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Korean spicy fried chicken

Featured in Chicken dishes that always work.

Homemade version of Korean fried chicken with crunchy coating and a sweet-spicy honey chili sauce.
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Maria from tastyhush
Updated on Tue, 25 Mar 2025 13:00:46 GMT
Chicken wings coated in spicy glaze, sprinkled with sesame seeds and green onions, served on a plate. Pin it
Chicken wings coated in spicy glaze, sprinkled with sesame seeds and green onions, served on a plate. | tastyhush.com

Let me share my take on Korean fried chicken – it's become a total favorite in my kitchen. Think juicy chicken pieces wrapped in a crunchy coating and drizzled with a sauce that perfectly balances sweet and spicy flavors. Whenever friends come over, this is my go-to dish – they always ask for seconds.

What makes this irresistible

What I love most about this dish is how the honey blends with red chili and that super-crunchy breading. My little trick? Double-frying for that unbeatable crispiness. And when the sauce coats everything, you're in for a true flavor party.

Must-have components

  • The chicken: 500g of selected pieces, drumsticks and wings for more flavor
  • The spices: Salt, pepper, and a nice chunk of fresh ginger
  • The coating: A wonderful mix of flour, starch, sugar, curry and panko breadcrumbs
  • For the sauce: Garlic, honey, chili paste, my favorite soy sauce, rice vinegar and brown sugar
  • The toppings: Sesame, peanuts, Thai basil and green onions for freshness
  • The side dish: Homemade kimchi if possible

Simple step-by-step method

Getting the chicken ready
I start by seasoning my chicken with my spice blend. Then I prepare my special coating that I apply in two stages for perfect coverage.
My hidden sauce
In my pan I gently cook the garlic then mix in all my ingredients to create a heavenly sauce that will coat the chicken.
The special cooking technique
I fry my chicken twice, first at 170°C then at 180°C for an amazing crunch.
The final touch
I dip my crispy pieces into my hot sauce so they soak up all those flavors.
The presentation
I arrange my chicken on a nice plate, sprinkle my colorful toppings and serve with my homemade kimchi.
Crispy chicken dish in sauce, topped with sesame seeds and green onions, served with white rice. Pin it
Crispy chicken dish in sauce, topped with sesame seeds and green onions, served with white rice. | tastyhush.com

Tasty side pairings

On my plate I like to serve this chicken with kimchi that adds a tangy, fermented note. Good white rice or a crunchy vegetable salad perfectly rounds out this feast of Korean flavors.

Frequently Asked Questions

→ Why fry chicken twice?
Double frying makes the coating ultra-crispy. The first fry cooks the meat, and the second gives a golden, crunchy finish.
→ Can I make the sauce ahead of time?
You can prepare the sauce up to three days ahead and store it in the fridge. Just warm it gently before coating the chicken.
→ Is kimchi a must for this dish?
Kimchi adds a refreshing tang and balances the flavors. You can swap it for pickled veggies or coleslaw if needed.
→ Can I use other chicken cuts?
Any chicken cut works, but bone-in pieces are more flavorful. Just adjust the cook time based on the size.
→ How do I keep the coating crispy?
Serve the chicken right after adding the sauce. If there's a wait, keep the chicken and sauce separate until serving.

Korean fried chicken

Crispy double-fried chicken with a sticky Korean honey chili glaze. Topped with fresh herbs for a flavor boost.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Maria

Category: Poultry

Difficulty: Intermediate

Cuisine: Korean

Yield: 4 Servings (4 servings)

Dietary: Dairy-Free

Ingredients

01 4 garlic cloves.
02 500 g of boneless chicken (drumsticks and wings).
03 2 spring onions.
04 1 tablespoon of rice vinegar.
05 Thai basil.
06 1/4 teaspoon of curry powder.
07 Unflavored peanuts.
08 Cornstarch, 40 g.
09 Frying oil.
10 Kimchi.
11 60 g of panko crumbs.
12 1/2 teaspoon of salt.
13 1 cm of fresh ginger.
14 1 tablespoon of chili paste.
15 12.5 cl of soy sauce.
16 1/4 cup of honey (120 g).
17 1 tablespoon of sesame seeds.
18 40 g of flour.
19 40 g of sugar.
20 1 teaspoon of ground black pepper.
21 1 tablespoon of brown sugar.

Instructions

Step 01

Chop up the ginger and garlic after you peel them. Toss the chicken into a bowl with the salt, pepper, and the ginger.

Step 02

Stir the flour, cornstarch, sugar, and curry in a large mixing bowl. Add a splash of water (6 cl) to create a coating mixture. Dunk the chicken in, then toss it in panko to coat thoroughly.

Step 03

Sauté the minced garlic on medium heat for 2 minutes. Stir in the honey, chili paste, soy sauce, rice vinegar, and brown sugar. Simmer until it gets thick and syrupy.

Step 04

Heat your frying oil up to 170°C. Fry the chicken pieces for 4 to 5 minutes. Pull them out and let them drain on paper towels.

Step 05

Crank the oil up to 180°C. Fry the chicken again for 30 seconds to 1 minute for that crispy golden crust.

Step 06

Warm the sauce until it just starts to simmer. Toss the chicken pieces in, making sure they’re totally covered.

Step 07

Pile the chicken onto a serving plate, then scatter sesame seeds, crushed peanuts, sliced green onion, and fresh Thai basil on top. It’s great to eat with kimchi on the side.

Notes

  1. Double frying ensures the chicken will be incredibly crunchy.
  2. Adjust the chili paste for a milder or spicier kick.

Tools You'll Need

  • Deep fryer or large pot.
  • Cooking thermometer.
  • Slotted spoon.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts.
  • Soy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 28 g