Ultra-crispy fried chicken coated in a sticky, sweet-savory Korean-style glaze, this Korean Fried Chicken is crunchy on the outside, juicy inside, and completely addictive. Finished with sesame and chives and served with a creamy dipping sauce, it’s perfect for sharing or as a comfort-food main.

Why You’ll Love This Recipe

Extra Crispy – starch + flour combo creates a light, crunchy crust

Sticky & Glossy Glaze – sweet, savory, garlicky, and slightly umami

Easy Sauce Method – mix first in a bowl or cook everything directly in the pan

Perfect for Dipping – creamy yogurt sauce balances the fried chicken

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Serving Suggestion

Serve hot with the creamy dipping sauce on the side. Perfect with rice, pickled vegetables, or simply on its own as a snack or main dish.

Pro Tips for Perfect Korean Fried Chicken

Use high heat for frying – this keeps the coating crisp and light

Don’t overcrowd the oil – fry in batches for best crunch

Toss chicken in glaze quickly – overcooking will thicken it too much

Serve immediately – Korean fried chicken is best fresh and hot

Ingredients

For the Chicken

• 560 g chicken breast, cut into bite-sized pieces

• 1 tsp salt

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp white pepper

• 2 garlic cloves, finely chopped

• 1 tsp MSG (optional but recommended)

• ⅓ cup cornstarch (≈ 40 g)

• ½ cup all-purpose flour (≈ 60 g)

• 150 ml water

• Oil for frying

For the Korean Glaze

• ¼ cup brown sugar (≈ 50 g)

• 1 tbsp honey

• 1 tbsp soy sauce

• 2 tbsp ketchup

• 2 tbsp water

• 2 garlic cloves, finely chopped

• 1 tsp sesame oil

• A few drops of fish sauce (optional, for depth)

For the Dipping Sauce

• 3 heaped tbsp Greek yogurt

• 1 tbsp mayonnaise

• Salt, pepper, garlic powder to taste

• 3 tbsp water

(Add more water for a thinner sauce, less for thicker)

Instructions

Prepare the Chicken

In a large bowl, mix chicken with salt, paprika, garlic powder, white pepper, chopped garlic, and MSG. Add cornstarch and flour, then pour in the water. Mix until the chicken is fully coated in a thick batter.

Fry

Heat oil to level 8–9 (high heat). Fry the chicken in batches until golden brown and very crispy. Remove and drain on a rack or paper towels.

Make the Glaze

Mix all glaze ingredients in a bowl first. Heat a pan over medium heat and add the mixture. Cook briefly until bubbling and slightly thickened.

(You can also add everything directly to the pan, both methods work.)

Coat the Chicken

Add the fried chicken to the glaze and toss until evenly coated and glossy.

Finish

Top with sesame seeds and chopped chives if desired.