Spicy Korean Fried Chicken, known for its ultra-crispy coating and bold, fiery sauce, has captured the hearts and taste buds of food lovers around the world. This dish is a perfect fusion of texture and flavor—crispy, crunchy fried chicken pieces drenched in a sweet, spicy, sticky glaze that balances heat with a touch of sweetness. It’s often enjoyed with pickled radishes, beer (in a combo called chimaek—a portmanteau of “chicken” and “maekju” meaning beer in Korean), or rice, making it a go-to for both casual snacking and hearty meals. The dish has exploded in popularity globally, thanks in part to the global rise of Korean pop culture, with Korean dramas and K-pop stars frequently showcasing it as a comfort food. Whether served as wings, drumsticks, or bite-sized boneless pieces, Spicy Korean Fried Chicken is a culinary sensation that brings together tradition, indulgence, and irresistible flavor in every bite.
The history of Spicy Korean Fried Chicken is relatively modern but rooted in both Korean and Western influences. Fried chicken was introduced to Korea by American soldiers during the Korean War in the 1950s, but it wasn’t until the 1970s and 1980s that Korean chefs began creating their own versions. Unlike traditional Southern fried chicken, Korean fried chicken is double-fried, resulting in an exceptionally light and crispy crust that doesn’t become soggy when sauced. The addition of gochujang (Korean fermented red chili paste), soy sauce, garlic, and sugar transformed the dish into something uniquely Korean. Over time, variations began to emerge—spicy, soy-garlic, honey butter, cheese powder-coated, and more—but the spicy version remains the most iconic and beloved. As South Korean culture gained international attention, so did its cuisine, and today, Spicy Korean Fried Chicken is served in Korean restaurants worldwide and frequently recreated in home kitchens across the globe, often going viral on social media for its mouthwatering look and addictive taste.
Ingredients Breakdown
- 2 lbs (900g) chicken wings or boneless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch (or potato starch for extra crunch)
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 egg
- ½ cup cold water
- Oil for deep frying (vegetable or canola oil works well)
For the Spicy Sauce: - 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 2 tbsp honey or corn syrup
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 tsp chili flakes (optional for more heat)
- 1 tsp toasted sesame seeds (for garnish)
- Sliced green onions (optional, for garnish)
Step-by-Step Recipe:
Begin by preparing the chicken—if using wings, separate the drumette and flat; if using boneless chicken, cut it into uniform bite-sized pieces. Pat the chicken dry with paper towels to ensure a crispy result. In a large bowl, mix the cornstarch, flour, salt, black pepper, garlic powder, and onion powder. In a separate small bowl, whisk together the egg and cold water. Add the wet mixture to the dry ingredients and stir until a batter forms—thick enough to coat the chicken pieces but not overly pasty. Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Dip each piece of chicken into the batter and carefully place into the hot oil. Fry the chicken in batches to avoid overcrowding. Fry each batch for 6–8 minutes until golden brown, then remove and drain on a rack or paper towel. Once all chicken is fried, let it rest for a few minutes, then double-fry the pieces for an additional 2–3 minutes to achieve maximum crispiness. Meanwhile, make the sauce by combining gochujang, soy sauce, vinegar, honey, brown sugar, garlic, ginger, sesame oil, and chili flakes in a saucepan over medium heat. Stir continuously until the mixture bubbles and thickens slightly—about 3–5 minutes. Toss the freshly fried chicken in the warm sauce until evenly coated. Sprinkle with sesame seeds and sliced green onions for garnish. Serve immediately with rice, pickled daikon, or cold beer.
Tips for the Perfect Spicy Korean Fried Chicken
Double-frying is key to achieving that iconic crispiness—don’t skip the second fry. Patting the chicken completely dry before battering helps the coating stick and enhances crunch. Cold water in the batter helps create a light, airy texture—some even add a few ice cubes to keep it cold. Using cornstarch or potato starch (instead of only flour) gives the crust a delicate, shattering crispness. Don’t overcrowd the fryer; too many pieces at once will lower the oil temperature and make the chicken greasy instead of crispy. Let the chicken rest between the first and second fry to help firm up the coating. For extra flavor, marinate the chicken briefly in a mix of salt, pepper, garlic, and a splash of rice wine before coating. Make the sauce while the chicken is frying so it’s warm and ready to coat when the chicken comes out. Toss the chicken in the sauce quickly to avoid soggy crusts—serve immediately for the best experience.
Variations and Customizations
Adjust the heat level by reducing or increasing gochujang and chili flakes—use sriracha or sambal oelek if gochujang isn’t available. Add grated apple or pear to the sauce for a fruity undertone and natural sweetness, a technique often used in Korean cooking. For a smoky version, mix in a bit of smoked paprika or chipotle powder. Make it gluten-free by using gluten-free soy sauce (tamari), and ensuring the starch and flour are also gluten-free. For a healthier version, you can oven-bake or air-fry the chicken—though the texture won’t be identical, the flavor will still shine. Use different cuts of chicken, such as drumsticks or even whole wings, adjusting cooking time accordingly. Add a drizzle of extra honey or brown sugar for a sweeter finish, or a splash of lemon juice for brightness. You can even transform this into a sandwich or slider by placing saucy chicken pieces in toasted buns with slaw and pickles.
Health Considerations and Nutritional Value:
Spicy Korean Fried Chicken is a treat food—it’s deep-fried and coated in a sugary-spicy glaze, so moderation is key. A single serving (about 5–6 pieces or 1 cup) can range from 400–600 calories, depending on the cut of chicken and amount of sauce. The dish is high in protein from the chicken, but also high in fat due to the frying process and sugar content from the glaze. To reduce fat, consider using skinless chicken and cooking in an air fryer. You can also opt for less sauce or brush it on lightly instead of tossing to reduce sugar intake. Substituting honey with a natural sweetener and minimizing oil absorption with a rack (instead of paper towels) can slightly improve the nutritional profile. That said, it’s packed with flavor and satisfying, so pairing it with lighter side dishes—like a fresh salad, steamed vegetables, or kimchi—can balance the meal. If you’re following a low-carb or keto diet, use almond flour and a sugar substitute in the sauce, and pair with non-starchy sides. Those sensitive to spice should scale down the gochujang and skip the chili flakes for a milder, kid-friendly version.
FAQ
What is gochujang and can I substitute it? Gochujang is a Korean fermented chili paste with a deep, sweet-spicy umami flavor. If unavailable, you can substitute with a mix of sriracha, miso paste, and a little sugar, though the flavor won’t be identical.
Can I make this in an air fryer? Yes, coat the chicken in the batter and air-fry at 375°F (190°C) for 20–25 minutes, flipping halfway, then toss in the sauce.
Can I use bone-in chicken? Absolutely—drumsticks or wings work great. Just increase the frying time to ensure the meat is cooked through.
Is this dish very spicy? It can be, but the spice level is adjustable based on the amount of gochujang and added chili flakes.
Can I prepare it ahead of time? It’s best fresh, but you can fry the chicken in advance and re-crisp it in the oven before tossing in warm sauce.
What sides go well with Spicy Korean Fried Chicken? Pickled radishes, kimchi, steamed rice, coleslaw, and ice-cold beer are all classic pairings.
Can I use store-bought sauce? Yes, many Korean grocery stores carry bottled spicy chicken sauce, but homemade gives better flavor and control.
Is this dish kid-friendly? With reduced spice and sugar, it can be made mild enough for children—serve sauce on the side for dipping.
Can I use chicken breast? Yes, but be careful not to overcook it—it tends to dry out faster than thighs or wings.
Why double-fry the chicken? Double frying creates an ultra-crispy texture that holds up better when coated in sauce—this is a defining feature of Korean fried chicken.
Spicy Korean Fried Chicken
Ingredients
- 2 pounds of chicken wings
- ½ teaspoon of kosher salt
- ½ teaspoon of ground black pepper
- ½ cup of potato starch
- ¼ cup of all-purpose flour
- ½ teaspoon of baking soda
- 2 large eggs
- 1 tablespoon of toasted sesame seeds
For the sauce:
- 2 teaspoons of vegetable oil
- 3 cloves of garlic minced
- ⅓ cup of ketchup
- ⅓ cup of rice syrup
- ¼ cup of gochujang Korean red chili paste
- 2 teaspoons of white vinegar
- 2 teaspoons of vegetable oil additional
For frying:
- Corn oil or vegetable oil for deep frying
Instructions
Begin the First Fry:
- Pour about 2 inches of oil into a large, heavy-bottomed frying pan or pot and heat over medium-high heat for 10 to 12 minutes, or until the oil reaches 330–350°F. I used a 12-inch pan for this, but if your pan is smaller, fry the chicken in batches to avoid overcrowding. If you don’t have a thermometer, you can check if the oil is ready by dipping in a piece of chicken—if it sizzles and bubbles, the oil is hot enough.
- While the oil is heating, place the chicken in a large mixing bowl. Add the salt, ground black pepper, potato starch, flour, baking soda, and eggs. Mix everything thoroughly by hand until the chicken is evenly coated.
- Carefully add the coated chicken pieces into the hot oil one at a time. Fry for about 12 minutes, turning the pieces with tongs to ensure all sides become golden brown and crunchy.
- Once fried, remove the chicken using tongs or a slotted spoon and place them on a wire rack set over a bowl or tray to drain any excess oil.
Prepare the Sauce:
- In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds, or until it turns light golden brown. Stir in the ketchup, rice syrup, gochujang, and vinegar. Mix well using a wooden spoon. Lower the heat and let the sauce simmer gently until it starts to bubble. Then remove it from the heat and set aside.
Start the Second Fry:
- Let the oil return to 330–350°F over medium-high heat, which should take about 2 minutes.
- Refry the chicken pieces for another 12 minutes, turning occasionally with tongs, until they become extra crispy and golden brown.
Coat the Chicken:
- Reheat the prepared sauce over medium-high heat until it begins to bubble again. Add all the freshly fried chicken to the skillet and toss thoroughly using a wooden spoon and tongs until each piece is evenly coated in the sticky, spicy sauce.
Finish and Serve:
- Transfer the sauced chicken to a serving plate and garnish with a generous sprinkle of toasted sesame seeds. Serve hot, ideally with a side of chicken-mu (pickled radish) if available.