The scent of sizzling chicken wafts through the kitchen, instantly transporting me to the vibrant streets of Seoul. Today, I’m excited to share my Spicy Korean Fried Chicken recipe, a crowd-pleaser that combines a crispy, buttermilk-battered coating with a flavorful gochujang sauce that packs a delightful punch. Perfect for those busy weeknights or a lively gathering, this dish offers the ultimate comfort food experience. Whether you’re looking to impress guests or indulge in a personal craving, this easy-to-make recipe delivers unforgettable texture and flavor in every bite. Ready to elevate your dinner game with this mouthwatering treat? Let’s get cooking!

Why is Korean Fried Chicken so addictive?

Crispy Coating: The buttermilk batter creates an irresistibly crispy exterior, making each bite a joy.
Spicy Kick: Infused with a uniquely savory gochujang sauce, this chicken elevates comfort food to crave-worthy heights.
Easy to Make: With straightforward steps, even novice chefs can whip this up without a hitch!
Perfect for Gatherings: Whether for a cozy family dinner or a festive gathering, this dish is sure to dazzle guests. For those who love Asian flavors, pair it with a side of Grilled Chicken Broccoli for a delightful meal!
Adapting to Your Taste: Feel free to customize the heat level and try it baked for a lighter option. The possibilities are endless!

Korean Fried Chicken Ingredients

For the Chicken
• Chicken breasts – Provides protein and structure; cut into long thick strips for even cooking. Substitute: Use chicken thighs for a juicier option.
• Buttermilk – Tenderizes the chicken and adds moisture; you can mix milk with vinegar or yogurt as a substitution.
• Salt – Enhances flavor; essential for seasoning the chicken.
• White pepper – Adds mild heat; black pepper can be used for a similar flavor.

For the Coating
• Plain (all-purpose) flour – Forms the crispy coating; essential for the texture. No direct substitute; for gluten-free, use a gluten-free flour blend.
• Ground black pepper – Adds warmth to the coating.
• Celery salt – Contributes a savory flavor to the coating; substitute with a mix of salt and fresh celery if available.
• Dried thyme, paprika, baking powder, and chili flakes – These enhance flavor and texture; these spices are best retained for the best outcome.

For the Frying
• Oil for deep frying (e.g., avocado oil) – Provides the necessary medium for frying; you can use other neutral oils like sunflower or canola.

For the Sauce
• Gochujang paste – The key flavor profile; adds a smoky-sweet and spicy kick—essential; check for varying spice levels in brands.
• Honey and brown sugar – Sweeteners that balance the sauce’s heat; granulated sugar can serve in emergencies.
• Soy sauce – Adds umami flavor to the sauce; ensure it’s low sodium if that’s a concern.
• Garlic and ginger – Fresh aromatics for depth of flavor in the sauce; use dried alternatives if you’re in a pinch, though they won’t provide the same freshness.
• Sesame oil – Adds a toasted flavor to the sauce; can substitute with olive oil in a pinch, but flavor will differ.

For Garnish
• Spring onions and sesame seeds – For garnish and added flavor; feel free to omit if unavailable.

Embark on this flavorful journey of Korean Fried Chicken, where every ingredient plays a vital role in creating an unforgettable eating experience. Enjoy the process as much as the result!

Step‑by‑Step Instructions for Spicy Korean Fried Chicken with Crispy Coating

Step 1: Marinate Chicken
Start by placing the chicken breasts into a large mixing bowl, then pour in the buttermilk and sprinkle with salt, white pepper, and garlic salt. Ensure the chicken is well-coated, cover the bowl, and refrigerate for at least 1 hour, though overnight will yield even more tender results. This marination is crucial for infusing flavor and moisture into your Korean Fried Chicken.

Step 2: Prepare Coating
While the chicken marinates, grab a small bowl and mix together the plain flour, ground black pepper, celery salt, dried thyme, paprika, baking powder, and chili flakes. Blend these dry ingredients thoroughly to ensure an even distribution of flavors. This crispy coating will form the delicious outer layer for your chicken.

Step 3: Heat Oil
In a large, deep frying pan or deep fryer, pour in your oil, ensuring it is deep enough for frying. Heat the oil to around 350°F (175°C), checking if it’s ready by tossing in a small piece of bread—if it sizzles immediately, you’re good to go. Proper oil temperature is key to achieving that perfect crispy texture for the Korean Fried Chicken.

Step 4: Coat Chicken
Once marinated, remove the chicken pieces one at a time from the buttermilk and allow any excess to drip off. Dredge each piece generously in the prepared flour mixture, ensuring it’s completely covered. Place the coated chicken on a tray to rest for a few moments, which allows the coating to adhere well before frying.

Step 5: Fry Chicken
Carefully add 5-6 pieces of the coated chicken into the hot oil, making sure not to overcrowd the pan. Fry each batch for about 3-5 minutes, or until the chicken turns a beautiful golden brown and reaches an internal temperature of 165°F (75°C). The sizzling sound and deep color indicate that you’re on the right track with your Korean Fried Chicken.

Step 6: Keep Warm
As each batch of chicken fries to crispy perfection, transfer them onto a tray lined with paper towels. To keep the cooked pieces warm, place the tray in a low-temperature oven (around 200°F / 93°C) while you fry the remaining chicken. This step ensures that your entire batch stays deliciously warm and crisp.

Step 7: Make Sauce
In a saucepan over medium heat, combine the gochujang paste, honey, brown sugar, soy sauce, minced garlic, grated ginger, and sesame oil. Bring the mixture to a gentle boil, stirring frequently, and allow it to simmer for about 5 minutes until it thickens slightly. This sauce will give your Korean Fried Chicken that rich, spicy sweetness that makes it irresistible.

Step 8: Toss & Serve
Once the sauce has reached the desired consistency, pour it over the fried chicken pieces in a large bowl. Gently toss the chicken to ensure each piece is well-coated in the luscious sauce. For an added touch, garnish with sliced spring onions, sesame seeds, and extra chili flakes. Serve your Spicy Korean Fried Chicken hot, ready to be savored by family and friends!

What to Serve with Spicy Korean Fried Chicken

There’s nothing like a feast of flavors to complement your crispy delight, making dinner a joy for the senses.

Steamed Jasmine Rice:
A classic pairing that soaks up the delicious sauce, enhancing every bite of the fried chicken.
Garlic Broccoli Stir-Fry:
Crisp-tender broccoli adds a fresh crunch and vibrant color, balancing out the spicy richness of the dish.
Asian Slaw:
This zesty blend of cabbage and carrots brings refreshing textures and flavors that dance on your palate.
Korean-Style Rice Cakes:
Chewy and mildly sweet, these rice cakes add a delightful contrast to the crunchiness of your fried chicken.
Korean Pickled Vegetables:
The tangy heat from pickled daikon and cucumbers provides a contrast that cuts through the richness of the dish.
Chilled Soju Cocktails:
Opt for a refreshing fruit-flavored soju cocktail; its lightness brings a celebratory feel to your meal.
Dessert: Matcha Ice Cream:
The creamy sweetness of matcha ice cream offers a delightful end to the vibrant flavors of the meal, refreshing your palate.

Korean Fried Chicken Variations & Substitutions

Feel free to explore delightful alternatives and personalize your Korean Fried Chicken experience!

Baked Version: Opt for oven-baked chicken tenders by coating chicken slices with the same buttermilk mixture, then tossing them in the seasoned flour before baking.
Air Fryer: Use an air fryer for a healthier twist. Cook the coated chicken pieces at 200°C (390°F) for 10-12 minutes until crisp without the oil splatter.
Spice it Up: Increase chili flakes or add sriracha to the gochujang sauce if you crave a hotter flavor punch. Conversely, for milder tastes, reduce the chili flakes.
Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to create a suitable crispy coating without missing the crunch.
Honey Ginger Variation: Infuse extra flavor into the gochujang sauce by adding a tablespoon of freshly grated ginger for added warmth and zest.
Crispy Skin: For even crunchier chicken, double-dip in the buttermilk and flour mixture before frying—a trick to ensuring each piece is uniformly crispy.
Sweet and Sour: Mix in a touch of pineapple juice to the gochujang sauce for a sweet and tangy twist, reminiscent of a sweet-and-sour flavor profile.
Add a Twist: Try serving your chicken with a side of kimchi or a fresh salad tossed in sesame dressing for a complete cultural experience. If you’re looking for other comforting options, pair it with Cream Cheese Chicken for a delightful meal!

How to Store and Freeze Korean Fried Chicken

Fridge: Store leftover Korean Fried Chicken in an airtight container for up to 1 day. To maintain its crispy texture, avoid pouring the sauce over the chicken until you’re ready to eat.
Freezer: If you need to keep it longer, freeze the cooked chicken without sauce in a freezer-safe container for up to 3 months. Let it cool completely before sealing.
Reheating: To revive the crunch, reheat the frozen chicken in an oven at 375°F (190°C) for about 10-15 minutes until hot and crispy. The sauce can be warmed separately on the stove.
Tip: For best results, always store the sauce separately to ensure your Korean Fried Chicken stays irresistibly crunchy!

Expert Tips for Korean Fried Chicken

Temperature Check: Ensure the oil is hot enough (about 350°F) before adding chicken; this prevents sogginess and guarantees a crispy coating.
Avoid Overcrowding: Fry chicken in batches to maintain oil temperature, which helps achieve that perfect golden crunch.
Rest Before Serving: Give the coated chicken a moment to rest before frying; this helps the crust adhere better for a crispier finish.
Stick to the Sauce: For optimal crispiness, serve the sauce on the side or drizzle it just before serving rather than tossing the chicken in it too early.
Make It Your Own: Feel free to adjust the gochujang amount to tweak the heat level for your Korean Fried Chicken—spice lovers rejoice!

Make Ahead Options

These Spicy Korean Fried Chicken bites are perfect for meal prep enthusiasts! You can marinate the chicken in buttermilk, salt, white pepper, and garlic salt up to 24 hours in advance, ensuring the meat is infused with flavor and tenderness. Additionally, prepare the crispy coating mixture and store it in an airtight container for up to 3 days. To maintain quality, keep the marinated chicken covered in the refrigerator and the coating mixture dry. When ready to fry, simply dredge the chicken in the flour mixture and follow the frying instructions as given, resulting in perfectly crispy chicken that tastes just as delicious as if made fresh!

Korean Fried Chicken Recipe FAQs

What type of chicken is best for Korean Fried Chicken?
Absolutely! While chicken breasts work great for a lean option, I personally recommend using chicken thighs for juicier, more flavorful results. Their higher fat content keeps the meat tender and moist during frying.

How should I store leftover Korean Fried Chicken?
For best results, refrigerate leftover Korean Fried Chicken in an airtight container for up to 1 day. To maintain its crispy texture, avoid pouring the sauce over the chicken until you’re ready to eat. When you’re ready to enjoy it again, just pop it in the oven to reheat!

Can I freeze Korean Fried Chicken?
Yes! After frying and cooling completely, place the cooked chicken in a freezer-safe container without the sauce. It can be stored for up to 3 months. Remember to let the chicken cool before sealing it to avoid condensation and freezer burn.

What should I do if my fried chicken is soggy?
If you find that your chicken is soggy, it’s likely due to insufficient oil temperature or overcrowding the pan while frying. Always ensure your oil is around 350°F (175°C) before adding the chicken, and fry in batches to prevent this issue. If your chicken is already fried but soggy, use the oven method—bake at 375°F (190°C) for 10-15 minutes to help revive that crunchy texture.

Is there a way to make a gluten-free version of Korean Fried Chicken?
Very! For a gluten-free take, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. It’s important to ensure that all other ingredients, like soy sauce and gochujang, are also gluten-free, which may mean looking for specific brands that accommodate dietary restrictions.

Can I make this spicy chicken dish less spicy?
Certainly! If the heat level from the gochujang is too intense, consider reducing the amount used in the sauce or mixing it with a bit of ketchup or sweet chili sauce to soften the spice. Don’t forget, the beauty of cooking lies in its adaptability—feel free to create it to fit your family’s tastes!