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| Boilerpipe Text | This post may contain affiliate links. Please read our
disclosure policy
.
Crispy, juicy, spicy and a little bit sticky — this is Korean Fried Chicken at its best. Buttermilk-coated chicken is fried until golden and crunchy, then smothered in a rich
Korean-inspired gochujang
sauce that’s sweet, spicy and utterly moreish. The sauce bubbles up in minutes — just throw everything in a pan! We love it with rice or noodles, but my personal favourite? Stuffed into soft, pillowy bao buns.
⭐️⭐️⭐️⭐️⭐️
Lucy said:
“This was outstanding! Those flavors…thanks for sharing your recipe!”
See comment
Nicky’s Notes
One thing that I absolutely love as a recipe creator, is when I put a plate of food down in front of people, and the conversation stops the moment the first bite is taken. Just quiet, wide-eyed, satisfied munching, with the occasional ‘
Mmmmm
‘ and ‘
oh my god, it’s so good
‘ until it’s all gone.
That moment when everyone wants to focus all of their senses on what they’re eating, and nothing else matters and that’s what happens with this Korean Fried Chicken Recipe.
I’m using my popular
buttermilk chicken
to start off this recipe. If you’ve never had it, you’ve got to give it a go (especially this
Chicken burger
version with honey mustard coleslaw). As someone who worked in fried chicken shops during school, college and university, I can confidently say I know my stuff when it comes to fried chicken.
Table of Contents
Nicky’s Notes
📋 Ingredients
🧑🍳 How to make it
Top Tip For Success
📺 Watch how to make it
Korean Fried Chicken Recipe Recipe
🍽️ What to serve it with
? Frequently Asked Questions
🥙 More Street Food Recipes
📋 Ingredients
For the crispy chicken:
For the Korean-style sauce:
What is gochujang?
Gochujang is a Korean fermented red chilli sauce or paste with a
smoky-sweet
and
slightly spicy
flavour. Some brands are spicier than others. I’ve prefer the paste, rather than the sauce for a stronger flavour. It’s a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. I use it in lots of recipes (beef
bulgogi
,
Pork ramen
,
Korean steak grilled cheese
, sticky
Asian ribs
to name a few).
🧑🍳
How to make it
***Full recipe with detailed steps in the recipe card at the end of this post
***
First we
marinade the boneless chicken
in buttermilk, salt, white pepper and garlic salt.
Then we
coat the chicken
in my special secret mixture. Only joking, it’s not secret. Find the full mixture in the recipe card below.
The spicy gochujang sauce is made using a mixture of
gochujang paste
(<– affiliate link), honey, brown sugar, soy sauce, garlic and ginger that’s been bubbled together until
sticky and syrupy
.
Then we fry the chicken until
golden
and crispy.
Pour the mixture over the crispy chicken and top with sesame seeds, spring onions and a few red pepper flakes.
Enjoy silently with no distractions.
Pin this now to find it later
Pin It
Top Tip For Success
When the chicken comes out of the oil, the coating will be securely adhered to the chicken. However, the
longer you leave it
before adding the sauce, the more careful you will have to be when tossing with the sauce to ensure the coating stays fully on.
📺 Watch how to make it
Stay updated with new recipes
!
Subscribe to the newsletter
to hear when I post a new recipe. I’m also on
YouTube
(new videos every week) and
Instagram
(behind-the-scenes stories & beautiful food photos).
Chicken and marinade:
▢
4
chicken breasts
(approx 700g or 1.5lb) sliced into long thick strips
▢
240
ml
(1 cup) buttermilk
▢
½
tsp
salt
▢
¼
tsp
white pepper
▢
¼
tsp
garlic salt
Crispy Coating:
▢
180
g
(1 1/2 cups) plain (all-purpose) flour
▢
1
tsp
salt
▢
1
tsp
ground black pepper
▢
½
tsp
garlic salt
▢
½
tsp
celery salt
▢
1
tsp
dried thyme
▢
1
tsp
paprika
▢
1
tsp
baking powder
▢
1
tsp
chilli flakes
▢
oil for deep frying
(at least 1 litre/four cups) I use avocado oil, but other neutral oils such as sunflower or canola work too.
Sauce:
▢
2
tbsp
gochujang paste
▢
2
tbsp
honey
▢
4
tbsp
brown sugar
▢
4
tbsp
soy sauce
▢
2
cloves
garlic
peeled and minced
▢
2
tsp
minced ginger
▢
1
tbsp
oil
I use avocado oil, but other neutral oils such as sunflower or canola work too.
▢
1
tbsp
sesame oil
▢
3
spring onions
sliced into thin strips
▢
1
tsp
sesame seeds
▢
½
tsp
chilli flakes
(red pepper flakes)
Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)
4 chicken breasts,
240 ml (1 cup) buttermilk,
1/2 tsp salt,
1/4 tsp white pepper,
1/4 tsp garlic salt
Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.
oil for deep frying
Mix together the crispy coating ingredients in a small bowl.
180 g (1 1/2 cups) plain (all-purpose) flour,
1 tsp salt,
1 tsp ground black pepper,
1/2 tsp garlic salt,
½ tsp celery salt,
1 tsp dried thyme,
1 tsp paprika,
1 tsp baking powder,
1 tsp chilli flakes
Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. **If you want to ensure the chicken stays extra crispy whilst in the oven, see my 'Top Tips for Success' section in the post.
Meanwhile, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan and stir together.
2 tbsp gochujang paste,
2 tbsp honey,
4 tbsp brown sugar,
4 tbsp soy sauce,
2 cloves garlic,
2 tsp minced ginger,
1 tbsp oil,
1 tbsp sesame oil
Bring to the boil, then simmer for 5 minutes until thickened.
Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes, and sesame seeds before serving.
3 spring onions,
1 tsp sesame seeds,
½ tsp chilli flakes
Can I scale up or scale down the recipe?
Yes you can halve or double the recipe using the same ingredient ratios.
If doubling the recipe, please note it will take longer to fry the chicken as you’ll have more batches to fry.
How do you reheat Korean fried chicken?
I prefer this Korean fried chicken served right away, as that’s when the chicken will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.
If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.
Nutritional Information is per serving.
This info is approximate, as all of the flour may not be used up in coating the chicken (I’ve counted all of the flour as part of the nutritional info though). Also, I’ve included 1 1/2 tbsp of oil per serving to account for the oil that is absorbed during deep frying (this is an *approximate* amount, the chicken may absorb more or less).
Calories:
814
kcal
|
Carbohydrates:
66
g
|
Protein:
58
g
|
Fat:
36
g
|
Saturated Fat:
22
g
|
Cholesterol:
151
mg
|
Sodium:
2952
mg
|
Fiber:
2
g
|
Sugar:
25
g
Nutrition information is automatically calculated, so should only be used as an approximation.
This Korean Fried Chicken Recipe was first published in August 2020. Updated in Sept 2025 with additional information and for housekeeping reasons.
🍽️ What to serve it with
This dish is bold and punchy, so it works beautifully with fresh, cooling, or starchy sides that balance it out:
A bowl of
boiled rice
,
coconut rice
or
sticky rice
makes the perfect base to soak up that glorious sauce.
Pair with a crisp, crunchy salad like my
Asian-style slaw
to cut through the richness.
Or my favourite Stuff the chicken into
soft bao buns
with pickled cucumber for an epic street-food style treat.
For something lighter, serve alongside simply steamed greens – pak choi, tenderstem broccoli, or green beans with a splash of sesame oil.
If you’re hosting, make it part of a sharing platter with
spring rolls
, prawn crackers, and a dipping pot of extra Korean fried chicken sauce.
? Frequently Asked Questions
How do you reheat Korean fried chicken?
I prefer this Korean fried chicken served right away, as that’s when the chicken will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.
If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.
Can I bake the chicken rather than fry it?
Yes, If you want baked chicken, then follow the recipe for my
baked chicken tenders
, and mix with the gochujang sauce.
Can I scale up or scale down the recipe?
Yes you can halve or double the recipe using the same ingredient ratios.
If doubling the recipe, please note it will take longer to fry the chicken as you’ll have more batches to fry.
Where can you buy Gochujang?
You can get it from most UK supermarkets but if your are struggling you can order it from Amazon
HERE
.
🥙 More
Street Food Recipes
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our
Terms & Conditions.
Welcome to Kitchen Sanctuary
Hi, I’m Nicky, bestselling author, award-winning recipe creator and food photographer. I love to cook comforting, delicious and easy recipes and share them with you.
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# Korean Fried Chicken
[](https://www.kitchensanctuary.com/about)
By [Nicky Corbishley](https://www.kitchensanctuary.com/about)
Updated Sep 11, 2025
4\.87 from 115 votes
[Jump to Recipe →](https://www.kitchensanctuary.com/korean-fried-chicken/#wprm-recipe-container-18813)[Rate Recipe](https://www.kitchensanctuary.com/korean-fried-chicken/#respond)
176 Comments
Servings: 4 people
1 hr 50 mins
This post may contain affiliate links. Please read our [disclosure policy](https://www.kitchensanctuary.com/privacy-policy/).
Crispy, juicy, spicy and a little bit sticky — this is Korean Fried Chicken at its best. Buttermilk-coated chicken is fried until golden and crunchy, then smothered in a rich ***Korean-inspired gochujang*** sauce that’s sweet, spicy and utterly moreish. The sauce bubbles up in minutes — just throw everything in a pan! We love it with rice or noodles, but my personal favourite? Stuffed into soft, pillowy bao buns.
⭐️⭐️⭐️⭐️⭐️
Lucy said: *“This was outstanding! Those flavors…thanks for sharing your recipe!”* [See comment](https://www.kitchensanctuary.com/korean-fried-chicken/#comments)
## Nicky’s Notes
One thing that I absolutely love as a recipe creator, is when I put a plate of food down in front of people, and the conversation stops the moment the first bite is taken. Just quiet, wide-eyed, satisfied munching, with the occasional ‘*Mmmmm*‘ and ‘*oh my god, it’s so good*‘ until it’s all gone.
That moment when everyone wants to focus all of their senses on what they’re eating, and nothing else matters and that’s what happens with this Korean Fried Chicken Recipe.
I’m using my popular [buttermilk chicken](https://www.kitchensanctuary.com/crispy-chicken-tenders-garlic-chilli-dip/) to start off this recipe. If you’ve never had it, you’ve got to give it a go (especially this [Chicken burger](https://www.kitchensanctuary.com/crispy-chicken-burger-honey-mustard-coleslaw/) version with honey mustard coleslaw). As someone who worked in fried chicken shops during school, college and university, I can confidently say I know my stuff when it comes to fried chicken.
## Table of Contents
- [Nicky’s Notes](https://www.kitchensanctuary.com/korean-fried-chicken/#nickys-notes)
- [📋 Ingredients](https://www.kitchensanctuary.com/korean-fried-chicken/#h-ingredients)
- [🧑🍳 How to make it](https://www.kitchensanctuary.com/korean-fried-chicken/#h-how-to-make-it)
- [Top Tip For Success](https://www.kitchensanctuary.com/korean-fried-chicken/#h-top-tip-for-success)
- [📺 Watch how to make it](https://www.kitchensanctuary.com/korean-fried-chicken/#h-watch-how-to-make-it)
- [Korean Fried Chicken Recipe Recipe](https://www.kitchensanctuary.com/korean-fried-chicken/#wprm-recipe-container-18813)
- [🍽️ What to serve it with](https://www.kitchensanctuary.com/korean-fried-chicken/#h-what-to-serve-it-with)
- [? Frequently Asked Questions](https://www.kitchensanctuary.com/korean-fried-chicken/#h-frequently-asked-questions)
- [🥙 More Street Food Recipes](https://www.kitchensanctuary.com/korean-fried-chicken/#h-more-street-food-recipes)
## **📋 Ingredients**
### For the crispy chicken:
### For the Korean-style sauce:
### What is gochujang?
Gochujang is a Korean fermented red chilli sauce or paste with a **smoky-sweet** and **slightly spicy** flavour. Some brands are spicier than others. I’ve prefer the paste, rather than the sauce for a stronger flavour. It’s a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. I use it in lots of recipes (beef [bulgogi](https://www.kitchensanctuary.com/korean-beef-bulgogi-bowl/), [Pork ramen](https://www.kitchensanctuary.com/spicy-pork-ramen-noodle-soup/), [Korean steak grilled cheese](https://www.kitchensanctuary.com/korean-steak-sandwich-jalapenos-garlic-mayo/), sticky [Asian ribs](https://www.kitchensanctuary.com/oven-baked-asian-ribs-with-crispy-onions-plus-video/) to name a few).
***
## 🧑🍳 **How to make it**
*\*\*\*Full recipe with detailed steps in the recipe card at the end of this post*\*\*\***
1. First we **marinade the boneless chicken** in buttermilk, salt, white pepper and garlic salt.
2. Then we **coat the chicken** in my special secret mixture. Only joking, it’s not secret. Find the full mixture in the recipe card below.
[](https://www.kitchensanctuary.com/korean-fried-chicken/)
- The spicy gochujang sauce is made using a mixture of [gochujang paste](https://geni.us/KSgochujang) (\<– affiliate link), honey, brown sugar, soy sauce, garlic and ginger that’s been bubbled together until **sticky and syrupy**.
- Then we fry the chicken until **golden** and crispy.
- Pour the mixture over the crispy chicken and top with sesame seeds, spring onions and a few red pepper flakes.
[](https://www.kitchensanctuary.com/korean-fried-chicken/)
Enjoy silently with no distractions.
Pin this now to find it later
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## Top Tip For Success
*When the chicken comes out of the oil, the coating will be securely adhered to the chicken. However, the **longer you leave it** before adding the sauce, the more careful you will have to be when tossing with the sauce to ensure the coating stays fully on.*
## **📺 Watch how to make it**
**Stay updated with new recipes**\!
**[Subscribe to the newsletter](https://www.kitchensanctuary.com/sign-up/)** to hear when I post a new recipe. I’m also on **[YouTube](https://www.youtube.com/Kitchensanctuary)** (new videos every week) and **[Instagram](https://www.instagram.com/kitchensanctuary/)** (behind-the-scenes stories & beautiful food photos).
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4\.87 from 115 votes
Click the stars to rate or comment
## Korean Fried Chicken Recipe
By [Nicky Corbishley](https://www.kitchensanctuary.com/about/)
The best Korean Fried Chicken – Crispy buttermilk fried chicken smothered in a spicy, sticky Korean Gochujang sauce. INSANELY good\!
Prep Time:
20 minutes mins
Cook Time:
30 minutes mins
marinading time:
1 hour hr
Total Time:
1 hour hr 50 minutes mins
Servings: 4 people
Course: Appetizer, Dinner, Party Food
Cuisine: Asian, Korean
### Ingredients
#### Chicken and marinade:
- ▢
4 chicken breasts (approx 700g or 1.5lb) sliced into long thick strips
- ▢
240 ml (1 cup) buttermilk
- ▢
\½ tsp salt
- ▢
\¼ tsp white pepper
- ▢
\¼ tsp garlic salt
#### Crispy Coating:
- ▢
180 g (1 1/2 cups) plain (all-purpose) flour
- ▢
1 tsp salt
- ▢
1 tsp ground black pepper
- ▢
\½ tsp garlic salt
- ▢
\½ tsp celery salt
- ▢
1 tsp dried thyme
- ▢
1 tsp [paprika](http://geni.us/KSPaprika)
- ▢
1 tsp baking powder
- ▢
1 tsp chilli flakes
- ▢
oil for deep frying (at least 1 litre/four cups) I use avocado oil, but other neutral oils such as sunflower or canola work too.
#### Sauce:
- ▢
2 tbsp [gochujang paste](http://geni.us/KSgochujang)
- ▢
2 tbsp [honey](http://geni.us/KSHoney)
- ▢
4 tbsp brown sugar
- ▢
4 tbsp [soy sauce](http://geni.us/DarkSoySauce)
- ▢
2 cloves garlic peeled and minced
- ▢
2 tsp minced ginger
- ▢
1 tbsp oil I use avocado oil, but other neutral oils such as sunflower or canola work too.
- ▢
1 tbsp [sesame oil](http://geni.us/SesameOil)
- ▢
3 spring onions sliced into thin strips
- ▢
1 tsp sesame seeds
- ▢
\½ tsp chilli flakes (red pepper flakes)
### Instructions
- Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)
4 chicken breasts, 240 ml (1 cup) buttermilk, 1/2 tsp salt, 1/4 tsp white pepper, 1/4 tsp garlic salt
- Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.
oil for deep frying
- Mix together the crispy coating ingredients in a small bowl.
180 g (1 1/2 cups) plain (all-purpose) flour, 1 tsp salt, 1 tsp ground black pepper, 1/2 tsp garlic salt, \½ tsp celery salt, 1 tsp dried thyme, 1 tsp paprika, 1 tsp baking powder, 1 tsp chilli flakes
- Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
- Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
- Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
- Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. \*\*If you want to ensure the chicken stays extra crispy whilst in the oven, see my 'Top Tips for Success' section in the post.
- Meanwhile, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan and stir together.
2 tbsp gochujang paste, 2 tbsp honey, 4 tbsp brown sugar, 4 tbsp soy sauce, 2 cloves garlic, 2 tsp minced ginger, 1 tbsp oil, 1 tbsp sesame oil
- Bring to the boil, then simmer for 5 minutes until thickened.
- Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes, and sesame seeds before serving.
3 spring onions, 1 tsp sesame seeds, \½ tsp chilli flakes
### Video
### Notes
#### **Can I scale up or scale down the recipe?**
Yes you can halve or double the recipe using the same ingredient ratios.
If doubling the recipe, please note it will take longer to fry the chicken as you’ll have more batches to fry.
#### **How do you reheat Korean fried chicken?**
I prefer this Korean fried chicken served right away, as that’s when the chicken will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.
If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.
**Nutritional Information is per serving.**
This info is approximate, as all of the flour may not be used up in coating the chicken (I’ve counted all of the flour as part of the nutritional info though). Also, I’ve included 1 1/2 tbsp of oil per serving to account for the oil that is absorbed during deep frying (this is an \*approximate\* amount, the chicken may absorb more or less).
### Nutrition
Calories: 814kcal \| Carbohydrates: 66g \| Protein: 58g \| Fat: 36g \| Saturated Fat: 22g \| Cholesterol: 151mg \| Sodium: 2952mg \| Fiber: 2g \| Sugar: 25g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below\!
This Korean Fried Chicken Recipe was first published in August 2020. Updated in Sept 2025 with additional information and for housekeeping reasons.
## **🍽️ What to serve it with**
This dish is bold and punchy, so it works beautifully with fresh, cooling, or starchy sides that balance it out:
- A bowl of **[boiled rice](https://www.kitchensanctuary.com/how-to-boil-rice/), [coconut rice](https://www.kitchensanctuary.com/rice-cooker-coconut-rice/)** or **[sticky rice](https://www.kitchensanctuary.com/thai-sticky-rice/)** makes the perfect base to soak up that glorious sauce.
- Pair with a crisp, crunchy salad like my **[Asian-style slaw](https://www.kitchensanctuary.com/simple-asian-slaw/)** to cut through the richness.
- Or my favourite Stuff the chicken into **[soft bao buns](https://www.kitchensanctuary.com/bao-buns/)** with pickled cucumber for an epic street-food style treat.
- For something lighter, serve alongside simply steamed greens – pak choi, tenderstem broccoli, or green beans with a splash of sesame oil.
- If you’re hosting, make it part of a sharing platter with **[spring rolls](https://www.kitchensanctuary.com/vegetable-spring-rolls/)**, prawn crackers, and a dipping pot of extra Korean fried chicken sauce.
## **? Frequently Asked Questions**
**How do you reheat Korean fried chicken?**
I prefer this Korean fried chicken served right away, as that’s when the chicken will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.
If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.
**Can I bake the chicken rather than fry it?**
Yes, If you want baked chicken, then follow the recipe for my [baked chicken tenders](https://www.kitchensanctuary.com/crispy-chicken-strips-chimichurri-dip/), and mix with the gochujang sauce.
****Can I scale up or scale down the recipe?****
Yes you can halve or double the recipe using the same ingredient ratios.
If doubling the recipe, please note it will take longer to fry the chicken as you’ll have more batches to fry.
**Where can you buy Gochujang?**
You can get it from most UK supermarkets but if your are struggling you can order it from Amazon [HERE](http://geni.us/KSgochujang).
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Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our [Terms & Conditions.](https://www.kitchensanctuary.com/terms-and-conditions/)
Welcome to Kitchen Sanctuary
Hi, I’m Nicky, bestselling author, award-winning recipe creator and food photographer. I love to cook comforting, delicious and easy recipes and share them with you.
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4\.87 from 115 votes ([1 rating without comment](https://www.kitchensanctuary.com/korean-fried-chicken/))
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## Comments
1. **John Macdonald** says:
March 26, 2026 at 7:01 pm
Best Korean chicken ever followed recipe to a T tasted fantastic. Family and friends didn’t believe that I had made it .Credit to kitchen sanctuary.
[Reply](https://www.kitchensanctuary.com/korean-fried-chicken/#comment-265238)
2. **Linda Dumosch** says:
February 18, 2026 at 11:30 pm
This came out so yummy I have a question how many servings is the caloric count for ? We spoon the sauce on top of my perfectly delicious thank you
[Reply](https://www.kitchensanctuary.com/korean-fried-chicken/#comment-264777)
1. **Nicky Corbishley** says:
February 25, 2026 at 10:38 am
Hi Linda, I’m so glad you like the recipe 🙂
The calorie amount is per portion.
There’s a further note in the just above the nutritional information about this: ‘This info is approximate, as all of the flour may not be used up in coating the chicken (I’ve counted all of the flour as part of the nutritional info though). Also, I’ve included 1 1/2 tbsp of oil per serving to account for the oil that is absorbed during deep frying (this is an \*approximate\* amount, the chicken may absorb more or less).’
[Reply](https://www.kitchensanctuary.com/korean-fried-chicken/#comment-264859)
3. **Elizabeth** says:
January 30, 2026 at 6:57 pm
Made this for dinner tonight , i was running short on time so i did cheat and used a pre made breaded chicken that i put in the air fryer but i made the sauce and it was amazing , hubby gave it a 9 and a half out of ten , lost half a point cause he couldn’t finish it all , next time I’ll do the chicken too
[Reply](https://www.kitchensanctuary.com/korean-fried-chicken/#comment-264459)
4. **James Pearson** says:
January 27, 2026 at 6:35 pm
Surprisingly good, a lot of flavor I personally added a little bit extra honey, just to get it sweet, but if you like the spiciness, it is really good.
[Reply](https://www.kitchensanctuary.com/korean-fried-chicken/#comment-264398)
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Crispy, juicy, spicy and a little bit sticky — this is Korean Fried Chicken at its best. Buttermilk-coated chicken is fried until golden and crunchy, then smothered in a rich ***Korean-inspired gochujang*** sauce that’s sweet, spicy and utterly moreish. The sauce bubbles up in minutes — just throw everything in a pan! We love it with rice or noodles, but my personal favourite? Stuffed into soft, pillowy bao buns.
⭐️⭐️⭐️⭐️⭐️
Lucy said: *“This was outstanding! Those flavors…thanks for sharing your recipe!”* [See comment](https://www.kitchensanctuary.com/korean-fried-chicken/#comments)
## Nicky’s Notes
One thing that I absolutely love as a recipe creator, is when I put a plate of food down in front of people, and the conversation stops the moment the first bite is taken. Just quiet, wide-eyed, satisfied munching, with the occasional ‘*Mmmmm*‘ and ‘*oh my god, it’s so good*‘ until it’s all gone.
That moment when everyone wants to focus all of their senses on what they’re eating, and nothing else matters and that’s what happens with this Korean Fried Chicken Recipe.
I’m using my popular [buttermilk chicken](https://www.kitchensanctuary.com/crispy-chicken-tenders-garlic-chilli-dip/) to start off this recipe. If you’ve never had it, you’ve got to give it a go (especially this [Chicken burger](https://www.kitchensanctuary.com/crispy-chicken-burger-honey-mustard-coleslaw/) version with honey mustard coleslaw). As someone who worked in fried chicken shops during school, college and university, I can confidently say I know my stuff when it comes to fried chicken.
## Table of Contents
- [Nicky’s Notes](https://www.kitchensanctuary.com/korean-fried-chicken/#nickys-notes)
- [📋 Ingredients](https://www.kitchensanctuary.com/korean-fried-chicken/#h-ingredients)
- [🧑🍳 How to make it](https://www.kitchensanctuary.com/korean-fried-chicken/#h-how-to-make-it)
- [Top Tip For Success](https://www.kitchensanctuary.com/korean-fried-chicken/#h-top-tip-for-success)
- [📺 Watch how to make it](https://www.kitchensanctuary.com/korean-fried-chicken/#h-watch-how-to-make-it)
- [Korean Fried Chicken Recipe Recipe](https://www.kitchensanctuary.com/korean-fried-chicken/#wprm-recipe-container-18813)
- [🍽️ What to serve it with](https://www.kitchensanctuary.com/korean-fried-chicken/#h-what-to-serve-it-with)
- [? Frequently Asked Questions](https://www.kitchensanctuary.com/korean-fried-chicken/#h-frequently-asked-questions)
- [🥙 More Street Food Recipes](https://www.kitchensanctuary.com/korean-fried-chicken/#h-more-street-food-recipes)
## **📋 Ingredients**
### For the crispy chicken:
### For the Korean-style sauce:
### What is gochujang?
Gochujang is a Korean fermented red chilli sauce or paste with a **smoky-sweet** and **slightly spicy** flavour. Some brands are spicier than others. I’ve prefer the paste, rather than the sauce for a stronger flavour. It’s a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. I use it in lots of recipes (beef [bulgogi](https://www.kitchensanctuary.com/korean-beef-bulgogi-bowl/), [Pork ramen](https://www.kitchensanctuary.com/spicy-pork-ramen-noodle-soup/), [Korean steak grilled cheese](https://www.kitchensanctuary.com/korean-steak-sandwich-jalapenos-garlic-mayo/), sticky [Asian ribs](https://www.kitchensanctuary.com/oven-baked-asian-ribs-with-crispy-onions-plus-video/) to name a few).
***
## 🧑🍳 **How to make it**
*\*\*\*Full recipe with detailed steps in the recipe card at the end of this post*\*\*\***
1. First we **marinade the boneless chicken** in buttermilk, salt, white pepper and garlic salt.
2. Then we **coat the chicken** in my special secret mixture. Only joking, it’s not secret. Find the full mixture in the recipe card below.
[](https://www.kitchensanctuary.com/korean-fried-chicken/)
- The spicy gochujang sauce is made using a mixture of [gochujang paste](https://geni.us/KSgochujang) (\<– affiliate link), honey, brown sugar, soy sauce, garlic and ginger that’s been bubbled together until **sticky and syrupy**.
- Then we fry the chicken until **golden** and crispy.
- Pour the mixture over the crispy chicken and top with sesame seeds, spring onions and a few red pepper flakes.
[](https://www.kitchensanctuary.com/korean-fried-chicken/)
Enjoy silently with no distractions.
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## Top Tip For Success
*When the chicken comes out of the oil, the coating will be securely adhered to the chicken. However, the **longer you leave it** before adding the sauce, the more careful you will have to be when tossing with the sauce to ensure the coating stays fully on.*
## **📺 Watch how to make it**
**Stay updated with new recipes**\!
**[Subscribe to the newsletter](https://www.kitchensanctuary.com/sign-up/)** to hear when I post a new recipe. I’m also on **[YouTube](https://www.youtube.com/Kitchensanctuary)** (new videos every week) and **[Instagram](https://www.instagram.com/kitchensanctuary/)** (behind-the-scenes stories & beautiful food photos).
#### Chicken and marinade:
- ▢
4 chicken breasts (approx 700g or 1.5lb) sliced into long thick strips
- ▢
240 ml (1 cup) buttermilk
- ▢
\½ tsp salt
- ▢
\¼ tsp white pepper
- ▢
\¼ tsp garlic salt
#### Crispy Coating:
- ▢
180 g (1 1/2 cups) plain (all-purpose) flour
- ▢
1 tsp salt
- ▢
1 tsp ground black pepper
- ▢
\½ tsp garlic salt
- ▢
\½ tsp celery salt
- ▢
1 tsp dried thyme
- ▢
1 tsp [paprika](http://geni.us/KSPaprika)
- ▢
1 tsp baking powder
- ▢
1 tsp chilli flakes
- ▢
oil for deep frying (at least 1 litre/four cups) I use avocado oil, but other neutral oils such as sunflower or canola work too.
#### Sauce:
- ▢
2 tbsp [gochujang paste](http://geni.us/KSgochujang)
- ▢
2 tbsp [honey](http://geni.us/KSHoney)
- ▢
4 tbsp brown sugar
- ▢
4 tbsp [soy sauce](http://geni.us/DarkSoySauce)
- ▢
2 cloves garlic peeled and minced
- ▢
2 tsp minced ginger
- ▢
1 tbsp oil I use avocado oil, but other neutral oils such as sunflower or canola work too.
- ▢
1 tbsp [sesame oil](http://geni.us/SesameOil)
- ▢
3 spring onions sliced into thin strips
- ▢
1 tsp sesame seeds
- ▢
\½ tsp chilli flakes (red pepper flakes)
- Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)
4 chicken breasts, 240 ml (1 cup) buttermilk, 1/2 tsp salt, 1/4 tsp white pepper, 1/4 tsp garlic salt
- Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.
oil for deep frying
- Mix together the crispy coating ingredients in a small bowl.
180 g (1 1/2 cups) plain (all-purpose) flour, 1 tsp salt, 1 tsp ground black pepper, 1/2 tsp garlic salt, \½ tsp celery salt, 1 tsp dried thyme, 1 tsp paprika, 1 tsp baking powder, 1 tsp chilli flakes
- Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
- Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
- Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
- Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. \*\*If you want to ensure the chicken stays extra crispy whilst in the oven, see my 'Top Tips for Success' section in the post.
- Meanwhile, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan and stir together.
2 tbsp gochujang paste, 2 tbsp honey, 4 tbsp brown sugar, 4 tbsp soy sauce, 2 cloves garlic, 2 tsp minced ginger, 1 tbsp oil, 1 tbsp sesame oil
- Bring to the boil, then simmer for 5 minutes until thickened.
- Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes, and sesame seeds before serving.
3 spring onions, 1 tsp sesame seeds, \½ tsp chilli flakes
#### **Can I scale up or scale down the recipe?**
Yes you can halve or double the recipe using the same ingredient ratios.
If doubling the recipe, please note it will take longer to fry the chicken as you’ll have more batches to fry.
#### **How do you reheat Korean fried chicken?**
I prefer this Korean fried chicken served right away, as that’s when the chicken will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.
If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.
**Nutritional Information is per serving.**
This info is approximate, as all of the flour may not be used up in coating the chicken (I’ve counted all of the flour as part of the nutritional info though). Also, I’ve included 1 1/2 tbsp of oil per serving to account for the oil that is absorbed during deep frying (this is an \*approximate\* amount, the chicken may absorb more or less).
Calories: 814kcal \| Carbohydrates: 66g \| Protein: 58g \| Fat: 36g \| Saturated Fat: 22g \| Cholesterol: 151mg \| Sodium: 2952mg \| Fiber: 2g \| Sugar: 25g
Nutrition information is automatically calculated, so should only be used as an approximation.
This Korean Fried Chicken Recipe was first published in August 2020. Updated in Sept 2025 with additional information and for housekeeping reasons.
## **🍽️ What to serve it with**
This dish is bold and punchy, so it works beautifully with fresh, cooling, or starchy sides that balance it out:
- A bowl of **[boiled rice](https://www.kitchensanctuary.com/how-to-boil-rice/), [coconut rice](https://www.kitchensanctuary.com/rice-cooker-coconut-rice/)** or **[sticky rice](https://www.kitchensanctuary.com/thai-sticky-rice/)** makes the perfect base to soak up that glorious sauce.
- Pair with a crisp, crunchy salad like my **[Asian-style slaw](https://www.kitchensanctuary.com/simple-asian-slaw/)** to cut through the richness.
- Or my favourite Stuff the chicken into **[soft bao buns](https://www.kitchensanctuary.com/bao-buns/)** with pickled cucumber for an epic street-food style treat.
- For something lighter, serve alongside simply steamed greens – pak choi, tenderstem broccoli, or green beans with a splash of sesame oil.
- If you’re hosting, make it part of a sharing platter with **[spring rolls](https://www.kitchensanctuary.com/vegetable-spring-rolls/)**, prawn crackers, and a dipping pot of extra Korean fried chicken sauce.
## **? Frequently Asked Questions**
**How do you reheat Korean fried chicken?**
I prefer this Korean fried chicken served right away, as that’s when the chicken will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.
If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.
**Can I bake the chicken rather than fry it?**
Yes, If you want baked chicken, then follow the recipe for my [baked chicken tenders](https://www.kitchensanctuary.com/crispy-chicken-strips-chimichurri-dip/), and mix with the gochujang sauce.
****Can I scale up or scale down the recipe?****
Yes you can halve or double the recipe using the same ingredient ratios.
If doubling the recipe, please note it will take longer to fry the chicken as you’ll have more batches to fry.
**Where can you buy Gochujang?**
You can get it from most UK supermarkets but if your are struggling you can order it from Amazon [HERE](http://geni.us/KSgochujang).
**🥙 More **[Street Food Recipes](https://www.kitchensanctuary.com/category/street-food/)****
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our [Terms & Conditions.](https://www.kitchensanctuary.com/terms-and-conditions/)
Welcome to Kitchen Sanctuary
Hi, I’m Nicky, bestselling author, award-winning recipe creator and food photographer. I love to cook comforting, delicious and easy recipes and share them with you.
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