Korean Fried Chicken with Spicy Sauce
The Korean crunch comes from double frying: once at 160°C to cook the chicken through, a 5-minute rest, then again at 190°C for two minutes. The rest brings internal moisture to the surface so it evaporates in the second fry.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Calories
- 560
Korean fried chicken became famous worldwide for one thing: a crunch that survives even after the sauce goes on. The secret is not the batter — it is the frying technique. And the sweet-spicy yangnyeom sauce is the Korean signature.
Method
-
1
Season
Season the chicken with the salt, pepper, ginger and milk, and leave it 30 minutes.
⏱ 32 min -
2
Coat
Mix the starch, flour and baking powder, coat each piece and shake off the excess. Starch, not flour, is the secret to the Korean crunch.
⏱ 8 min -
3
First fry
Oil at 160°C. Fry in batches for 7 minutes until the chicken is cooked without colouring much. Lift onto a rack.
⏱ 15 min -
4
The rest — the step people skip
Leave the chicken 5 minutes on the rack. The internal moisture rises to the surface, and it is that moisture which evaporates in the second fry to leave a dry shell.
⏱ 5 min -
5
Second fry
Raise the oil to 190°C and fry for just two minutes until deep golden and crisp.
⏱ 6 min -
6
The sauce
Heat all the sauce ingredients in a pan for 3 minutes until thickened and glossy.
⏱ 4 min -
7
Toss at the last second
Turn off the heat and toss the chicken in the sauce right before serving. Scatter the sesame and spring onions.
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Tips that actually matter
- Potato starch beats flour — it gives a lighter, crisper shell that lasts longer.
- The rest between fries is not wasted time — it is what brings the moisture to the surface.
- Sauce at the last second. Chicken that sits in sauce loses its crunch within minutes.
- Serve half plain and half sauced — the usual Korean way.
People also ask
Why fry twice?
The first fry cooks the meat, the rest brings internal moisture to the surface, and the second fry evaporates it and leaves a dry, crisp shell. A single fry leaves moisture inside that softens the crust within minutes.
Can I use an air fryer?
Yes — 200°C for 20 minutes with an oil spray, then 5 minutes more after a rest. Much lighter, but less crisp.
Is the sauce very spicy?
Gochujang is moderately hot. Reduce it to two tablespoons and increase the ketchup and honey for a milder version suitable for children.
Cook mode
Korean Fried Chicken with Spicy Sauce
-
1
Season
Season the chicken with the salt, pepper, ginger and milk, and leave it 30 minutes.
-
2
Coat
Mix the starch, flour and baking powder, coat each piece and shake off the excess. Starch, not flour, is the secret to the Korean crunch.
-
3
First fry
Oil at 160°C. Fry in batches for 7 minutes until the chicken is cooked without colouring much. Lift onto a rack.
-
4
The rest — the step people skip
Leave the chicken 5 minutes on the rack. The internal moisture rises to the surface, and it is that moisture which evaporates in the second fry to leave a dry shell.
-
5
Second fry
Raise the oil to 190°C and fry for just two minutes until deep golden and crisp.
-
6
The sauce
Heat all the sauce ingredients in a pan for 3 minutes until thickened and glossy.
-
7
Toss at the last second
Turn off the heat and toss the chicken in the sauce right before serving. Scatter the sesame and spring onions.
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