clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai-Style Korean Fried Chicken Recipe

  • Total Time: 1 hour 30 minutes
  • Yield: 3-4 1x


If you are craving soul food Thai-Korean style, you need to make Thai-Style Korean Fried Chicken tonight!! The twice fried chicken and epic sauce made of lip-smackin’ honey, and spicy Gochujang will make all your worries float away!



Marinating Chicken

  • 2 lb of chicken pieces, (we used drummettes and wings, but whatever you prefer)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder

Korean Fried Chicken Sauce

  • 10 garlic cloves, minced
  • 1/2 cup ketchup
  • 1/3 cup honey
  • 1/2 cup gochujang
  • 1/3 cup vinegar

Frying the Chicken

  • 48 oz bottle of frying oil, or enough to cover the chicken
  • 2 eggs
  • 3 cups, or more, self-rising flour or flour mixed with 1 tsp baking powder
  • 2 cups panko bread crumbs
  • 1 tsp sesame seeds (optional)


  1. Add the salt, pepper and garlic powder to the chicken.
  2. Let it marinate for 30 minutes.
  3. While chicken is marinating, you can start the Thai-Style Korean Fried Chicken sauce.
  4. Heat a few teaspoons of oil over medium heat saucepan, and add the garlic.
  5. Once the garlic is fragrant, add the ketchup, honey, gochujang, and vinegar. We like it sweet and spicy, but adjust to your taste preference.
  6. Heat it to a boil, and then let it simmer a few minutes until everything looks incorporated and delicious.
  7. Heat the oil in a wok or fryer until sizzling and then turn down to medium heat.
  8. While the oil is heating, mix the eggs into the chicken.
  9. Mix the four and panko bread crumbs together. Dip each chicken pieces into flour and panko until it’s coated, and shake off excess flour.
  10. Add as much chicken as fits into the wok or fryer, but make sure it’s not too overcrowded or it wont cook well. We had to do two batches, but it depends on the size of your chicken pieces and size of your wok or fryer.
  11. The key to Korean Fried Chicken is that it’s fried twice. So fry chicken for 10 minutes and then place on a baking sheet with paper towels.
  12. Turn the heat up to high, and then add the chicken again, and fry until it’s golden and delicious looking.
  13. Place back on the baking sheet.
  14. Add the chicken to the pan that has the sauce, and mix it all up until each piece is coated.
  15. Sprinkle with sesame seeds, and serve with rice! We like to have it with a salad.
  16. Enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 1 hour