The first time I had KFC (Korean fried chicken, not Kentucky) was in New York about seven years ago. I led Mike on a merry chase around the city visitingrandom Korean joints that smelled deliciously of deep fried goodness. Our chicken adventures took us to shady, hard to find karaoke bars and actual Korean chains from Korea. At first Mike thought I was a little obsessive, but after that first bite into that sweet and spicy double fried crunch, he was a little obsessed too.
These little popcorn bites aren’t technically Korean fried chicken – I didn’t fry them twice.Nope, these guys are basically popcorn chicken (I LOVE popcorn chicken) tossed with spicy Korean chili seasoning. They’re super crunchy due to a tripledip – flour, then buttermilk, then flour again.
It’s the middle of Summer and I know you guys are all salads and popsicles all day, but guys, this chicken is worthhanging out at the stove. It’s crispy, spicy, bite-sized, anddelicious. It tastes good right out of the oil or after it’s cooled down to room temp. It even tastes good cold, especially when you dip it into some homemade spicy ranch.
I collaborated with Season with Spice for this post! They have some truly awesome spices!
Spicy Korean Fried Chicken Recipe
serves 4
- 1 tsp korean chili flakes
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 tsp black pepper
- 1 lb boneless skinless chicken, cut into 1 inch pieces
- 2 cups flour
- 2 tsp korean chili flakes
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 cup buttermilk
- 1 tablespoon spicy Korean chili seasoning, or to taste
Mix the chili flakes, garlic powder, salt and pepper together in a large bowl. Add the chicken and mix well, so all the pieces are seasoned. If you have the foresight, do this overnight. If not, a good hour should do the trick.
In a shallow bowl, mix together the flour, chili flakes, pepper and garlic powder. Pour the buttermilk into a shallow bowl. Set up a large dish or tray (big enough to lay out the chicken pieces in one layer). Dip the chicken pieces into the flour mix, then the buttermilk and back into the flour mix. Double coating ensures extra crispiness. As you coat, lay your coated pieces on your dish/tray. Let the chicken rest while you wash up. Resting lets the flour and buttermilk crust up for extra crunch.
Place a cooling rack over a rimmed baking sheet lined with paper towels. In a deep-sided pot, heat up 2 inches of oil (I like to use grapeseed, rice bran or sunflower) over medium to medium high heat until it reaches 350°F. Fry the chicken pieces, being careful not to crowd the pan, until deeply golden brown and crispy, about 5-6 minutes. Drain the chicken on your prepared rack. Continue frying until all the chicken is cooked. Toss in a bowl with the spicy Korean chili seasoning and enjoy with spicy ranch dressing.
Spicy Ranch Dressing
- 2 tablespoons sour cream
- 2 tablespoons mayo
- 2 tablespoons buttermilk
- 1 clove garlic, minced
- 1 teaspoon spicy Korean chili seasoning
- salt and pepper to taste
Mix the first 5 ingredients together in a small bowl. Taste and season with salt and pepper.
47 Comments
Millie l Add A Little says:
July 9, 2014 at 2:18 am
Love this and the last shot is awesome! Got to try out korean fried chicken, I am slightly obsessed with kara-age!
http://youtube.com/addalittlefoodReply
steph says:
July 13, 2014 at 2:14 pm
mmmm karaage is SO GOOD!
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Athena @ Maple & Brick says:
July 9, 2014 at 6:03 am
YEEEESSSSSS This looks incredible! I wonder if this recipe would work with (GASP) tofu?
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steph says:
July 13, 2014 at 2:14 pm
gasp! it WOULD!! the gasp would be because it would INCREDIBLY delicious with tofu!! :D
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cynthia says:
July 9, 2014 at 7:21 am
I am MESMERIZED by that last shot, Steph! In addition to all the other ones, because um, fried chicken. Korean fried chicken has been on my to-do list for so, so long — yours looks phenomenal. (And LOVE Season with Spice!! They’re the best!)
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steph says:
July 13, 2014 at 2:15 pm
thanks cynthia!! fried chicken is so photographic, it’s easy to make pretty ;)
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July 9, 2014 at 8:01 am
I have never seen KFC at restaurants in my area. I want to try it! Thanks for posting this recipes so I can!!
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steph says:
July 13, 2014 at 2:15 pm
hope you get a chance to try it out janel!! thanks for dropping by!
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molly yeh says:
July 9, 2014 at 8:09 am
this looks incredible!!!!!!!!!!!! so NOT on my wedding diet, but totally worth an exception :)
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steph says:
July 13, 2014 at 2:16 pm
wedding diet!??! what wedding diet!?!? you’re GORGEOUS! xoxox
See AlsoHomemade Bug Spray for Vegetables: Easy Peppermint RecipeBEST Beef Tenderloin RecipeHow To Harvest Chamomile & Chamomile Tea RecipeThese Flavor-Packed Potato Recipes Are Seriously Easy to MakeReply
July 9, 2014 at 8:25 am
OMG, KFC popcorn chicken. Whutttt. Amazing.
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steph says:
July 13, 2014 at 2:16 pm
i like popcorn chicken because…it’s like popcorn. so easy too pop in your mouth!! way better than pesky fried chicken with bones :D
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J.S. @ Sun Diego Eats says:
July 9, 2014 at 9:06 am
Fried chicken is definitely summer food too! It is what you eat before all the popsicles and whatnot. And especially with the spicy Korean seasoning. Had no idea traditional KFC is double fried too. However, are Korean chili flakes different than regular chili flakes??
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steph says:
July 13, 2014 at 2:26 pm
oh i totally agree! fried chicken is definitely summer food…most ppl don’t wanna make it though hahaha
korean chili flakes (gochugaru) are different – they’re sweet, smoky, spicy and coarsely flaked. it’s what they make kimchi with! you can substitute with regular chili flakes, but it won’t be quite the same.
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Sophie says:
July 9, 2014 at 9:41 am
I’m with Athena — inquiring vegetarians want to know :) Would tofu would be good like this? I don’t miss meat often but sometimes when I think about eating wings in Koreatown with my sister in New York, I get a little misty-eyed. You photographed this beautifully, Steph! Especially love that shot second from the bottom!
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steph says:
July 13, 2014 at 2:26 pm
yes, yes, yes to TOFU!! :D
you could even skip out on the battering part and just deep fry then toss.
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July 9, 2014 at 9:59 am
I’ve never had any Korean Fried Chicken and realizing this makes me kind of sad… But hey, now that you’ve posted this recipe, it might be the time to welcome KFC (well at least the popcorn version) into my life. Oh and that last shot; BOOM! You never cease to amaze me, Steph! xoxo
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steph says:
July 13, 2014 at 2:27 pm
thanks sini!!
this is nothing compared to real KFC though. you’ve got to try it someday!
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steph says:
July 13, 2014 at 2:27 pm
thanks jonathan!! sending you ALL the spicy popcorn chicken :)
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tara says:
July 9, 2014 at 12:58 pm
This looks freaking amazing! I’m going to put it on everything, salads AND popsicles! OK, just the salad. And dipped in ranch.
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steph says:
July 13, 2014 at 2:27 pm
ooh, yes, on a salad!! that’s genius. and the ranch. it’s not traditional, but it’s SO good!
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Cindy says:
July 9, 2014 at 2:18 pm
As a half-korean girl and lover of all things fried chicken…this is totally singing my song!!
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steph says:
July 13, 2014 at 2:28 pm
:D thanks cindy!! xoxo
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Gene Cox says:
July 9, 2014 at 6:42 pm
Brilliant! I love popcorn chicken as well. Just never thought of doing it Korean style.
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steph says:
July 13, 2014 at 2:28 pm
i don’t think i know anyone who doesn’t love popcorn chicken :)
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Huyen says:
July 9, 2014 at 6:45 pm
Hi what is the flour mix?
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steph says:
July 13, 2014 at 2:28 pm
it’s listed above in the recipe
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steph says:
July 13, 2014 at 2:28 pm
heehee. thanks haley!!
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Carol at Wild Goose Tea says:
July 10, 2014 at 12:51 pm
I have so been wanting to try Korean food. I have to travel at least 2 hrs to the nearest possible restaurant, but it is on my list. I am jazzed to have a recipe for this chicken dish. Yahoo!
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steph says:
July 13, 2014 at 2:29 pm
korean food is worth traveling 2 hours for! but it’s also super fun to make at home :)
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steph says:
July 13, 2014 at 2:29 pm
:D shut!
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July 10, 2014 at 2:29 pm
KFC! heehee! love it. i just had korean fried chicken in hawaii at this hee-larious but deeply popular denny’s like place called Zippy’s – they are ultra famous for their chicken. popcorn style though? just throw em RIGHT in my mouth! (love those action shots, by the way!!) xo
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steph says:
July 13, 2014 at 2:30 pm
yes!! the whole point of popcorn chicken. being able to just throw it into your mouth :)
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PassTheKnife says:
July 10, 2014 at 6:08 pm
Spicy and crunchy– the best way to eat chicken! I’ve got to agree with the rest of the commenters.. that last shot is fantastic!
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steph says:
July 13, 2014 at 2:30 pm
thanks so much!!
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steph says:
July 13, 2014 at 2:30 pm
thanks laura!! xoxo
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Todd Burton says:
July 15, 2014 at 10:38 am
Just stumbled on your food blog – one hell of a way to start! This chicken looks amazing, I’m going to have to give this one a try.
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B says:
August 1, 2014 at 3:46 am
u think i can bake this KFC?
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steph says:
August 1, 2014 at 2:20 pm
I haven’t tried baking it – it may work, but you won’t get as much crispiness.
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Viveca says:
October 4, 2014 at 2:24 pm
What do you usually do with all the oil after you fry the chicken?
As much as I’d love to try fried chicken from home, it sounds like a lot of oil to part with for one recipe.
…Unless I go on a deep fry marathon!Thanks!
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steph says:
October 4, 2014 at 2:29 pm
Go on a deep fry marathon!
Usually I just discard the oil. I know it’s a lot of oil, so generally when I know I’m going to deep fry I’ll do more than one thing. Also, if you use a deep, deep tall pot, you won’t have to use as much oil, but you will need to fry in very small batches so the oil temp doesn’t change too much when you add the chicken in. Make sure you don’t fill the oil too hot though, because it can overflow!Hope that helps!
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Amanda @GlitterItGold says:
May 13, 2015 at 11:36 am
I just discovered Season with Spice. I am currently putting zesty lime salt on everything. Also loving the Japanese 7 spice and Kafir lime leaf powder. I am wondering how the Spicy 7 Spice Blend would work here in place of the Korean Spicy Seasoning…1 to way to find out :)
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