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Korean Fried Chicken Recipe (with Video)

Korean, Intermediate

Discover our Korean Fried Chicken Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 40min | Cook 50min


- 3 lbs Chicken thighs, boneless
- 2 tbsp Soy sauce
- 6 tbsp sake or chinese rice wine
- 1.5 tbsp Sugar
- 1 tbsp Garlic powder
- salt/pepper
- 0.333 c Potato starch, more for later
- 0.333 c Rice flour, more for later
- pinch Baking powder
Soy Garlic Glaze
- 2 tbsp Butter
- 4 clove Garlic
- 0.25 c Soy sauce
- 1 tbsp Honey
- 2 tbsp Brown sugar
- slurry Potato starch, 1/2 tbsp
- slurry water, 1 tbsp
Gochujang Glaze
- 3 tbsp gochujang
- 2 tbsp Butter
- 0.25 c Soy sauce
- 3 tbsp rice wine
- 1 tbsp Ketchup
- 3 tbsp Honey
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Preparing the Chicken
1. Pat dry chicken and cut into bite-sized pieces.
2. Marinate chicken with soy sauce, rice wine, sugar, garlic powder, and salt and pepper for at least 30 minutes.
3. Combine potato starch, rice flour, and baking powder for the dry mix.
4. Pour dry mix over chicken. (Make some more of the dry mix to dip the pieces in before you fry)
5. Dip the pieces into the dry mix one more time for that crisp.
Frying the Chicken
1. Fry in batches: Fry on medium high heat for 3-5 minutes until light golden brown.
2. Let the chicken rest then double fry on high heat for 1 minute until darker golden brown.
Preparing the Glazes
1. Soy garlic glaze: butter, garlic, soy sauce, honey, brown sugar, potato starch slurry.
2. Gochujang glaze: Butter, gochujang, soy sauce, rice wine, ketchup, honey.
Finalizing the Dish
1. Divide the fried chicken into two and pour sauce on each side.

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