Best korean fried chicken 2 Sauces

Forget those sad attempts at crunchy chicken that go soggy the second they see sauce! When I traded in my corporate deadlines for the magic of my apron here at Sunday Flavor, I made a promise to myself: I would master the ultimate takeaway favourite. And folks, this is it—The Ultimate Double-Fried korean fried chicken. It’s shockingly easy to get that legendary, shatteringly crisp texture right here in your own kitchen. Plus, I’m giving you two ways to glaze it: a fiery, sweet Gochujang glaze and a savory Soy Garlic soak. Trust me, making this vibrant, flavour-packed dish feels like turning a stressful week into the best part of Sunday. For more on my journey from the office to the apron, you can always pop over to find out more about me here on the blog!

Why This korean fried chicken Recipe Delivers Restaurant Style Chicken At Home

I get it; we all want that takeaway feel without ever having to wait for delivery. This isn’t your average fried chicken, friends. This recipe is based on the techniques I saw used in the busiest late-night spots—it’s what gives you that incredible, addictive texture. Forget anything soggy; we are chasing that ‘best crispy fried chicken’ title!

• It achieves that famous juicy and crunchy chicken contrast we all obsess over.
• It uses an authentic Korean chicken methodology for true flavour depth.
• It’s designed to make every weeknight meal feel like a special occasion dinner tonight!

The Secret to Ultra Crispy korean fried chicken: Double Frying

This is where the magic happens, and it’s non-negotiable if you want shatteringly crisp results. The first fry gently cooks the chicken all the way through at a lower temperature. Then, you let it rest—don’t skip that part! The very quick second fry blasts the exterior at a higher heat. This process forces out any residual surface moisture, leaving you with a crust ready to hold onto whatever glorious sauce you choose!

Gathering Your Ingredients for korean fried chicken

Now, let’s talk supplies! Since we are aiming for restaurant style chicken at home, clarity in ingredients matters a ton. You can’t fake the flavour here, so please measure everything exactly as listed. I’ve broken down the list into three clear sections so you can easily manage your shopping missions. This keeps things tidy, which is exactly what I need when I transition from my hectic work week to my calm Sunday kitchen. If you need quick inspiration for cooking this up on a Tuesday, check out my guide to weeknight Asian meals!

For the Juicy and Crunchy Chicken Base

This section is the secret sauce to that amazing, non-soggy crust. That potato starch is non-negotiable, folks—it’s what makes the ultimate crispy chicken recipe possible!

• 2 lbs chicken pieces (I prefer slightly smaller wings or boneless thighs, cut into generous bite sizes)
• 1 cup all-purpose flour
• 1/2 cup potato starch or cornstarch (Seriously, don’t skip the starch!)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder (This adds just a little puff!)
• 1 cup ice-cold water
• Vegetable oil, for frying (You need lots, around 3 inches deep in your pot)

For the Classic Gochujang Sauce Recipe (Sweet and Spicy)

This is the famous sticky glaze that brings the heat and the sweetness. The Gochujang is the heart of the flavour profile here, giving you that unmistakable sweet and spicy chicken wings vibe.

• 1/4 cup Gochujang (Korean chili paste—find the good stuff!)
• 1/4 cup honey or light corn syrup
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon finely minced garlic
• 1 teaspoon sesame oil

For the Savory Soy Garlic Fried Chicken Glaze

If you aren’t feeling the spice today, this flavour is just as addictive. It gives you that wonderful, savory coating that still gets incredibly sticky when it hits the hot chicken.

• 1/4 cup soy sauce
• 1/4 cup water
• 3 tablespoons packed brown sugar
• 1 tablespoon finely minced garlic
• 1 teaspoon grated fresh ginger (fresh is much better here, trust me!)
• 1 teaspoon sesame oil
• Garnish: Toasted sesame seeds and fresh, thinly sliced green onions for a pop of colour!

Step-by-Step Instructions for the Ultimate korean fried chicken

Okay, this part is all about precision and patience, which is what I learned when I was really pushing myself to recreate that perfect crunch at home. Follow these steps exactly, and I promise you’ll wonder why you ever paid for takeout again! If you want to see how I apply patience to other fast weeknight meals, take a peek at my recipe for 20 minute Korean Beef Sesame Noodles!

Preparing the Chicken and Batter

First up, you absolutely *must* pat your chicken pieces bone-dry with paper towels. Water is the enemy of crispiness! Then, whisk your dry ingredients (flour, starch, salt, pepper, baking powder) together really well in a big bowl. Now, slowly stream in that ice-cold water while whisking gently. Stop mixing as soon as it’s smooth—we want a thin, shaggy batter, not a thick pancake one. Seriously, don’t overmix; those little lumps might even help the texture!

Mastering the Double Fried chicken recipe Technique

Heat your oil up nice and hot to 325°F (160°C). Working in uncrowded batches, drop your battered chicken in and let it cook for about 8 to 10 minutes. It should look pale golden. Pull them out and let them rest on a wire rack for a full 15 minutes. This resting period is when the crust sets! After resting, crank that oil up to 375°F (190°C) and fry them again for just 2 to 4 minutes until they turn a deep, gorgeous brown. This is how you get that ‘best crispy fried chicken’ result!

Creating the Sticky Glaze chicken Options

While the chicken is resting or during its second fry, get your sauces going. For the Gochujang sauce, just whisk everything in a small pot and let it simmer gently for about 3 minutes until it bubbles and thickens up a bit. Do the same for the Soy Garlic sauce. Keep both warm on the lowest setting—we need them ready to coat immediately!

Coating and Serving Your korean fried chicken

The second those super crispy pieces come out of the hot oil for the final drain, they need to get into a big bowl with your chosen sauce! Toss them quickly and evenly so every nook gets covered in that sticky glaze chicken goodness. Garnish right away with sesame seeds and green onions. They are best eaten right then and there—that crunch won’t last forever, and that’s exactly how it should be!

Tips for Success with your korean fried chicken

Even though this recipe is designed to be foolproof—honestly, it’s the closest I’ve ever gotten to that amazing authentic Korean chicken texture—there are just a couple of little secrets I picked up that you should know. When I was stress-testing variations for my weeknight Asian meals column, these small changes made the hugest difference! It’s all about respecting the components, just like I learned to respect my relaxation time on Sundays.

The starch ratio in your dredge is honestly the game-changer here. Make sure you are using that blend of regular flour and potato starch (or cornstarch if that’s all you have). That extra starch is what locks in the crunch and ensures you get that perfectly crisp exterior that resists turning soft when coated in sauce. Don’t skimp on it!

Also, think about size if you’re short on time. If you are making this for game day appetizers, cutting the chicken into smaller, bite-sized pieces might seem simple, but it drastically speeds up the cooking time for that first fry. You still need that 15-minute rest period, but the overall time you spend hovering over the oil is much shorter.

Now, this leads to a tricky question: What if you aren’t serving all of it right away? Sauces, especially that sugary Gochujang glaze, will soften the crust quickly. My number one tip for keeping things crunchy? Don’t sauce the leftovers! If you know you’ll have extras, keep the fried chicken plain and store it separately from the sauces in the fridge. You can re-crisp gorgeous, un-sauced pieces the next day in a hot oven or air fryer—no microwave allowed!

Variations on your korean fried chicken

While I stand by this double-fried method as the gold standard for unbelievably crispy chicken recipe perfection, I completely understand that sometimes we need a little tweak, whether it’s for speed or maybe just a lighter option for an easy chicken dinner idea. I love playing with flavours on my ‘Sunday’ days, and these variations work beautifully!

If a big pot of oil just isn’t going to happen on a busy weeknight, the Air Fryer is your friend! Don’t expect the exact same texture as true deep-frying, but you can certainly get a crispy result. If you want to see exactly how I tackle air fryer chicken wings—which applies brilliantly here—just check out that guide. The key is always coating the chicken well and ensuring the air can circulate completely around every piece.

Now, let’s talk about taking these spicy chicken bites in a new direction flavour-wise. If the soy garlic and gochujang sauces have been done too many times this month, you absolutely must try a Korean Honey Butter flavour. It’s rich, slightly sweet, and completely coats the chicken without getting overly sticky like the spicy sauce. Just melt a few tablespoons of butter with some honey, a little garlic powder, and maybe a tiny splash of soy sauce, then toss the hot, twice-fried pieces right in!

You can also try turning this into Dakgangjeong recipe territory. That style usually involves a simpler, thinner, slightly more vinegary glaze and focuses purely on the crunch barrier. If you coat your chicken pieces lightly in that sweet glaze, you’re basically right there. It’s amazing comfort food made extraordinary!

Serving Suggestions for korean fried chicken

We’ve made the star of the show—the crispy, saucy Korean Fried Chicken—but every magnificent star needs a supporting cast, right? This isn’t just dinner; it’s an experience! Making this feel like a complete, vibrant meal, rather than just a snack, is all about those perfect pairings that cut through the richness of the frying and the stickiness of the glaze.

When I’m putting together my full meal plan for these Asian inspired chicken recipes, I always think about balance. The fat and richness of the chicken needs something bright, vinegary, or cool to balance it out on the plate. If you’re looking for the perfect side, I always recommend something crunchy and acidic. My absolute favourite pairing is pickled radish, which gives you that sharp, refreshing snap right after that rich, spicy bite.

If you happen to have some homemade pickles on hand—or if you want to try my recipe for Refrigerator Dill Pickles, which brings a slightly different, but equally tangy crunch—they are a fantastic substitute! The cool, vinegary bite is simply unbeatable next to a spicy Gochujang wing.

For simple sides that keep things easy for a weeknight dinner, you can’t go wrong:

• Steamed White Rice: Perfect for soaking up any extra sauce that drips off.
• Quick Sautéed Greens: A little bit of garlic or ginger-sautéed spinach or bok choy adds colour and freshness.
• Simple Slaw: A light, vinegary coleslaw (heavy on the cabbage and light on the mayo) offers texture contrast.

These sides complement the deep, savory flavour perfectly while keeping my kitchen feeling vibrant and balanced, just like I always aim for on my Sundays!

Storage and Reheating Instructions for Crispy chicken recipe

Don’t you hate it when you have leftovers of something that was so incredibly crispy the night before, only for it to turn into sad, soggy nostalgia? I’ve been there, staring sadly at the last wing! Because we put so much work into achieving that ultra-crispy texture using the double fried chicken technique, we have to treat those leftovers with respect. This is the only way to ensure you get a second day of amazing crunch!

If you know you won’t eat it all in one go—and this is key, so listen up!—you must store any leftovers *unstirred*. That means keeping the plain, twice-fried chicken completely separate from the Gochujang or Soy Garlic sauce. The sugar and moisture in the glaze will start breaking down that perfect crust almost immediately once they mingle. For great ‘make ahead fried chicken’ advice, check out my dedicated post here.

When you’re ready to revive them—maybe for a quick game day appetizer tomorrow—you need high, dry heat. Throwing sauced chicken in the microwave is the death knell for crispiness; it steams the crust. Instead, here’s what works:

1. Oven Method: Preheat your oven to a nice hot 375°F (190°C). Lay the *unsauced* chicken pieces in a single layer on a baking sheet lined with a wire rack (if you have one—the rack is best for air circulation). Bake for about 8 to 10 minutes. You’ll hear the crust sizzle back to life!
2. Air Fryer Method (My Favourite): If you’re using an air fryer (and you should be!), set it to 360°F (180°C). Pop the pieces in the basket, making sure not to overcrowd them, and cook for about 4 to 6 minutes. This is fast and really brings back that initial crunch with minimal effort.

Once the chicken is piping hot and shatteringly crisp again, *then* you can toss it quickly in your leftover sauce or make a fresh small batch. Serving it immediately after reheating is the only way to keep that ‘juicy and crunchy chicken’ sensation alive!

Frequently Asked Questions About korean fried chicken

I tried to make this recipe cover every possible scenario, but I know questions pop up once you get into the thick of things! It’s all part of the fun when you’re aiming for the perfect restaurant style chicken at home. I’ve put together a few things folks often ask me when they are diving into these recipes. For more inspiration across my different Korean dishes, feel free to browse my collection of Korean chicken recipes here.

Can I use chicken breast instead of wings for this korean fried chicken?

That’s a great question! Traditionally, Korean fried chicken relies on wings or boneless thighs because the higher fat content keeps the meat incredibly moist after that double-fry treatment. If you really prefer chicken breast, you absolutely can, but you have to watch it closely! Chicken breast cooks faster and can dry out easily. I suggest cutting breast meat into smaller strips or cubes—think more in line with spicy chicken bites—and reducing that first frying time by about 2 minutes. Remember, we are looking for juicy on the inside, crunchy on the outside!

What is the difference between this and Dakgangjeong recipe?

That’s a smart question because they are close cousins! Generally speaking, the Dakgangjeong recipe is a specific style of Korean street food recipe where the chicken is almost always coated in a thick, incredibly sticky, sweet glaze right before serving, almost like candy coating. This recipe gets very close when you use the Gochujang sauce, as you get that amazing stickiness! The main technical difference often comes down to the coating; Dakgangjeong sometimes uses a very light, fine batter, putting almost all the focus on that sweet, thick sauce to deliver flavour, whereas our double-fry method focuses on achieving a higher level of pure, shattering crunch first.

How do I ensure my chicken stays juicy and crunchy?

If you take away only one thing from this whole guide to the best crispy fried chicken, let it be this: the starch and the rest period are your best friends! You must use the combination of flour AND potato starch (or cornstarch). The ratio is set up perfectly to absorb the batter moisture without getting heavy. Secondly, and this is vital, do not skip that 15-minute rest after the first fry! That time allows internal moisture to settle and the exterior to firm up, which keeps the inside juicy when the blast of the second fry hits it.

Estimated Nutritional Information for korean fried chicken

Alright, let’s talk numbers, because eating this good shouldn’t feel like a complete mystery! When I’m developing these big flavour recipes—especially something fried like this glorious korean fried chicken—I always try to break down the components. It’s important to remember that deep-frying always adds to the count, and the final numbers depend heavily on which sauce you choose to toss it in. This is just an estimate based on 4 servings, using the chicken pieces coated in the Gochujang glaze.

For a detailed look at my standards for sharing this kind of nutritional information, you can always check out the disclaimers page here.

Think of this as a beautiful, indulgent weekend treat, or perhaps something you make for game day appetizers because, honestly, calories don’t count when the crust is *that* crispy! Enjoy every single bite!

Share Your Sunday Flavor Creations

Now, my favourite part! You’ve conquered the double fry, mastered the sticky glaze, and hopefully, your kitchen smells absolutely incredible—like you’ve been transported straight to a Seoul night market. Achieving that perfect, ultra-crispy korean fried chicken shouldn’t be a solitary joy; it’s meant to be shared!

I put my heart and soul into perfecting this recipe so you could bring a little bit of that vibrant ‘Sunday Flavor’ energy into your everyday life. When you make this, I genuinely want to see it! Please, snap some pictures of your beautifully glazed, crunchy pieces. Tag me on social media so I can share your success story with the rest of our flavour family.

And if you genuinely loved the process and the results—if this became your new favourite way to make game day chicken appetizers—please leave a rating below the recipe card. Those stars mean the world to me! They tell other home cooks that they can absolutely ditch the takeout menu and achieve restaurant-quality food right now. If you have any burning questions that this post didn’t cover, don’t hesitate to reach out to me through my contact page here!

Thanks for cooking with me today. Now go enjoy that crunch!

The Ultimate Double-Fried Korean Fried Chicken with Two Sauces

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Achieve restaurant-style, ultra-crispy Korean Fried Chicken at home. This recipe uses the double-fry technique for maximum crunch and includes instructions for both a classic spicy-sweet Gochujang glaze and a savory Soy Garlic sauce.

• Author: Ahazzam
• Prep Time: 25 min
• Cook Time: 25 min
• Total Time: 65 min
• Yield: 4 servings
• Category: Dinner
• Method: Deep Frying
• Cuisine: Korean
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 2 lbs chicken pieces (wings or boneless thighs)
• 1 cup all-purpose flour
• 1/2 cup potato starch or cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1 cup cold water
• Vegetable oil, for frying
• For Gochujang Sauce: 1/4 cup Gochujang (Korean chili paste)
• 1/4 cup honey or corn syrup
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic
• 1 teaspoon sesame oil
• For Soy Garlic Sauce: 1/4 cup soy sauce
• 1/4 cup water
• 3 tablespoons brown sugar
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• Garnish: Toasted sesame seeds, sliced green onions

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Instructions

1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step is key for crispiness.
2. Make the batter: In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder. Slowly whisk in the cold water until you have a thin, smooth batter. Do not overmix.
3. Coat the chicken: Dip each piece of chicken into the batter, letting excess drip off.
4. First Fry: Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Fry the chicken in batches for 8 to 10 minutes until lightly golden and cooked through. Remove and drain on a wire rack.
5. Rest: Let the chicken rest for at least 15 minutes. This allows moisture to escape and sets the crust for the second fry.
6. Prepare the sauces: While the chicken rests, make the sauces. For the Gochujang sauce, combine all ingredients in a small saucepan and simmer until slightly thickened, about 3 minutes. For the Soy Garlic sauce, combine all ingredients and simmer until the sugar dissolves and the sauce thickens slightly. Keep warm.
7. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the rested chicken again in batches for 2 to 4 minutes until deep golden brown and shatteringly crisp. Drain well.
8. Toss and Serve: Immediately toss the hot, crispy chicken in your desired sauce until fully coated. Garnish with sesame seeds and green onions. Serve immediately for the best texture.

Notes

• For the best results in achieving ultra crispy Korean Fried Chicken, use a mix of potato starch and flour in your dredge.
• If you are making this for game day appetizers, cutting the chicken into bite-sized pieces speeds up the cooking time.
• To keep the chicken crispy if making ahead, skip the sauce until just before serving, or use the Soy Garlic sauce which tends to hold crispiness slightly better than the thick Gochujang glaze.

Nutrition

• Serving Size: 1 serving (approx. 5 pieces)
• Calories: 650
• Sugar: 22g
• Sodium: 950mg
• Fat: 38g
• Saturated Fat: 7g
• Unsaturated Fat: 31g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 110mg