5 Secrets Korean fried chicken Stays Amazing

Name: 5 Secrets Korean fried chicken Stays Amazing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into strips; 1 cup buttermilk; ½ teaspoon salt; ¼ teaspoon white pepper; ¼ teaspoon garlic powder; 1½ cups all-purpose flour; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon paprika; 1 teaspoon baking powder; ½ teaspoon red pepper flakes; Neutral oil for deep frying; 2 tablespoons gochujang paste; 2 tablespoons honey; 3 tablespoons brown sugar; 3 tablespoons low-sodium soy sauce; 2 cloves garlic, minced; 1 teaspoon grated ginger; 1 tablespoon neutral oil; 1 teaspoon sesame oil; 2 green onions, sliced thin; 1 teaspoon toasted sesame seeds; Pinch red pepper flakes

By anna Boncoeur On September 3, 2025

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When I say Korean fried chicken, I don’t just mean chicken that’s fried. I mean that shatteringly crisp coating that holds up against the stickiest, sweetest, and spiciest glaze imaginable! I’m Anna, and I’m obsessed with bringing bold, fun flavors into your kitchen without turning your Tuesday night into a whole production. Trust me, making genuinely great Asian-style chicken at home is easier than you think.

This recipe for crispy chicken coated in that famous gochujang glaze is one I’ve tested through countless rainy weekends. We are going to focus on a few key steps—especially that buttermilk soak and the flour dredge—because those are the secrets that keep the coating crunchy even after it’s swimming in sauce. Forget soggy takeout; we’re making the real deal that everyone crowds around the table for!

Table Of content

Gathering Your Ingredients for Perfect Korean Fried Chicken

Okay, so making incredible Korean fried chicken isn’t hard, but it does require you to have a few specific things ready to go. Don’t just throw everything in the bowl—the magic is in separating the components: the soak, the crunch layer, and the incredible sauce. I always lay everything out before I even turn on the stove. It keeps things moving fast later, especially when that chicken comes out of the fryer!

We need three main groups of ingredients to make this work perfectly for four hungry people. Make sure you have your measuring spoons ready because the glaze needs a bit of precision to get that perfect sweet-heat balance.

Chicken and Marinade Components for Korean Fried Chicken

We start with about a pound and a half of boneless, skinless chicken breasts cut into bite-sized strips. Cutting them evenly is important so they cook at the same time! The marinade is super simple: just buttermilk, a little salt, white pepper, and garlic powder. That buttermilk tenderizes the meat beautifully while it waits.

Dry Coating Mix Essentials

This is where the crunch comes from! You’ll need flour, of course, but don’t forget the baking powder—that’s the secret to that light, airy crispness. We blend those with salt, black pepper, garlic powder, paprika for color, and a small pinch of red pepper flakes for a tiny background kick.

Crafting the Signature Sweet and Spicy Gochujang Glaze

The sauce is the star, right? You absolutely need gochujang paste—that fermented chili paste is non-negotiable for authentic flavor. We balance that heat with honey and brown sugar. Don’t skip the aromatics: you need fresh garlic, minced finely, and ginger, grated up small so you don’t get big chunks in your coating. A little soy sauce and sesame oil finish this amazing glaze.

Here’s the full rundown so you can check your pantry!

Component	Ingredient	Quantity
Chicken	Boneless, skinless chicken breast	1\u00bd pounds
Marinade	Buttermilk	1 cup
Dry Mix	All-purpose flour	1\u00bd cups
Glaze	Gochujang paste	2 tablespoons
Garnish	Green onions, sliced thin	2

Essential Tools for Your Korean Fried Chicken Preparation

You don’t need a ton of fancy gear for this, but a few things make the process way safer and easier. Since we are deep-frying, temperature control is everything! I always keep my setup organized so I can move quickly from the coating station to the hot oil and then to the cooling rack without making a mess.

Equipment Needed for Frying and Glazing

Trust me on the thermometer—it’s the difference between perfectly crispy chicken and greasy disappointment! You’ll need a few sturdy bowls for your marinade and flour mixture, obviously. But the main things are:

A heavy-bottomed pot or Dutch oven—something that holds heat well.
A reliable deep-fry thermometer that clips onto the side.
Tongs for turning the chicken safely.
A wire rack set over a baking sheet—this is crucial for draining the oil properly so the bottoms don’t get soggy!
A small saucepan just for simmering that amazing glaze.

Step-by-Step Instructions for Making Korean Fried Chicken

This is where the fun begins! We move fast once we start frying, so make sure your oil is ready to go before you even think about coating the last piece of chicken. Following these steps exactly ensures that beautiful, thick crust that soaks up the glaze without collapsing.

Marinating and Preparing the Chicken for Korean Fried Chicken

First things first: we need to tenderize! Take those chicken strips and drop them right into that buttermilk mixture you made earlier—remember to stir so every piece is coated. Then, cover that bowl and let it chill out in the fridge for at least one hour. Seriously, don’t rush this part. I’ve tried cutting it down to thirty minutes, and the texture just isn’t the same. The buttermilk does some serious work breaking down those tough fibers. When the hour is up, pull the chicken out, but let the excess buttermilk drip off. You want it damp, not dripping wet, when it hits the flour.

Achieving Extra Crispness Through Double Coating

Now for the crunch layer! Get your dry coating mix spread out in a wide, shallow dish. Take one piece of chicken at a time from the marinade and dredge it completely in the flour mixture. Shake off the excess, then—and this is important—dip it *back* into the buttermilk for just a second, then right back into the flour again! This double-dip creates those beautiful, craggy flakes that look so professional.

My little secret? After the second dredge, gently press the flour onto the chicken with your fingers. Don’t pack it hard; you just want to make sure every bit of moisture is sealed in by the dry mix. If you skip this firm press, the coating can fall off in the hot oil, and that’s how you end up with sad, soggy chicken instead of that amazing Korean fried chicken crunch.

Frying Technique for Golden, Cooked Korean Fried Chicken

Heat up your oil in that heavy pot until it hits a steady 350°F. Use your thermometer! If it’s too cool, the chicken gets greasy. If it’s too hot, the outside burns before the inside cooks. Drop the coated chicken in, but only a few pieces at a time—don’t crowd the pot, or the oil temperature will drop instantly. Fry them for about 4 to 5 minutes per batch. You’re looking for a deep golden brown color. Once they look perfect, pull them out and place them immediately on that wire rack. Before you move to the next batch, check the internal temperature with your instant-read thermometer; they must hit 165°F to be safe to eat!

Simmering the Gochujang Glaze Until Perfect

While the last batch is draining, get your sauce simmering. Combine the gochujang, honey, brown sugar, soy sauce, minced garlic, grated ginger, and both oils in that small saucepan. Bring it up to a gentle simmer over medium heat. You only need to let this cook for about 4 to 5 minutes, stirring occasionally. You’ll know it’s ready when it looks glossy and coats the back of a spoon nicely. Turn the heat off right away so it doesn’t burn.

Final Assembly: Tossing Your Crispy Korean Fried Chicken

This part is critical for keeping that crunch! You need to work fast here. Drop the hot, fresh-out-of-the-fryer chicken pieces directly into the saucepan with the warm glaze. Toss everything quickly and gently using a spatula until every piece is beautifully coated in that sticky, spicy sauce. Get it out of the pan and onto your serving platter right away. Garnish immediately with those sliced green onions, sesame seeds, and a final tiny pinch of those red pepper flakes for color. Serve it immediately!

Tips for Mastering Your Korean Fried Chicken Recipe

You’ve made the chicken, you’ve glazed it, and now you want it to stay perfect while you get the table set. It’s all about managing heat and knowing what to serve alongside that powerful flavor. Don’t let all that hard work go to waste in the final minutes before serving!

Maintaining Oil Temperature for Optimal Korean Fried Chicken Texture

I can’t stress this enough: temperature is the boss when you’re frying. If you dump too much chicken in at once, the oil temperature crashes below 325°F, and guess what? Your coating stops crisping up and starts soaking up oil like a sponge. That’s how you get greasy chicken instead of that light, crunchy crust we love. Always let the oil recover its 350°F before adding the next small batch. If you’re frying in stages, make sure the chicken rests on the wire rack between batches to let that residual heat finish the cooking process safely.

Serving Suggestions for Your Spicy Chicken Dish

This gochujang glaze is bold, so you need something fresh and cool to cut through the richness. My favorite thing to serve alongside this spicy chicken is super simple pickled daikon radish—the bright vinegar taste is the perfect palate cleanser. You could also make a quick slaw using shredded cabbage and a light rice vinegar dressing.

If you want something warmer, a simple bowl of perfectly steamed white rice helps soak up any extra sauce left on the plate. And don’t forget a side of fresh cucumber slices; they offer such a nice, cool crunch that contrasts beautifully with the sticky coating. Keep the sides light!

Frequently Asked Questions About Korean Fried Chicken

I always get questions after people try this recipe because it tastes so much like restaurant quality! Here are a few things folks often ask me about making sure their Korean fried chicken turns out exactly right.

Can I Bake or Air Fry This Korean Fried Chicken?

You certainly can try baking or air-frying, and it will be healthier, but I’m going to be honest—you won’t get that signature shatteringly crisp crust that deep-frying delivers. The buttermilk soak and the double-dredge technique are designed for the oil bath. If you bake or air fry, the coating tends to be flatter and less craggy. For the best results, stick to the frying method outlined here, especially if you want the crunch to hold up to the gochujang glaze!

How Spicy Is This Gochujang Glaze?

The heat level in this spicy chicken recipe falls right in the middle—it’s got a wonderful warming heat from the gochujang, but the honey and brown sugar balance it out nicely. If you’re sensitive to spice, you can easily reduce the amount of gochujang paste by one tablespoon and replace that volume with a little extra honey or water. If you want it hotter, add a teaspoon of gochugaru (Korean chili flakes) when you simmer the sauce. Taste as you go!

Why is the internal temperature so important for this chicken?

Safety first, always! Since we are using boneless chicken pieces, they cook fast, but you must ensure they reach 165°F internally. I check the thickest piece in the batch before I even think about tossing it in the sauce. Undercooked chicken isn’t worth the risk, no matter how good the glaze smells!

Storing and Reheating Leftover Korean Fried Chicken

If you manage to have any of this amazing Korean fried chicken left over—which is rare in my house!—you need to store it correctly. The biggest enemy of leftover fried food is steam, so you want to avoid airtight containers right away. Let the glazed chicken cool down completely on the counter first. Then, move it to a container where it has a little room to breathe, or use parchment paper between layers if you stack them.

Reheating is tricky because the glaze tends to soften the crunch over time. The microwave is a total no-go unless you like chewy chicken. The best bet is always the oven or an air fryer to bring back some of that crispness. You want high, dry heat!

Storage Table for Leftover Korean Fried Chicken

Storage Method	Duration	Reheating Instructions
Airtight container (cooled first)	Up to 3 days	Air Fryer at 375°F for 5-7 minutes
Freezer (wrapped tightly)	Up to 1 month	Thaw overnight, then air fry or bake
Refrigerator	Day 1	Oven at 400°F on a wire rack for 10 minutes

Sharing Your Delicious Korean Fried Chicken

Wow, you made it! Now that you’ve tasted the difference a proper buttermilk soak and a perfect gochujang glaze make, I really want to hear about it. Did you manage to keep any leftovers? Tell me how it went!

Please jump down to the comments below and leave a star rating if this recipe brought some serious crunch and flavor to your dinner table. I live for hearing about your cooking successes! Check out more of my recipes!