When I first tasted Korean fried chicken at a bustling Seoul street stall years ago, I understood instantly why this dish has a cult following. It’s not just fried chicken—it’s an experience.
Ultra-crisp coating, juicy inside, and that irresistible sticky-spicy glaze? Totally next level. And now, after dozens of test batches in my kitchen, I’ve finally nailed a version that’s weeknight-friendly and full of restaurant-quality flavor.
This Korean Chicken Recipe isn’t just about indulgence. Thanks to the protein-rich chicken and metabolism-boosting chili flakes, it’s a satisfying, feel-good alternative to processed fast food.
A 2021 study even found that replacing deep-fried takeout with homemade meals can reduce weekly calorie intake by up to 30%—and trust me, you won’t miss a thing here.
A little tip I learned the hard way? Letting the buttermilk marinade work overnight makes the chicken unbelievably tender and juicy. That slight tang from the marinade, paired with the umami punch of gochujang, makes this a flavor bomb you’ll want on repeat.
Serve it alongside this crisp Cucumber Salad for freshness or sip on a cool Mint Julep to balance the heat.
This chicken is fiery, sweet, garlicky, sticky, and crunchy all in one bite. It’s no wonder Korean fried chicken has exploded globally—it’s the kind of dish that turns casual dinners into full-on celebrations.
You’re going to love every bite.
The Secret to Loving Every Bite!
- No more dry chicken or soggy coating: The buttermilk marinade tenderizes every strip, while the seasoned flour creates that golden, ultra-crispy finish—every single time.
- It’s a total crowd-pleaser: My friends insist I make this for weekend movie nights. It’s officially earned the title of “snack dinner legend” around here.
- A small tweak made a huge flavor upgrade: Swapping in celery salt instead of regular salt gave the coating an unexpected umami boost I now can’t skip.
- Leftovers that don’t feel like leftovers: Even cold, this chicken holds up! I chop a few pieces over rice or salad for a spicy, satisfying next-day lunch.
- It’s healthier than you think: Since making this at home, I’ve cut out greasy takeout, reduced added sugars, and still feel full and happy with every bite.
Korean Chicken Recipe
Equipment
- Large mixing bowl
- Whisk or fork
- Knife and Cutting Board
- Deep frying pan or wok
- Tongs or Slotted Spoon
- Measuring cups and spoons
- Small saucepan (for sauce)
- Wire rack or paper towels
Ingredients
Chicken and marinade:
- 4 chicken breasts sliced into long thick strips
- 240 ml 1 cup buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
Crispy Coating:
- 180 g 1 1/2 cups plain (all-purpose) flour
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chilli flakes
- vegetable oil for deep frying at least 1 litre/four cups
Sauce:
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic peeled and minced
- 2 tsp minced ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 spring onions sliced into thin strips
- 1 tsp sesame seeds
- ½ tsp chilli flakes red pepper flakes
Instructions
- Slice chicken breasts into thick strips and place in a large bowl.
- Add buttermilk, salt, white pepper, and garlic salt. Mix and marinate for 1 hour.
- In another bowl, mix all dry coating ingredients together.
- Heat oil in a deep pan to 350°F (175°C).
- Remove chicken from marinade, coat well in flour mix.
- Fry in hot oil until golden and crispy, 6–8 minutes per batch.
- In a small pan, simmer all sauce ingredients until thick and sticky.
- Toss crispy chicken in warm sauce, garnish with spring onions, sesame seeds, and chilli flakes.
Nutrition Info:
| Nutrition | Value |
| Calories | 814kcal |
| Carbohydrates | 66g |
| Protein | 58g |
| Fat | 36g |
| Sugar | 25g |
| Sodium | 2952mg |
Helpful Tips For Perfect Korean Chicken!
- Double-coat for extra crunch: After the first flour dredge, dip the chicken back into the buttermilk briefly, then coat again with the seasoned flour. This creates an irresistibly crispy crust that holds up well under the sticky sauce.
- Control your oil temperature: Maintaining the oil at a steady 350°F (175°C) is key. Too hot and the coating burns; too cool and the chicken soaks up oil and turns greasy. Use a thermometer for best results.
- Rest before saucing: Let the fried chicken rest on a wire rack for a few minutes before tossing it in the sauce. This helps keep the coating crispy instead of soggy.
- Balance the sauce sweetness: If you like a less sweet sauce, adjust the brown sugar and honey gradually—taste as you go to find your perfect heat-sweet balance.
- Customize your heat level: Feel free to add more chilli flakes or a dash of cayenne powder into the flour mix or sauce to up the spice game without overpowering the other flavors.
- Prep sauce ahead: Make the sauce early and keep it warm on low heat, so it’s ready when your chicken is done frying, ensuring every piece is coated evenly and fresh.
These tips help you elevate the dish beyond the basics and bring out the best flavors and textures every time!
