Korean Fried Chicken

Korean Fried Chicken

Often called “chikin” in Korea, this is the sweet, sticky, spicy chicken that ruins all other versions for you. Crisp-edged chicken coated in a glossy gochujang glaze that hits sweet, salty and fiery all at once. It’s bold, it’s fast, and it absolutely does not mess about.

This isn’t deep-fried in a vat for half an hour. It’s a quick, pan-fried version that still gives you golden, crisp chicken before being lacquered in that addictive sauce. You get crunch underneath, sticky glaze on top, and a proper flavour punch in every bite.

The sauce is where everything comes together. Soy for salt and depth, sesame oil for nuttiness, mirin for subtle sweetness, honey for stickiness, garlic and ginger for warmth, and gochujang for that unmistakable Korean chilli heat. Once it bubbles down in the pan, it thickens into a shiny coating that clings to the chicken like it means it.

Serve it over rice, scatter over sesame seeds and spring onions, and you’ve got a bowl that tastes like a Friday night takeaway without the wait.

Sweet, spicy, sticky. Exactly how Korean fried chicken should behave.

Why this Korean fried chicken works so well

Coating the chicken in cornflour gives you that light, crisp exterior. It forms a thin crust that fries quickly and holds onto the sauce without going soggy immediately.

Pan frying over medium-high heat gives you colour and texture without needing a deep fryer. Golden outside, juicy inside.

The sauce balance is key. Gochujang brings fermented chilli heat and depth, not just spice. Honey adds sweetness and gloss. Soy sauce adds savoury backbone. Mirin smooths everything out. Sesame oil adds that distinctive nutty aroma that makes it unmistakably Korean-inspired.

Reducing the sauce in the pan with the chicken allows it to thicken and caramelise slightly. That’s what gives you the sticky finish.

It’s bold but balanced. Heat, sweetness, salt and umami working together.

Equipment you’ll need

A large frying pan.

A mixing bowl for the sauce.

Tongs or a spatula for turning the chicken.

That’s it. High heat and confidence.

Ingredients

2 chicken breasts
4 tbsp cornflour

4 tbsp soy sauce
2 tbsp sesame oil
2 tbsp mirin
4 tbsp honey
2 tsp garlic paste
2 tsp ginger paste
2 tbsp gochujang

To serve
Sesame seeds
Spring onions, sliced
Rice

Cooking oil

How to make it

Cut the chicken breasts in half lengthways to create 4 thinner fillets.

Coat each piece evenly in cornflour, shaking off any excess.

Heat a drizzle of cooking oil in a large frying pan over a medium-high heat.

Add the chicken and cook until golden brown on both sides and cooked through.

While the chicken cooks, combine the soy sauce, sesame oil, mirin, honey, garlic paste, ginger paste and gochujang in a bowl. Mix well until smooth.

Once the chicken is cooked and golden, pour the sauce into the pan.

Continue cooking, turning the chicken regularly, until the sauce becomes bubbly, thick and sticky, coating each piece.

Remove from the heat once the glaze has tightened and clings to the chicken.

Serve over rice and finish with sesame seeds and sliced spring onions.

Tips for best results

Slice the chicken evenly so it cooks at the same rate.

Don’t overcrowd the pan. Cook in batches if needed.

Let the chicken develop colour before flipping.

Keep stirring once the sauce goes in. It thickens quickly.

If the glaze thickens too much, add a splash of water to loosen it.

For extra crunch, double coat the chicken in cornflour.

Storage and leftovers

Best eaten fresh while the coating still has texture.

Store leftovers in the fridge for up to 2 days.

Reheat in a pan over medium heat until warmed through. The glaze will loosen again slightly.

Freezing is not recommended, as the texture will soften significantly.

FAQs

Is this very spicy?
It has a noticeable kick from the gochujang, but it’s balanced by honey. Add more or less depending on preference.

Can I use chicken thighs instead?
Yes. Boneless, skinless thighs work brilliantly and stay even juicier.

What is gochujang?
It’s a Korean fermented chilli paste with heat, sweetness and depth. It’s the backbone of the sauce.

Can I bake the chicken instead of frying?
Yes. Bake at 200C fan until cooked through, then toss in the glaze in a pan.

What can I serve it with?
Rice is classic. It also works in wraps or with a simple cucumber salad.

Can I make it less sweet?
Reduce the honey slightly and increase the soy sauce for a saltier balance.

Sticky, spicy, glossy and packed with flavour. This Korean fried chicken delivers serious attitude in under 20 minutes.

Big heat. Big flavour. Zero fuss.