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korean Fried Chicken

  • Author: Nithya Narasimhan
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 3 1x
  • Diet: Halal


Delicate Crackly Crusted Chicken smothered in a trailblazing sauce is what the noted Korean fried chicken is. It’s addictive, all right!



For Chicken Marination: 


  • 1/2 kg Chicken 
  • 1 tablespoon ginger garlic paste 
  • 1 teaspoon soy sauce 
  • 1 teaspoon Sesame oil 
  • 1 teaspoon Paprika 
  • 1/2 teaspoon chili flakes 
  • 1 teaspoon Pepper powder 
  • 1/2 teaspoon dried thyme 
  • 1 teaspoon salt 
  • 1/4 cup Buttermilk 

For Coating: 


  • 3/4 cup all-purpose flour 
  • 1/2 cup Cornflour 
  • 1 teaspoon onion powder 
  • 1 teaspoon Garlic powder 


To deep-fry: 

  • 4 cups vegetable oil.

To make the sauce: 


  • 2 tablespoon gochujang paste
  • 3 tablespoon soy sauce 
  • 1 tablespoon tomato sauce 
  • 1/2 teaspoon garlic (minced) 
  • 1/2 teaspoon ginger ( minced) 
  • 1 teaspoon brown sugar 
  • 1/2 teaspoon honey 
  • 1/2 teaspoon chili flakes 
  • 1 tablespoon butter 
  • 1 tablespoon oil 


To marinate: 

  1. Add all the ingredients given under “Chicken marination” Mix well. Let the chicken marinate for 30 minutes to 1 hour.  

For coating: 

  1. In a plate or a shallow bowl, add all-purpose flour, cornflour, onion powder, and garlic powder. Mix well to combine. 
  2. Take the marinated chicken, toss the chicken over the coating. Dredge chicken pieces until they’re completely coated.
  3. Heat oil in the deep pot, over a medium flame  fry the chicken in batches until they are a golden color. It may take 3 to 4 minutes. Let the chicken drain and keep them over a rack. 

To make the sauce: 

  1. To a small saucepot, add all the ingredients given under the ingredients list “to make sauce mix well, simmer for 3 to 4 minutes.

To serve: 

  1. Transfer the sauce to a shallow bowl, add the fried chicken, toss to coat the sauce all over the chicken. Sprinkle sesame seeds and serve. 





Expert Tips

Marinating the chicken is very crucial, preferably overnight (at least 12 hours before)

Double-frying, where the 1st fry at a lower temperature and the 2nd fry is a higher temperature will give you crackling chicken pieces; keeping in mind that more the oil, the less greasy the chicken will be

If you prefer a quicker cook, boneless or small chicken pieces will cook faster

Fry the chicken in batches; if more pieces are added to the hot frying oil, it will lower the temperature

If you’re baking the chicken, cook them at a low temperature; that enables the perfect degree of cooked chicken

Younger size chickens will have more tender meat; but remember fresh chickens will give the best results

If you are refrigerating this dish, to keep the chicken crispy, refrigerate the sauce and the fried chicken separately.


  • Category: Starter
  • Method: Stovetop
  • Cuisine: Korean

Keywords: korean fried chicken, korean fried chicken recipe, fried chicken recipe