Korean Fried Chicken (KFC) is kinda taken over the snack world by surprise. Folks go crazy for its ultra-crisp coating and all the different sauces you can try. It was born in Korea, but these days you see it pretty much everywhere—from busy streets in Seoul to food stalls in New York. Unlike the regular fried chicken you might know, this one gets fried twice so it stays super crunchy outside but stays juicy inside.
What really makes it stand out is the sauces. There’s Yangnyeom Chicken with a sweet-spicy gochujang glaze that sticks to your fingers, and garlic chicken that’s so garlicky you’ll smell it coming. Thanks to K-dramas and all that Korean pop stuff, you’ll find people lining up just to taste a piece. Every bite is like a mini adventure of crunch and flavor.
History of Korean Fried Chicken
People in Korea have enjoyed fried chicken in some form for ages. But the modern version really kicked off after the Korean War. Soldiers who came back from the US brought deep-frying ideas with them. Local cooks then mixed in Korean spices and sauces, and boom—you get the double-fried crunchy chicken we love today.
In the 1960s and 1970s, it became a hit in cities, often at family gatherings or parties. Over time, chefs kept tweaking the recipe—adding new sauces and seasoning blends. The key move was the double-frying step: fry low to cook the meat, then fry again at a higher heat to get that perfect crackle. That twist turned a simple dish into a worldwide craze.
Types of Korean Fried Chicken
Korean Fried Chicken comes in a bunch of styles. Here are some you gotta try:
Original Fried Chicken
This is the classic. The chicken gets double-fried so it’s light and super crispy but still tender inside. Usually it’s just salted and peppered so the taste of the meat can shine through.
Yangnyeom Chicken
Yangnyeom Chicken is famous for its sweet and spicy gochujang sauce. They mix chili paste, soy sauce, garlic, and sugar into a sticky glaze that clings to every crunchy bit. It’s messy but oh so good.
Garlic Chicken
If you love garlic, this one’s for you. The sauce is made with fresh garlic, soy sauce, and often a dollop of honey. The garlic flavor punches you in the face, but the crust stays crispy.
Other Variations
- Cheese Chicken: Coated in a cheesy blend that cheese lovers drool over.
- Spicy Chicken: Turn up the heat with extra chili sauces.
- Honey Butter Chicken: A sweet, buttery twist for those who like dessert in their dinner.
How Korean Fried Chicken Differs from American Fried Chicken
Preparation Techniques
The big difference is the double-fry. You fry the chicken once at a lower temp to cook it, then again at a higher temp to get max crunch. The batter is also thinner than the thick coats on American styles, so it’s less greasy.
Flavor Profiles
American fried chicken often uses buttermilk marinades and classic southern seasonings. Korean Fried Chicken goes for bold mixes—gochujang, soy sauce, garlic, sesame oil—so it smells incredible and tastes kind of adventurous.
The Best Korean Fried Chicken Restaurants
Criteria for Choosing
We look at chicken quality, sauce uniqueness, how true they stay to the double-fry method, and overall vibe. Good reviews and consistency matter too.
Top 5 Korean Fried Chicken Restaurants
- Bonchon: Famous for double-fried pieces and their soy-garlic sauce that never disappoints.
- KyoChon: They’re picky about ingredients and cook each batch carefully. Their honey and spicy wings are crowd-pleasers.
- Oppa Chicken: A chain with both classic and creative twists, always fresh and hot.
- Chicken 21: known for unique marinades and a fun dining spot.
- Korean BBQ Chicken: Combines BBQ grill flavors with fried chicken for a fusion treat.
Recipe for Authentic Korean Fried Chicken
Ingredients
- 2 lbs chicken (drumsticks or wings)
- 1 cup buttermilk (for marinating)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- Oil for frying
- For Yangnyeom sauce:
- ¼ cup gochujang
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
Directions
- Marinade the Chicken: Put the chicken in a bowl and pour buttermilk over it. Let it sit for at least 2 hours or, even better, overnight in the fridge.
- The First Fry: Heat oil in a deep fryer or big pot to about 350°F (175°C). Take the chicken out of the marinade, let extra drip off, then carefully lower into hot oil. Fry 8–10 minutes until light golden. Drain on paper towels.
- The Coating Process: In another bowl, mix flour, cornstarch, salt, and pepper. Dredge each piece so it’s fully coated.
- The Second Fry: Heat oil back to 350°F. Fry coated chicken again for 3–5 minutes until extra crispy. Drain on paper towels.
- Making the Sauce: Whisk together gochujang, soy sauce, honey, garlic, and sesame oil. Taste and tweak sweet or spicy levels.
- Coat in Sauce: Toss the fried chicken in your Yangnyeom sauce until every piece is glossy. Serve right away while hot and crunchy.
If you’re looking for more easy dinner recipes, check out our collection.
Serving Suggestions
Best eaten hot with beer, soju, or a fizzy citrus drink. Pickled radish or Korean coleslaw are great sides to cut through the richness.
Cooking Tips and Advice
Make sure oil is the right temperature before you fry. Don’t overcrowd the pot or the oil temp will drop and chicken gets greasy. For a lighter version, try an air fryer or choose leaner chicken cuts.
Nutritional Information
Calories and Macronutrients
On average, a serving (3–4 pieces) has:
- Calories: 300–400
- Protein: 20–25g
- Fat: 15–20g
- Carbohydrates: 20–30g
Health Considerations
It’s delicious but still fried, so enjoy in moderation. For a healthier twist, use skinless chicken or swap to whole wheat flour. Balance it with veggies or salad so you don’t overdo the calories.
Popular Side Dishes for Korean Fried Chicken
Pickled Radish (Mu (무))
Pickled radish is a classic side. Thin slices of radish get soaked in vinegar, sugar, and salt. It’s super crunchy and a little sweet, perfect for cleaning your palate between bites.
Korean Coleslaw
This isn’t your usual coleslaw. It’s cabbage and carrots tossed in a dressing with sesame oil and vinegar for a tangy crunch that pairs well with the chicken.
Other Popular Sides
You’ll also see kimchi, seasoned fries, or spicy pickles offered, all adding more flavor to the meal.
Frequently Asked Questions (FAQs)
What makes Korean Fried Chicken different from regular fried chicken?
It’s all about the double-fry technique and the bold sauces. That extra fry makes it so much more crispier, and the flavors go beyond just salt and pepper.
Can I make Korean Fried Chicken gluten-free?
Yes. Use rice flour or almond flour for the coating and ensure your sauces are gluten-free. You might also enjoy our gluten-free bread recipe as a side.
What sauce is typically used on Yangnyeom chicken?
Yangnyeom sauce is made from gochujang, soy sauce, garlic, and honey. It’s sweet, spicy, and kinda addictive.
How can I store leftover Korean Fried Chicken?
Put it in an airtight container in the fridge for up to 2–3 days. To keep it crunchy, reheat in an air fryer or oven instead of the microwave—you can microwave but it get soggy.
Is Korean Fried Chicken spicy?
It can be if you choose a hot sauce like gochujang. But there are non-spicy options too, so everyone can enjoy it.
Conclusion
Korean Fried Chicken has spread all over the world for good reason. It’s crazy crunchy on the outside, juicy on the inside, and you can pick from a ton of different sauces. It’s more than just a meal—it’s a taste of Korean food culture that’s won hearts everywhere. Whether you grab takeout or try making it at home, it’s a tasty journey worth to take.
Korean Fried Chicken
Equipment
- 1 large mixing bowl
- 1 deep frying pan or pot
- 1 slotted spoon
- 1 mixing spoon or spatula
- 1 paper towels
- 1 baking sheet
- 1 small saucepan
Ingredients
- 2 pounds chicken wings
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon baking powder
- 1 cup buttermilk
- Vegetable oil (for frying)
- ½ cup gochujang (Korean chili paste)
- ¼ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- sesame seeds (for garnish)
- chopped green onions (for garnish)
Instructions
- In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and baking powder. Mix well.
- Pour the buttermilk into a separate bowl. Dip each chicken wing into the buttermilk, allowing excess to drip off, then coat thoroughly in the flour mixture. Shake off any excess flour and set aside on a plate.
- In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the chicken wings.
- Carefully add the coated chicken wings to the hot oil in batches, being cautious not to overcrowd the pan. Fry for about 8-10 minutes or until golden brown and crispy.
- Once cooked, use a slotted spoon to remove the wings, placing them on a paper towel-lined baking sheet to drain excess oil.
- Meanwhile, in a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Cook over medium heat for about 5 minutes, stirring until well combined and slightly thickened.
- Toss the fried chicken wings in the sauce until fully coated.
- Serve the Korean Fried Chicken hot, garnished with sesame seeds and chopped green onions.
Leave a Reply