Spicy Korean Fried Chicken Recipe

If you’re craving something that packs a flavorful punch with that satisfying crunch, this Spicy Korean Fried Chicken Recipe is your new best friend. I absolutely love how this turns out every time — crispy, juicy chicken pieces slathered in a sticky, spicy-sweet glaze that makes you want to keep going back for more. Whether you’re planning a game day, a fun family dinner, or just treating yourself to something exceptionally delicious, this recipe has got you covered.

When I first tried this, I was amazed at how easily the flavors came together, and how the marinade and coating worked perfectly to give that authentic Korean fried chicken experience at home. You’ll find that the secret is in layering the flavors and double coating the chicken for that unbeatable crunch. Once you make this Spicy Korean Fried Chicken Recipe, you’ll want to invite everyone over just to share it!

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Ingredients You’ll Need

Each ingredient plays its role to give you that crispy, evenly coated chicken with a luscious sauce that clings perfectly. Choosing fresh spices and a good quality gochujang will really make a difference you’ll notice.

• Chicken: I like using boneless chicken breasts cut into bite-sized pieces, but thighs work beautifully too for extra juiciness.
• Gochujang: This fermented chili paste is the heart of the flavor—grab a quality jar from an Asian market or reliable online source.
• Soy Sauce: Adds that salty depth — low sodium works if you want to control salt better.
• Lemon Juice: Balances out richness with a touch of brightness.
• Garlic & Ginger: Fresh and finely minced for aromatic layers.
• Chili Flakes: Adds heat and texture to the marinade and sauce.
• Salt & White Pepper: Essential seasoning to enhance the chicken’s natural flavor.
• Flour & Corn Flour: The corn flour is key for that extra crispy crunch.
• Garlic Powder: Boosts the garlic aroma in the coating without sogginess.
• Eggs & Water: Creates a smooth batter that clings well without being too thick.
• Brown Sugar: A little sweetness balances the heat in the sauce.
• Green Chillies: Fresh chopped ones add that sharp, fresh chili punch.
• Sesame Seeds & Spring Onions: For the perfect finishing touch and presentation.

Variations

I love making this recipe my own by switching up the protein or tweaking the sauce spice level. You can easily personalize it depending on your mood or what you have on hand.

• Using Chicken Thighs: I tried thighs once and fell for the extra juiciness and tenderness they bring, especially if you like meatier bites.
• Vegetarian Version: Try tofu cubes with the same marinade and coating — it crisps up surprisingly well and soaks up the sauce.
• Milder Sauce: Cutting back on chili flakes and skip fresh chillies for a more family-friendly version that still packs flavor.
• Extra Crunch: Adding a tablespoon of rice flour in the coating makes it crispier, which I’ve found makes a fun texture twist.

How to Make Spicy Korean Fried Chicken Recipe

Step 1: Marinate for Maximum Flavor

Start by tossing your chicken pieces with the marinade ingredients — gochujang, soy sauce, lemon juice, garlic, ginger, chili flakes, salt, and white pepper. Mix everything well so each piece is nicely coated. Cover the bowl and pop it in the fridge for at least an hour, though I prefer overnight. Trust me, this step is what infuses that deep, mouth-watering flavor that sets this recipe apart from others.

Step 2: Prepare the Crispy Coating

Mix the plain flour, corn flour, salt, garlic powder, and white pepper into a big bowl. Then separate half of this flour mixture into another bowl and stir in your eggs and water until you get a smooth batter – it should be thin enough to coat, but not runny. I discovered this trick to get the perfect batter consistency by adding flour or water a little at a time—you’ll want it just right to cling to the chicken without dripping off.

Step 3: Coat the Chicken Twice

Dip your marinated chicken pieces into the batter, shaking off excess, then dredge them in the dry flour mixture. Press the flour gently onto the chicken to ensure a good crust. Lay them on a wire rack to rest while you heat the oil — this helps the coating set so it won’t come off when frying.

Step 4: Fry Until Golden Crunchy Perfection

Heat your oil to 180°C (about 350°F). Fry the chicken in batches for roughly 8 minutes, depending on the size of your pieces. Keep an eye on them, and break one open if you’re unsure it’s cooked through. Drain the fried chicken on a wire rack rather than paper towels to keep it crispier longer — I’ve found this makes a big difference!

Step 5: Make the Spicy Sauce

In a small pot, combine water, gochujang, brown sugar, chili flakes, and chopped green chillies. Bring to a simmer and let it bubble for a minute or two to thicken slightly. This sauce is the sticky, spicy magic that brings Korean fried chicken to life — don’t skip this step!

Step 6: Toss and Garnish

Toss your fried chicken in the warm sauce until every piece is glossy and coated. Then sprinkle with sesame seeds and sliced spring onions for that classic Korean finish. Serve immediately and get ready to wow your taste buds.

How to Serve Spicy Korean Fried Chicken Recipe

Garnishes

I always top my chicken with a generous sprinkle of toasted sesame seeds and finely sliced spring onions — it adds a lovely crunch and fresh bite that balances the heat perfectly. Sometimes, I add a few extra chopped green chillies for friends who want it extra spicy.

Side Dishes

For sides, I love serving this with simple steamed rice, pickled radish, and a crunchy cabbage slaw dressed lightly with sesame oil and lime. These help cut through the richness and bring some fresh texture contrasts. Kimchi works wonderfully too, if you want to keep the Korean theme strong!

Creative Ways to Present

For parties, I like to serve the chicken bites on a large platter with small bowls of extra sauce for dipping. Another fun idea I tried was putting the chicken in slider buns with some pickled veggies—a spicy Korean fried chicken sandwich that was an instant hit!

Make Ahead and Storage

Storing Leftovers

Leftover chicken should be cooled completely and stored in an airtight container in the fridge. I find it stays good for up to 3 days, but the crunch fades over time — don’t worry, the flavors will still be great.

Freezing

You can freeze the fried chicken pieces before tossing in sauce. Lay them flat on a baking sheet, freeze solid, then transfer to a freezer bag. They’ll last a couple of months this way. When ready to eat, thaw in the fridge overnight and reheat in the oven for best crispness.

Reheating

The best way I found to reheat leftovers while keeping them crispy is in a preheated oven at 190°C (375°F) for 8–10 minutes. Avoid microwaving if you want to keep the texture intact; it tends to make the coating soggy.

FAQs

Final Thoughts

This Spicy Korean Fried Chicken Recipe is one of those dishes I always come back to when I want to impress friends or enjoy a comforting meal at home. The balance of spicy, sweet, garlicky flavors with that incredible crunch is hard to beat. Give it a try—you’ll be amazed at how easy it is to make restaurant-quality Korean fried chicken in your own kitchen. Trust me, once you make this, it’ll become a favorite for your gatherings and cozy nights alike!

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