The Ultimate Korean Fried Chicken Recipes

Ingredients

• 3 lb Bone‑In Chicken Pieces (cut into bite‑size pieces, keep bone for extra flavor)
• 2 Tbsp Mushroom Seasoning (or chicken bouillon powder)
• 0.5 cup Fish Sauce (Thai style, adds umami)
• 2 Tbsp Black Pepper (freshly cracked)
• 1 cup All‑Purpose Flour (sifted)
• 0.5 cup Cornstarch (helps create extra crispness)
• 1 Tbsp Baking Powder (double‑acting)
• 2 cup Buttermilk (cold)
• 6 pcs Large Eggs (room temperature)
• 2 Tbsp Unsalted Butter (for honey butter sauce)
• 1 Tbsp Sweetened Condensed Milk (for honey butter sauce)
• 3 Tbsp Gochujang (Korean fermented hot paste)
• 2 tsp Minced Garlic (fresh)
• 0.25 cup Ketchup (regular)
• 1 tsp Granulated Sugar (for Korean hot sauce)
• 6 Tbsp Brown Sugar (packed, used across sauces)
• 11 Tbsp Soy Sauce (regular, low sodium optional)
• 1 Tbsp Oyster Sauce (adds depth to sesame sauce)
• 0.5 tsp Ginger Powder (ground)
• 1 Tbsp White Sugar (for sesame sauce)
• 1 Tbsp Sesame Oil (toasted flavor)
• 1 Tbsp Honey (heaping)
• 1.5 tsp Rice Vinegar (mild acidity)
• 1 Tbsp Mirin (sweet Japanese rice wine)
• 1 tsp Onion Powder (dry)
• 2 tsp Dry Mustard (yellow mustard powder)
• 1 cup Parmesan Cheese (freshly grated)
• 1 cup Powdered Sugar (icing sugar, fine)
• 1 cup Coffee Creamer Powder (non‑dairy creamer, adds snow‑cheese texture)
• 1 bunch Green Onions (cleaned and thinly sliced)
• 3 cup Vegetable Oil (for deep‑frying, enough to fill pot 2‑3 inches)

Instructions

1. Cut the Chicken

   Place the three whole chickens on a cutting board and cut them into bite‑size bone‑in pieces, keeping the dark meat (thighs, drumsticks) slightly larger than the white meat.

   Time: PT10M

2. Marinate the Chicken

   In a large bowl combine mushroom seasoning, fish sauce, and freshly cracked black pepper. Add the chicken pieces, toss to coat, cover, and refrigerate for at least 4 hours or up to 24 hours.

   Time: PT4H

3. Prepare the Batter

   In one bowl whisk together flour, cornstarch, and baking powder. In another bowl whisk buttermilk with six eggs. Separate the egg whites from the yolks; set whites aside. Mix the yolks into the dry batter, then gently fold in the buttermilk mixture.

   Time: PT15M

4. Coat the Chicken

   Remove chicken from the fridge, pat dry. Dip each piece first into the yolk‑batter, then into the reserved egg whites, and finally back into the batter. Shake off excess and place on a wire rack.

   Time: PT10M

5. Deep‑Fry the Chicken

   Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry dark‑meat pieces for 15‑16 minutes, then add white‑meat pieces for 6‑8 minutes, until golden and crisp. Transfer to a wire rack to drain.

   Time: PT20M

   Temperature: 350°F

6. Make Korean Hot Sauce

   In a saucepan heat 2 tsp oil, add 2 tsp minced garlic and sauté 30 seconds. Stir in 3 Tbsp gochujang, ¼ cup ketchup, 1 tsp granulated sugar, 2 Tbsp brown sugar, 4 tsp soy sauce, ¼ tsp ginger powder, and 1 cup water. Simmer 10 minutes until thickened.

   Time: PT10M

7. Make Sesame Soy Garlic Sauce

   Heat 2 tsp oil in another saucepan, add 2 tsp minced garlic and sauté briefly. Add 7 Tbsp soy sauce, 1 Tbsp oyster sauce, ¼ tsp ginger powder, 1 Tbsp white sugar, 1 Tbsp sesame oil, 2 heaping Tbsp brown sugar, 1 heaping Tbsp honey, ½ tsp rice vinegar, 1 Tbsp mirin, 1 tsp onion powder, and ½ cup water. Simmer 10 minutes.

   Time: PT10M

8. Make Honey Butter Sauce

   Take 1 cup of the warm sesame soy garlic sauce, add 2 Tbsp butter and melt over low heat. Stir in 1 Tbsp sweetened condensed milk until fully incorporated and glossy.

   Time: PT5M

9. Prepare Snow Cheese Coating

   In a small bowl combine 1 cup grated Parmesan, 1 cup powdered sugar, and 1 cup coffee creamer powder. Mix until a fine, fluffy powder forms.

   Time: PT5M

10. Make Green Onion Sauce

    Heat 2 Tbsp oil, add 2 Tbsp minced garlic and sauté. Add 3 Tbsp soy sauce, 1 tsp rice vinegar, 1 tsp mirin, 2 heaping Tbsp brown sugar, 2 tsp dry mustard, and 2 cups cold water. Simmer 10 minutes, then stir in the sliced green onions just before removing from heat.

    Time: PT10M

11. Toss Chicken in Sauces and Finish

    Divide the fried chicken into five equal portions. Toss one portion in Korean hot sauce, another in sesame soy garlic sauce, a third in honey butter sauce, a fourth in green onion sauce, and finally sprinkle snow cheese over the fifth portion. Garnish with extra green onions and toasted sesame seeds.

    Time: PT10M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

32g

Fat

26g

Fiber

1g

Ingredient Substitutions

• Instead of Bone‑In Chicken Pieces: Boneless chicken thighs (will change texture)
• Instead of Mushroom Seasoning: Mushroom soy sauce, Chicken bouillon
• Instead of Fish Sauce: Soy sauce with a splash of lime juice
• Instead of Black Pepper: Ground black pepper
• Instead of All‑Purpose Flour: Rice flour (gluten‑free)
• Instead of Cornstarch: Potato starch
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Buttermilk: Milk + 1 Tbsp lemon juice
• Instead of Large Eggs: Egg whites only (less richness)
• Instead of Unsalted Butter: Margarine
• Instead of Sweetened Condensed Milk: Evaporated milk + 1 Tbsp sugar
• Instead of Gochujang: Korean chili garlic sauce
• Instead of Minced Garlic: Garlic powder (½ tsp)
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Granulated Sugar: Honey
• Instead of Brown Sugar: Coconut sugar
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Mushroom sauce
• Instead of Ginger Powder: Fresh grated ginger (1 tsp)
• Instead of White Sugar: Brown sugar
• Instead of Sesame Oil: Peanut oil
• Instead of Honey: Agave syrup
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Mirin: Sake + 1 tsp sugar
• Instead of Onion Powder: Minced fresh onion (1 Tbsp)
• Instead of Dry Mustard: Dijon mustard (1 tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Powdered Sugar: Granulated sugar blended
• Instead of Coffee Creamer Powder: Milk powder
• Instead of Green Onions: Scallions
• Instead of Vegetable Oil: Peanut oil, Canola oil

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk
• Deep Fryer or Large Pot
• Wire Rack
• Tongs
• Saucepan
• Measuring Cups
• Measuring Spoons
• Grater
• Small Bowl

Critical Steps — Do Not Skip

• Marinating the chicken for at least 4 hours.
• Separating egg whites from yolks for a lighter batter.
• Frying dark meat longer than white meat to ensure doneness.
• Maintaining oil temperature at 350°F for a crisp crust.
• Coating each portion with its designated sauce right after frying.

Chef Tips from the Video

• Use a wire rack after frying to keep the crust from steaming.
• For extra crunch, add a pinch of rice flour to the batter.
• Season the fried chicken with a light sprinkle of salt immediately after frying.

Troubleshooting

Storage

Refrigerator: Store sauced chicken in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to regain crispness.

Freezer: Freeze unsauced fried chicken pieces on a tray, then transfer to a zip‑top bag for up to 1 month. Thaw overnight and re‑fry briefly.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the chicken a day ahead for deeper flavor.
• Prepare all sauces and store them in the fridge; reheat gently before tossing.
• Pre‑grate Parmesan and measure snow‑cheese ingredients in advance.

Frequently Asked Questions