Korean Fried Chicken: 14 Shatter-Crisp Game Day Platters That Make Plain Wings Feel Old

Korean fried chicken has a crunch you can hear across the room, and home cooks are chasing it this fall: one homemade version passed 4.8 million views on YouTube. The secret is simple. A thin starch coating and two trips through the fryer create a light, glassy crust that stays crisp even under a sticky glaze. This gallery covers the big sauces, from sweet and spicy to soy garlic and honey butter, plus snow cheese, green onion chicken, sticky bites and sliders. The history of Korean fried chicken traces back to American-style fried chicken, which Korean cooks reworked with thinner batter and bold sauces. Whether it is football Sunday, a bowl game or New Year’s Eve, this is the platter that empties first. Heat the oil and let’s fry..

Sweet and Spicy Gochujang Korean Fried Chicken (Yangnyeom)

Yangnyeom chicken is the glossy red Korean fried chicken that everyone pictures first. The sauce blends gochujang chili paste, garlic, soy sauce, ketchup and honey into a sticky, sweet heat. The tip: toss the chicken in the warm sauce right before serving, never hours ahead, so the crust stays crunchy under the glaze. A shower of sesame seeds and sliced green onions adds color and crunch. Serve it with a few favorites from our Korean dinners at home and grab the napkins..

You will need: 1 batch twice-fried chicken. Sauce: 3 tbsp gochujang, 3 tbsp ketchup, 3 tbsp honey, 2 tbsp brown sugar, 1 tbsp soy sauce, 3 garlic cloves (minced), 1 tbsp butter, 2 tbsp water. Toppings: sesame seeds, chopped peanuts, green onions

How to make it: 1. Melt the butter in a large pan and cook the garlic 1 minute. 2. Add gochujang, ketchup, honey, sugar, soy sauce and water. 3. Simmer 2 to 3 minutes until glossy and thick. 4. Add the hot fried chicken and toss to coat. 5. Top with sesame seeds, peanuts and green onions.

Classic Twice-Fried Korean Fried Chicken (Huraideu)

Huraideu is the plain, unsauced style that shows off the crunch on its own. Chicken pieces are seasoned with garlic, ginger and salt, coated in a thin mix of potato starch and flour, then fried twice. The tip: let the chicken rest for five minutes between fries, which lets moisture escape and makes the second fry extra crisp. Fry until the thickest piece reaches 165°F. Serve it with salt and pepper for dipping, then compare it with other fried chicken from around the world.

You will need: 3 lb chicken wings, drumettes or bone-in thighs (cut small), 1 tsp salt, 1/2 tsp pepper, 2 garlic cloves (grated), 1 tsp grated ginger, 3/4 cup potato starch or cornstarch, 1/4 cup flour, 1 tsp baking powder, 3/4 cup ice water, oil for frying

How to make it: 1. Toss the chicken with salt, pepper, garlic and ginger and rest 20 minutes. 2. Whisk starch, flour, baking powder and ice water into a thin batter and coat the chicken. 3. Fry at 340°F for 8 to 10 minutes and drain on a rack for 5 minutes. 4. Fry again at 375°F for 2 to 3 minutes until deep golden and 165°F inside. 5. Drain on a rack and serve hot.

Honey Butter Korean Fried Chicken

Honey butter chicken is sweet, salty and glossy, with a buttery shine on every crunchy piece. Melted butter and honey are whisked together with a pinch of salt and drizzled over the hot chicken, then finished with a little extra honey. The tip: warm the honey butter gently and do not let it boil, so it stays silky and coats the chicken in a thin, even layer. It tastes like dessert and dinner at once. Kids who love crispy homemade chicken nuggets usually go for this one first.

You will need: 1 batch twice-fried chicken, 4 tbsp butter, 1/4 cup honey, 1 tbsp sugar, 1/4 tsp salt, 1 tbsp chopped parsley, flaky salt

How to make it: 1. Melt the butter over low heat. 2. Whisk in honey, sugar and salt until smooth. 3. Toss the hot chicken in the honey butter. 4. Drizzle with a little extra honey. 5. Sprinkle with parsley and flaky salt and serve right away.

Korean Fried Chicken Wings

Wings are the perfect size for this style of frying, with lots of crispy edges in every bite. Split the wings into flats and drumettes and fry them twice for a light, glass-like crunch that holds up to any sauce. The tip: pat the wings very dry with paper towels and let them sit uncovered in the fridge for an hour before coating, which helps the crust form. Serve half plain and half sauced so everyone gets their favorite. They share the game day table happily with our Buffalo chicken recipes.

You will need: 3 lb chicken wings (split), 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 3/4 cup potato starch, 1/4 cup flour, 1/2 tsp baking powder, oil for frying, your choice of sauce

How to make it: 1. Pat the wings dry, season with salt, pepper and garlic powder and chill uncovered 1 hour. 2. Toss in the starch, flour and baking powder, shaking off the extra. 3. Fry at 340°F for 8 to 10 minutes and rest 5 minutes. 4. Fry again at 375°F for 3 minutes until crisp and 165°F inside. 5. Toss half in sauce and serve.

Oven-Baked Gochujang Drumsticks

Oven-baked gochujang drumsticks give you sticky, sweet heat with almost no hands-on work. A light baking powder coating crisps the skin in a hot oven, then the drumsticks are brushed with gochujang glaze for the final minutes. The tip: use aluminum-free baking powder, not baking soda, and bake on a rack so the skin gets crisp all around. Bake until the drumsticks reach 175°F for the most tender meat. If you like easy pan suppers, try our lemon chicken dinners next.

You will need: 10 chicken drumsticks, 1 tbsp baking powder, 1 tsp salt, 1/2 tsp pepper. Glaze: 3 tbsp gochujang, 3 tbsp honey, 1 tbsp soy sauce, 2 garlic cloves, 1 tbsp rice vinegar, sesame seeds, green onions

How to make it: 1. Heat the oven to 425°F and set a rack on a lined sheet pan. 2. Pat the drumsticks dry and toss with baking powder, salt and pepper. 3. Bake 40 minutes, turning once. 4. Whisk the glaze, brush it on and bake 8 to 10 minutes more until sticky and 175°F. 5. Top with sesame seeds and green onions.

Boneless Korean Popcorn Chicken

Bite-size Korean popcorn chicken is made for sharing and dipping. Small chunks of boneless thigh get a quick marinade, a thin starch coating and two fast fries for maximum crunch. The tip: cut the pieces the same size, about 1 inch, so they cook evenly and you can pull every batch at once. Serve them with toothpicks and a few dipping sauces at your next party. They fit right in with our game day team snacks.

You will need: 2 lb boneless chicken thighs (1 inch pieces), 1 tbsp soy sauce, 2 garlic cloves (grated), 1/2 tsp pepper, 3/4 cup potato starch, 1/4 cup flour, oil for frying, dipping sauces

How to make it: 1. Toss the chicken with soy sauce, garlic and pepper and rest 15 minutes. 2. Coat in the starch and flour, shaking off the extra. 3. Fry at 340°F for 4 to 5 minutes and drain. 4. Fry again at 375°F for 1 to 2 minutes until crisp and 165°F inside. 5. Serve with dipping sauces.

Snow Cheese Korean Fried Chicken

Snow cheese chicken is a fun Korean style buried under a sweet and savory cheese powder that looks like fresh snow. At home, you can make the powder by blending finely grated Parmesan with powdered sugar, onion powder and garlic powder. The tip: toss the chicken in the powder while it is still hot so it clings, then dust a little more on top just before serving. It is a surprising, crowd-pleasing twist for holiday parties. Grate the cheese fresh, and read why real Parmesan costs more before you shop.

You will need: 1 batch twice-fried chicken. Snow powder: 1/2 cup finely grated Parmesan, 2 tbsp powdered sugar, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt

How to make it: 1. Blend Parmesan, powdered sugar, onion powder, garlic powder and salt into a fine powder. 2. Fry the chicken twice as in the classic recipe. 3. Toss the hot chicken in half the powder in a large bowl. 4. Pile it on a platter. 5. Dust with the remaining powder and serve right away.

Dakgangjeong Sticky Crispy Chicken Bites

Dakgangjeong is a beloved street food version of fried chicken, made with small boneless bites tossed in a sticky, sweet glaze. The coating stays crunchy because the glaze is reduced until thick, almost like candy. The tip: cook the sauce until it coats the back of a spoon before adding the chicken, so it clings without soaking in. Chopped peanuts or toasted almonds on top add even more crunch. Pair it with our takeout copycats at home for a full takeout night.

You will need: 2 lb boneless chicken thighs (bite-size), 3/4 cup potato starch, 1/2 tsp salt, oil for frying. Glaze: 1/4 cup honey, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp gochujang, 3 garlic cloves, 2 tbsp water, chopped peanuts

How to make it: 1. Salt the chicken and coat with potato starch. 2. Fry at 340°F for 5 minutes and rest. 3. Fry again at 375°F for 2 minutes until crisp and 165°F. 4. Simmer the glaze ingredients until thick and syrupy. 5. Toss the chicken in the glaze and top with peanuts.

Green Onion Fried Chicken (Pa-Dak)

Pa-dak tops crispy fried chicken with a big pile of thinly shredded green onions in a tangy soy and vinegar dressing. The fresh, bright onions cut through the richness of the crust and make every bite taste lighter. The tip: soak the shredded green onions in ice water for 10 minutes to mellow their bite and make them curl, then dry them well. Add the dressing only at the table so the chicken stays crisp. Street food fans should also try our Korean corn dogs.

You will need: 1 batch twice-fried chicken, 1 bunch green onions (thinly shredded). Dressing: 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp gochugaru (optional), 1 tsp sesame seeds

How to make it: 1. Shred the green onions into long thin strips and soak in ice water 10 minutes. 2. Drain and pat dry. 3. Whisk the dressing ingredients. 4. Pile the green onions over the hot fried chicken. 5. Drizzle with dressing at the table and serve.

Extra-Spicy Yangnyeom Chicken With Peanuts

Some nights call for more heat, and this extra-spicy yangnyeom chicken delivers it. The glaze leans on gochugaru chili flakes and an extra spoon of gochujang, balanced with honey so the burn builds slowly. The tip: bloom the chili flakes in a little warm oil before adding the rest of the sauce, which deepens the color and smooths out the raw edge. Keep a few milder homemade sauces nearby for guests who like less fire.

You will need: 1 batch twice-fried chicken. Sauce: 1 tbsp neutral oil, 1 to 2 tbsp gochugaru, 4 tbsp gochujang, 3 tbsp honey, 2 tbsp ketchup, 1 tbsp soy sauce, 4 garlic cloves (minced), 2 tbsp water. Topping: 1/3 cup chopped roasted peanuts, sesame seeds

How to make it: 1. Warm the oil over low heat and stir in the gochugaru for 30 seconds. 2. Add the garlic and cook 1 minute. 3. Stir in gochujang, honey, ketchup, soy sauce and water and simmer 2 to 3 minutes until glossy. 4. Toss the hot fried chicken in the sauce. 5. Top with peanuts and sesame seeds and serve right away.

Korean Fried Chicken Sliders

Korean fried chicken sliders turn party chicken into a hand-held feast. Crispy boneless thighs tossed in gochujang glaze sit on soft slider buns with crunchy slaw and a little spicy mayo. The tip: dress the slaw with rice vinegar and a pinch of sugar, which cuts through the rich chicken and keeps every bite fresh. Toast the buns lightly so they hold up to the sauce. Set them out with crispy homemade fries for game day.

You will need: 12 small pieces crispy boneless thighs, 1/2 batch gochujang sauce, 12 slider buns, 2 cups shredded cabbage, 1 carrot (shredded), 1 tbsp rice vinegar, 1 tsp sugar, pinch of salt, 1/3 cup mayonnaise, 1 tbsp gochujang, pickles

How to make it: 1. Toss the cabbage and carrot with vinegar, sugar and salt. 2. Stir mayonnaise with gochujang. 3. Toss the hot chicken in the sauce. 4. Toast the buns. 5. Build sliders with spicy mayo, chicken, slaw and pickles.

Korean Corn Cheese Side

Korean corn cheese is a bubbling, golden side made from sweet corn, mayonnaise and stretchy mozzarella. It is creamy, a little sweet and perfect for scooping next to crispy chicken. Many cooks finish it with a zigzag of mayonnaise and black sesame seeds, as in this hot skillet. The tip: drain the corn very well and pat it dry, or the dish will turn watery under the cheese. Broil it for the last minute or two for browned, bubbly spots on top. It is a party favorite next to sheet pan nachos.

You will need: 2 (15 oz) cans corn (well drained) or 3 cups thawed frozen corn, 1/3 cup mayonnaise, 1 tbsp sugar, 1 tbsp butter, 1/4 tsp salt, 1 1/2 cups shredded mozzarella, chopped green onions

How to make it: 1. Heat the oven to 425°F. 2. Mix the corn with mayonnaise, sugar and salt. 3. Spread in a buttered small baking dish or cast iron pan. 4. Top with mozzarella and bake 10 minutes. 5. Broil 1 to 2 minutes until golden and top with green onions.

Air Fryer Korean Chicken Thighs

No pot of oil? The air fryer makes a crisp, juicy Korean-style chicken with very little fuss. Boneless thighs get a starch coating, a light spray of oil and a quick blast of hot air, then a toss in sweet and spicy sauce. The tip: spray the coated chicken until no dry starch shows, which keeps the crust from tasting chalky. Cook in a single layer and flip halfway, until 165°F. For more crisping tricks, see our air fryer hacks.

You will need: 2 lb boneless chicken thighs (cut in half), 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1/2 cup potato starch, cooking spray, 1/2 batch gochujang or soy garlic sauce

How to make it: 1. Season the chicken with salt, pepper and garlic powder. 2. Toss in potato starch and shake off the extra. 3. Spray all over with oil until no dry spots remain. 4. Air fry at 400°F for 18 to 20 minutes, flipping halfway, to 165°F. 5. Toss in warm sauce and serve.

Soy Garlic Korean Fried Chicken

Soy garlic chicken is the savory, slightly sweet favorite for anyone who likes flavor without much heat. Soy sauce, lots of garlic, ginger and brown sugar simmer into a glaze that turns the crust a deep amber. The tip: brush the glaze on with a pastry brush instead of tossing, which gives an even, thin coat and keeps the chicken extra crisp. Kids love this version as much as grown-ups do. Pair it with one of our fried rice dinners for a full meal.

You will need: 1 batch twice-fried chicken. Glaze: 1/3 cup soy sauce, 1/4 cup brown sugar, 2 tbsp honey, 6 garlic cloves (minced), 1 tsp grated ginger, 1 tbsp rice vinegar, 2 tbsp water, 1 tsp cornstarch, sesame seeds

How to make it: 1. Combine soy sauce, sugar, honey, garlic, ginger, vinegar and water in a small pan. 2. Simmer 5 minutes. 3. Stir in cornstarch mixed with a little water and cook until glossy. 4. Brush the glaze over the hot fried chicken. 5. Sprinkle with sesame seeds and serve.