Korean Oven-Fried Chicken

Inspired by and adapted from this recipe I found on Food52, which used a Korean BBQ Sauce recipe from Saveur, I made my own oven-fried chicken and topped it with the spicy-sweet sauce.

You can find Gochuang in most Grocery Stores.  It’s got plenty of heat. For me, I could go to 4 T for this recipe, but my family would likely have revolted, so I recommend starting with 3 T.

Note the chicken is cooked on a wire rack, skin-side up the entire time.

Since the chicken is not deep-fried, leftovers may not be super-crispy anymore, but rest assured, they are still phenomenal, especially with any leftover sauce!

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
  • Category: Chicken
  • Method: Bake
  • Cuisine: Korean



For the Oven-Fry:

  • 1 Whole cut-up chicken, 4 Bone-in Chicken Half-breasts, or 8 Bone-in Chicken thighs
  • 3 T Kosher Salt, divided
  • 1/4 c AP Flour
  • 1/4 c Baking Powder
  • 1 t Black Pepper

For the BBQ Sauce:

  • 5 Cloves Garlic, peeled, minced
  • 1 T Minced Ginger
  • 3 T Soy Sauce
  • 3 T Gochujang
  • 1 1/2 T Rice Vinegar
  • 1 T Sesame Oil
  • 2 T Honey (or Brown Sugar)


Prepare the Chicken:

  1. In a large bowl, combine 2 T Kosher Salt and 1 c warm water.  Add the chicken pieces. Cover with cold water and a couple handfuls of ice cubes.  Refrigerate for 2-10 hours, or overnight. If possible, remove the chicken from the refrigerator an hour prior to roasting.
  2. Remove chicken pieces from the water, drain and pat very dry with paper towels.
  3. Line a baking sheet with foil, then place a wire rack over the foil to hold the chicken. Spray or oil the rack generously.
  4. When ready to roast, preheat oven to 400F.  Mix together the flour, baking powder, 1 T salt and pepper, in a gallon sized zipper bag.
  5. Making sure the chicken pieces are dry as possible, place them 2 at a time into the flour mixture, shake, and remove each dredge piece 1 at a time, making sure to shake off any excess. Place each piece skin side up on the rack.
  6. Roast in preheated oven 35-40 minutes.

Sauce the Chicken:

  1. While chicken is roasting, prepare the sauce. Place all of the sauce ingredients into a wide, shallow bowl.  Stir until well-mixed
  2. After the chicken roasts the initial 35 minutes, remove the pieces from the rack, one at a time, and roll in the sauce until covered.  Re-place them on the wire rack.
  3. Return baking pan with chicken to the oven.  Roast 5-10 minutes longer.  Watch carefully, so chicken does not burn. Serve.
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