korean chicken recipe bbq
The Best korean chicken recipe bbq
I’ve been making this Korean BBQ chicken recipe for years, and it’s one of those dishes that never gets old. The balance of sweet, savory, and smoky flavors is just perfect—crispy on the outside, tender on the inside, and packed with that sticky, glossy sauce that makes every bite irresistible. My kids absolutely love it, and it’s become a go-to for weeknight dinners when I want something fast but still feels special. Even my picky eater asks for seconds, which is always a win in my book.
What I really appreciate about this recipe is how versatile it is. It works just as well for a casual family meal as it does for a weekend cookout with friends. Plus, it’s not overly complicated—just a few key ingredients and a little marinating time, and you’ve got a dish that tastes like it came from a restaurant. The sauce is made with simple pantry staples like soy sauce, honey, and garlic, so it’s easy to throw together without a last-minute grocery run. And because it’s baked or grilled instead of fried, it’s a healthier option than takeout, but still delivers that same satisfying crunch.
Another thing I love is how well it reheats, which is a lifesaver for busy weeks. Leftovers taste just as good the next day, and it’s one of those meals that actually gets better as the flavors meld together. I’ve even packed it in lunchboxes for school or work, and it’s always a hit. The protein keeps you full, and the natural sweetness from the honey and brown sugar makes it a crowd-pleaser without being overly indulgent. If you’re looking for a recipe that’s simple, delicious, and always a hit, this Korean BBQ chicken is the one to try.
Korean BBQ Chicken (Dakgangjeong)
Crispy, sweet, and spicy Korean fried chicken coated in a sticky glaze. This dish is a crowd-pleaser with its perfect balance of crunch and flavor, ideal for parties or a delicious weeknight meal.
🥘Ingredients
- 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup potato starch or cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- Oil for frying (vegetable or canola)
- 1/4 cup gochujang (Korean red chili paste)
- 3 tbsp soy sauce
- 3 tbsp honey or corn syrup
- 2 tbsp brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 green onion, finely chopped (for garnish)
- 1/4 cup crushed cornflakes or panko breadcrumbs (for extra crunch)
👨🍳Directions
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1 In a large bowl, season the chicken pieces with salt and black pepper. Add the beaten egg and mix until the chicken is fully coated.
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2 In a separate bowl, combine the potato starch (or cornstarch) and all-purpose flour. Dredge each piece of chicken in the flour mixture, ensuring it is fully coated. For extra crunch, press crushed cornflakes or panko onto the chicken after the flour coating.
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3 Heat about 1-2 inches of oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches for 5-6 minutes or until golden brown and cooked through. Avoid overcrowding the pot. Drain on a paper towel-lined baking sheet.
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4 While the chicken is frying, prepare the sauce. In a small saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and grated ginger. Cook over medium heat for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
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5 Remove the sauce from heat and stir in the sesame oil. Toss the fried chicken in the sauce until evenly coated. Garnish with toasted sesame seeds and chopped green onions.
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6 Serve immediately with steamed rice, pickled radish, or a side of coleslaw.
🔧Equipment
- Large mixing bowl
- Deep fryer or heavy-bottomed pot
- Slotted spoon or tongs
- Paper towels
- Small saucepan
- Whisk
- Baking sheet (for draining fried chicken)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Korean BBQ Chicken (Dakgangjeong) Works
This Korean BBQ chicken recipe is one of those foolproof dishes that always delivers, no matter the occasion. It’s simple enough for a weeknight dinner but impressive enough for a family gathering, with that perfect balance of sweet, smoky, and sticky flavors that everyone loves. Plus, it’s easy to double or triple the batch, so you can feed a crowd without stress—just toss it on the grill or in the oven and let the flavors do the work.
❓ Frequently Asked Questions About Korean BBQ Chicken (Dakgangjeong)
1. What makes Korean BBQ chicken different from regular fried chicken?
Korean BBQ chicken, often called “Korean fried chicken” or “KFC,” stands out due to its double-frying technique, which creates an extra-crispy exterior while keeping the meat juicy. It’s also coated in a sweet, spicy, or savory sauce—like gochujang (spicy), soy-garlic, or honey butter—unlike traditional fried chicken, which is usually seasoned with salt or a simple batter. The sauces are glossy, sticky, and packed with bold flavors, making it a unique and addictive dish.
2. Can I make Korean BBQ chicken without a deep fryer?
Yes! While deep-frying is traditional for maximum crispiness, you can air-fry or oven-bake Korean BBQ chicken. For air-frying, coat the chicken in a thin layer of oil and cook at 375°F (190°C) for 12–15 minutes per side, flipping halfway. For baking, place the chicken on a wire rack over a baking sheet at 400°F (200°C) for 25–30 minutes, flipping once. The texture won’t be exactly the same, but it’ll still be delicious—just brush on extra sauce to keep it moist.
3. What’s the best way to get the sauce to stick to the chicken?
The key is to toss the fried chicken in the sauce while it’s still hot. Here’s how: 1. Fry the chicken until golden and crispy, then drain excess oil on a wire rack or paper towels. 2. Heat the sauce in a pan until slightly thickened (about 2–3 minutes). 3. Add the hot chicken to the sauce and toss gently to coat evenly. For extra stickiness, let the sauced chicken rest for a minute before serving—this helps the sauce cling better.
4. Can I use store-bought sauce for Korean BBQ chicken?
Absolutely! Many brands sell pre-made Korean BBQ sauces, like Buldak (spicy), Chamchi (soy-garlic), or Honey Butter sauces. Look for them in Asian grocery stores or online. If you can’t find them, you can mix your own: combine gochujang, soy sauce, honey, garlic, and a splash of vinegar for a quick homemade version. Store-bought sauces save time but may need a little tweaking (e.g., adding honey for sweetness or gochugaru for heat).
5. How do I keep Korean BBQ chicken crispy after saucing?
The crispiness fades quickly once sauced, but here are a few tricks to prolong it: – Double-fry the chicken (first at 325°F/160°C, then at 375°F/190°C) for an ultra-crispy base. – Sauce just before serving—don’t let it sit in the sauce for too long. – Serve on a wire rack (not a plate) to prevent steam from making the skin soggy. – Garnish with toasted sesame seeds or chopped scallions right before eating to add texture without softening the crust. If reheating leftovers, use an air fryer or oven (not a microwave) to revive some crispiness.
