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Korean Fried Chicken is crunchy, juicy, coated in a sweet and spicy gochujang sauce that is out of this world! It’s one of the best ways to prepare and eat fried chicken and the secret to a restaurant quality Korean Fried Chicken is in the double-frying method!
Watch the Korean Fried Chicken Tenders Recipe Video Below!
Table of Contents
Korean Fried Chicken Ingredients
- Chicken tenders: I like to use chicken tenders for Korean Fried Chicken because I like the ratio of breading and sauce to chicken. You can technically use any part of the chicken – make sure it is boneless and skinless.
- I am biased because I love making and eating chicken tenders – if you do too, check out my Fried Chicken Tenders or Air Fryer Chicken Tenders!
- All-purpose flour
- Egg
- Soda water: use unflavored, unsweetened soda water. The carbonation makes the batter lighter and more aerated – basically, the carbon dioxide bubbles in the batter expand when they hit the hot oil and it leaves the chicken tender with tiny pores that allow for more air, which creates the crunchy texture we love!
- Kosher salt
- White pepper
- Black pepper
- Garlic powder
- Onion powder
- Ginger powder
- Cayenne powder
- Gochujang (Korean red pepper paste): see note below.
- Soy sauce – this is “light” or “all-purpose” soy sauce.
- Sugar
- Honey
- Gochugaru (Korean red chili flakes): see note below.
- Rice vinegar
- Water
- Oil for frying: I like to use avocado oil, which is my go-to neutral flavored oil. You want to use an oil with a high burning point and little to no flavor. Something like olive oil will NOT work for this recipe!
PRO TIPS
Gochujang vs. Gochugaru
Gochujang and gochugaru are similar but very different. They are both key ingredients for Korean cooking, so I’m providing a brief breakdown of the two ingredients below. There are no great substitutes for either of these and they do not work as substitutes for each other. If you want to make Korean food at home, I highly recommend purchasing these two ingredients for your pantry.
Gochujang
- This is a spicy and sweet Korean red pepper paste. It has a strong flavor profile, with a hint of umami. You only need a little to go a long way.
- It is usually sold in tubs of varying sizes at Korean markets. I’ve also seen it at some of my local Ralph’s (in the “Asian” aisle); you can also get it from Amazon.
- If you are new to using or eating gochujang, I would consider using 1/2 of what the recipe calls for.
- It’s used in recipes like Spicy Pork Bulgogi, Kimchi Fried Rice, Spicy Honey Garlic Tofu, Gochujang Honey Wings, Spicy Gochujang Noodles, and Korean Fried Cauliflower.
Gochugari (Korean red chili pepper flakes)
- Gochugaru is Korean red chili pepper flakes (or powder, depending on which version you purchase). It’s vibrant in color and smoky in flavor, and while the heat level varies, it’s definitely on the spicy side. I love using this ingredient because of the layers of flavor it adds.
- It is sold in bags at Korean markets. I’ve also seen it at some of my local Ralph’s (in the “Asian” aisle); you can also get it from Amazon.
- If you are new to using this ingredient or if you are sensitive to spice, I would consider using 1/2 of what the recipe calls for.
- It’s used in recipes like Korean Braised Tofu, Spicy Garlic Ramen and Korean Cucumber Salad.
If you want a non-spicy Korean Fried Chicken recipe, try Honey Butter Fried Chicken or Korean Soy Garlic Wings!
PRO TIPS
Chicken Assembly Line
The multiple steps in breading Korean Fried Chicken may seem overwhelming – it’s actually very straightforward if you create an assembly line!
For your marinated chicken tenders, you are going to create your assembly line by having four items in a row: 3 bowls that include flour, wet batter, and seasoning flour, as well as 1 baking sheet or tray.
The order of operation will be:
- Dust the marinated chicken in plain flour.
- Dip dusted chicken in the wet batter.
- Dredge the wet chicken with the seasoning flour.
- Place dredged chicken on a tray and let rest for 15-20 minutes before frying.
Korean Fried Chicken: Recipe Instructions
1. Marinate the Chicken
In a small bowl, combine kosher salt, white pepper, black pepper, garlic powder, onion powder, ginger powder, and cayenne powder. Mix well.
Place raw chicken tenders in a large bowl and pour the spice mixture all over. Mix well so that each chicken tender is evenly coated with the spices. Once the chicken has been seasoned, let the chicken tenders sit for at least 20 minutes to allow the salt to absorb into the meat. This is called “dry brining” which will result in a more juicy chicken tender.
2. Make the Seasoning Flour and Wet Batter
In a large bowl, combine flour, kosher salt, white pepper, black pepper, garlic powder, and onion powder. Mix well. This will be your seasoning flour.
Add sparkling water to the seasoning flour, 1-2 tbsp at a time, and rub the flour with your hands to create craggily bits.
In a second bowl, mix together flour, egg, and cold soda water to make the wet batter. Whisk to combine.
In a third bowl, add 1 cup of plain flour.
3. Dredge the Chicken
Create your assembly line by having the 3 bowls that include flour, wet batter, and seasoning flour in a row, as well as 1 baking sheet or tray.
The order of operation will be:
- Dust the marinated chicken in plain flour.
- Dip dusted chicken in the wet batter.
- Dredge the wet chicken with the seasoning flour.
- Place dredged chicken on a tray and let rest for 15-20 minutes before frying.
Letting the chicken sit for 15-20 minutes once it is dredged in the season flour allows the breading to stick when frying.
4. Double Fry the Chicken
Note: I highly encourage you to use a thermometer for this next step.
In a large dutch oven or heavy bottomed pot, heat neutral oil to 350F.
Fry the chicken in batches at 350F for 4-5 minutes. Remove the chicken and let the oil come back up to 350F, then fry a 2nd time for 1-2 minutes. Remove to a tray and let rest.
Tip: If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.
PRO TIPS
Frying Tips
I highly recommend using two tools for the best frying experience:
- an infrared thermometer to easily check the temperature of your oil during heating and frying
- a heavy bottomed pot like a dutch oven that retains heat well
Do not let your oil drop below 325-350F when frying! Frying at a low temperature will result in too much moisture and lead to your Korean Fried Chicken being soggy.
- Fry your Korean Fried Chicken in batches – when oil drops below the recommended 325°F, the culprit is usually overcrowding.
- If the oil drops below 325°F, remove the chicken and wait until the oil returns to 325°F before continuing frying.
Make sure to check the internal temperature of the chicken – it should reach 165°F to be safe to consume.
Love fried chicken? Make sure to also try my Easy Fried Chicken, Chicken Karaage, and Mochiko Fried Chicken recipes!
5. Sauce the Chicken
In a small/medium sized saucepan, mix together soy sauce, sugar, honey, gochujang, gochugaru, vinegar, and water. Heat over medium high until the sauce bubbles and thickens, simmering for about 4-5 minutes.
Take off the heat and immediately coat the fried chicken in the sauce. I like to use a pastry brush. Once the chicken is coated in sauce, enjoy your Korean Fried Chicken!
PRO TIPS
Expert Tips for Korean Fried Chicken
Craggily Bits
- Craggily bits on Korean Fried Chicken add extra texture and create grooves for the sauce to cling to. (They’re oftentimes the best part about the breading!) I like to make them by adding 1-2 tbsp of soda water to the seasoning flour and rubbing the flour with your hands. (This should be done before dredging the chicken in the seasoning flour.)
Create an Assembly Line
- Create your assembly line by having four items in a row: 3 bowls that include flour, wet batter, and seasoning flour, as well as 1 baking sheet or tray.
- Here is the order of operation:
- Dust the marinated chicken in plain flour.
- Dip dusted chicken in the wet batter.
- Dredge the wet chicken with the seasoning flour.
- Place dredged chicken on a tray and let rest for 15-20 minutes before frying.
Use a Thermometer
- Do not let your oil drop below 325-350F when frying! Frying at a low temperature will result in too much moisture and lead to your Korean Fried Chicken being soggy. Fry in small batches to prevent this.
- Undercooked chicken can lead to food poisoning, so always err on the side of caution and check the internal temperature – chicken should have an internal temperature of 165°F.
Strain Excess Batter From Oil
- If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.
Storage and Reheating
You can store any leftover Korean Fried Chicken in an airtight container in the refrigerator for 3-4 days. Keep in mind that they will not stay crispy once refrigerated.
You can reheat Korean Fried Chicken in the air fryer at 350F for 6-8 minutes until crispy, or on a wire rack in the oven at 375°F for 10 minutes until crispy and warmed through.
You can also reheat them quickly in the microwave, if you don’t care about the texture.
If you tried this Korean Fried Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Fried Chicken Tenders
Ingredients
Chicken
- 1 lb chicken tenders
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ginger powder
- 1/4 tsp cayenne pepper
Sauce
Seasoning Flour
- 2 cups flour, all-purpose
- 1 tbsp kosher salt
- 1 tbsp white pepper
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Plain Flour
- 1 cup flour, all-purpose
Oil
- 2 quart neutral oil, for frying
Instructions
- In a bowl, mix together kosher salt, white pepper, black pepper, garlic powder, ginger powder, and cayenne pepper. Season the chicken tenders for at least 20 minutes to allow the salt to absorb into the chicken.
- In another bowl, combine your ingredients for the Seasoning Flour and mix well. Add additional sparkling water to the seasoning flour 1-2 tbsp at a time and rub the flour with your hands to create additional craggily bits.
- In a separate bowl, mix together your Wet Batter ingredients and whisk to combine. In a third bowl, add 1 cup of plain flour.
- Dust the chicken in the plain flour, then dip your chicken in the Wet Batter and let any excess batter drip off. Next, coat the chicken in the Seasoning Flour and use your hands to pack the coating into the chicken. Place on a tray and let the chicken rest for 15 minutes while you heat up the oil.
- Fry the chicken in batches at 350F for 4-5 minutes. Remove the chicken and let the oil come back up to 350F, then fry a 2nd time for 1-2 minutes. Remove to a tray and let rest.
- In a medium saucepan, mix together the Sauce ingredients and simmer over medium high heat for 3-4 minutes until the sauce has thickened. Coat the chicken in the sauce and enjoy!
Notes
- Dust the marinated chicken in plain flour.
- Dip dusted chicken in the wet batter.
- Dredge the wet chicken with the seasoning flour.
- Place dredged chicken on a tray and let rest for 15-20 minutes before frying.
- Do not let your oil drop below 325-350F when frying! Frying at a low temperature will result in too much moisture and lead to your Korean Fried Chicken being soggy. Fry in small batches to prevent this.
- Undercooked chicken can lead to food poisoning, so always err on the side of caution and check the internal temperature – chicken should have an internal temperature of 165°F.
- If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.
Storage and Reheating
You can store any leftover Korean Fried Chicken in an airtight container in the refrigerator for 3-4 days. Keep in mind that they will not stay crispy once refrigerated. You can reheat Korean Fried Chicken in the air fryer at 350F for 6-8 minutes until crispy, or on a wire rack in the oven at 375°F for 10 minutes until crispy and warmed through. You can also reheat them quickly in the microwave, if you don’t care about the texture.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this chicken yesterday to put in my bao buns and woooow what an amazing chicken recipe. My boyfriend really enjoyed it too.
The sauce had a perfect balance of sweet and spicy.
Will make this recipe again whenever I want to impress someone 🙂
Thank you so much Eva!
Easy KFC!
FINALLY found an amazing recipe that doesn’t use ketchup!
@beancounterconfections
Absolutely fire crispy Korean style chicken recipe. 10 out of 5. Get yourself some bock bock and make this now!
So good! We don’t have a good Korean fried chicken place close to us so this is our go to option every time
– zt_schweitzer
Was always intimidated to try frying chicken/saucing chicken but this recipe made it super approachable. Turned out awesome!