Kimchi-Infused Korean Fried Chicken

What’s better than fried chicken? Fried chicken with a crispy, crunchy, flavor-packed batter and a tangy kimchi glaze!

This Kimchi-Infused Korean Fried Chicken is a total crowd-pleaser. The batter is light and crisp, the glaze is sweet, spicy, and tangy, and the whole dish is an explosion of textures and flavors.

Plus, it’s super easy to make at home! Kids love the crispy coating, and you can tweak the spice level to suit everyone’s taste.

Ready to dig in? Let’s do this!

this recipe!

What You’ll Need

For the Chicken and Batter:

• 2 lbs chicken wings or drumettes
• 1 cup buttermilk (or plain milk + 1 tbsp vinegar)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

For the Batter:

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 cup cold water (or sparkling water for extra crunch)
• Ice cubes (to keep batter cold)

For the Kimchi Glaze:

• ½ cup kimchi, finely chopped
• 2 tbsp gochujang (Korean red chili paste)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp sesame oil

Toppings (Optional):

• Sesame seeds
• Sliced green onions

Pro Tips

1. Cold Batter Is Key: Keep your batter cold (even adding ice cubes) to ensure a light, crispy coating. Warm batter won’t give the same crunch!
2. Don’t Overmix: When making the batter, mix until just combined – lumps are fine! Overmixing makes the batter heavy.
3. Double-Fry for Perfection: Fry the chicken twice – once to cook it, and again at a higher temperature for that crispy outer layer.
4. Adjust Spice for Kids: Use less gochujang in the glaze and add more honey for a milder, kid-friendly flavor.
5. Work Quickly: Batter and fry in small batches so the chicken stays crispy and the oil stays hot.

Tools You’ll Need

• Mixing bowls
• Whisk
• Large frying pan or deep fryer
• Tongs
• Wire rack
• Small saucepan

Substitutions & Variations

• No Gochujang? Swap with sriracha or another chili paste you like.
• Gluten-Free? Use a gluten-free all-purpose flour blend for the batter.
• Extra Crunch? Use sparkling water instead of regular water in the batter.
• Boneless Chicken? Use thighs or breasts, but adjust cooking time.

Make-Ahead Tips

• The glaze can be made a day ahead and reheated.
• Marinate the chicken in buttermilk overnight for maximum tenderness.

How to Make Kimchi-Infused Korean Fried Chicken

Step 1: Marinate the Chicken

In a large mixing bowl, combine buttermilk, salt, black pepper, and garlic powder. Add the chicken wings and toss to coat. Cover and refrigerate for at least 2 hours or overnight.

Step 2: Make the Batte

In a mixing bowl, whisk together flour, cornstarch, paprika, baking powder, salt, and garlic powder. Gradually whisk in cold water until you get a smooth, slightly thick batter. Add ice cubes to keep it cold.

Step 3: Coat the Chicken

Remove chicken from the buttermilk marinade and shake off excess. Dip each piece into the cold batter, making sure it’s fully coated.

Step 4: Fry the Chicken

Heat vegetable oil in a deep frying pan (about 350°F). Fry the chicken in batches for 6-8 minutes, then remove and let it rest on a wire rack. Increase the heat slightly and fry again for 2-3 minutes until golden and extra crispy.

Step 5: Make the Kimchi Glaze

In a small saucepan, combine chopped kimchi, gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil. Cook over medium heat for 3-5 minutes until thickened.

Step 6: Toss and Serve

Toss the crispy fried chicken in the kimchi glaze until fully coated. Garnish with sesame seeds and sliced green onions. Serve immediately and enjoy!

Leftovers & Storage

• Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10-12 minutes to crisp it back up.
• The glaze can be made ahead and frozen for up to a month.

Let’s Get Cooking!

This crispy-battered Kimchi-Infused Korean Fried Chicken is guaranteed to be a hit at the dinner table.

It’s crunchy, tangy, spicy, and oh-so-satisfying. Whether you’re cooking for your family or a party, this dish will have everyone coming back for seconds (or thirds!).

Give it a try, and let me know how it turned out! 😊 Happy cooking!