Korean Fried Chicken

korean fried chicken in a skillet garnished with red chilis and green onions

Korean Fried Chicken – juicy, yet crispy pieces of chicken coated in a sweet and spicy sauce. An easy fried chicken recipe with a fiery kick making for the perfect meal or appetizer. This chicken truly is perfect for any occasion.

  • 2 lbs chicken breasts boneless and skinless, cut into 1 inch pieces
  • 1 large egg beaten
  • 1/2 cup cornstarch
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
Korean Sauce
  • 3 tbsp butter unsalted
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce low sodium
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp gochujang
  • green onions
  • toasted sesame seeds
  • red chilis sliced


  • Toss the chicken pieces through the egg first, then dredge through cornstarch.
  • In a large bowl whisk together all the sauce ingredients. Set aside.
  • Add about 3 inches of oil to a heavy bottom pan and heat to 375 °F.
  • Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
  • Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir int he brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.
  • Serve garnished with green onions, toasted sesame seeds and red chilis.

1 Response to "Korean Fried Chicken"

  1. This was a great recipe. I served it with zucchini pancakes.


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