Easy Korean Fried Chicken – Crispy 40-Minute Dinner

Korean fried chicken is the crispiest fried chicken on the planet, and this easy version gets you there at home with a simple cornstarch coating and a quick double fry. The crust stays crackly for ages, and the glossy gochujang glaze clings to every ridge and crevice.

The secret is not a deep fryer or a long list of exotic ingredients - it's the cornstarch-and-flour dredge, a cold-batter rest, and frying each piece twice. That double fry drives out surface moisture so the coating turns glassy and shatters when you bite it.

The sauce takes five minutes: gochujang, honey, soy, garlic, and a splash of rice vinegar. It's sweet first, then gently spicy, and it thickens into a sticky lacquer the moment it hits the hot chicken. Serve over rice with quick-pickled cucumber and you have a weeknight dinner that tastes like Seoul street food.

About the Ingredients

2 lb (900g) boneless, skinless chicken thighs, cut into 2-inch pieces

Thighs stay juicy through the double fry; you can swap in boneless breasts but reduce the second fry by 30 seconds. Buy thighs labeled 'air-chilled' for less watery meat.

1/2 cup (65g) cornstarch

Cornstarch is the crunch secret; potato starch works identically if you have it. Avoid substituting all-purpose flour alone, which fries softer.

1/4 cup (30g) all-purpose flour

A little flour helps the coating adhere; a gluten-free 1:1 blend works fine here. Whisk it with the cornstarch so no lumps form.

1 tsp (6g) fine salt, plus more for seasoning

Fine salt dissolves evenly into the dredge; kosher salt works if you crush it slightly. Season the chicken itself too, not just the coating.

1/2 tsp (1g) black pepper

Freshly ground is best; white pepper gives a more authentic Korean flavor if you have it. Skip if serving to spice-averse kids.

1/3 cup (80ml) gochujang (Korean red chili paste)

Gochujang is sweet-fermented and mild-medium; sriracha plus 1 tsp honey is the closest emergency swap. Look for it in the international aisle near the miso.

3 tbsp (63g) honey

Honey gives the glossy lacquer; brown sugar plus 1 tbsp water is a good substitute. Maple syrup works but browns faster, so lower the heat.

2 tbsp (30ml) soy sauce

Use regular soy sauce, not dark, to avoid an overpowering color; tamari is a solid gluten-free swap. Low-sodium soy lets you control the salt.

3 cloves garlic, finely grated

Fresh garlic is essential for the sauce's punch; 1 tsp garlic paste substitutes in a pinch. Grate on a microplane so it melts into the glaze.

1 tbsp (15ml) rice vinegar

Rice vinegar brightens the sticky sauce; apple cider vinegar is the best substitute. Add it off the heat so the acidity stays lively.

6 cups (1.4L) neutral oil, for frying (peanut, canola, or vegetable)

Neutral oil keeps the crust clean-tasting; peanut oil fries hottest and brownest. Reuse the cooled, strained oil once more for another batch.

Tips & Tricks

Pat the chicken bone-dry before dredging

Surface moisture is the number one cause of soggy crust. Blot with paper towels and let the pieces sit uncovered for 10 minutes.

Glaze off the heat

Toss the fried chicken with the sauce in a warm bowl off the burner so the crust doesn't steam. Serve immediately for maximum crunch.

Let the first fry rest 10 minutes

This brief rest lets internal steam escape so the second fry crisps the surface instead of trapping moisture.

• Fry in two batches at a steady 350F (175C): Overcrowding drops the oil temperature and steams the chicken. Keep the oil between 340F and 360F (170C-180C) and fry no more than 6 pieces at a time.

Step-by-Step Instructions

1. Prep and dry the chicken

Cut the thighs into 2-inch pieces, pat completely dry with paper towels, and season with 1/2 tsp salt and the pepper. Let sit uncovered 10 minutes while you make the dredge.

2. Mix the coating

Whisk the cornstarch, flour, and 1 tsp salt in a wide bowl until uniform. Dredge each piece, pressing so the coating sticks, then shake off the excess and rest on a rack for 5 minutes.

3. Heat the oil

Pour 2 inches of oil into a heavy pot and heat to 350F (175C) over medium-high, about 8 minutes. Test with a pinch of coating - it should sizzle and rise immediately.

4. First fry

Fry the chicken in batches of 6 for 6-7 minutes, turning once, until pale golden and the internal temperature reads 165F (74C). Transfer to a rack, not paper towels, and rest 10 minutes.

5. Make the glaze

While the chicken rests, simmer the gochujang, honey, soy sauce, garlic, and vinegar in a small saucepan over medium-low for 3-4 minutes until glossy and slightly thickened. It should coat a spoon and smell sweet and toasty.

6. Second fry for crunch

Raise the oil to 375F (190C) and fry the rested pieces again for 2 minutes until deep golden brown and audibly crackly. Drain on a rack for 30 seconds.

7. Toss and serve

Tip the hot chicken into a warm bowl, pour over the glaze, and toss quickly to coat every piece. Scatter with sesame seeds and sliced scallions and serve immediately with rice.

Delicious Variations

Soy Garlic (Ganjang)

Swap the gochujang for 3 tbsp soy sauce plus 2 tbsp mirin and a pinch of sugar for a milder, savory glaze.

Honey Butter Crunch

Skip the glaze and dust hot chicken with honey butter powder and crushed toasted peanuts for a sweet-crunchy version.

Air-Fryer Light

Spray dredged pieces with oil and air-fry at 400F (200C) for 14 minutes, flipping halfway, then toss in the same glaze.

How to Store Easy Korean Fried Chicken

Frequently Asked Questions

If you make this crispy, sticky Korean fried chicken, snap a photo of that glossy glaze and tag me - and tell me in the comments whether you went classic gochujang or soy garlic!

Easy Korean Fried Chicken

Easy Korean fried chicken with a shatteringly crispy double-fried crust glazed in sweet, sticky, spicy gochujang sauce - better than takeout.

★★★★½ 4.8 (312 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 lb (900g) boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/2 cup (65g) cornstarch
• 1/4 cup (30g) all-purpose flour
• 1 tsp (6g) fine salt, plus more for seasoning
• 1/2 tsp (1g) black pepper
• 1/3 cup (80ml) gochujang (Korean red chili paste)
• 3 tbsp (63g) honey
• 2 tbsp (30ml) soy sauce
• 3 cloves garlic, finely grated
• 1 tbsp (15ml) rice vinegar
• 6 cups (1.4L) neutral oil, for frying (peanut, canola, or vegetable)

📋 Instructions

1. 1Prep and dry the chicken — Cut the thighs into 2-inch pieces, pat completely dry with paper towels, and season with 1/2 tsp salt and the pepper. Let sit uncovered 10 minutes while you make the dredge.
2. 2Mix the coating — Whisk the cornstarch, flour, and 1 tsp salt in a wide bowl until uniform. Dredge each piece, pressing so the coating sticks, then shake off the excess and rest on a rack for 5 minutes.
3. 3Heat the oil — Pour 2 inches of oil into a heavy pot and heat to 350F (175C) over medium-high, about 8 minutes. Test with a pinch of coating - it should sizzle and rise immediately.
4. 4First fry — Fry the chicken in batches of 6 for 6-7 minutes, turning once, until pale golden and the internal temperature reads 165F (74C). Transfer to a rack, not paper towels, and rest 10 minutes.
5. 5Make the glaze — While the chicken rests, simmer the gochujang, honey, soy sauce, garlic, and vinegar in a small saucepan over medium-low for 3-4 minutes until glossy and slightly thickened. It should coat a spoon and smell sweet and toasty.
6. 6Second fry for crunch — Raise the oil to 375F (190C) and fry the rested pieces again for 2 minutes until deep golden brown and audibly crackly. Drain on a rack for 30 seconds.
7. 7Toss and serve — Tip the hot chicken into a warm bowl, pour over the glaze, and toss quickly to coat every piece. Scatter with sesame seeds and sliced scallions and serve immediately with rice.

👨‍🍳 Chef's Note: A clip-on thermometer is the single best investment for this recipe; guessing the oil temperature is what separates shatter-crisp chicken from greasy chicken.

Servings: 6

Cuisine: Korean

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat