Honey Korean fried chicken is the beloved Korean dish of twice-fried chicken pieces coated in a glossy, sweet-and-savory honey garlic sauce. The double-fry method creates an exceptionally crisp, craggy crust that stays crunchy even after being tossed in the sticky sauce. This recipe delivers that perfect balance of sweet, salty, and umami with a hint of heat, all made with accessible ingredients in your own kitchen.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup (60 g) potato starch or cornstarch
- 1/2 cup (70 g) all-purpose flour
- 1 large egg
- 1/2 cup (120 ml) cold water
- 1/2 teaspoon baking soda
- Vegetable or canola oil, for deep frying (about 4 cups / 1 L)
- For the sauce:
- 1/4 cup (85 g) honey
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red chili paste) – optional, for heat
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- For garnish: 1 tablespoon toasted sesame seeds, 2 green onions, thinly sliced
Instructions
- In a large bowl, toss the chicken pieces with salt and pepper. Let sit at room temperature for 15 minutes while you prepare the batter.
- In a separate bowl, whisk together potato starch, all-purpose flour, egg, cold water, and baking soda until smooth. The batter should be thin and lump-free; if it’s too thick, add a tablespoon more water.
- Add the chicken pieces to the batter and stir until each piece is fully coated. Let the battered chicken rest for 10 minutes – this helps the coating adhere.
- Meanwhile, make the sauce: In a small saucepan over medium heat, combine honey, soy sauce, gochujang (if using), garlic, vinegar, sesame oil, and brown sugar. Stir and bring to a gentle simmer. Cook for 2–3 minutes until slightly thickened. Stir in the cornstarch slurry and cook for another minute until glossy. Remove from heat and set aside.
- Heat oil in a deep, heavy pot to 350°F (175°C). Use a thermometer for accuracy. Line a wire rack over a baking sheet.
- Working in batches, carefully add the chicken pieces to the hot oil, making sure not to overcrowd. Fry for 5–6 minutes, turning occasionally, until lightly golden and cooked through. The internal temperature should reach 165°F (74°C) as per USDA FSIS safe minimum. Remove with a slotted spoon and drain on the wire rack.
- Increase the oil temperature to 375°F (190°C). Fry the chicken a second time, in batches, for 2–3 minutes until deep golden brown and very crispy. Drain again on the wire rack.
- While the chicken is still hot, place it in a large bowl. Pour the sauce over and toss quickly to coat each piece evenly.
- Transfer to a serving platter, sprinkle with sesame seeds and green onions. Serve immediately.
Tips
- Double-fry is non-negotiable: The first fry cooks the chicken, the second fry at higher heat creates the shatteringly crisp crust. Don’t skip the second fry or you’ll get soggy chicken.
- Use potato starch: It gives a lighter, crispier coating than cornstarch alone. If you only have cornstarch, use all cornstarch – it works, but the texture will be slightly denser.
- Keep the sauce warm: If the sauce cools before tossing, it becomes thick and clumpy. Reheat it gently with a splash of water if needed.
- Don’t toss too early: Toss the chicken in the sauce only right before serving. If you toss and let it sit, the coating will soften.
Serving Suggestions
Serve honey Korean fried chicken as a main with steamed rice and pickled radish (danmuji) or kimchi. It also works as an appetizer for a party – just skewer each piece with a toothpick. Pair with a crisp slaw or cucumber salad to cut through the sweetness. For a full Korean feast, add tteokbokki (spicy rice cakes) or a simple seaweed soup.
Variations
- Spicy Gochujang Honey: Increase gochujang to 2 tablespoons and add 1 teaspoon of gochugaru (Korean chili flakes) for extra heat.
- Garlic Soy Honey: Omit gochujang and double the garlic, add 1 tablespoon of oyster sauce for a deeper umami.
- Baked version: For a lighter option, bake the battered chicken at 425°F (220°C) on a greased wire rack for 25–30 minutes, flipping halfway. It won’t be as crispy, but it’s still delicious.
- Boneless breasts: Use chicken breast instead of thighs – reduce first fry time to 4–5 minutes to avoid drying out.
Storage and Reheating
Store leftover honey Korean fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place on a wire rack over a baking sheet and warm in a 400°F (200°C) oven for 8–10 minutes until hot and crisp. Avoid microwaving, as it will make the coating soggy. If you have leftover sauce, store it separately in the fridge for up to a week.
Frequently Asked Questions
Can I use chicken wings instead of thighs? Yes, wings are classic. Use 2 lb of wings, cut into drumettes and flats. Adjust first fry time to 7–8 minutes, second fry to 3–4 minutes, and always check for 165°F (74°C).
Why is my coating not crispy? The most common reasons are: not drying the chicken before battering (pat them dry), not letting the batter rest, or frying at too low a temperature. Make sure the oil is at 350°F (175°C) for the first fry and 375°F (190°C) for the second.
Can I make this gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use tamari instead of soy sauce. Potato starch is already gluten-free.
How do I make it less sweet? Reduce the honey to 3 tablespoons and add 1 more tablespoon of soy sauce or a squeeze of lemon juice to balance.
Can I prepare the chicken ahead of time? You can fry the chicken once, let it cool completely, and refrigerate for up to 24 hours. When ready to serve, do the second fry at 375°F (190°C) for 3–4 minutes until hot and crispy.
Is gochujang essential? No, it’s optional. Without it, you get a more classic honey garlic flavor. If you don’t have gochujang, you can add 1/2 teaspoon of red pepper flakes for a mild kick.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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