If you’ve ever had Korean fried chicken, you’ll know why it’s often called the best fried chicken in the world. It’s extra crispy, juicy inside, and coated in a sticky, sweet, and spicy sauce that keeps you coming back for more.
In this recipe, we’re making Korean-style fried chicken (1kg) with a double-fry method for the crispiest crunch and a homemade sauce that balances sweet, spicy, and tangy flavors. To take it up a notch, we’re using KORE Manuka Honey in the sauce – adding natural sweetness and depth you just can’t get from sugar alone.
Ingredients:
Chicken & Dry Mix:
- 1kg chicken (drumsticks, wings, or boneless thigh pieces)
- 250g high grade flour
- 200g potato starch
- 100g corn flour
- 1 tsp MSG (optional, for extra flavor)
- 1 tbsp garlic powder
- 1 tbsp onion powder
Batter Mix:
- Combine 150g of dry mix with 100ml ice-cold water right before frying.
Sauce:
- 300g ketchup
- 250g soy sauce
- 100g gochujang (Korean chili paste)
- 200g water
- 200g corn syrup
- 50g sugar
- 10ml rice wine vinegar
- 100g garlic (minced)
- 50g KORE Manuka Honey 🍯
Instructions:
Step 1: Prepare the chicken
- Pat your chicken pieces dry with paper towels.
- Season lightly with soy sauce and garlic powder.
- Dip each piece into the wet batter first, then coat in the dry mix until evenly covered.
Step 2: Fry the Chicken (Double Fry Method)
- Heat oil to 170°C. Fry the chicken in small batches for 3 minutes until lightly golden.
- Remove and rest for a few minutes.
- Increase the oil temperature to 185°C. Fry the chicken again for 3–4 minutes until golden brown and ultra-crispy.
Step 3: Make the Sauce
- In a saucepan, add ketchup, soy sauce, gochujang, water, corn syrup, and sugar.
- Heat and simmer until the sauce reduces by about one-third and becomes glossy.
- Turn off the heat, then stir in the rice wine vinegar, garlic, and KORE Manuka Honey.
Step 4: Coat & Serve
- Toss the fried chicken in the sauce until evenly coated.
- Sprinkle with sesame seeds or chopped spring onion for garnish.
- Serve hot with pickled radish or an ice-cold beer 🍺.
✨ Tips for the Perfect Korean Fried Chicken
・Wet batter before dry mix gives an extra crunchy, craggy texture.
・Double fry method = unbeatable crispiness.
・Add honey last to keep its natural flavor and health benefits intact.
・Adjust spice by increasing or reducing gochujang.
Now you’ve got a foolproof recipe for crispy, sticky, spicy-sweet Korean fried chicken – upgraded with the unique flavor of KORE Manuka Honey.
For more tips and DIY recipes, visit our blog and discover the benefits of KORE Manuka honey.