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A professional food photography shot from a slightly elevated angle. A hand holds a small copper measuring cup, pouring a rich, glossy, dark red sauce over a beautifully arranged mound of Korean fried chicken topped with sesame seeds and stir-fried vegetables on a textured ceramic plate. In the background, fresh green onions, a container of gochujang, and a small jar of honey are artfully arranged.
Tarek Rakhiess

Korean Fried Chicken: in 15 Minutes

A fast and simple Korean fried chicken recipe using boneless chicken thighs, frying powder, and a quick microwave seasoning hack. Includes a classic crispy version and a spicy sauce option.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 18 minutes
Servings: 3
Course: dinner, Main Course
Cuisine: Korean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken & Batter
  • 600 g boneless chicken thighs
  • 1 teaspoon salt
  • Black pepper
  • 1/2 tablespoon minced garlic
  • 1 teaspoon vinegar
  • 1.5 cups frying powder
  • 1.5 cups water
  • Optional: Cajun seasoning
  • Oil for deep frying
  • Spicy Sauce
  • 1 tablespoon Korean chili paste gochujang
  • 5 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon chili flakes
  • 4 tablespoons sugar
  • 1 tablespoon minced garlic
  • 4 tablespoons starch syrup

Equipment

  • Mixing bowl Small saucepan
  • Microwave
  • Deep pot or fryer
  • Tongs
  • Container with lid
  • Small saucepan

Method
 

  1. Cut chicken into bite‑size pieces.
  2. Season with salt, pepper, minced garlic, and vinegar. Massage gently.
  3. Microwave for 30–60 seconds to speed up seasoning. Do not cook the surface.
  4. Mix frying powder and water in a 1:1 ratio to make the batter.
  5. Dip chicken pieces into the batter.
  6. Place dry frying powder in a container. Add chicken pieces and shake until fully coated.
  7. Heat oil. Test by dropping a bit of batter into the oil. If it floats in 3 seconds, it’s ready.
  8. Fry chicken for about 7 minutes, stirring so pieces don’t stick.
  9. For spicy chicken, combine gochujang, ketchup, soy sauce, chili flakes, sugar, garlic, and starch syrup. Boil until slightly thick.
  10. Toss fried chicken in the sauce or serve plain for the classic crispy version.
  11. Optional: If using bone‑in chicken, fry once, remove, then double‑fry on medium‑high heat.

Notes

  • If you don’t have minced garlic or vinegar, skip them. Salt alone works.
  • Thicker batter = thicker crunch. Thinner batter = lighter crisp.
  • You can reuse frying oil after letting it rest for 3 hours so the residue settles.
  • Always cut and check one piece to confirm doneness, since stove heat varies.