Korean Fried Chicken

Korean Fried Chicken

🔥🍗 Korean Fried Chicken — Crispy, Sticky, Spicy, and Absolutely Life‑Changing

Crispy buttermilk fried chicken dunked in a sticky, spicy‑sweet gochujang glaze — this Korean Fried Chicken is the kind of dish that makes you want to high‑five yourself after the first bite.

Let’s talk fried chicken. We all know it, we all love it, but sometimes the same old Southern‑style version just isn’t enough. Enter: Korean Fried Chicken.

This isn’t your average fried chicken. This is fried chicken with a glow‑up. It’s double‑crisped, perfectly seasoned, and then smothered in a sauce that’s equal parts sweet, spicy, garlicky, and sticky. It’s the kind of dish that makes you feel like you should be eating it at a street market in Seoul, but instead, you’re pulling it out of your own kitchen like the culinary rock star you are.

Why this recipe is a keeper:

• Crispy factor: The cornstarch + flour combo = shatteringly crisp coating.
• Flavor bomb sauce: Gochujang, honey, soy, garlic, ginger… need I say more?
• Crowd‑pleaser: Perfect for game day, potlucks, or “I just deserve fried chicken tonight.”
• Make‑ahead friendly: Sauce can be prepped in advance.
• Restaurant‑worthy: But without the takeout bill.

💬 Reader prompt: Are you team “extra sauce, please” or team “keep it crispy, sauce on the side”?

Remember when I posted the Japanese Potato Salad ? Let me refresh your memory! lol! When we are waiting for our daughter to come home at night, we stay up and watch the Food Network.

I get so excited when I’m introduced to a new dish that I didn’t even know existed!!! You probably knew all about these fabulous dishes but I’m kind of slow.  When I saw this, it felt like a challenge that I needed to accomplish for me and you! We can’t miss out on something so delicious! Trust me, THIS IS SO DELICIOUS!!!!

Let’s make some Korean fried chicken! Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce.

You can easily double or triple the recipe for a bigger crowd. Great for a potluck or a party. The chicken stays crispy!

What is gochujang?

Gochujang is a Korean fermented red chilli sauce or paste with a smoky-sweet and slightly spicy flavour. Some brands are spicier than others. I’ve prefer the paste, rather than the sauce for a stronger flavour. It’s a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. 

Top Tips for Success

Ensuring the coating doesn’t fall off the cooked chicken:

When the chicken comes out of the oil, the coating will be securely adhered to the chicken. However, the longer you leave it before adding the sauce. Instead of tossing the chicken in the sauce, brush on the sauce.

How do you reheat Korean fried chicken?

Korean fried chicken is best when served right away, as that’s when the chicken will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.

Korean Fried Chicken

ingredients

Marinade

For the sauce

Sauce:

• • 4 tbsp gochujang paste
  • 4 tbsp honey
  • 8 tbsp brown sugar
  • 8 tbsp soy sauce
  • 4 to 5 cloves garlic – peeled and minced
  • 4 tsp minced ginger
  • 2 tbsp vegetable oil
  • 2 tbsp sesame oil
  • 3 green onions – sliced into thin strips
  • 1 tsp sesame seeds
  • ½ tsp chilli flakes – (red pepper flakes)

directions

• • Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
  • Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 4 cups of oil.
  • Mix together the crispy coating ingredients in a small bowl.
  • Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
  • Cook for 12 to 15 minutes on 375 degrees until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked. If it’s not done but the skin is getting too dark, continue cooking it in the oven on 200 degrees.
  • Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. 
  • Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
  • Bring to the boil, then simmer for 5 minutes until thickened. Once the oil is hot enough, add in 3 or 4 of the chicken. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.

  • Gently brush on the sauce onto the crispy chicken , then top with the spring onions, chilli flakes and sesame seeds before serving.

    🔢 Calorie Count (Per Serving, Serves 6)

    • Calories: ~520
    • Protein: 32g
    • Carbs: 38g
    • Fat: 26g
    • Fiber: 2g
    • Sugar: 18g

🥕 Nutritional Facts & Fun

• Chicken: Protein powerhouse.
• Gochujang: Fermented chili paste = probiotics + flavor.
• Garlic + Ginger: Immune‑boosting flavor bombs.
• Sesame oil: Healthy fats + nutty aroma.
• Honey: Natural sweetness + sticky glaze magic.

💬 Reader prompt: Do you like your fried chicken fiery hot, or just a little sweet heat?

🔄 Recipe Variations

• Sweet & Mild: Add more honey, less gochujang.
• Extra Spicy: Add Korean chili flakes (gochugaru).
• Gluten‑Free: Use rice flour instead of wheat flour.
• Boneless Bites: Use chicken breast chunks for party‑friendly nuggets.
• Fusion Fun: Serve in tacos with slaw.

💬 Reader prompt: Which version would your family devour first — boneless bites, taco fusion, or extra spicy?

🧒 Kid Tips

• Tone down spice by halving gochujang.
• Serve sauce on the side for dipping.
• Call them “sticky chicken nuggets” to make them sound fun.
• Pair with fries or rice for a kid‑friendly meal.

🛒 Grocery Hacks

• Chicken: Buy family packs, portion, and freeze.
• Gochujang: Found in the international aisle — lasts forever in the fridge.
• Buttermilk: DIY with milk + lemon juice.
• Oil: Strain and reuse frying oil once or twice.
• Sesame Seeds: Toast them for extra flavor.

💬 Reader prompt: Do you usually keep gochujang in your fridge, or is this your first time meeting it?

🎯 Reader Challenge

This week, I challenge you to make Korean Fried Chicken and serve it in a fun way. Maybe it’s in sliders, maybe it’s with waffles, maybe it’s as a game‑day platter. Post your creation with #LouLouGirlsKFCGlowUp so we can all drool together.

🥪 Leftover Remix

• KFC Tacos: Shred chicken, stuff into tortillas with slaw.
• KFC Fried Rice: Chop and toss into fried rice.
• KFC Pizza: Top a pizza crust with sauce, cheese, and chicken.
• KFC Wraps: Roll in tortillas with lettuce and mayo.
• KFC Salad: Toss over greens with sesame dressing.

💬 Reader prompt: Would you rather turn leftovers into tacos or fried rice?

💭 Final Thoughts

This Korean Fried Chicken is proof that fried chicken doesn’t have to be ordinary. It’s crispy, saucy, and versatile enough to be a weeknight dinner or a party showstopper. Plus, it’s the kind of recipe that makes everyone smile — and isn’t that the best kind of cooking?

Here’s the thing about fried chicken — it’s never just chicken. It’s the sound of oil sizzling, the joy of biting into a crispy crust, the comfort of sticky sauce on your fingers, and the laughter that comes when everyone fights over the last piece.

And this Korean Fried Chicken? It’s a keeper. It’s bold, it’s sticky, it’s spicy, it’s fun. It’s the kind of recipe that makes you feel like you’ve turned everyday ingredients into something restaurant‑worthy.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over sauce‑splattered aprons, and building little traditions that make life tastier.

So here’s my challenge to you: make this dish, share it with your people, and then tell me your twist. Did you add extra honey? Did you sneak in more chili flakes? Did you double fry just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we keep the fried chicken train rolling with a “Global Fried Chicken Series”? I’m dreaming up Nashville hot, Japanese karaage, and maybe even a maple‑glazed Canadian spin.

Until then, may your chicken be golden, your sauce sticky, your sesame seeds toasty, and your kitchen filled with laughter, love, and second helpings. Because the real magic of recipes like this isn’t just the food — it’s the way they bring us together, one crispy, saucy bite at a time.

Did you try our Korean Fried Chicken ? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

CHICKEN? HERE ARE A FEW MORE VARIATIONS

This is the ultimate Nashville Hot Chicken Recipe!!  Spicy and crispy golden brown fried chicken gets an extra coating of hot spiced glaze taking it over the top.  This tastes just as delicious as the Best Hot chicken in Nashville!

I have been cooking for a while and just found out how to make the best, Crispiest Fried Chicken Ever!

This peri peri chicken recipe smothers chicken in a homemade peri peri sauce then bakes or grills them and serves them with extra sauce. It’s a quick and easy weeknight meal.