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A bowl full of Korean fried chicken next to some Korean fried chicken sauce and chopsticks.
4.8 from 5 votes

Korean Fried Chicken

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 servings
Author: Bailey
Tender chicken thighs are tossed in cornstarch, fried until crispy, then tossed in a delicious Asian-sauce.
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  • 1 pound chicken thighs boneless, skinless
  • 1 cup flour
  • 1 cup cornstarch
  • vegetable oil for frying
  • 1 teaspoon sesame seeds garnish
  • green onions garnish, optional

For the sauce:

  • 2 tablespoons gochujang (Korean chili paste)
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 2 1/2 tablespoons soy sauce
  • 4 cloves garlic minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar


  • In a medium saucepan or deep fryer, heat oil over medium heat.
  • Trim chicken thighs and discard any imperfections. Cut into bite sized cubes, about 1" 
  • Prepare 3 bowls: one with flour, one with 2 beaten eggs, and one with cornstarch.
  • Toss the chicken pieces in flour to dredge them, then coat with egg, then with cornstarch.
  • Once the oil is hot, cook chicken in heated oil for 4-5 minutes on each side, flipping halfway through cooking. Be careful not to over crowd the pan, it took me about 4 batches of frying.
  • When chicken is cooked through, place on a paper towel lined plate to absorb excess oil.
  • Meanwhile in a small saucepan, combine all ingredients for sauce over medium heat. As soon as sauce reaches a boil, remove from heat. 
  • Toss the Korean fried chicken in sauce to coat. Top with sesame seeds and green onions. Serve over rice. 
Calories: 608kcal | Carbohydrates: 75g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 728mg | Potassium: 356mg | Fiber: 1g | Sugar: 19g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg