Recipe

Earthy Korean Fried Chicken

Extra-crispy chicken with a savory, mushroom-soy glaze and just enough gochujang heat to keep you reaching for one more piece.

By Matt Campbell

•

4.8

Jump to Recipe

Most Korean fried chicken recipes go bright, sticky, and sweet. I love those. But this one leans earthy and deeply savory, like the cozy side of a late-night takeout craving. Think crisp, crackly chicken tossed in a glaze built on soy sauce, browned mushrooms, garlic, and a little gochujang for that gentle heat that sneaks up after you swallow.

The vibe here is: accessible ingredients, clear steps, no drama. You do not need a deep fryer or a mystery starch from a specialty store. We are using a simple Korean-style batter that actually sticks, plus a sauce that tastes like it simmered all day, even though it did not.

Why It Works

Crisp edges that stay crisp: A cornstarch-forward batter and a quick double-fry timing gives you that shattery crust without needing a restaurant setup.
Earthy, savory glaze: Mushrooms get browned for depth, then meet soy, rice vinegar, and a touch of gochujang for balance.
Flexible heat and sweetness: You can keep it mellow for kids or make it spicier for the adults without changing the method.
Weeknight friendly: The sauce comes together while the chicken fries, so nothing is waiting around getting sad.

Pairs Well With

Storage Tips

Fridge: Store chicken and sauce separately if you can. Chicken stays best for up to 3 days in an airtight container. Sauce keeps up to 5 to 7 days refrigerated with clean handling.

Reheat for crisp: Heat the chicken on a wire rack over a sheet pan at 400°F for 10 to 14 minutes until hot and re-crisped. Warm sauce in a small pan or microwave, then toss right before serving.

Freezing: I do not love freezing glazed fried chicken. If you want to freeze, freeze the fried chicken un-sauced for up to 2 months. Reheat from frozen at 400°F until hot and crisp, then glaze.

Common Questions

What makes this “earthy”?

The sauce. Browning mushrooms builds that savory, almost meaty depth, then soy sauce and toasted sesame oil make it taste grounded and rich instead of candy-sweet.

Do I have to double-fry?

You do not have to, but it helps a lot. This recipe uses a quick two-stage fry: a lower-temp fry to cook the chicken through, then a hotter fry to crisp and deepen the color. If you only fry once, go at 350°F and keep pieces smaller so the coating does not overbrown before the chicken hits temp.

Can I bake or air-fry instead?

You can, but it will not be quite the same crackle. Also, the wet batter in this recipe is not air-fryer friendly (it tends to drip through the basket before it sets).

If you want an air-fryer version: skip the wet batter. Pat chicken dry, season, then dip in beaten egg and dredge in cornstarch (or a 50:50 cornstarch and flour mix). Shake off excess and let the coated pieces sit on a rack 5 minutes to hydrate and cling. Spray both sides well with oil. Air-fry at 400°F in a single layer until crisp and cooked through, flipping once, 12 to 16 minutes total depending on size. Confirm the thickest piece hits 165°F. Toss with warm glaze right before eating.

Is gochujang very spicy?

It is more of a deep, fermented heat than a sharp burn. Start with the smaller amount, taste the sauce, and add more if you want it louder.

What oil is best for frying?

Use a neutral, high-heat oil like canola, vegetable, peanut, or avocado oil.

How do I keep the salt level right?

Strongly recommend low-sodium soy sauce here. If you only have regular soy sauce, either cut the chicken salt down to 1/2 tsp or thin the sauce with an extra splash of water to keep it balanced.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven for frying
Instant-read thermometer or clip-on fry thermometer
Wire rack set over a baking sheet
Mixing bowls (one for batter, one for sauce slurry)
Small skillet or saucepan for the glaze
Tongs or spider strainer

I started making this version on nights when I wanted Korean fried chicken, but not the neon-sweet kind. I wanted something that felt like a hoodie: warm, savory, and a little messy in the best way. The mushroom trick happened because I had a half box of creminis that needed a purpose. I browned them hard, tossed them into a soy-and-garlic situation, and suddenly the sauce tasted like it had a backstory.

Now it is my go-to when friends are coming over and I want the kitchen to smell like something serious is happening, without me actually doing anything too serious.

Earthy Korean Fried Chicken

(4.8 Reviews)

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings 4

Ingredients

Chicken

2 lb chicken thighs, boneless skinless, cut into 2-inch pieces
1 tsp kosher salt (use 1/2 tsp if using regular soy sauce)
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp ground ginger (optional but nice)
Neutral oil for frying (canola, vegetable, peanut), enough for 1 1/2 to 2 inches in your pot

Crispy Batter (Korean-style)

1/2 cup cornstarch
1/2 cup all-purpose flour
1 tsp baking powder
1 large egg
1/2 cup cold water or club soda

Earthy Soy Mushroom Glaze

2 tbsp neutral oil
8 oz cremini mushrooms, finely chopped (small bits, like pea-size or smaller)
4 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ginger paste)
1/3 cup soy sauce (low-sodium strongly recommended)
2 tbsp brown sugar or honey
2 tbsp rice vinegar
2 to 3 tbsp gochujang (start with 2 for mild-medium)
1 tbsp toasted sesame oil
1/2 cup water, plus more as needed
1 tbsp cornstarch
2 tbsp water

To Finish

2 scallions, thinly sliced
1 tbsp toasted sesame seeds
Lime wedges (optional, surprisingly great)

Instructions

Season the chicken. Pat chicken dry. In a bowl, toss with salt, pepper, garlic powder, and ground ginger.
Make the batter. In a medium bowl, whisk together cornstarch, flour, and baking powder. Add egg and cold water (or club soda) and whisk until you have a smooth, pourable batter, like thin pancake batter. Let it sit 5 minutes while the oil heats. (It thickens slightly and clings better.)
Heat the oil. Pour in enough oil to come up 1 1/2 to 2 inches in a heavy pot. Heat to 325°F (oil temp measured in the pot). Set a wire rack over a sheet pan for draining.
Batter the chicken. Working in batches, drop chicken into the batter and toss to coat. Lift each piece and let excess drip for a second or two so you do not get heavy, gummy clumps.
First fry (cook through). Carefully add battered chicken to the oil in batches. Do not overcrowd the pot. Fry for 5 to 7 minutes, gently stirring or flipping once or twice, until lightly golden. Check doneness: the thickest piece should hit 165°F on an instant-read thermometer. Transfer to the rack to drain. Let the oil return to 325°F between batches and repeat with remaining chicken.
Make the glaze. While the chicken rests, heat 2 tbsp oil in a skillet over medium-high. Add mushrooms and cook until the moisture cooks off and you see dark golden-brown edges, 6 to 10 minutes depending on your pan and how wet the mushrooms are. Add garlic and ginger, cook 30 seconds. Stir in soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and 1/2 cup water. Simmer 2 minutes. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water, then whisk that slurry into the sauce. Cook 30 to 60 seconds until glossy and thick enough to coat a spoon. (If it gets too thick, loosen with a splash of water.)
Second fry (crisp). Raise oil temp to 375°F. Fry chicken again in batches for 2 to 3 minutes until deeply golden and very crisp. Return to the rack to drain.
Toss and finish. Put chicken in a large bowl, pour over warm glaze, and toss quickly to coat. Top with scallions and sesame seeds. Serve immediately, with lime wedges if you are into a bright pop.

Nutrition information is estimated.

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