Korean Fried Chicken Bites
These Korean Fried Chicken Bites are crispy, saucy, and packed with bold flavor. If you’re looking for a simple korean fried chicken recipe, these bite-sized pieces fry up golden and crunchy before getting tossed in Kinder’s Korean Fried Chicken Gold Label Wing & Dipping Sauce. The result is sweet, savory, and slightly spicy Korean fried chicken that’s great for sharing, snacking, or serving alongside rice and fresh veggies.
Ingredients
2 pounds boneless skinless chicken thighs, cut into large bite-size pieces
½ cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
½ tsp kosher salt
Vegetable oil or peanut oil, enough for 3–4 inches in a heavy pot
¾ to 1 cup Kinder’s Korean Fried Chicken Gold Label Chicken & Wing Dipping Sauce
Toasted sesame seeds (optional garnish)
Thinly sliced scallions (optional garnish)
Instructions
Pat chicken dry with paper towels, cut into large bite-size pieces, and place in a large sealable bag or mixing bowl.
Season evenly with The Blend and toss to coat, then pour in buttermilk and mix well.
Let sit for at least 30 minutes at room temperature or refrigerate up to 4 hours.
In a separate large bowl, whisk together flour, cornstarch, baking powder, and salt.
Remove the chicken from the buttermilk, allowing excess to drip off. To create an extra craggy, crispy crust, drizzle 2–3 tablespoons of the seasoned buttermilk from the chicken into the flour mixture. Use your fingers to toss and rub the mixture together until small clumps form throughout the dredge. Those little clumps create extra crunchy bits once fried.
Transfer chicken to flour mixture one by one, then toss to coat thoroughly in the flour mixture. Press the coating firmly onto the chicken so it sticks well and let chicken sit in the dredge mixture for 20 minutes allowing the dredge to hydrate on the surface of the chicken giving an even crust.
Heat oil in a deep, heavy-bottomed pot or Dutch oven to 325°F. Fry the chicken in batches without overcrowding the pot. Cook for about 5–6 minutes, turning occasionally, until golden and the internal temperature reaches 165°F. Remove and drain on a wire rack set over a sheet pan.
For extra crispiness, increase the oil temperature to 375°F and fry the chicken a second time for 1–2 minutes until deeply golden and ultra-crisp. This double-fry step creates the light, crackly exterior Korean fried chicken is known for.
Transfer the hot chicken to a large bowl. Pour Kinder’s Korean Fried Chicken Gold Label Sauce over the chicken and toss gently until evenly coated in the glossy, sticky sauce.
Garnish with toasted sesame seeds and sliced scallions. Serve immediately while hot and crisp.
Featured Products
Korean Fried Chicken Bites
These Korean Fried Chicken Bites are crispy, saucy, and packed with bold flavor. If you’re looking for a simple korean fried chicken recipe, these bite-sized pieces fry up golden and crunchy before getting tossed in Kinder’s Korean Fried Chicken Gold Label Wing & Dipping Sauce. The result is sweet, savory, and slightly spicy Korean fried chicken that’s great for sharing, snacking, or serving alongside rice and fresh veggies.
Ingredients
2 pounds boneless skinless chicken thighs, cut into large bite-size pieces
½ cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
½ tsp kosher salt
Vegetable oil or peanut oil, enough for 3–4 inches in a heavy pot
¾ to 1 cup Kinder’s Korean Fried Chicken Gold Label Chicken & Wing Dipping Sauce
Toasted sesame seeds (optional garnish)
Thinly sliced scallions (optional garnish)
Instructions
Pat chicken dry with paper towels, cut into large bite-size pieces, and place in a large sealable bag or mixing bowl.
Season evenly with The Blend and toss to coat, then pour in buttermilk and mix well.
Let sit for at least 30 minutes at room temperature or refrigerate up to 4 hours.
In a separate large bowl, whisk together flour, cornstarch, baking powder, and salt.
Remove the chicken from the buttermilk, allowing excess to drip off. To create an extra craggy, crispy crust, drizzle 2–3 tablespoons of the seasoned buttermilk from the chicken into the flour mixture. Use your fingers to toss and rub the mixture together until small clumps form throughout the dredge. Those little clumps create extra crunchy bits once fried.
Transfer chicken to flour mixture one by one, then toss to coat thoroughly in the flour mixture. Press the coating firmly onto the chicken so it sticks well and let chicken sit in the dredge mixture for 20 minutes allowing the dredge to hydrate on the surface of the chicken giving an even crust.
Heat oil in a deep, heavy-bottomed pot or Dutch oven to 325°F. Fry the chicken in batches without overcrowding the pot. Cook for about 5–6 minutes, turning occasionally, until golden and the internal temperature reaches 165°F. Remove and drain on a wire rack set over a sheet pan.
For extra crispiness, increase the oil temperature to 375°F and fry the chicken a second time for 1–2 minutes until deeply golden and ultra-crisp. This double-fry step creates the light, crackly exterior Korean fried chicken is known for.
Transfer the hot chicken to a large bowl. Pour Kinder’s Korean Fried Chicken Gold Label Sauce over the chicken and toss gently until evenly coated in the glossy, sticky sauce.
Garnish with toasted sesame seeds and sliced scallions. Serve immediately while hot and crisp.