Spicy Garlic Fried Chicken Recipe & Video

Spicy Garlic Fried Chicken

Spicy Garlic Fried Chicken is the perfect balance of crispy, juicy, and fiery—with a bold, garlicky kick that keeps you coming back for more. Classic Korean fried chicken red sauce is phenomenal, I’ve never seen a person who doesn’t like that sauce.

📺 Watch How to Make This Spicy Garlic Fried Chicken

But you know what’s even better?
This spicy garlic sauce on extra crispy Korean fried chicken. The sauce is thin, just coat the fried chicken evenly with the savory, sweet, and pungent flavor of garlic and dried chili.

Ah, it’s heaven!!

🍗 You Can’t Stop Eating!

Once you take a bite of this chicken, you just can’t stop. You won’t stop.
It’s ultra crispy on the outside, juicy on the inside—just perfection.
Honestly, I’m drooling just writing about it!

In most Korean households, fried chicken is a delivery staple. We rarely make it at home because chicken joints are everywhere in Korea. They’re fast, fresh, affordable, and crazy delicious—you’ll have piping hot fried chicken at your door in just 10–15 minutes.

And let’s be real… if I had that kind of convenience here, I probably wouldn’t bother making it at home either. 😂
But when you do make it yourself? It hits differently—and it’s 100% worth it.

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🍗 How to Make Garlic Fried Chicken

But I’m not in Korea (and if you are—lucky you! 😄), so if I want fresh, clean, super delicious Korean fried chicken, making it at home is the way to go.

This Spicy Garlic Fried Chicken is surprisingly easy to make—you won’t believe how simple it is until you try! Let’s get started! 🔥🍗

You’ll need one 4 lb whole chicken, bone-in and skin-on, cut into 12 to 14 pieces (including the back).
Alternatively, you can use 4 lbs of chicken wings or drumsticks—whatever you prefer!

In a large mixing bowl, combine the chicken with:

• 1 tsp grated ginger
• 1 tbsp grated garlic
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup rice wine

Mix well, cover, and let it marinate in the refrigerator for 30 minutes to 1 hour.

Usually, we use this Korean fried chicken mix powder to make Korean fried chicken. Even most of the restaurants use this style (maybe not the same brand) mix powder for the best result. So if you can find one of this Korean fried chicken mix powder at your local Korean/Asian grocery store go ahead and grab one! You can also get from Amazon.

But if you can’t wait for the powder to arrive—or just want to make it right now—don’t worry! You can easily mix up a homemade version with pantry staples.

Homemade Korean fried chicken mix powder ingredients are…

• 2 cups all-purpose flour
• 3/4 cup corn starch
• 2 tbsp salt
• 1 1/2 tbsp sugar
• 1 tbsp baking powder
• 1 tsp black pepper
• 1 tsp gochugaru (Korean red pepper flakes) or cayenne
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp grounded nutmeg

You can easily double or triple the recipe and store it in an airtight container in your pantry for future use.

Preheat frying oil to 350°F

In a large mixing bowl, whisk 1 1/4 cups Korean fried chicken mix powder with 1 cup of cold water until smooth and no clumps remain. In another large mixing bowl, add 2 cups of Korean fried chicken mix powder—this will be your dry coating.

Dip the marinated chicken into the batter, coat evenly then place in the dry Korean fried chicken mix, coat well. Shake the excess off. You can do this in a plastic bag, but I prefer to do one by one as it goes. 

Carefully place the chicken in the preheated frying oil. Fry chicken 10 to 15 minutes, depending on the size of the chicken. Remove the chicken from the hot oil and place on a baking pan lined with a cooling rack.

Do batches as needed. Don’t crowd the pot.
When you do the batches, make sure to bring the oil temperature back to 350°F before add 2nd and 3rd batches. Otherwise, the chicken will boil in the oil.

When the first round of frying is done, increase the oil temperature to 375°F (190°C).

Add all the fried chicken back into the hot oil for a second fry. This step makes the chicken extra crispy! Fry for 2 to 3 minutes, or until golden brown and crunchy. Remove and place back on a cooling rack to drain any excess oil.

At this point, the chicken is ready to serve—plain and perfectly crispy. In Korea, this style is simply called “Fried Chicken” (후라이드 치킨), and it’s just as popular as the sauced versions.

If you want to take it further, you can toss it in one of Korea’s beloved sauces:

• Maewoon Ganjang Chicken (매운간장치킨) – spicy soy garlic glaze
• Yangnyeom Chicken (양념치킨) – sweet & spicy red gochujang-based sauce
• Ganjang Chicken (간장치킨) – soy sauce-based glaze

To make the Spicy Soy Garlic Sauce, combine the following in a small saucepan:

• 1/4 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sugar
• 5 cloves garlic, chopped
• 2 to 3 tablespoons Thai chili flakes (or 5 to 10 whole dried Thai chilies)

Bring to a boil over medium-high heat and continue boiling for 3 to 5 minutes, stirring occasionally.

Toss fried chicken and sauce quickly. Garnish with sesame seeds and green onion to taste. Serve immediately. Enjoy!

🙌🏼 There You Have It!

Crispy, spicy, and packed with flavor—this Spicy Garlic Fried Chicken brings all the bold Korean street food vibes right to your kitchen. Whether you serve it plain or toss it in sauce, it’s guaranteed to impress. Now all that’s left is to dig in and enjoy every crunchy, juicy bite! 🍗🔥

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