Korean Fried Chicken (KFC) Recipe

If you’ve ever taken a bite of Korean Fried Chicken, you know it’s not just any fried chicken—it’s an event. The golden crunch that practically shatters as you bite in, the sticky-sweet-spicy glaze that clings to every crevice, the nutty sesame finish that makes you close your eyes and sigh in pure satisfaction… yep, this is one of those dishes that’s going to live rent-free in your food-loving brain. The best part? You don’t have to track down your favorite late-night KFC joint to get your fix—you can make it right at home. And trust me, once you do, you’ll wonder why you haven’t been frying up batches of this crave-worthy chicken all along. It’s bold, it’s saucy, it’s finger-licking fun. Whether you’re feeding a hungry family, hosting a game night, or just treating yourself (because you deserve it), this recipe is about to be your new go-to. So grab your apron and let’s get into it—because you’re about to make the kind of fried chicken that gets people talking.

Recipe Origin

Korean Fried Chicken—also known as KFC (yes, that’s right!)—rose to fame in South Korea back in the 1970s and has only skyrocketed in popularity since. Unlike American-style fried chicken, which is often thickly battered, Korean Fried Chicken is all about that thin, impossibly crisp crust that stays crunchy even after being coated in sauce. The secret? Starch-based dredging and a double-fry technique. This method ensures that the outside is light, crispy, and almost glassy, while the inside stays juicy and tender. Then, it’s tossed in a glossy sauce that’s the perfect balance of savory, sweet, tangy, and spicy. It’s addictive in the best way possible.

Kitchen Tools You’ll Need

To make the magic happen, you don’t need a restaurant kitchen—just a few basics:

• A deep, heavy-bottomed pot or Dutch oven for frying
• A slotted spoon or spider strainer for lifting out the chicken
• A mixing bowl for coating the chicken
• A wire rack set over a baking sheet (to keep chicken crispy after frying)
• A small saucepan for simmering the sauce
• Tongs (because nobody wants hot oil splatters on their fingers!)

Why You’ll Love Korean Fried Chicken

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Chef’s Pro Tips for Perfect Results

• Double-Fry for Crispness: The first fry cooks the chicken through, the second makes it ultra-crispy. Don’t skip this step!
• Don’t Crowd the Pot: Fry in batches so the oil stays hot. Overcrowding leads to soggy chicken.
• Keep it Hot, But Not Too Hot: Aim for 350–375°F. Too low, and the chicken absorbs oil. Too high, and the outside burns before the inside cooks.
• Rest Before Saucing: Let the chicken drain on a rack before tossing in the glaze—this keeps it from going mushy.
• Adjust the Heat: Love it spicy? Toss in extra chilies. Prefer mild? Reduce the dried peppers or skip them altogether.

Ingredients in Korean Fried Chicken

Here’s the beauty of KFC—it’s a balance of juicy chicken, crispy coating, and a sauce that hits all the right notes. (Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Chicken Wings: The star of the show. They’re perfect for holding all that crunchy coating and sticky glaze.
Kosher Salt & Black Pepper: Simple seasonings that build the base flavor.
Ginger: Freshly minced ginger adds warmth and a subtle spicy zing.
Potato Starch (or Corn Starch): The key to that shatteringly crisp coating.
Peanuts (Optional): For crunch and nutty flavor. Totally optional, but they add fun texture.
Garlic: The aromatic backbone of the sauce.
Dried Red Chili Peppers (Optional): For a kick of heat that makes this dish addictive.
Soy Sauce: Savory, salty, and the perfect base for the glaze.
Rice Syrup (or Corn Syrup): Adds stickiness and sweetness to the sauce.
White Vinegar: Cuts through the richness with a tangy bite.
Mustard (Optional): Adds a sharp, tangy undertone to the glaze.
Brown Sugar: Enhances the sweetness and helps with caramelization.
Toasted Sesame Seeds: The nutty finishing touch that makes every bite pop.
Oil for Frying: Grapeseed, vegetable, or peanut oil—choose one with a high smoke point.

Instructions

Preheat Your Oil: Heat your frying oil in a deep pot to about 350°F. Consistency here is key—hot oil = crispy chicken.
Season the Chicken: In a large bowl, season your chicken wings with salt, pepper, and minced ginger.
Coat with Starch: Toss the seasoned chicken in potato starch (or cornstarch) until each piece is lightly coated.
First Fry: Working in small batches, carefully lower chicken into the hot oil. Fry until lightly golden and cooked through, about 7–8 minutes. Remove and drain on a rack.
Second Fry: Increase the heat slightly, then fry the chicken again for 2–3 minutes until deep golden brown and ultra-crispy. Drain well.
Make the Sauce: In a saucepan, sauté garlic, peanuts, and dried chili peppers (if using). Add soy sauce, syrup, vinegar, mustard, and brown sugar. Simmer until thick and glossy.
Coat the Chicken: Toss the hot, crispy chicken wings in the sauce until evenly coated.
Finishing Touches: Sprinkle with toasted sesame seeds before serving.
Serve and Enjoy: Dig in while it’s hot, crispy, and irresistibly sticky.

Nutrition Facts

Servings: 6
Calories per serving: ~420
Preparation Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

How to Serve Korean Fried Chicken

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: A crisp cucumber salad or light slaw balances the richness.
Crusty Bread: Think fluffy steamed buns or warm garlic bread to soak up extra sauce.
Creamy Accompaniments: A dollop of ranch or kewpie mayo is never a bad idea.
Vegetable Sides: Roasted or stir-fried veggies add freshness and color.
As a Standalone: Honestly? Just grab a plate, pile it high, and eat with your fingers. It’s that good.

Make-Ahead and Storage Tips

• Fry the chicken once, let it cool, then store in the fridge. Do the second fry right before serving for best results.
• Store leftovers in an airtight container in the fridge for up to 3 days. Re-crisp in the oven before eating.
• Freeze cooked (unsauced) chicken for up to 2 months. Reheat in the oven, then toss in sauce.

Variations to Try

• Honey Garlic KFC: Skip the chilies, add more garlic and honey.
• Extra Spicy: Double the chilies or add gochujang for fiery flavor.
• Soy Garlic: Go mild with soy sauce, garlic, and a touch of brown sugar.
• Boneless KFC: Use chicken thighs or breast cut into chunks for easy eating.
• Sticky Sweet & Sour: Swap vinegar for lemon juice and add ketchup for a tangy twist.

Additional Tips

Prep Ahead: Chop garlic, ginger, and chilies the night before.
Spice It Up: Play with smoked paprika, cayenne, or even curry powder.
Dietary Adjustments: Gluten-free soy sauce works perfectly here.
Storage Tips: Always re-crisp in the oven—not the microwave!
Double the Batch: Because trust me, they disappear fast.

FAQ Section

Q1: Can I use boneless chicken instead of wings?
A1: Absolutely! Thighs or breasts cut into bite-sized chunks work wonderfully.
Q2: Do I really need to fry twice?
A2: Yes! That’s the magic that makes Korean Fried Chicken extra crispy.
Q3: Can I make this less spicy?
A3: Of course—skip the dried chilies and use just garlic soy glaze.
Q4: What oil is best for frying?
A4: Grapeseed, vegetable, or peanut oil—all handle high heat well.
Q5: How do I keep the coating from falling off?
A5: Make sure chicken is well-dried before coating in starch.
Q6: Can I bake instead of frying?
A6: You can, but it won’t be quite the same. For baked KFC, coat in starch, spray with oil, and bake at 425°F until crispy.
Q7: Can I air fry this?
A7: Yes! Coat lightly with oil spray and air fry at 375°F for about 25 minutes, flipping halfway.
Q8: How do I make it gluten-free?
A8: Use tamari instead of soy sauce and cornstarch instead of potato starch.
Q9: Can I double the sauce?
A9: Definitely—if you love extra sticky, saucy chicken, go for it.
Q10: What’s the best drink pairing?
A10: A cold beer or fizzy soda—it’s the ultimate combo.

Print

Conclusion

And there you have it—crispy, sticky, golden Korean Fried Chicken made right in your own kitchen. It’s crunchy on the outside, juicy on the inside, and coated in a sauce so good, you’ll be licking your fingers without shame. Whether you serve it at a party, for dinner, or just as a late-night treat, this recipe is a guaranteed crowd-pleaser. So go ahead—get your fry on, toss those wings in that glossy glaze, and watch them disappear faster than you can say “just one more piece.” Trust me, you’re going to love this one.

Korean Fried Chicken (KFC) Recipe