Korean Fried Chicken Thighs deliver an impossibly crispy, crackly crust with juicy dark meat inside. The double-fry technique creates a sturdy shell that stays crunchy under a glossy sweet-spicy gochujang glaze. It’s a rewarding project that beats takeout every time.
If you're looking for the perfect Korean Fried Chicken Thighs, you're in the right place. Whether you love Chicken Thigh Recipes or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why You’ll Love This Korean Fried Chicken Thighs
- Unbeatable Crunch: Double-frying creates a shatteringly crisp crust that stays crunchy.
- Juicy, Flavorful Meat: Chicken thighs guarantee a moist, tender interior every time.
- Iconic Sweet & Spicy Glaze: A balanced sauce of gochujang, honey, and soy clings perfectly.
- Feels Like a Celebration: This impressive dish turns any meal into a special feast.
Ingredients & Tools
For the Chicken & Marinade
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- 1/2 cup (120 ml) whole milk
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1 tsp grated ginger
- 3 cloves garlic, minced
For the Frying Coating
- 1 cup (120 g) cornstarch
- 1/2 cup (60 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the Gochujang Glaze
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
For Frying
- 4-6 cups neutral oil (like canola or vegetable)
For Garnish
- 2 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
Tools: A large, heavy-bottomed pot or Dutch oven for frying, a deep-fry/candy thermometer, a wire rack set over a baking sheet, and two mixing bowls.
Notes: The quality of your gochujang really makes a difference here—it’s the soul of the sauce. And don’t skip the cornstarch in the coating; it’s the key to that ultra-crispy, almost glass-like texture we’re after.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 45 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? Boneless, skinless thighs are the champion of this recipe. They have more fat and connective tissue than breasts, which translates to incredibly juicy and flavorful meat that can withstand the double-frying process without drying out.
- Can I substitute the gochujang? Honestly, it’s tough. Gochujang has a unique fermented, sweet, and spicy flavor. In a pinch, you could mix Sriracha with a bit of miso paste and sugar, but the result won’t be the same. It’s worth seeking out at an Asian market or online.
- Why double-fry? This is the non-negotiable secret to that legendary crispiness. The first fry at a lower temperature cooks the chicken through, while the second, hotter fry puffs up the coating and makes it incredibly crunchy and blistered.
- How to control the oil temperature? A thermometer is your best friend here. If the oil is too cool, the chicken will be greasy. If it’s too hot, the outside will burn before the inside is cooked. Maintaining the right temp is crucial for success.
How to Make Korean Fried Chicken Thighs
Step 1: Marinate the Chicken. Start by patting your chicken thighs completely dry with paper towels—this helps the marinade stick. In a medium bowl, combine the milk, salt, pepper, grated ginger, and minced garlic. Add the chicken thighs, ensuring each piece is well-coated. Let this sit for at least 15-20 minutes at room temperature. You’ll notice the milk tenderizes the meat beautifully.
Step 2: Prepare the Coating & Sauce. While the chicken marinates, whisk together the cornstarch, flour, baking powder, and salt in a large bowl. The baking powder is a little trick that helps create a lighter, airier crust. In a separate small saucepan, combine all the ingredients for the gochujang glaze: gochujang, soy sauce, honey, brown sugar, minced garlic, and rice vinegar. Give it a good whisk and set it aside for now—we’ll heat it later.
Step 3: Coat the Chicken. Pour your frying oil into a heavy-bottomed Dutch oven until it’s about 2 inches deep. Begin heating it over medium heat to 325°F (163°C). Working with one piece at a time, take a chicken thigh from the marinade, letting the excess drip off, and dredge it thoroughly in the cornstarch-flour mixture. Press the coating on firmly to ensure it adheres well to every surface. Place the coated pieces on a wire rack.
Step 4: The First Fry. Once your oil hits 325°F (163°C), carefully lower 3-4 pieces of chicken into the pot using tongs. Don’t overcrowd the pot, or the temperature will drop too much. Fry for about 6-7 minutes, turning occasionally, until the chicken is a very pale golden color and cooked through. The chicken should feel firm, and the internal temperature should reach 165°F (74°C). Remove and place them back on the wire rack to drain. Repeat with the remaining chicken.
Step 5: The Second Fry & Make the Glaze. Now, turn up the heat and bring your oil to 375°F (190°C). While it heats up, place the saucepan with your glaze ingredients over low heat. Warm it gently, stirring, until it becomes smooth, glossy, and slightly thickened—this should only take 2-3 minutes. Stir in the sesame oil at the very end for that nutty aroma.
Step 6: The Final Crisp. Carefully return the par-cooked chicken to the 375°F (190°C) oil in batches. Fry for another 2-3 minutes until the coating is a deep, golden brown and incredibly crispy. You’ll hear it sizzle aggressively! Remove the chicken and let it drain on the wire rack for just a minute—you want it hot when it hits the sauce.
Step 7: Toss and Serve. Place your double-fried, piping hot chicken into a large, clean bowl. Pour the warm gochujang glaze over the top and toss quickly and gently until every piece is evenly coated. The sauce should look glossy and cling to all the craggy bits. Transfer to a serving platter and immediately shower with the toasted sesame seeds and sliced green onions. Serve right away while it’s at its absolute crispiest!
Storage & Freshness Guide
- Fridge: Store leftover sauced chicken in an airtight container for up to 2 days.
- Freezer: Freeze unsauced fried chicken on a baking sheet, then transfer to a freezer bag for up to 1 month.
- Reviving: Reheat in an air fryer or 375°F (190°C) oven for 5–7 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Quick-Pickled Radishes and Cucumbers — Their sharp, acidic crunch is the perfect palate cleanser that cuts through the richness of the fried chicken beautifully.
- Steamed Jasmine Rice — A simple, fluffy bed of rice is classic for a reason; it soaks up any extra sauce and balances the meal.
- Korean Corn Cheese — This warm, creamy, and cheesy side dish adds a delightful contrast in texture and a touch of decadent comfort.
Drinks
- Ice-Cold Lager — The crisp, bubbly bitterness of a cold beer is the ultimate partner for spicy, fried foods. It’s a match made in heaven.
- Soju or Makgeolli — For an authentic Korean experience, these traditional alcohols complement the flavors perfectly and help balance the spice.
- Sparkling Water with Lemon — A non-alcoholic option that provides refreshing bubbles to cleanse your palate between each flavorful bite.
Something Sweet
- Green Tea Ice Cream — The slightly bitter, earthy notes of matcha are a sophisticated and refreshing way to end the meal after all that spice and crunch.
- Bungeoppang (Korean Fish-Shaped Pastry) — These warm, fish-shaped pastries filled with sweet red bean paste are a fun, traditional treat.
- Fresh Orange Slices — Sometimes simple is best. The bright, citrusy sweetness is a light and healthy way to finish.
Top Mistakes to Avoid
- Mistake: Skipping the double-fry. I’ve been tempted to do this before to save time, and trust me, it’s not worth it. You’ll end up with a good, but not great, piece of fried chicken. The double-fry is what creates that signature, shatteringly crisp texture that defines this dish.
- Mistake: Overcrowding the pot. Adding too much chicken at once causes the oil temperature to plummet. This means the chicken will absorb more oil and become greasy instead of becoming crisp. Patience is key—fry in small batches.
- Mistake: Tossing the chicken in the sauce too early. If you sauce the chicken while it’s still dripping with oil or if you let it sit for too long, the steam will soften that perfect crust. Toss it hot and serve it immediately for the best texture.
- Mistake: Not using a thermometer. Guessing the oil temperature is a recipe for disappointment. Too cool = greasy. Too hot = burnt outside, raw inside. A simple thermometer is the cheapest insurance policy for perfect fried chicken.
Expert Tips
- Tip: Pat the chicken bone-dry before marinating. Any surface moisture will create steam during frying, which can prevent the coating from adhering properly and becoming maximally crisp. A quick pat-down makes a big difference.
- Tip: Let the coated chicken rest before frying. After you’ve dredged the chicken in the cornstarch mixture, let it sit on the rack for 5-10 minutes. This allows the coating to hydrate and set, which helps it stick better during frying and creates a more even crust.
- Tip: Control the spice level easily. Love heat? Add a teaspoon of gochugaru (Korean chili flakes) to the glaze. Want it milder? Reduce the gochujang by a tablespoon and add a bit more honey. The sauce is very adaptable to your taste.
- Tip: Reheat leftovers in the air fryer or oven. To resurrect leftover chicken, never use the microwave. Instead, pop it in an air fryer or a 375°F (190°C) oven for 5-7 minutes. It won’t be *quite* as perfect as fresh, but it’ll bring back a lot of the crunch.
FAQs
Can I make this with chicken wings or drumsticks?
Absolutely! The method is exactly the same. For wings, the first fry might take 8-10 minutes, and the second fry 3-4 minutes. For drumsticks, which are larger and have a bone, the first fry will be longer, around 10-12 minutes, followed by a 4-5 minute second fry. Always check for an internal temperature of 165°F (74°C) to be safe.
How do I store and reheat leftovers?
Store any leftover sauced chicken in an airtight container in the fridge for up to 2 days. As mentioned, the best way to reheat is in an air fryer or a conventional oven at 375°F (190°C) until hot and re-crisped, about 5-7 minutes. The microwave will make it soft and rubbery, so avoid that if you can.
My sauce is too thick/thin. How can I fix it?
Sauces can vary based on your specific gochujang brand. If it’s too thick to coat the chicken nicely, whisk in a teaspoon of water at a time until it’s a pourable, glaze-like consistency. If it’s too thin, let it simmer on the stove for another minute or two to reduce and thicken up.
Is there a way to make this less messy?
Frying at home is inherently a bit messy, but you can contain it! Use a splatter screen over your pot if you have one. For coating the chicken, use one hand for the wet marinade and the other hand for the dry coating—this prevents your fingers from becoming a clumpy mess.
Can I prepare any part of this recipe ahead of time?
You can definitely get a head start! The chicken can be marinated for up to 4 hours in the fridge. You can also mix the dry coating and make the glaze sauce a day ahead. Keep them separate in the fridge. When you’re ready to cook, just let the chicken come to room temp for 20 minutes and give the dry mix a quick re-whisk.
Korean Fried Chicken Thighs
Make the crispiest Korean Fried Chicken Thighs at home with our easy recipe. Double-fried & coated in a sweet-spicy gochujang glaze. Get the recipe now!
Ingredients
For the Chicken & Marinade
-
1.5 lbs boneless, skinless chicken thighs (680 g)
-
1/2 cup whole milk (120 ml)
-
1 tsp fine sea salt
-
1/2 tsp black pepper
-
1 tsp grated ginger
-
3 cloves garlic (minced)
For the Frying Coating
-
1 cup cornstarch (120 g)
-
1/2 cup all-purpose flour (60 g)
-
1 tsp baking powder
-
1/2 tsp salt
For the Gochujang Glaze
-
3 tbsp gochujang (Korean chili paste)
-
2 tbsp soy sauce
-
2 tbsp honey
-
1 tbsp brown sugar
-
2 cloves garlic (minced)
-
1 tbsp rice vinegar
-
1 tbsp toasted sesame oil
For Frying
-
4-6 cups neutral oil (like canola or vegetable)
For Garnish
-
2 tbsp toasted sesame seeds
-
2 green onions (thinly sliced)
Instructions
-
Start by patting your chicken thighs completely dry with paper towels—this helps the marinade stick. In a medium bowl, combine the milk, salt, pepper, grated ginger, and minced garlic. Add the chicken thighs, ensuring each piece is well-coated. Let this sit for at least 15-20 minutes at room temperature. You’ll notice the milk tenderizes the meat beautifully.01
-
While the chicken marinates, whisk together the cornstarch, flour, baking powder, and salt in a large bowl. The baking powder is a little trick that helps create a lighter, airier crust. In a separate small saucepan, combine all the ingredients for the gochujang glaze: gochujang, soy sauce, honey, brown sugar, minced garlic, and rice vinegar. Give it a good whisk and set it aside for now—we’ll heat it later.02
-
Pour your frying oil into a heavy-bottomed Dutch oven until it’s about 2 inches deep. Begin heating it over medium heat to 325°F (163°C). Working with one piece at a time, take a chicken thigh from the marinade, letting the excess drip off, and dredge it thoroughly in the cornstarch-flour mixture. Press the coating on firmly to ensure it adheres well to every surface. Place the coated pieces on a wire rack.03
-
Once your oil hits 325°F (163°C), carefully lower 3-4 pieces of chicken into the pot using tongs. Don’t overcrowd the pot, or the temperature will drop too much. Fry for about 6-7 minutes, turning occasionally, until the chicken is a very pale golden color and cooked through. The chicken should feel firm, and the internal temperature should reach 165°F (74°C). Remove and place them back on the wire rack to drain. Repeat with the remaining chicken.04
-
Now, turn up the heat and bring your oil to 375°F (190°C). While it heats up, place the saucepan with your glaze ingredients over low heat. Warm it gently, stirring, until it becomes smooth, glossy, and slightly thickened—this should only take 2-3 minutes. Stir in the sesame oil at the very end for that nutty aroma.05
-
Carefully return the par-cooked chicken to the 375°F (190°C) oil in batches. Fry for another 2-3 minutes until the coating is a deep, golden brown and incredibly crispy. You’ll hear it sizzle aggressively! Remove the chicken and let it drain on the wire rack for just a minute—you want it hot when it hits the sauce.06
-
Place your double-fried, piping hot chicken into a large, clean bowl. Pour the warm gochujang glaze over the top and toss quickly and gently until every piece is evenly coated. The sauce should look glossy and cling to all the craggy bits. Transfer to a serving platter and immediately shower with the toasted sesame seeds and sliced green onions. Serve right away while it’s at its absolute crispiest!07
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