Spicy Korean Fried Chicken Recipe

I absolutely love sharing this Spicy Korean Fried Chicken Recipe with you because it hits that perfect balance between crispy, spicy, and downright addictive. When I first tried making this at home, I was surprised at how the chicken stayed crispy even after tossing it in that bold, savory sauce. It’s one of those dishes that’s easy to whip up on a weeknight but also impressive enough for casual get-togethers or when you want to treat yourself.

What makes this Spicy Korean Fried Chicken Recipe so special is the double coating process combined with a marinade that deeply infuses every bite with flavor. You’ll find that the homemade sauce is the real star here—full of heat, sweetness, and umami that keeps you reaching back for more. Trust me, once you master this recipe, it’s going to become a staple in your kitchen.

this …

Ingredients You’ll Need

The magic of this Spicy Korean Fried Chicken Recipe lies in building layers of flavor—from the marinade to the coating and that irresistible sauce. When shopping, look for fresh chicken and authentic Korean staples like gochujang to get that authentic kick.

• Chicken breasts or thighs: Use what you prefer; thighs add juiciness, breasts give a leaner bite.
• Gochujang: This Korean chili paste brings the signature spicy-sweet flavor.
• Soy sauce: Adds saltiness and depth to the marinade.
• Lemon juice: Brightens and tenderizes the chicken.
• Minced garlic and ginger: Essential aromatics that add punch and warmth.
• Chili flakes: For extra heat alongside the gochujang.
• Salt and white pepper: Basic seasoning for balanced flavor.
• Plain flour and corn flour: The mix ensures a crispy coating.
• Garlic powder: Boosts the garlicky notes in the crust.
• Eggs and water: Make up the batter for coating the chicken.
• Brown sugar: Gives the sauce a gentle caramelized sweetness.
• Green chillies: I love Thai chillies for their sharp spice in the sauce.
• Sesame seeds and spring onions: Perfect for garnishing and adding crunch and freshness.

Variations

I love experimenting with this Spicy Korean Fried Chicken Recipe by tweaking the heat level and adjusting the coating texture. Feel free to personalize it to match your spice tolerance or dietary needs—it’s really forgiving.

• Mild version: Cut back on chili flakes and omit the green chillies for a gentler heat that’s still flavorful.
• Extra crispy: Try double frying the chicken for that extra crunch if you’re a texture fanatic like me.
• Gluten-free: Swap the flours for gluten-free alternatives like rice flour and cornstarch—just adjust the batter thickness accordingly.
• Thighs vs breasts: Dark meat thighs are juicier and more forgiving; breasts are lean but require careful frying to avoid drying out.

How to Make Spicy Korean Fried Chicken Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by combining all the marinade ingredients—gochujang, soy sauce, lemon juice, garlic, ginger, chili flakes, salt, and white pepper—with your chicken pieces in a large bowl. I found letting it marinate overnight really amps up the flavor, but even an hour works well if you’re short on time. Cover and pop it in the fridge to let those flavors sink in deeply.

Step 2: Prepare the Coating and Batter

Next, mix the plain flour, corn flour, salt, garlic powder, and white pepper in a bowl. Then, take half of this mixture and set it aside. In a separate bowl, combine that half with eggs and water to create a smooth, slightly thin batter. It should coat the chicken nicely without running off—add flour if too thin or a splash more water if too thick. This two-step coating is key to getting that signature crunch.

Step 3: Coat the Chicken Pieces

Toss the marinated chicken in the batter first, making sure every piece is well-coated. Then, shake off any excess batter and dredge the pieces in the dry flour mixture, pressing gently so it sticks. I like to place the coated chicken on a wire rack while my oil heats up to keep the coating intact and avoid sogginess.

Step 4: Fry to Crispy Perfection

Heat oil to 180°C (350°F) — a good deep frying thermometer helps! Fry the chicken for about 8 minutes or until golden brown and cooked through, turning occasionally. Chicken size and thickness can vary, so don’t be shy about cutting into a piece to check. After frying, drain the chicken on a wire rack to keep it crispy.

Step 5: Whip Up the Spicy Korean Sauce

In a pot over medium heat, combine water, gochujang, brown sugar, chili flakes, and chopped green chillies. Bring to a boil and let it simmer for a minute or two to thicken slightly. This sauce comes together fast, so keep an eye on it to prevent burning.

Step 6: Toss & Garnish

Coat your crispy fried chicken generously in the sauce, then sprinkle toasted sesame seeds and sliced spring onions on top. This final touch brings color, texture, and bursts of fresh flavor with every bite.

How to Serve Spicy Korean Fried Chicken Recipe

Garnishes

I always top the chicken with a generous sprinkle of toasted sesame seeds and thinly sliced spring onions—they add freshness, a bit of crunch, and a beautiful pop of green that makes the dish extra inviting.

Side Dishes

My go-to sides are a crisp cabbage slaw dressed in sesame oil and rice vinegar, or simple steamed white rice to soak up all that delicious sauce. Pickled radishes or kimchi also work perfectly if you want an authentic Korean vibe.

Creative Ways to Present

For parties, I love arranging the chicken bites on a large platter with bowls of dipping sauces on the side: maybe a cooling yogurt dip or spicy mayo. You can also serve the chicken sliders with lettuce wraps and pickled cucumbers for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I like to keep the chicken and sauce separate if possible, so the coating doesn’t get soggy overnight.

Freezing

I’ve frozen the coated and fried chicken (before saucing) with good results. Place pieces on a baking sheet to freeze individually, then transfer to a freezer-safe bag. To reheat, bake from frozen to retain crispiness.

Reheating

To bring leftovers back to life, I reheat in the oven or air fryer at 180°C for 8-10 minutes. This works much better than microwaving, which makes the coating soggy. Add the sauce after reheating for the best texture.

FAQs

Final Thoughts

This Spicy Korean Fried Chicken Recipe instantly became one of my favorites because it’s flavorful, fun to make, and always a crowd-pleaser. It’s the kind of recipe that turns everyday chicken into a celebration on your plate, and I can’t recommend it enough. Give it a go—you’ll be amazed how easy it is to get those complex Korean flavors right in your own kitchen. I’m sure you’ll love it just as much as my family does!

Print