious. Pelicana, KyoChon, bb. q Chicken and many more are loved too ❤. These are some super favorite places to have Korean fried chicken.

Is Korean fried chicken sweet or spicy?

Korean fried chicken can be sweet and spicy as well as sweet or spicy, it all depends on what sauce you’re choosing your Korean fried chicken to be covered in.

Korean fried chicken is served covered in a range of different sauces with the two most famous sauces being a sweet and spicy red sauce and a sweet and savory soy garlic sauce.

We’ve made the sweet and savory soy garlic sauce with our Korean fried chicken here, something like ganjang chicken (in Korean, Ganjang means soy sauce).

You may hear some popular words when it comes to Korean fried chicken, related to the sauces, the flavors of the sauces, the ingredients added to them and even the texture of the fried chicken such as dakgangjeong (usually boneless chicken tossed in a thick spicy and sweet sauce), yangnyeom chicken (yangnyeom chicken is usually covered in a red sweet and spicy glaze), honey butter sauce fried chicken, snow cheese fried chicken and more!

It’s so interesting reading all about the different ways Korean fried chicken is fried and all the different sauces and toppings added to it! This is one of the best chicken recipes ever.

Can I make a spicy soy garlic sauce?

Yes, you can make a spicy soy garlic sauce! To make some spicy Korean fried chicken, just go ahead and add some gochujang paste, gochugaru or red pepper flakes to your soy garlic sauce.

Give it a try next time and enjoy the spicy version of Korean fried chicken 😍.

Be careful and give your spicy Korean fried chicken a taste before serving it so it’s not too spicy.

How can I make the soy garlic sauce thicker?

The soy garlic sauce recipe I’ve given here has quite a few thickeners such as butter, brown sugar and honey (or corn syrup). Make sure you cook your sauce a little to help your sauce thicken up.

Your sauce will also thicken up as it cools.

If you still feel your sauce is too thin, you can make a cornstarch slurry. Go ahead and mix 1 tablespoon cornstarch with about 2 tablespoons of water and pour it into the sauce while mixing the sauce gently over the stove.

What is the best way to store leftover Korean fried chicken?

The best way to store leftover Korean fried chicken in soy garlic sauce is in an airtight container or box in the refrigerator once it reaches room temperature.

It’ll stay good for about 2 to 3 days.

What is the best way to reheat leftover Korean fried chicken?

The best way to reheat leftover Korean fried chicken for me is in a pan over the stove.

I take the Korean fried chicken out of the airtight container and toss everything together over medium low heat in a pan until the chicken is heated through and the sauce is glistening. The saucy chicken may not be super crispy anymore but it’ll still taste incredible.

You can also heat your leftover Korean fried chicken in the microwave or oven.

Can I make this Korean fried chicken recipe in soy garlic sauce in advance?

Yes you can make this easy Korean fried chicken recipe in soy garlic sauce in advance but here are a few things I would keep in mind:

• Your chicken will taste best if it’s freshly fried. I don’t suggest frying your chicken and storing it. I suggest you marinate the chicken in an airtight container in the refrigerator and fry it fresh on the day you’re planning to have it.
• You can go ahead and make the soy garlic sauce beforehand. Wait for it to cool and reach room temperature then store it in an airtight box in the refrigerator. Then gently heat it over low heat in a pan when you’re making this recipe.

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