Let this Korean fried chicken recipe lead you to the crispy, crunchy chicken wings of your dreams. It goes perfectly with a glass of cold beer and a side of pickled radish.


Korean Fried Chicken Recipe: Tips for Making the Spicy Chicken

Korean fried chicken, affectionately dubbed “KFC” by its fans, is a beloved anju, the Korean answer to pub food. Whether it’s gochujang- and garlic-laced yangnyeom, or the sweeter, crispier dakgangjeong (from “dak” meaning “chicken” and “gangjeong,” meaning “sweet brittle”), Korean-style fried chicken is a category all its own.  
There’s more than one way to fry a chicken. Here are a few key differences between Korean fried chicken and its Western counterpart:

- __The batter__: American-style fried chicken typically features large pieces of meat, brined and then dredged in both [buttermilk](https://www.masterclass.com/articles/easy-buttermilk-recipe) and seasoned all-purpose flour to create a thick, craggy outer coating. Korean fried chicken opts for a thick, flavorful sauce instead of a thick batter or heavy breading, only coating smaller chicken pieces in a fine layer of seasoning and [potato starch](https://www.masterclass.com/articles/potato-starch-vs-cornstarch) before frying. 
- __The fry__: Instead of a batter, Korean fried chicken utilizes a double-frying method to create an extra crispy, crackly crust.
- __The glaze__: While you might serve fried chicken with a dipping sauce, it is more frequently left on its own with a few classic side dishes, like sautéed greens or [mashed potatoes](https://www.masterclass.com/articles/how-to-make-pureed-and-mashed-potatoes-with-thomas-keller). Korean fried chicken usually gets tossed with a sweet chili sauce—with varying degrees of spice—before serving, for a sticky, crunchy, caramelized bite.

You can use any cut of chicken you like for Korean fried chicken. In Korea, where chickens are smaller, you can order a whole broken-down bird. For home cooks in the US, it may be easier to purchase whole chicken wings or drumsticks and boneless chicken thighs or chicken breasts cut into bite-sized pieces. 

The key is the size of the individual pieces rather than the cut itself: Aim for portions about the size of drumstick or smaller for quick, even frying. 

It takes time to build up the signature crunchy exterior of Korean fried chicken, but once you’re there, the rest is smooth sailing—especially with a great sauce and perfect condiments. Here’s what to know:  

1. __Make a homemade sauce__. For convenience, you can purchase premade sweet, tangy, savory, spicy sauces specifically for fried chicken in any Asian grocery store, but making your own sauce means a higher level of specificity to suit your tastes.  
2. __Serve with pickles on the side__. Pickled radish (and beer) are the customary pairings for Korean fried chicken. Make your own Korean-style pickles ([jangajji](https://www.masterclass.com/articles/jangajji-recipe)) or [kimchi](https://www.masterclass.com/articles/how-to-make-kimchi-easy-recipe-and-tips), or slice up a few dill pickles from your fridge. 
3. __Use an air fryer__. To use less oil, coat the chicken pieces with seasonings and starch, and spritz them with a bit of cooking spray. Air-fry the chicken at 400 degrees Fahrenheit for 16 minutes, flipping halfway through and brushing with more oil as needed. Fry the chicken until it’s golden brown and crisp, then toss it in the marinade to coat. 

Let this Korean fried chicken recipe lead you to the crispy, crunchy chicken wings of your dreams. It goes perfectly with a glass of cold beer and a side of pickled radish.


Korean fried chicken, affectionately dubbed “KFC” by its fans, is a beloved anju, the Korean answer to pub food. Whether it’s gochujang- and garlic-laced yangnyeom, or the sweeter, crispier dakgangjeong (from “dak” meaning “chicken” and “gangjeong,” meaning “sweet brittle”), Korean-style fried chicken is a category all its own.

What Is Korean Fried Chicken?

There’s more than one way to fry a chicken. Here are a few key differences between Korean fried chicken and its Western counterpart:<ul class="mc-m-4 list-styled"><li class="">The batter: American-style fried chicken typically features large pieces of meat, brined and then dredged in both <a href='https://www.masterclass.com/articles/easy-buttermilk-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/easy-buttermilk-recipe","linkCopy":"buttermilk","category":null}'>buttermilk</a> and seasoned all-purpose flour to create a thick, craggy outer coating. Korean fried chicken opts for a thick, flavorful sauce instead of a thick batter or heavy breading, only coating smaller chicken pieces in a fine layer of seasoning and <a href='https://www.masterclass.com/articles/potato-starch-vs-cornstarch' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/potato-starch-vs-cornstarch","linkCopy":"potato starch","category":null}'>potato starch</a> before frying. </li><li class="">The fry: Instead of a batter, Korean fried chicken utilizes a double-frying method to create an extra crispy, crackly crust. </li><li class="">The glaze: While you might serve fried chicken with a dipping sauce, it is more frequently left on its own with a few classic side dishes, like sautéed greens or <a href='https://www.masterclass.com/articles/how-to-make-pureed-and-mashed-potatoes-with-thomas-keller' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-pureed-and-mashed-potatoes-with-thomas-keller","linkCopy":"mashed potatoes","category":null}'>mashed potatoes</a>. Korean fried chicken usually gets tossed with a sweet chili sauce—with varying degrees of spice—before serving, for a sticky, crunchy, caramelized bite. </li></ul>

Fried Chicken vs. Korean Fried Chicken: What Are the Differences?

You can use any cut of chicken you like for Korean fried chicken. In Korea, where chickens are smaller, you can order a whole broken-down bird. For home cooks in the US, it may be easier to purchase whole chicken wings or drumsticks and boneless chicken thighs or chicken breasts cut into bite-sized pieces. The key is the size of the individual pieces rather than the cut itself: Aim for portions about the size of drumstick or smaller for quick, even frying.

What Type of Chicken Should I Use?

It takes time to build up the signature crunchy exterior of Korean fried chicken, but once you’re there, the rest is smooth sailing—especially with a great sauce and perfect condiments. Here’s what to know: <ol class="mc-m-4"><li class="mc-my-4"> 1. Make a homemade sauce. For convenience, you can purchase premade sweet, tangy, savory, spicy sauces specifically for fried chicken in any Asian grocery store, but making your own sauce means a higher level of specificity to suit your tastes. </li><li class="mc-my-4"> 2. Serve with pickles on the side. Pickled radish (and beer) are the customary pairings for Korean fried chicken. Make your own Korean-style pickles (<a href='https://www.masterclass.com/articles/jangajji-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/jangajji-recipe","linkCopy":"jangajji","category":null}'>jangajji</a>) or <a href='https://www.masterclass.com/articles/how-to-make-kimchi-easy-recipe-and-tips' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-kimchi-easy-recipe-and-tips","linkCopy":"kimchi","category":null}'>kimchi</a>, or slice up a few dill pickles from your fridge. </li><li class="mc-my-4"> 3. Use an air fryer. To use less oil, coat the chicken pieces with seasonings and starch, and spritz them with a bit of cooking spray. Air-fry the chicken at 400 degrees Fahrenheit for 16 minutes, flipping halfway through and brushing with more oil as needed. Fry the chicken until it’s golden brown and crisp, then toss it in the marinade to coat. </li></ol>

3 Tips for Making Korean Fried Chicken 

Spicy Korean Fried Chicken Recipe 

Let this Korean fried chicken recipe lead you to the crispy, crunchy chicken wings of your dreams. It goes perfectly with a glass of cold beer and a side of pickled radish.