Korean Fried Chicken – KFC Recipe – Sweet, Spicy, and Addictive
- Mrsushi King
- Aug 20, 2025
- 1 min read
Hi, I'm Sammy.
If you’ve ever tried Korean fried chicken, you know it’s not just fried chicken—it’s a whole experience. In Korea, there’s a legendary combo called chimaek (치맥): chi for chicken and maek for maekju (beer). On a hot summer night or after a long day, ordering crispy fried chicken with an ice-cold beer is pure happiness.
Today, I’m sharing my from-scratch Korean Fried Chicken recipe—crispy on the outside, juicy inside, and coated in a mouthwatering sauce that’s sweet, spicy, sour, and full of umami.
1
Double-fry for extra crispiness
Fry once until light golden, rest, then fry again briefly.
2
Use chicken thighs
Juicier and more flavourful than breast meat.
3
Don’t skip the black vinegar
It elevates the sauce with a smoky-sour note.
Notes
1
Place 600g bite-sized chicken thigh pieces (fat left on for flavour) in a bowl; add a pinch of salt, 1 tbsp soy sauce, 1 tbsp garlic powder (or fresh garlic), 1 tbsp onion powder, a big pinch of white pepper, 1–2 tbsp mirin, and a drizzle of sesame oil, mix well, then refrigerate for 20 minutes.
2
In a saucepan, combine 3 tbsp gochujang (Korean fermented chili paste), 6–8 tbsp soy sauce, 3 tbsp Korean chili powder (gochugaru), 2 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp minced garlic, 2 tbsp corn syrup (or honey), and a little water; bring to a boil until bubbling, add lemon peel and 1 cinnamon stick for extra depth, then once thickened remove from heat and stir in 1–2 tbsp black vinegar and the juice of ½ lemon.
3
Add 2 tbsp frying flour and a splash of water to the marinated chicken and mix well, dredge in dry flour until coated, then fry in batches at 170–180°C (350–360°F) for 3–5 minutes until golden and crispy (bubbles appear when oil is ready).
4
Place the fried chicken on a plate, drizzle generously with the prepared sauce, and garnish with chopped spring onions, toasted almonds, and shredded chili.
Instructions
600g chicken thigh fillet
Pinch of salt
1tbsp soy sauce
1tbsp garlic powder
1 tbsp onion powder
Big pinch of white pepper
2 tbsp mirin
Drizzle of sesame oil
Flour
Oil
For the Chicken & Coating
3 tbsp gochujang
7 tbsp soy sauce
3 tbsp korean chili powder
2 tbsp garlic powder
2tbsp onion powder
2 tbsp frozen minced garlic
2 tbsp corn syrup
1-2 tbsp black vinegar
1 cinnamon stick (optional)
Lemon Peel (optional)
Signature Korean Chicken Sauce
Chopping spring onions
Toasted almonds
Shredded chilli
Garnish
KFC (Korean Fried Chicken) Recipe
Chef
Sammy Jeon
Today, I’m sharing my from-scratch Korean Fried Chicken recipe—crispy on the outside, juicy inside, and coated in a mouthwatering sauce that’s sweet, spicy, sour, and full of umami.
Servings :
4 servings
Calories:
610kcal/serving
Prep Time
15 min
Cooking Time
25 min
Rest Time
20 min
Total Time
1 hour
The paragraph is organised around a concise definition that moves from naming a concept to situating it in a common social moment. It restates Korean fried chicken and beer as a shared cultural pairing Royal Reels https://www.nzartmonthly.co.nz/ within a restrained cultural context framing https://royalreels20.com/ rather than a culinary description. It is unclear whether the broader article will extend this framing toward history or remain focused on present-day practice.
Clear, stepwise seasoning makes the method easy to trust. You distil marination into balance of salt, umami, and aromatics, showing how brief chilling concentrates flavour, a detail The Pokies https://www.arg.org.nz/ notes in precise kitchen logic. This economy avoids fuss while protecting texture; would a longer rest or citrus lift change the profile?
The layering of heat, sweetness, and acidity is handled with real finesse here, giving the sauce a clear sense of direction. By boiling gochujang, soy, and spice into a cohesive base, then sharpening it with citrus and black vinegar, Pay ID https://www.nogod.org.nz sits naturally within a method that builds depth without muddle. Would you ever swap the cinnamon for another aromatic?