With a crunchy, ultra-crisp coating and tender chicken inside, tossed in a balanced sweet-and-spicy sauce, this Korean fried chicken is both gluten-free and dairy-free. Make a batch today and enjoy this bold Asian-inspired chicken recipe.
Deliciously Crispy Korean Fried Chicken
If you love classic fried chicken and crave Asian flavors, this Korean-style fried chicken is a must-try. A double-frying method delivers a thin, crackly crust that seals in juicy, marinated chicken. The final toss in a sticky, flavorful sauce gives each bite sweet, savory, spicy, and slightly tangy notes — you’ll be reaching for seconds.
Why You’ll Love This Recipe:
- Simple ingredients: Most items are easy to find at a typical grocery store; specialty Asian items are usually in the Asian foods aisle.
- Easy to make: The process is straightforward — marinate, coat, fry twice, then finish with a homemade sauce.
- Full of flavor: The sauce balances sweet, savory, spicy and acidic notes for a satisfying umami-packed dish.
- Gluten-free & dairy-free: This recipe uses gluten-free and dairy-free ingredients so it’s suitable for many dietary needs.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this Korean fried chicken recipe.
(For exact measurements, see the printable recipe card in the recipe section below.)
Recipe Notes + Substitutions:
- Chicken: Skinless, boneless chicken breast works well; use skinless, boneless thighs if you prefer darker meat and a bit more fat.
- Rice vinegar: Choose a gluten-free rice vinegar if you need to avoid gluten.
- Ginger paste: Adds depth to the marinade; fresh grated ginger can be used instead.
- Cornstarch: Creates a light, crisp coating. If you are allergic to corn, substitute potato starch or tapioca starch.
- Spices: Ground black pepper and granulated garlic season the coating; garlic powder is an acceptable swap.
- Soy sauce: Use gluten-free tamari to keep the recipe gluten-free. If you avoid soy, use coconut aminos instead.
- Sesame oil: A small amount adds authentic nutty flavor; omit if you prefer.
- Ketchup: Tomato sauce can replace ketchup in a pinch.
- Gochujang: Korean chili paste brings heat and depth; adjust the amount to taste or omit if you can’t handle spice.
- Lime juice: Freshly squeezed lime brightens the sauce and balances sweet and savory flavors.
- Sugar: Light brown sugar is recommended, but white or cane sugar will work.
How to Make Korean Fried Chicken:
Marinate Chicken Pieces: Place chicken pieces in a bowl, add rice vinegar and ginger paste, and mix so each piece is evenly coated. Let the chicken marinate for about 10 minutes to absorb flavor.
Coat Marinated Chicken: In a separate bowl combine cornstarch, ground black pepper, granulated garlic, and salt. Toss the marinated chicken in the mixture, pressing lightly so each piece is evenly coated.
Pan Fry Chicken: Heat oil in a frying pan over medium heat. Arrange chicken in a single layer and fry about 7 minutes, turning occasionally, until lightly golden and cooked through. Transfer to a plate and rest for 5 minutes.
Fry Again: Increase heat to high and add a little more oil if needed. Return the chicken to the pan and fry for an additional 3 minutes, stirring constantly, until pieces are deeply golden and very crispy.
Prepare Sauce: In a small saucepan, combine minced garlic, gluten-free soy sauce (or tamari), sesame oil, ketchup, gochujang, lime juice, and light brown sugar. Stir to combine and bring to a gentle boil over medium heat. Simmer 1–2 minutes until the sauce thickens slightly and becomes glossy; remove from heat and let it cool briefly.
Toss Fried Chicken with Sauce: Add the fried chicken to the sauce and toss quickly until each piece is fully coated in the glossy sauce.
Garnish & Serve: Serve immediately, garnished with sesame seeds, sliced green onions and a pinch of chili flakes if you like extra heat.
Dish by Dish Tips:
- Pat chicken dry: Dry chicken fries crispier, so blot pieces before coating.
- Double-frying: The two-step fry (moderate heat to cook through, high heat to crisp) creates the signature crunchy exterior.
- Serve with: Steamed white rice is classic; cauliflower rice is a low-carb alternative.
- Make it wings: Toss fried or air-fried wings in the same sauce for a great appetizer.
Other Asian Chicken Recipes You’ll Love:
- Honey Sesame Chicken (Gluten-Free, Dairy-Free)
- Honey Garlic Chicken (Gluten-Free, Dairy-Free)
- Asian Sticky Chicken Wings (Gluten-Free, Dairy-Free)
- Orange Chicken (Gluten-Free, Dairy-Free)
Gluten-Free Main Dishes to Make:
- Crispy Gluten-Free Zucchini Fritters (Dairy-Free)
- 109 Savory Gluten-Free Recipes for Your Memorial Day Celebration
- Easy Chipotle Steak Bowl (Gluten-Free, Dairy-Free)
- Almond Flour Pizza Crust (Gluten-Free, Dairy-Free)
P.S. If you try this recipe, please leave a star rating or a review. Your feedback is appreciated.
Korean Fried Chicken (Gluten-Free, Dairy-Free)
5 Stars
5 from 1 review
- Author: Felicia Lim
- Total Time: 45 minutes
- Yield: 4 servings
Description
Crunchy on the outside, tender on the inside, and tossed in a glossy sweet-spicy sauce — this gluten-free, dairy-free Korean fried chicken is a crowd-pleaser.
Ingredients
- 10 oz chicken breast, cut into 1-inch pieces
- 2 tablespoons rice vinegar
- 1 tablespoon ginger paste
- 4 tablespoons cornstarch
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 1 1/2 teaspoon salt
- Oil for frying
For the Sauce:
- 2 tablespoons minced garlic
- 4 tablespoons gluten-free soy sauce (tamari)
- 2 tablespoons sesame oil
- 4 tablespoons ketchup
- 1 tablespoon gochujang chili paste
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
Instructions
- Marinate Chicken Pieces: Place chicken in a bowl, add rice vinegar and ginger paste, and toss to coat. Marinate 10 minutes.
- Coat Marinated Chicken: Mix cornstarch, pepper, granulated garlic and salt in a bowl. Coat the chicken evenly.
- Pan Fry Chicken: Heat oil over medium heat and fry chicken in a single layer about 7 minutes until lightly golden and cooked through. Transfer to a plate and rest 5 minutes.
- Fry Again: Turn heat to high, add a bit more oil, and fry chicken 2–3 minutes more until deeply golden and crispy.
- Prepare Sauce: Combine sauce ingredients in a saucepan, stir until smooth, bring to a gentle boil, and simmer 1–2 minutes until slightly thickened and glossy. Remove from heat and cool briefly.
- Toss Fried Chicken with Sauce: Add the fried chicken to the sauce and toss quickly until well coated.
- Garnish & Serve: Serve immediately with sesame seeds, sliced green onions and optional chili flakes.
Notes
Chicken: Use boneless, skinless breast or thighs based on preference.
Rice Vinegar: Choose gluten-free versions when needed.
Cornstarch: Produces a light, crisp shell; potato or tapioca starches are good substitutes for corn allergies.
Soy Sauce: Tamari keeps it gluten-free; coconut aminos work as a soy-free alternative.
Gochujang: Adjust quantity to control heat or omit if you prefer no spice.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: Asian