What Is Korean Fried Chicken? (+ Recipe Inside)

Korean fried chicken is a delightful twist on the classic favorite, winning hearts worldwide with its irresistibly crispy exterior and juicy interior. More than just a meal, it’s an experience. What sets it apart is the double-frying process, which creates an extra-crispy texture without the greasiness.

One popular variation is dakgangjeong, a Korean fried chicken glazed in a sweet and spicy sauce that perfectly coats each crispy piece, adding another layer of flavor. Whether enjoyed plain or with this delicious glaze, Korean fried chicken will become a household favorite.

Korean fried chicken traces its roots back to the 15th century during the Goryeo dynasty. It began with a dish called pogye, where chicken was fried with flour and spices to create a crispy texture.

After the 1950s, U.S. troops stationed in Korea helped popularize fried chicken, introducing it as a substitute for turkey during Thanksgiving. Korean soldiers enjoyed the dish, and its popularity quickly spread.

Today, Korean fried chicken, known locally as chikin, is a staple of Korean cuisine. It comes in various styles, from the classic huraideu-chicken (fried chicken) to the flavorful yangnyeom chicken (seasoned chicken).

The beloved pairing of Korean fried chicken and beer, known as chimaek, is a popular social tradition in South Korea. The name comes from chi (chicken) and maek (short for maekju, meaning beer).

Korean fried chicken is more than just a meal—it's a cultural experience. These restaurants serve as gathering places where people share stories, bond over delicious food, and enjoy the communal atmosphere that makes it so special

Korean fried chicken has become a global phenomenon, captivating a worldwide audience with its unique preparation and diverse flavors. It seamlessly blends Korean traditions with modern culinary innovation, making it more than just a dish. This fusion of history, culture, and taste reflects Korea’s rich past while embracing its dynamic present.

Selecting the Chicken

Choosing the right cuts of chicken is crucial for Korean fried chicken. Wings and drumsticks are the most popular because they stay juicy and tender when fried. For the best flavor, always opt for fresh, high-quality chicken.

Pat the chicken pieces dry with paper towels to remove excess moisture, ensuring extra crispiness when frying. For a lighter option, you can use chicken breast, though it may not be as juicy as wings or drumsticks.

Marinade Essentials

Korean fried chicken owes its rich, savory flavor to the marinade, which typically includes soy sauce, garlic, ginger, and sometimes a touch of sugar for balance.

Soy sauce adds saltiness and deep umami flavor, while garlic and ginger provide a fragrant kick. Some recipes also include black pepper for a hint of spice.

Marinate the chicken for at least 30 minutes, but for the best flavor, let it sit longer—overnight if possible. The longer it marinates, the more flavorful it becomes.

Coating Mixtures

The coating mix gives Korean fried chicken its signature crispiness. A blend of flour and cornstarch creates the ideal texture, while baking powder adds extra lightness and crunch.

Salt and pepper are essential for seasoning, while paprika or other spices can be added for extra flavor. For the best results, make sure each piece is evenly coated.

For an authentic touch, try using a Korean fried chicken mix from an Asian grocery store. These mixes are specially formulated to enhance the traditional flavors and crispy texture of Korean fried chicken.

Choosing the Right Oil

Choosing the right oil is key to achieving the perfect crunch. Vegetable and peanut oil are popular choices because their high smoke points allow them to withstand deep frying without breaking down or burning.

Peanut oil, for example, can handle temperatures up to 450°F (233°C), making it ideal for deep frying. It also adds a subtle nutty flavor that enhances the chicken. Vegetable oil, on the other hand, is more neutral, widely available, and budget-friendly. For the best results, always use fresh oil to avoid any rancid or off flavors.

Also, make sure the oil is free of any leftover food particles, as they can burn and negatively impact the flavor and texture of the chicken.

Mastering Double-Frying

Double-frying is essential for Korean fried chicken's signature crispiness. The first fry cooks the chicken through, while the second crisps up the coating to perfection, ensuring a juicy interior.

For the first fry, heat the oil to around 330°F (166°C) and fry the chicken wings for 3-4 minutes until just cooked. Then, remove them and let them rest on a wire rack.

The wire rack drains excess oil, preventing the chicken from becoming soggy. For the second fry, increase the oil temperature to 375°F (190°C) and fry the chicken for another 2-3 minutes until golden brown and extra crispy. This higher temperature quickly crisps up the starch coating without overcooking the meat inside.

Temperature and Timing

Maintaining the right temperature and timing is crucial for perfect Korean fried chicken. Using a kitchen thermometer ensures consistent oil temperature throughout the process.

For the initial fry at 330°F, avoid overcrowding the pan, as it can lower the oil temperature and cause uneven cooking. Fry in small batches if needed to maintain consistent heat.

After the first fry, let the chicken rest on a wire rack for at least 5 minutes. This allows excess oil to drain and gives the chicken time to cool slightly, ensuring better crisping during the second fry.

During the second fry at 375°F, a quick 2-3 minute cook ensures a crispy exterior while preventing the chicken from drying out.

Yangnyeom Chicken

Yangnyeom chicken is a favorite for its sweet and spicy flavor. First, the chicken is fried until crispy, then coated in a rich sauce made from gochujang (Korean chili paste), honey, garlic, and other seasonings.

This sauce creates a sticky, sweet, and spicy coating on the chicken. Some recipes enhance the flavor with soy garlic or garlic powder for an extra kick. Finished with a sprinkle of sesame seeds, yangnyeom chicken is both delicious and visually appealing.

Dakgangjeong

Dakgangjeong is loved for its crunchy texture and sweet glaze. The chicken is double-fried for extra crispiness and then coated in a sticky sauce made with honey, soy sauce, and garlic. Unlike yangnyeom chicken, this variety is often less spicy.

The sauce is thickened to create a candy-like coating around the chicken, giving it a satisfying crunch. A sprinkle of sesame seeds adds extra flavor and texture.

Creating Yangnyeom Sauce

Yangnyeom sauce adds a sweet, spicy, and tangy kick to Korean Fried Chicken. Made with gochujang (Korean red chili paste), it blends soy sauce, rice vinegar, sugar, and sesame oil for a bold, flavorful coating.

Heat all the ingredients in a small pot to blend the flavors.

• Ingredients:
  • ¼ cup gochujang
  • 2 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • 3 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic

The sauce should thicken slightly and develop a glossy finish. Once ready, toss the fried chicken until evenly coated and adjust the sweetness or heat by varying the amounts of sugar or gochujang.

Soy Garlic Glaze

Soy garlic glaze offers a savory, mild alternative for those who prefer less heat. This glaze blends soy sauce, garlic, brown sugar, and a hint of mustard.

• Ingredients:
  • ⅓ cup soy sauce
  • ¼ cup brown sugar
  • 2 cloves minced garlic
  • 1 teaspoon Dijon mustard
  • 1 tablespoon rice vinegar

Simmer the mixture over medium heat until it thickens, allowing the soy sauce and garlic to develop a rich, complex flavor. For the best taste, coat the chicken evenly in the glaze—a favorite among kids and anyone who enjoys a perfect balance of sweet and savory.

Customized Flavor Blends

Creating custom flavor blends is all about experimenting with different bases like ketchup, soy sauce, and vinegar, then enhancing them with various spices.

For example, a hot honey mustard sauce comes together by mixing honey, dijon mustard, soy sauce, and a pinch of cayenne pepper for a balanced kick.

For a tangy twist, try a teriyaki blend by combining soy sauce, rice vinegar, and sugar. Simmer the mixture until it thickens, then toss it with fried chicken for a rich, flavorful coating. These custom blends allow you to tailor the taste to any palate, adding your own unique twist to classic Korean fried chicken.

Korean Pickled Radish

Korean pickled radish, or danmuji, provides a crunchy, tangy contrast to savory fried chicken. To make it, thinly slice the radish and prepare a pickling solution by mixing 1 cup of water, 1 cup of white vinegar, ½ cup of sugar, and 1 teaspoon of salt. Stir until fully dissolved, then let the radish soak for a refreshing balance of flavors.

Immerse the radish slices in the brine and refrigerate for at least 2 hours, allowing them to absorb the tangy-sweet flavors. Once chilled, they become a crisp, refreshing side that perfectly balances the heat of the chicken. Serve cold for the best contrast in taste and texture.

Cucumber Salad

Cucumber salad is a light, refreshing side that provides a cool contrast to spicy chicken. To prepare, thinly slice cucumbers, sprinkle them with salt, and let them sit for 20 minutes before rinsing and draining.

For the dressing, mix 2 tablespoons of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, and 1 tablespoon of sugar. Stir in 1 minced garlic clove and a sprinkle of red pepper flakes for a subtle kick. Toss the cucumbers in the dressing and serve promptly for a crisp, flavorful side that perfectly complements bold, spicy flavors.

Steamed Rice and Japchae

Steamed rice is a staple side that complements any Korean dish. Use short-grain rice for the best texture. Rinse the rice until the water runs clear, then cook according to your rice cooker’s directions.

Japchae, a stir-fried glass noodle dish, is another excellent side. Cook sweet potato noodles according to the package instructions. Stir-fry julienned carrots, spinach, mushrooms, and onions in sesame oil. Add the cooked noodles, soy sauce, and a touch of sugar. Cook until well combined.

Serve japchae alongside the chicken for a mix of flavors and textures. Each bite offers a delightful blend of sweet, savory, and chewy elements, heightening the dining experience.

Gluten-Free Flour Alternatives

Traditional Korean fried chicken typically uses all-purpose flour in the batter, but for a gluten-free version, potato starch, cornstarch, rice flour, or tapioca flour work just as well. These alternatives create a crispy coating without compromising texture.

A common approach is to mix potato starch and cornstarch in equal parts, achieving the perfect crunch. Alternatively, a gluten-free all-purpose flour blend simplifies the process. Just be sure to whisk the flours together thoroughly to prevent lumps and ensure an even coating.

Adjusting Seasonings for Dietary Restrictions

Adjusting seasonings is essential for those with dietary restrictions, especially since traditional recipes often include soy sauce, which contains gluten. Swapping it for gluten-free soy sauce or tamari preserves the dish’s umami flavors while keeping it gluten-free.

Other ingredients, such as sauces and marinades, also require attention. Using gluten-free gochujang instead of regular gochujang helps prevent cross-contamination.

For a low-sodium option, reducing added salt or opting for reduced-sodium soy sauce ensures a balanced flavor without compromising dietary needs. These simple adjustments allow Korean fried chicken to be enjoyed by everyone while maintaining its authentic taste.

Ingredients List

• Chicken: 2 pounds of boneless chicken, preferably dark meat or chicken tenders.
• Batter: 1 cup of all-purpose flour, 1 cup of corn starch, 1 teaspoon of baking powder.
• Marinate: ¼ cup rice wine, 2 tablespoons soy sauce, 1 teaspoon sea salt, ½ teaspoon garlic powder, 1 teaspoon minced garlic, 1 teaspoon fresh ginger (minced).
• Sauce: ¼ cup gochujang (Korean chili paste), ¼ cup soy sauce, ¼ cup honey, 2 tablespoons strawberry jam, 2 tablespoons rice syrup, 1 tablespoon corn syrup.
• Frying: 4 cups peanut oil or canola oil.
• Garnish: Sesame seeds, chopped scallion.

Step-by-Step Cooking Instructions

1. Marinate the Chicken: Combine rice wine, soy sauce, sea salt, garlic powder, minced garlic, and fresh ginger in a bowl. Add the boneless chicken pieces and marinate for at least 30 minutes.
2. Prepare the Batter: Mix all-purpose flour, corn starch, and baking powder in a separate bowl for the dry batter. In another bowl, mix some of the dry batter with cold water to make a wet batter.
3. Heat the Oil: Pour peanut oil or canola oil into a Dutch oven or deep frying pan. Heat to 350°F (175°C).
4. Coat the Chicken: Dip the marinated chicken pieces first in the dry batter, then in the wet batter, and once more in the dry batter for extra crispiness.
5. Fry the Chicken: Using tongs, carefully place chicken pieces into the hot oil. Fry in batches for about 6-8 minutes. Remove with a mesh strainer and place on paper towels to drain.
6. Double Fry for Extra Crisp: Fry the chicken a second time for an additional 2-3 minutes until golden brown and extra crispy.