Krisp Korean Fried Chicken and Beer Recipe

A mixture of corn starch, pastry flour and baking powder is used to increase the crispness and lightness of the coating resulting in a super Krisp Korean Fried Chicken and Beer Recipe. Corn starch gets more crisp as it fries than wheat flour because it lacks the protein of gluten which is prone to becoming gummy when in contact with water. (In my research of various recipes, I found that many Koreans use ONLY corn starch to coat their chicken)

This Crunchy Korean fried chicken recipe is great for beginner cooks or persons wanting to make a quick meal without layers of complication. The bite size meat pieces soak up all those yummy seasonings and cook through quickly.  Watch the video to follow along.

Why is Korean Fried Chicken so Good?

This crispy caramelized chicken gives a satisfying mouth feel and crunch while also have an addictive quality from the combination of sweet, acid and spice in the sauce.

Here is a not-so-secret secret: Jamaicans are obsessed with KFC and fried chicken in general. The struggle is so real that there will be lines stretching all the way to the airport whether through rain, hurricane or yes even pandemics. But today I’m showing you how to make a different type of KFC – this recipe is my take on the beloved sweet spicy (and addictive) Korean fried chicken. Maybe once you try this Crispy Crunchy Korean Fried Chicken recipe, they will think twice about joining those long KFC lines?

Krisp Korean Fried Chicken and Beer

Course: Dinner, LunchCuisine: AsianDifficulty: Intermediate


Prep time


Cooking time




  • Stage One- Spice Mix and Marinade
  • 1/2 chicken (cut into 1 inch chunks)

  • 1 tsp salt

  • 1/2 tsp white pepper

  • 1 tsp garlic (minced)

  • 1 medium onion (grated)

  • 1 tsp ginger (grated)

  • 1 tsp curry powder

  • 1/4 cup milk

  • Stage Two – Coating for Chicken
  • 1/2 cup pastry flour

  • 1/2 cup corn starch

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp onion powder

  • 1/2 tsp ginger powder

  • Stage Three – Frying Method
  • 2 cups vegetable or peanut oil

  • Stage Four – Sauce for the chicken
  • 1 tbsp butter or coconut oil

  • 1 tsp grated ginger

  • 4 gloves garlic (minced)

  • 2 tbsp lite soy sauce

  • 1 tbsp water

  • 1 tsp scotch bonnet (finely diced)

  • 2 tbsp sugar

  • 2 tbsp honey

  • 1/2 tsp mustard

  • 1 tbsp tomato puree or ketchup

  • 2 tbsp chopped peanuts

  • 2 pieces escallion (sliced diagonally)

how korean fried chicken is made

  • Stage One – Spice Mix and Marinade
  • In a large bowl, add all seasonings to chicken.
  • Massage to evenly distribute spices, cover and refrigerate for one hour to overnight for the flavours to penetrate the chicken meat.
  • Stage two – coating for chicken
  • Half an hour before cooking, remove chicken from the fridge to warm up to room temperature (this will help with frying more evenly).
  • For the flour coating mixture, add all ingredients here to a large bowl.
  • Mix thoroughly to combine spices evenly through the flour.
  • With one hand, take boney pieces and drop them into the flour mixture. Use the other hand to turn and coat the pieces, shake off excess flour and rest on a plate.
  • Stage three – TWICE FRIED method!
  • Set up a large metal strainer into a bowl next to your frying station.
  • Heat your frying pot, pour oil in and bring to medium heat.
  • Fry all the boney pieces first for about 7 minutes until light golden brown, place into metal strainer. Repeat this step for the chicken breasts.
  • After all pieces have been fried. Do a second fry on medium heat. This allows the chicken crust to become even crispier.
  • Stage Four – Sauce for the Chicken
  • After all the chicken has been fried crisp. Remove oil from the pan, wipe clean with a paper towel and place the pan back on the stove to make the sauce.
  • For the sauce, heat butter or oil gently in the pan, add all ingredients except the escallions in the order listed, stirring constantly.
  • The sauce will thicken quickly (about after 1 minute of stirring). At this point add in the chicken pieces and stir to evenly coat them with the sauce.
  • Plate sticky crispy chicken on a plate and garnish with escallion.
  • Serve immediately with potato wedges, steamed rice, broccoli, pickles and a cold beer.

Recipe Video

What to Eat with Krisp Korean Fried Chicken

Enjoy this Crispy Crunchy Korean Fried Chicken in this well balanced sauce and top it off with some fresh scallions. Serve with steamed Jasmine rice, garlic butter sauteed broccoli and beer for a super satisfying weeknight dinner, or with seasoned potato wedges at a game night or Netflix and chill night with your loved one. Everyone will be talking about your Krisp Korean fried chicken and beer as it is truly one of the best chicken recipes of all time.

p.s. Need help cutting up your chicken in preparation for your recipe? I have a video tutorial to help with that!


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About The Chef
Chef Samantha

A formally trained chef, Observer Food Awards scholar, graduate of The University of Technology in Hospitality & Food Service management, young wife and mom of two.

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