Korean Style Fried Chicken

Korean Fried Chicken is crispy, juicy morsels coated in an outrageously delicious sticky, savory, sweet and spicy sauce that will have you licking the plate! Although the chicken is usually deep fried, this recipe is a healthier, more approachable version made with bite-size pieces of chicken pan fried in less oil, but still every bit as crispy. Learn how to make this Korean favorite in less than an hour with step-by-step photos and video tutorial.

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Korean fried chicken (yangnyeom) tossed in a sweet and spicy gochujang sauce

What is Korean Fried Chicken?

Also known as “the other KFC,” Korean Fried Chicken is a popular and distinct style of fried chicken originating from South Korea. It can be made with a whole chicken separated into pieces or smaller bites of chicken. The breading is typically made with potato starch for a thinner, outer coating, then double fried for an incredibly crispy crunch.

Yangnyeom chicken is a variety of Korean fried chicken coated in a bold, sweet, savory and spicy red sauce of gochujang, sugar, rice vinegar, garlic and ginger. The recipe I’m sharing with you today is a healthier, more approachable version of yangnyeom chicken, but every bit as delicious!

Why this is the Best Korean Fried Chicken

My husband’s fav! This Korean Fried Chicken recipe is one of my husband’s top favorite recipes EVER thanks to chicken that’s crispy on the outside, juicy on the inside and smothered with explosive sauce all over.
Mesmerizing sauce. It’s a complex balance between salty, savory, sour, sweet and spicy punctuated by garlic and ginger.
No messy deep frying. The chicken is pan fried in less oil for all the crunch without all the mess!
Healthier than takeout. And healthier than other recipes! Using smaller pieces of chicken allows you to use less oil.
Made in 60 minutes. The chicken marinates while you prep the breading, and whisk up the sauce.
Flavorful chicken. The chicken is stand-alone-scrumptious even without the sauce thanks the flavorful breading with a secret ingredient.

Korean fried chicken recipe (yangnyeom) in a skillet garnished with green onions and sesame seeds

Korean Fried Chicken Recipe Ingredients

There are three parts to this Korean Fried Chicken recipe: 1) the marinade, 2) the breading, 3) the sauce. It looks like a lot of ingredients, but many of the ingredients are repeats, used multiple times. Let’s take a closer look at what you’ll need (full recipe with measurements in the printable recipe card at the bottom of the post):

CHICKEN Marinade

Chicken: 2 pounds chicken breasts cut into 1-inch pieces. You may use chicken thighs if you prefer.
Buttermilk: This helps tenderize the chicken and provides a surface for the flour to cling to. You may substitute with DIY sour milk (a mixture of regular milk and lemon juice or vinegar).
Egg: An egg is combined with the chicken to create a glue to bind the chicken and breading together.
Soy sauce: Just a splash infuses the chicken with flavor from the inside out.
Baking soda: This tenderizes the chicken by breaking down the chicken fibers in a short amount of time.
Rice wine: This also helps tenderize the chicken. It should become a pantry staple if you do much Asian cooking. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.

CHICKEN Breading

Flour: I use all-purpose flour but I’m sure gluten free flour, almond flour, etc. would also work. The flour creates the base of the flavorful coating that insulates the chicken from high heat, ensuring every bite is juicy tender and forms a crispy, flavorful crust for the sauce to soak into.
Cornstarch or potato starch: This is combined with the flour to create the light breading. The starch is the key to crispy chicken because it absorbs moisture and prevents gluten development, which makes the coating crispier.
Seasonings: Curry powder, ground ginger, garlic powder, onion powder, salt and pepper, are added to the cornstarch and flour to create a dynamically flavorful crust – you’ll want to devour the chicken plain!
Baking powder: This magic ingredient aids in moisture absorption and promotes browning and crispiness.
Oil: You’ll need a neutral oil such as canola, vegetable or peanut oil to pan fry the chicken. Please don’t use olive oil because it has a strong flavor which will distract from the chicken.

FOR THE Sauce:

Gochujang paste: This is a spicy red miso chili paste with a distinct umami heat with a touch of sweetness. Do NOT substitute with any other chili paste. You can purchase it at any grocery store or on Amazon HERE.
Rice vinegar: This tangy condiment is usually located with the other vinegars near the salad dressings at your grocery store. Make sure to use unseasoned rice vinegar. If you don’t keep it stocked, you may substitute with white vinegar.
Soy sauce: Use reduced sodium because the gochujang is quite salty.
Brown sugar: This balances the heat of the gochujang and tanginess of the rice vinegar. Use more or less to taste.
Honey: A combination of brown sugar and honey ensure a balance of sweetness and not an overpowering molasses flavor from the brown sugar. Use a mild honey like clover honey.
Ketchup: This adds a rich tanginess but I promise it won’t make your Korean Fried Chicken taste like ketchup!
Asian chili sauce: Use your favorite chili sauce like Sambal Oelek. Start with less and add more to taste.
Toasted sesame oil: use toasted sesame oil and not regular/light/plain. Toasted sesame oil boasts a strong nutty aroma whereas light/plain sesame oil is a low-flavor oil.
Garlic and ginger: Use fresh, powders, or a combination.

showing how to serve Korean fried chicken (yangnyeom) in a bowl with white rice

What is Korean fried chicken batter made of?

Korean fried chicken batter typically consists of a mixture of flour, cornstarch, or potato starch, and baking powder which create its signature light and crispy texture. It’s often seasoned with garlic powder, onion powder, ginger powder, salt and pepper.

Korean Chicken variations

Serve sauce on the side. Instead of coating the chicken, use it as a dip.
Brush the sauce on the chicken. This keeps the chicken crispier longer and allows you to customize the amount of sauce.
Use different cuts of chicken. Use chicken drumsticks, chicken thighs, etc. If using larger pieces of chicken, you will need to deep fry instead of pan fry.
Use more or less oil. For healthier chicken, use as little as 3 tablespoons oil in a nonstick skillet. The chicken won’t get quite as crispy, but still tasty.
Gluten free: Use your favorite gluten free flour such as Bob Red’s Mill Baking Flour.
Customize the sauce: You may find you like the sauce sweeter, tangier, or spicier. Taste the sauce after it has simmered and the flavors have concentrated, then adjust it how you like. Sweeten it up with sugar, make it tangier with rice vinegar or spicier with additional chili sauce.
Baked Korean Fried Chicken: Line a baking sheet with foil and lightly spray with cooking spray for easy cleanup. Let the baking sheet preheat in the oven so it’s nice and hot before adding the chicken. Carefully line the chicken in an even layer on the hot baking sheet and spray generously with cooking spray. Bake at 375 degrees for 10 minutes then move the baking sheet about 8″ away from broiler and broil until crispy, watching closely so the chicken doesn’t burn (about 2-4 minutes). Flip chicken pieces over and broil another 2-3 minutes, or until crispy if desired.

How to make Korean Fried Chicken

Let’s take a closer look at how to make Korean Fried Chicken (full recipe in the recipe card at the bottom of the post or watch the HOW TO VIDEO):

Step 1: Marinate Chicken. Whisk the marinade ingredients together in a large bowl then stir in the chicken. Marinate at room temperature while you make the sauce and breading.

showing how to make Korean fried chicken (yangnyeom) by marinating the chicken in buttermilk

Step 2: Make sauce: Whisk the sauce ingredients together in a medium bowl; set aside.

showing how to make Korean fried chicken (yangnyeom) by whisking the yangnyeom sauce together in a bowl

Step 3: Bread Chicken. In a separate large bowl, combine breading ingredients. Working in batches, remove chicken from marinade with a slotted spoon, dab off excess marinade with paper towels and add to breading. Using a clean hand, toss the chicken until well coated. Remove chicken to a parchment paper lined baking sheet. Repeat with all of the chicken.

a collage showing how to make Korean fried chicken (yangnyeom) by whisking the breading ingredients together, then breading the chicken

Step 4: Pan fry. Add enough vegetable oil to a large skillet so it reaches 1/4-inch up the sides and heat to 375°F over medium-high heat. (You can use less oil if you use a NONSTICK skillet, but it won’t quite as crispy.) Working in batches, shake off excess breading from chicken add to hot pan in a single layer and cook for about 4-6 minutes, or until cooked through, turning halfway through. Remove using a spider strainer or slotted spoon to a paper towel lined plate.

a collage showing how to make Korean fried chicken (yangnyeom) by frying the chicken in a pan

Step 5: Simmer sauce. Add the sauce to the pan and bring to a simmer for a couple minutes to warm through. Taste and adjust as desired. Add chicken back to pan and stir until evenly coated.

a collage showing how to make Korean fried chicken (yangnyeom) by tossing it in the gochujang sauce

TIPS FOR making Korean Fried Chicken

Don’t chop the chicken too small. Larger pieces are harder to overcook and dry out while the exterior gets nice and crispy.
Use a dry hand to bread the chicken. Use one “wet” hand to touch the marinated chicken, and one “dry” hand to dredge the chicken in the breading. If you use a wet hand in the breading, it will create a gummy mess. Wash your hands as needed.
Cook the chicken at high enough heat. The chicken should sizzle as soon as it touches the oil, otherwise it is not hot enough. If your oil isn’t hot enough, the breading can fall off of the chicken because the eggs (the “glue”) don’t cook instantly. It can also cause oily, gummy or soggy chicken because the breading soaks up the oil instead of becoming crispy upon contact.
Use a thermometer. To maintain the correct oil temperature, I highly recommend keeping an instant read thermometer handy and checking the oil all throughout the pan frying process, and adjusting the temperature as needed. It’s better for the oil to be on the hot side, then on the cold side.
For the juiciest chicken, don’t overcook! Test a piece at the earlier end of the cooking window.
Cook the chicken in batches. Cook the chicken in three batches to avoid overcrowding your skillet. Overcrowding the pan can cause the chicken pieces to steam rather than fry, resulting in less crispiness.
Line on paper towels. You don’t want the freshly fried pieces sitting in oil or they won’t be as crispy.

showing how to make Korean fried chicken (yangnyeom) by tossing the chicken with sauce and garnishing with green onions

Serving Korean Fried Chicken

This Korean Fried Chicken is dripping with flavor so it pairs well with neutral sides such as:

Rice: I like jasmine rice or brown rice but any rice will work. Just pop the rice in your rice cooker for a hand’s off, easy side. You can also use microwave rice pouches for single serving leftovers.
Low carb: Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options. You can also try low carb noodles such as zoodles or spaghetti squash.
Noodles: Ramen, soba noodles, rice noodles or even linguine are a fun way to mix things up.
Appetizers: For a complete Asian feast, pair your Korean Fried Chicken with Cream Cheese Wontons, Crab Rangoons, Potstickers or Egg Rolls.
Salad: Some of our favorite Asian inspired salads include Ramen Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple.

MEal Prep Korean Fried Chicken

This Korean Fried Chicken can be prepped in stages:

The sauce: Whisk the sauce ingredients together but do not simmer. Store it in an airtight container in the refrigerator.

The chicken: Chop the chicken and store in an airtight container in the refrigerator for up to 24 hours. Prepare the marinade and store separately.

Breading: Whisk the breading ingredients together in a Ziploc freezer bag. Store the breading for weeks or proceed to dredge chicken then refrigerate:

Dredge chicken: Prepare chicken through dredging, then transfer it to a parchment paper lined baking sheet in a single layer. Cover the chicken tightly with plastic wrap and refrigerate. Let the chicken sit at room temperature for 20 minutes before cooking.

up close of Korean Fried Chicken recipe showing how crispy the chicken is

How to store Korean BBQ Fried Chicken

Store leftovers in an airtight container in the refrigerator for up to 5 days.

HOW TO freeze Korean Chicken REcipe

I recommend freezing the chicken and sauce separately for the best texture, otherwise, the chicken absorbs the sauce like a sponge:

1. Cook chicken according to directions then let cool to room temperature. Space chicken apart on a baking sheet then transfer to the freezer. Flash freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together.
2. Add chicken to a freezer size bag, squeeze out excess air and label. Add the stir fry sauce to a separate freezer safe, airtight container.
3. Freeze the chicken and sauce separately for up to 3 months.
4. When ready to use, thaw chicken and sauce in the refrigerator overnight. Bring the sauce to a simmer in a skillet, then add the chicken.

How to Reheat Korean Fried Chicken

How to reheat on the stove: Leftovers are best reheated over medium heat on the stove, even if they are small portions.

Reheating in microwave: Take care not to overcook the chicken or it can become rubbery in the microwave. Microwave for one minute then at 20 second intervals until warmed through.

Korean Style Fried Chicken FAQs

What is different about Korean fried chicken?

Unlike traditional American fried chicken, Korean fried chicken is coated in a flavorful sauce after frying. This sauce adds a sweet, savory, fiery kick to the crispy chicken, creating a unique and delicious flavor combination that’s finger lickin’ good!

Why is my Korean fried chicken not crispy?

Korean fried chicken may not be crispy for several reasons:
1. Moisture on the Chicken: Ensure the chicken is thoroughly dried before coating it with the flour mixture.
2. Oil Temperature: Frying at the wrong oil temperature can lead to soggy chicken. Maintain a consistent oil temperature of around 350-375°F (175-190°C).
3. Crowding: Overcrowding the pan while cooking can cause the chicken pieces to steam rather than fry, resulting in less crispiness. Fry in smaller batches.
4. Not Draining Excess Oil: After frying, allow the chicken to drain on paper towels to remove excess oil and maintain crispiness.

Why does Korean fried chicken taste so good?

Korean fried chicken is known for its exceptional taste due to several key factors. Firstly, the chicken is traditionally double-fried, creating an incredibly crispy and light exterior while keeping the meat tender and juicy. Secondly, it’s often coated in a flavorful sauce that strikes a balance between sweet, savory, and spicy. The combination of textures and the bold flavor profile of the sauce set Korean fried chicken apart from other fried chicken variations, making it an irresistible and addictive treat.

What makes Korean fried chicken different from fried chicken?

Korean fried chicken is different from traditional fried chicken due to its double-frying technique, which yields an exceptionally crispy exterior while maintaining a tender interior. Additionally, it’s often coated in a flavorful and spicy sauce, creating a unique sweet, savory, and spicy flavor profile that sets it apart from traditional fried chicken.

What is Korean Style Fried Chicken called?

In South Korea, the term “chicken” (치킨) typically refers to fried or sometimes roasted chicken. “Yangnyeom” (양념) translates to “seasoned” in Korean. Therefore, “yangnyeom chicken” (양념치킨) essentially means “seasoned fried chicken” in Korean. If the chicken is not seasoned, it’s referred to as “dakgogi-twigim” (닭고기 튀김), which can be translated as “chicken meat fritter,” or simply as “fried chicken” (프라이드치킨). Beyond Korea, “yangnyeom chicken” is commonly known as “Korean fried chicken.”

up close of serving Korean fried chicken recipe with white rice

Looking for more Korean Recipes?

Bibimbap
Korean Chicken
Korean Chicken Wings
Korean Noodles
Korean Beef Bowls
Korean Steak Tacos
Korean BBQ Burgers

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Prep Time: 45

Cook Time: 15

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Ingredients

QUICK CHICKEN MARINADE

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 egg
1/2 cup buttermilk (OR ½ TBS vinegar mixed with ½ cup milk)
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine
1 teaspoon baking soda

CHICKEN BREADING

1/2 cup flour
1/2 cup potato starch or cornstarch
1 teaspoon curry powder
1/2 tsp EACH ground ginger, garlic powder, onion powder, salt, pepper, baking powder

Sauce

1/4 cup brown sugar
1/4 cup honey
3 tablespoons ketchup
3 tablespoons reduced sodium soy sauce
3 tablespoons gochujang paste
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
4 garlic cloves, minced
1 tsp ginger powder (or 1 TBS fresh)
1 teaspoon Asian chili sauce (more or less to taste)

Garnish

green onions
toasted sesame seeds

Instructions

Marinate Chicken: Whisk the marinade ingredients together in a large bowl then stir in the chicken. Marinate at room temperature for 20-30 minutes. Meanwhile, make the sauce and the breading mixture.
Make sauce: Whisk the sauce ingredients together in a medium bowl; set aside.
Bread Chicken: In a separate large bowl, whisk the breading ingredients together. Working in batches, remove chicken from marinade with a slotted spoon, dab off excess marinade with paper towels and add to breading. Using a clean hand, toss the chicken until well coated. Remove chicken to a parchment paper lined baking sheet. Repeat with all of the chicken.
Pan fry: Add enough vegetable oil to a large skillet so it reaches 1/4-inch up the sides and heat to 375°F over medium-high heat. (You can use less oil if you use a NONSTICK skillet, but it won't quite as crispy.) Working in batches, shake off excess breading from chicken add to hot pan in a single layer and cook for about 4-6 minutes, or until cooked through, turning halfway through. Remove using a spider strainer or slotted spoon to a paper towel lined plate.
Simmer sauce: Wipe out pan. Add the sauce to the pan and bring to a simmer for a couple minutes to warm through. Taste and adjust as desired. Add chicken back to pan and stir until evenly coated.
Serve: Garnish with green onions and sesame seeds if desired and serve with rice.

Video

Notes

Cook the chicken at high enough heat. The chicken should sizzle as soon as it touches the oil, otherwise it is not hot enough. If your oil isn’t hot enough, the breading can fall off of the chicken because the eggs (the “glue”) don’t cook instantly. It can also cause oily, gummy or soggy chicken because the breading soaks up the oil instead of becoming crispy upon contact.
Use a thermometer. To maintain the correct oil temperature, I highly recommend keeping an instant read thermometer handy and checking the oil all throughout the pan frying process, and adjusting the temperature as needed. It’s better for the oil to be on the hot side, then on the cold side.
For the juiciest chicken, don’t overcook! Test a piece at the earlier end of the cooking window.
Cook the chicken in enough batches. Cook the chicken in three batches to avoid overcrowding your skillet. Overcrowding the pan can cause the chicken pieces to steam rather than fry, resulting in less crispiness.
Line on paper towels. You don’t want the freshly fried pieces sitting in oil or they won’t be as crispy.
To store and reheat: Store leftovers in an airtight container in the refrigerator for up to 5 days. Leftovers are best reheated over medium heat on the stove, even if they are small portions as microwaving can make the chicken rubbery.

MEAL PREP

The sauce: Whisk the sauce ingredients together but do not simmer. Store it in an airtight container in the refrigerator.
The chicken: Chop the chicken and store in an airtight container in the refrigerator for up to 24 hours. Prepare the marinade and store separately.
Breading: Whisk the breading ingredients together in a Ziploc freezer bag. Store the breading for weeks or proceed to dredge chicken then refrigerate:
Dredge chicken: Prepare chicken through dredging, then transfer it to a parchment paper lined baking sheet in a single layer. Cover the chicken tightly with plastic wrap and refrigerate. Let the chicken sit at room temperature for 20 minutes before cooking.

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8 Comments

Debra says

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Is it possible to omit the curry? I can’t handle the taste and don’t have a stomach for it. The rest of the spices look good; it’s just the curry i’m questioning, thanks!

- Jen says
  
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  Absolutely!
  
Lisa says

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Just made this for dinner… WOW! Flavor bomb, exactly as written. Juicy, tons of flavor & pretty easy. I have never had to order pizza after making one of your recipes! Thanks for another killer dinner!

- Jen says
  
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  That is amazing you made it already! I’m thrilled you loved it so much! Thanks for making so many of my recipes!
  
Allison says

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This looks so delicious, I can’t wait to make it! Do you have any recommendations for substitutes for the Asian chili sauce? I can’t find it anywhere and the link to Amazon goes to a product that is unavailable. I believe there’s still a shortage of that type of chili sauce/chili pepper which is why it’s unavailable. Thanks in advance!

- Jen says
  
  at
  
  Hi Allison! I am not sure why the link isn’t working, but here is a different one! https://www.amazon.com/Sky-Valley-Paste-Sambal-Organic/dp/B07PT68RL5/ref=sr_1_1_sspa?crid=1W73LTWH5SX5U&keywords=Sambal+Oelek&qid=1697055695&sprefix=sambal+oelek%2Caps%2C273&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1 Hope this helps!
  
Carolyn says

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I made this last night, it was wonderful! The chicken was tender on the inside and crunchy on the outside. The sauce was a lovely warm blend of flavors that went together so well.I’ve never used gochujang before, so that was fun. I served it with jasmine rice and snow peas. I made it exactly as written. I love your recipes, and this one in particular.

- Jen says
  
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  Thanks so much Carolyn! I am so glad that it was a fun and yummy experience!!