This Crispy Korean Fried Chicken is crunchy, sticky, sweet, spicy, and packed with flavor. Bite-sized pieces of chicken are seasoned, coated in cornflour, and fried until extra crispy, then tossed in a glossy Korean-style sauce made with garlic, soy sauce, gochujang, ketchup, and a touch of sweetness.

It is one of those recipes that feels like a treat every single time. The chicken stays juicy inside, crisp on the outside, and the sauce clings beautifully to every piece. Finished with sesame seeds and spring onions, this is the kind of recipe that disappears fast.

Why You’ll Love This Recipe

• Extra crispy and crunchy
• Sweet, spicy, and savory sauce
• Easy to make at home
• Great for lunch, dinner, or parties
• Better than takeout
• Perfect with rice, fries, or on its own

Ingredients

For the Chicken

• 750 grams chicken breast, cut into bite-sized cubes
• 2 tbsp soy sauce
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp MSG, optional
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp baking powder, for extra crispiness
• 1 egg
• 1 cup cornstarch or cornflour
• Oil, for frying
• Sesame seeds and spring onions, for garnish

For the Sauce

• 1 tbsp oil
• 2 cloves garlic, chopped
• 2 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 1 tbsp gochujang paste
• 4–5 tbsp tomato ketchup
• 1 tbsp brown sugar
• 1 tsp vinegar

Instructions

1. Marinate the Chicken
In a bowl, add the chicken cubes, soy sauce, salt, white pepper, MSG if using, garlic powder, onion powder, baking powder, and egg. Mix everything well so the chicken is evenly coated.

Let it sit for a little while so the seasoning gets into the chicken.

2. Coat the Chicken
Add the cornstarch or cornflour and mix until all the chicken pieces are well coated. The coating should cling well to the chicken and look slightly sticky.

3. Fry Until Crispy
Heat oil in a pan over medium heat for frying. Fry the chicken in batches so the pan is not overcrowded.

Cook until the chicken is golden, crispy, and fully cooked through. Remove and place on a wire rack or paper towel.

For even more crispiness, you can fry the chicken a second time for 1–2 minutes after the first fry.

4. Make the Sauce
In a separate pan, heat 1 tbsp oil over low to medium heat. Add the chopped garlic and sauté briefly until fragrant.

Add the soy sauce, sweet chilli sauce, gochujang, ketchup, brown sugar, and vinegar. Mix well and let it simmer for a minute or two until the sauce becomes glossy and slightly thick.

5. Toss the Chicken in the Sauce
Add the fried chicken to the sauce and toss quickly until all the pieces are evenly coated.

6. Garnish and Serve
Transfer to a serving plate and top with sesame seeds and chopped spring onions.

Serve immediately while hot and crispy.

It pairs perfectly with:

• Steamed rice
• Fries
• Noodles
• Pickled cucumbers
• Coleslaw

Air Fryer and Oven Method

You can also make this recipe in the air fryer or oven if you do not want to deep fry it. The texture will be a little different, but it still turns out delicious with the sauce. Just cook the chicken until golden and fully cooked, then toss it in the sauce right before serving.

Air Fryer Method

Preheat the air fryer to 200°C. Lightly spray or brush the basket with oil.

Arrange the coated chicken pieces in a single layer, making sure they are not overcrowded. Lightly spray the chicken with oil as well.

Air fry for 10–14 minutes, shaking or flipping halfway through, until the chicken is golden, crisp, and fully cooked.

Depending on your air fryer size, you may need to cook in batches.

Once done, toss the hot chicken in the prepared sauce and garnish with sesame seeds and spring onions.

Oven Baked Method

Preheat the oven to 220°C and line a baking tray with parchment paper.

Arrange the coated chicken pieces on the tray in a single layer. Lightly spray or drizzle with oil to help them crisp up.

Bake for 20–25 minutes, flipping halfway through, until the chicken is cooked through and lightly golden.

For extra color and crispiness, you can broil for the last 2–3 minutes.

Once baked, toss the chicken in the prepared sauce and garnish with sesame seeds and spring onions.

Frequently Asked Questions (FAQ)

Q. Can I use chicken thigh instead of chicken breast?
Yes, chicken thigh works really well and stays extra juicy.

Q. Is the baking powder necessary?
It helps make the coating crispier, so it is highly recommended.

Q. Can I make it less spicy?
Yes. Reduce the gochujang or keep it at 1 tbsp for a milder flavor.

Q. Can I air fry this instead?
Yes, but the texture will be a little different from deep frying. It still works well.

Q. Why fry in batches?
Overcrowding the pan lowers the oil temperature and can make the chicken less crispy.