Crispy Korean fried chicken recipe made with tender chicken strips, a flavorful seasoned coating, and a sticky gochujang sauce. This homemade version delivers bold Korean flavors and is perfect for serving with rice, noodles, or as an appetizer. Ideal for weeknight meals or game day.

Crispy, golden fried chicken strips tossed in a sweet, spicy, and savory Korean-style gochujang sauce. Perfect for a crowd-pleasing appetizer or a flavorful main dish served with rice or noodles.

Ingredients

Chicken & Marinade

4 chicken breasts, cut into thick strips
1 cup (240 ml) buttermilk
½ tsp salt
¼ tsp white pepper
¼ tsp garlic salt

Crispy Coating

1½ cups (180 g) all-purpose flour
1 tsp salt
1 tsp ground black pepper
½ tsp garlic salt
½ tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chili flakes
Vegetable oil, for deep frying (at least 1 liter / 4 cups)

Sticky Korean Sauce

2 tbsp gochujang (Korean chili paste)
2 tbsp honey
4 tbsp brown sugar
4 tbsp soy sauce
2 cloves garlic, minced
2 tsp minced ginger
1 tbsp vegetable oil
1 tbsp sesame oil

To Finish

3 spring onions, thinly sliced
1 tsp sesame seeds
½ tsp chili flakes (red pepper flakes)

Instructions

1. Marinate the Chicken

Place the chicken strips in a bowl with the buttermilk, salt, white pepper, and garlic salt. Mix well, cover, and refrigerate for at least 1 hour or overnight for best flavor.

2. Prepare the Oil and Coating

Preheat your oven to low (to keep chicken warm later). Heat vegetable oil in a deep fryer or large heavy pan to frying temperature.
In a separate bowl, mix all the ingredients for the crispy coating.

3. Coat the Chicken

Remove chicken from the marinade, letting the excess buttermilk drip off. Dredge each piece in the seasoned flour mixture until well coated. Place on a tray and repeat with the remaining pieces.

4. Fry the Chicken

Fry the chicken in batches (5–6 strips at a time) for 3–5 minutes or until golden brown and fully cooked. Avoid overcrowding the pan.
Transfer cooked chicken to a tray in the oven to keep warm while frying the rest.

5. Make the Sauce

In a saucepan, combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring to a boil, then reduce heat and simmer for 5 minutes until thickened.

6. Toss and Serve

Pour the hot sauce over the fried chicken and gently toss to coat. Garnish with spring onions, sesame seeds, and chili flakes.

Tips

Double-fry the chicken for extra crispiness—let it rest for a few minutes after the first fry, then fry again for 1–2 minutes.
Use a kitchen thermometer to keep oil at 170–180°C (340–355°F) for even frying.
For bite-sized pieces, cut chicken into chunks instead of strips.

Variations and Substitutions

No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 10 minutes.
Gluten-free version: Use gluten-free flour for the coating and tamari instead of soy sauce.
Different protein: Try with boneless chicken thighs, tofu, or even cauliflower for a vegetarian option.
Less heat: Reduce gochujang or omit chili flakes for a milder version.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and often stay juicier when fried.

Can I make this in an air fryer?
You can try air frying coated chicken at 200°C (400°F) for 15–18 minutes, flipping halfway, though the texture won’t be as crispy as deep-fried.

How do I store and reheat leftovers?
Store in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through and crispy.

Serving Suggestions

Serve as a main dish with steamed rice, noodles, or stir-fried vegetables.
Pair with a side of kimchi, pickled radish, or cucumber salad for balance.
Great as a party appetizer—serve with toothpicks or skewers.

Why You’ll Love This Recipe

Crispy fried chicken coated in bold Korean flavors.
Perfect balance of sweet, savory, and spicy.
Easy to prepare at home with simple ingredients.
A guaranteed crowd-pleaser for dinners, game days, or gatherings.