This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Korean fried chicken, or Yangnyeom chicken, has juicy breaded chicken tossed in a sweet and spicy glaze. It’s truly what dreams are made of! Gochujang paste gives it its classic spicy flavor, but the added honey and brown sugar tone it down enough that the whole family will love it. One bite, and you’ll be addicted!
Korean cuisine is delicious and full of flavor. It’s got all the spice, those zingy pickled vegetables, and, of course, all the tasty barbecued meats! For more Korean dishes, try these Korean short ribs, ground beef, and rice bowls, or Korean beef meal prep bowls.
Reasons You’ll Love This Recipe
- Flavorful: The unique flavor combination of the sweet and spicy sauce is delicious and so satisfyingly addictive!
- Convenience: This is the perfect recipe if you are craving delicious Korean food but don’t want to go out! It tastes better than what you get at a restaurant, all in the comfort of your home!
- Comfort Food: While the comfort of fried chicken is unmatched, this version, featuring an incredibly flavorful sauce, takes it to a whole new level.
Korean Fried Chicken and Sauce Ingredients
Gather these ingredients to create a perfectly crispy chicken with the most incredible spicy-sweet sauce! If you’re having trouble finding some items, your local Asian grocer is likely to have what you need. Scroll to the end of the post for exact measurements.
Fried Chicken
- Boneless Chicken Breasts: Use fresh chicken breast and cut into pieces about 3 inches in size. You can also use chicken thighs or bone-in chicken wings.
- Garlic Salt: Season the chicken pieces with a hint of garlic salt.
- Eggs: Whisked to make the coating stick.
- Cornstarch: Use this to give the chicken a crispy coating.
- Vegetable or Canola Oil for Frying: Heat the oil for frying until it’s nice and hot. Your chicken pieces will be soggy if the oil isn’t hot enough.
Spicy Gochujang Sauce
- Gochujang (Korean chili paste): This paste adds a fiery Korean twist to your
sauce. - Ketchup: Adds a hint of sweetness and tanginess.
- Honey and Brown Sugar: Both add sweetness and also help to tone down the spice.
- Rice Wine Vinegar: So the sauce has a little bit of acidity.
- Ginger Paste: Use ginger paste for a zesty kick.
- Sesame Oil: Another must-add ingredient, sesame oil adds the best nutty flavor.
- Soy Sauce: For a savory umami flavor. Use low-sodium soy sauce if you’re watching your salt intake.
- Water: So you can adjust the consistency of the sauce.
- Red Pepper Flakes (Optional): If you like spicy Korean fried chicken, add these to kick up the heat.
- Green Onion and Red Pepper Flakes (for garnish): Use these to add color and flavor when serving.
Korean Fried Chicken Recipe
Heat up that oil, and let’s get cooking! Making perfectly fried chicken is actually a lot easier than you’d think! This Korean fried chicken is a treat your whole family will enjoy.
To Fry the Chicken:
- Heat Oil: Heat a large pot with oil over high heat. You can also deep fry the chicken using a deep fryer.
- Cut and Season Chicken: Cut the chicken into 3-inch pieces and season with garlic salt.
- Coat in Egg: Whisk the eggs together in a medium bowl, then add the seasoned chicken. Stir to coat with the eggs.
- Add Cornstarch to Bowl: In another bowl, add the cornstarch to coat the chicken.
- Coat in Cornstarch, Deep Fry: Dip one piece of the egg-coated chicken in the cornstarch. Shake off any excess batter and place into the pot of hot oil. Repeat these steps until the pot is full but not overcrowded. Cook the chicken for 4-5 minutes until fully cooked and crispy on the outside.
- Drain: Carefully remove the fried chicken from the oil using a strainer. Place on a plate lined with a paper towel while you finish frying the remaining chicken. The paper towel will soak up any excess oil.
Proper Frying Temperature
Make sure you heat the oil to the right temperature. It should be hot but not smoking. Using a candy thermometer is a good idea to maintain the oil at around 350 to 375 degrees Fahrenheit.
To Make the Korean Fried Chicken Sauce:
- Combine Ingredients: In a medium bowl, add the gochujang, ketchup, honey, sugar, soy sauce, ginger paste, vinegar, sesame oil, water, and red pepper flakes. Then whisk to combine.
- Simmer: Place the sauce mixture in a large saucepan over medium-high heat. Bring the mixture to a boil, then simmer for 5 minutes until thickened.
- Combine: Add the fried chicken to the saucepan and carefully toss to coat the chicken in the sauce.
- Serve: Garnish with green onions and red pepper flakes before serving!
Adjust the Flavor
If you want your sauce to be more savory, add fresh minced garlic to the sauce to taste!
Storing Leftover Korean Fried Chicken
Korean fried chicken is best enjoyed fresh, but if you have leftovers, you can also store them for later. Transfer your fried chicken to an airtight container and store it in the fridge for 3-4 days.
Reheating
- In the Oven: Reheat for about 10 minutes or until warmed through at 350 degrees Fahrenheit.
- In the Air Fryer: Reheat for 5 minutes at 375 degrees Fahrenheit. Make sure there’s plenty of airflow between each piece of chicken so it cooks thoroughly.
More Korean-Inspired Recipes
Pin this now to find it later
Pin It
Korean Fried Chicken
Ingredients
Chicken
- 2 pounds boneless skinless chicken breast, cut into 3-inch pieces
- 1/2 teaspoon garlic salt
- 2 eggs
- 1 cup cornstarch
- vegetable or canola oil for frying
Sauce
- 3 tablespoons Gochujang Korean chili paste
- 2 tablespoons ketchup
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon ginger paste
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons water
- 1 teaspoon red pepper flakes, optional
- green onion and red pepper flakes for garnish
Instructions
Fried Chicken
- Heat a large pot with oil over high heat. You can also deep fry the chicken in a deep fryer.
- Cut the chicken into 3-inch pieces and season with garlic salt.
- In a medium bowl, whisk the eggs together, then add the seasoned chicken. Stir to coat with the eggs.
- In another bowl, add the cornstarch to coat the chicken.
- Dip one piece of the egg-coated chicken in the cornstarch. Shake off any excess cornstarch and place it into a pot of hot oil. Repeat these steps until the pot is full but not overcrowded. Cook the chicken for 4-5 minutes until fully cooked and crispy on the outside.
- Carefully remove the fried chicken from the oil using a strainer. Place on a plate lined with a paper towel while you finish frying the remaining chicken. The paper towel will soak up any excess oil.
Sweet and Spicy Sauce
- Add the gochujang, ketchup, honey, sugar, soy sauce, ginger paste, vinegar, sesame oil, water, and red pepper flakes in a medium bowl. Whisk to combine.
- Place the sauce mixture in a large saucepan over medium-high heat. Bring the mixture to a boil, then simmer for 5 minutes until thickened.
- Add the fried chicken to the saucepan and carefully toss to coat the chicken in the sauce.
- Garnish with green onions and red pepper flakes before serving!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this and it turned out great!!!
Too many ads. It’s like a cloud of gnats. And every recipe site has the same template. Pop up mailing lists, unwanted video ads, close one and three more open. You’re not the only one by a long shot, almost every recipe site is plagued by the endless ads and uniform templates.