Korean Fried Chicken
Korean Fried Chicken is a medium Korean recipe that serves 4. 450 calories per serving. Recipe by Blake Menard on YouTube.
Prep: 40 min | Cook: 23 min | Total: 1 hr 18 min
Cost: $11.94 total, $2.99 per serving
Ingredients
- 2 lb Chicken Wings (bone‑in, skin‑on)
- 3 Tbsp Soy Sauce (low‑sodium)
- 2 Tbsp Gochujang (Korean chili paste, authentic)
- 2 Tbsp Honey (raw or light)
- 1 Tbsp Rice Vinegar (mild acidity)
- 1 tsp Sesame Oil (toasted, for flavor)
- 3 cloves Garlic (minced)
- 1 tsp Ginger (fresh, grated)
- 1 cup All-Purpose Flour (sifted)
- ½ cup Cornstarch (for extra crispness)
- 1 tsp Baking Powder (helps coating puff)
- 1 tsp Salt
- ½ tsp Black Pepper
- 4 cup Vegetable Oil (for deep‑frying, neutral flavor)
- 2 Tbsp Unsalted Butter (for sauce)
- 1 Tbsp Sesame Seeds (toasted for garnish)
- 2 Green Onions (sliced, for garnish)
Instructions
Prepare Chicken
Pat the chicken wings dry with paper towels and place them in a large bowl.
Time: PT10M
Marinate
In a separate bowl whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour over the chicken, toss to coat, and let marinate for 20 minutes at room temperature.
Time: PT20M
Make Coating Mix
In a clean mixing bowl combine sifted all‑purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk until evenly distributed.
Time: PT5M
Heat Oil
Fill the large pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer to monitor temperature.
Time: PT5M
Temperature: 350°F
First Fry (Blanch)
Working in batches, dredge each piece of marinated chicken in the coating mix, shaking off excess. Gently lower into the hot oil and fry for 4‑5 minutes until the coating is just set and pale golden.
Time: PT5M
Temperature: 350°F
Rest After First Fry
Remove the chicken with tongs and place on a wire rack set over a baking sheet to drain. Let rest for 5 minutes; this helps the coating dry for the second fry.
Time: PT5M
Second Fry (Crisp)
Increase oil temperature to 375°F (190°C). Return the chicken to the oil and fry for 2‑3 minutes until deep golden‑brown and the interior reaches 165°F (74°C).
Time: PT3M
Temperature: 375°F
Make Gochujang Glaze
While the chicken finishes, melt butter in a saucepan over medium heat. Add remaining gochujang, honey, soy sauce, and a splash of rice vinegar. Simmer, stirring, for 4‑5 minutes until the sauce thickens and coats the back of a spoon.
Time: PT5M
Temperature: medium heat
Toss Chicken in Glaze
Transfer the fried chicken to a large bowl, pour the hot glaze over, and toss until each piece is evenly coated.
Time: PT3M
Garnish and Serve
Arrange the glazed chicken on a serving platter, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot and crispy.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Contains gluten, Contains soy, Not vegetarian, Not vegan
Allergens: Wheat (flour), Soy (soy sauce, gochujang), Sesame (sesame oil, seeds)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes, Chicken Thighs
- Instead of Soy Sauce: Tamari
- Instead of Gochujang: Sriracha mixed with miso
- Instead of Honey: Maple syrup
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Sesame Oil: Peanut oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Ginger: Ground ginger (½ tsp)
- Instead of All-Purpose Flour: Rice flour (for gluten‑free)
- Instead of Cornstarch: Potato starch
- Instead of Baking Powder: Baking soda (¼ tsp)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Unsalted Butter: Margarine
Equipment Needed
- Large Pot or Deep Fryer
- Thermometer
- Mixing Bowls
- Whisk
- Tongs
- Wire Rack
- Baking Sheet
- Saucepan
- Spatula or Spoon
- Paper Towels
Critical Steps — Do Not Skip
- Marinating the chicken for at least 20 minutes
- Maintaining precise oil temperatures (350°F for first fry, 375°F for second fry)
- Resting the chicken after the first fry to dry the coating
- Tossing the chicken in the glaze while it is still hot to ensure adhesion
Chef Tips from the Video
- For an ultra‑light crust, replace half the flour with ice‑cold sparkling water in the coating mix
- Toast sesame seeds briefly in a dry pan to enhance nutty flavor
- After the second fry, let the chicken rest on a wire rack for a minute before glazing to prevent steam from making the coating soggy
Troubleshooting
Coating is soggy after frying
Ensure oil is at the correct temperature and fry the chicken twice. Rest the chicken after the first fry to dry the surface.
Chicken is undercooked inside
Use a meat thermometer; the internal temperature should reach 165°F (74°C). Extend the second fry by 1‑2 minutes if needed.
Glaze is too thin
Simmer the glaze a little longer to reduce, or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Glaze is too sweet
Add an extra splash of rice vinegar or a pinch of salt to balance the sweetness.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat in a hot oven (350°F) to regain crispness
Freezer: Freeze unglazed fried chicken pieces on a parchment sheet, then transfer to a zip‑top bag for up to 1 month. Reheat directly from frozen in a preheated oven
Room temperature: Not recommended; the coating will become soggy
Make-Ahead Tips
- The gochujang glaze can be prepared up to 2 days ahead and reheated gently
- Marinate the chicken overnight for deeper flavor; bring to room temperature before frying
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?
Korean Fried Chicken, known as "yangnyeom chicken" when coated in a sweet‑spicy sauce, became popular in the 1970s after the introduction of deep‑frying techniques from the United States. It is now a staple of Korean street food and a favorite for gatherings, often enjoyed with beer (chimaek).
What are the traditional regional variations of Korean Fried Chicken in Korea?
In Seoul, the classic gochujang‑based glaze is common, while in Busan you’ll find a soy‑garlic version. Some regions add honey or corn syrup for extra gloss, and Jeju Island sometimes incorporates local citrus juices for a bright twist.
How is Korean Fried Chicken traditionally served in Korea?
It is typically served on a large platter, sprinkled with toasted sesame seeds and sliced green onions, accompanied by pickled radish (danmuji) and a cold glass of beer or rice wine. It is eaten hot and crispy, often shared family‑style.
What occasions or celebrations is Korean Fried Chicken associated with in Korean culture?
Korean Fried Chicken is a popular snack for late‑night gatherings, sports events, and especially for “chimaek” nights (chicken and beer). It’s also a common delivery food for birthdays and casual celebrations.
What makes Korean Fried Chicken special or unique in Korean cuisine?
The double‑fry technique creates an ultra‑crisp exterior while keeping the meat juicy, and the glaze balances sweet, spicy, salty, and umami flavors, distinguishing it from other fried chicken styles worldwide.
What are the most common mistakes to avoid when making Korean Fried Chicken at home?
Common errors include frying at the wrong temperature, overcrowding the pot, skipping the rest period between the two fries, and not coating the chicken while the glaze is still hot, which can lead to a soggy crust.
Why does this Korean Fried Chicken recipe use a double‑fry method instead of a single fry?
The first fry sets the coating and cooks the meat partially; the second, hotter fry crisps the exterior and creates the signature crackly texture without overcooking the interior.
Can I make Korean Fried Chicken ahead of time and how should I store it?
Yes. Fry the chicken and let it cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F to restore crispness, then toss with fresh glaze before serving.
What texture and appearance should I look for when making Korean Fried Chicken?
After the second fry, the coating should be deep golden‑brown, glossy, and crackly. The glaze should cling to each piece, giving a shiny, slightly sticky finish with visible sesame seeds and green onion specks.
What does the YouTube channel Blake Menard specialize in?
Blake Menard’s YouTube channel focuses on approachable, high‑energy cooking tutorials that blend comfort food with global flavors, often celebrating milestones with crowd‑pleasing recipes like Korean Fried Chicken.
How does the YouTube channel Blake Menard’s approach to Korean cooking differ from other Korean cooking channels?
Blake Menard emphasizes quick, home‑cook friendly techniques, using readily available ingredients and clear visual cues, whereas many Korean‑focused channels may delve deeper into traditional methods or specialty ingredients.
Last updated: September 3, 2026
