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Korean Fried Chicken Mix (with Basic Ingredients)

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Don’t have pre-made Korean fried chicken mix? No problem! You can make it at home using basic ingredients that you probably already have in your pantry. This way, you won’t miss out on the addictive taste of Korean fried chicken. It’s definitely worth trying at least once in your life, whether you prefer the spicy KFC, the soy garlic version, or any other variation!

korean fried chicken frying mix in a bowl

Korean Fried Chicken, also known as KFC, has soared in popularity all over the globe. You’ve probably tried it and may have even joined the “addicted to KFC” group. If you haven’t tried it yet, don’t worry! I’ve created my own recipe for Korean fried chicken mix, so there’s no excuse not to try the most addictive chicken in the world.

The pre-made Korean fried chicken mix is what I use most of the time. It’s just so convenient and tastes FANTASTIC. However, you may not have access to a Korean grocery store or it may simply be easier to make it at home using basic ingredients that are already sitting in your pantry.

By making your own fried chicken mix, you can easily reproduce the delicious taste of Korean fried chicken without any hassle.

regular fried chicken vs Korean fried chicken

The main difference between regular fried chicken and Korean fried chicken lies in the preparation and seasoning. Korean fried chicken is typically double-fried, which makes the chicken extra crispy on the outside while remaining juicy and tender on the inside. The first fry is done at a lower temperature to cook the chicken through, and then it is fried again at a higher temperature to crisp up the skin.

Korean fried chicken is also typically coated in a seasoned batter (made out of this fried chicken mix) that gives it a unique and addictive flavor. The batter can be made with a combination of flour and cornstarch, which gives it a lighter and crisper texture. The sauce can vary but usually includes ingredients such as gochujang (Korean red pepper paste), soy sauce, garlic, and ginger, among others.

Overall, Korean fried chicken has a crispier texture and is more flavorful than regular fried chicken.

It’s also often served with pickled radishes and a good beer. You may have heard the term chimaek, which refers to the combination of “chicken” and “maekju” (beer in Korean).


  • Can’t find pre-made Korean fried chicken mix? Not everyone has a Korean/Asian grocery store around if living outside Asia. But everyone wants to satisfy their Korean Fried Chicken addiction 🙂 This recipe helps you make your own KFC mix at home.
  • Authentic Korean flavor. The addition of gochugaru (Korean red pepper flakes) and other spices like garlic and onion powder, combined with the crispy texture from the batter, will give your chicken an authentic Korean flavor that people will LOVE.
  • Basic ingredients. This recipe only requires a few basic ingredients that are easy to find in most pantries, and the preparation process is straightforward.
  • Perfectly crispy. The addition of cornstarch and baking powder will give your chicken a light, crispy texture. Your chicken will remain crispy until the next day!


I took a photo of the ingredient list on the package of my pre-made Korean fried chicken mix from Beksul. It helped me recreate the taste of this amazing KFC mix!

korean fried chicken frying mix ingredient list
  • all-purpose flour – all-purpose flour is the most commonly used flour for Korean fried chicken and this recipe has been tested with this type of flour only. I would recommend sticking to all-purpose flour not to alter the taste and texture of Korean fried chicken.
  • cornstarch – do not skip cornstarch. Cornstarch is one of the main ingredients that make Korean fried chicken extra crispy.
  • gochugaru | Korean red pepper flakes – gochugaru is an essential ingredient in making Korean fried chicken mix. It adds a unique umami flavor and a spicy kick to the flour mix. Do not replace gochugaru with any other chili powder, as other chili powders will have a totally different taste.
  • black pepper powder – make sure you use black pepper powder, which is more finely ground than freshly ground pepper.
  • garlic powder – it adds a savory, umami flavor to the coating. Additionally, garlic is a common ingredient in many Korean dishes, so it’s a natural addition to Korean fried chicken.
  • onion powder – while onion powder is often included in Korean fried chicken frying mix, it is the only ingredient that can be considered optional. Leaving out any of the other ingredients will modify either the texture or the taste of your fried chicken batter. However, skipping onion powder will not make a huge difference in the overall flavor and texture of the chicken – in my opinion.
  • baking powder – baking powder creates a light and crispy texture on the chicken. When the baking powder is combined with the other dry ingredients and then fried, it creates air pockets in the coating which helps to make the chicken extra crispy. Additionally, the baking powder helps to create a more even and consistent coating on the chicken, which helps it to cook evenly and avoid clumping.
  • salt – use regular table salt.
  • nutmeg powder – nutmeg powder adds a subtle warmth and depth of flavor to the chicken. Additionally, nutmeg powder has a nutty flavor that pairs well with the other ingredients in the frying mix.

Note: It’s important to note that this homemade Korean fried chicken mix is a close copycat of the store-bought pre-made mix; however, it cannot be exactly the same since the pre-made mix typically includes additives such as dextrin and emulsifiers, which can help to preserve the mix and improve its texture.

  • Why does this homemade Korean fried chicken mix look white while the pre-made mix has a yellowish tint?

The pre-made fried chicken mix includes corn powder. Corn powder has a yellowish color hence giving the pre-made fried chicken mix a more yellow tint. However, corn powder can be difficult to find so I haven’t included it in the recipe. The batter still tastes very close to the pre-made mix.

homemade korean fried chicken frying mix ingredients

How To Make Korean Fried Chicken Mix?

  1. In a bowl, mix all ingredients together.
  2. Use the fried chicken mix to make fried chicken.
korean fried chicken frying mix ingredients in a bowl

Can I use this fried chicken mix with chicken only?

Typically, this mix is used to make Korean fried chicken. However, you can also use it with other types of meat, as well as with tofu or vegetables, for a vegetarian-friendly option.

I tried using this mix with cauliflower and it tasted incredible. The only thing to keep in mind is that the cooking time may vary depending on the type of meat or vegetable used, as well as its size.

How To Store?

To store this homemade Korean fried chicken mix, make sure it’s in an airtight container and store it in a cool, dry place like your pantry. This will help to prevent moisture and humidity from affecting the quality of the mix.

If stored properly, this Korean fried chicken frying mix can last for up to several months. However, I recommend using it within 1-2 months to ensure the best quality and freshness. Over time, the quality of the ingredients may degrade, and the mix may lose its effectiveness in producing the desired texture and flavor in your fried chicken.

Emma’s Tips

  • Don’t overcook your fried chicken – this homemade fried chicken mix does not contain any additives like the pre-made mix. Therefore, if you slightly overcook your chicken, the batter may become harder more quickly than if using the pre-made mix.
  • Make sure not to skip or substitute ingredients – to keep the taste and texture of Korean fried chicken, make sure you do not skip or substitute ingredients, such as mentioned above.
  • Mix the dry ingredients well – make sure you mix well all the dry ingredients to ensure even distribution.


It’s best to make the mix right before using it since it only takes a minute to assemble. However, if you still want to make a larger batch and store it for later use, make sure to store it in an airtight container and place it in a cool, dry place. Use it within 1-2 months for optimal freshness and flavor.

You can. However, note these few differences. Cornstarch is finer and smoother than potato starch, which can make the chicken coating more delicate and crispy. Potato starch can give the chicken a slightly grittier texture.

Cornstarch also has a more neutral flavor, while potato starch can have a slightly earthy or starchy taste.

Korean fried chicken mix typically contains gochugaru (Korean red pepper flakes) as an essential ingredient. You can adjust the amount of gochugaru to make your batter more or less spicy, but I wouldn’t recommend skipping it since gochugaru also adds depth of umami to the flavor.

Korean fried chicken gets its extra crispiness from the double frying method as well as from the ingredients used in the batter made out of this fried chicken mix. Cornstarch and baking powder are two key ingredients that help achieve a crispy exterior by creating a light and airy texture.

korean fried chicken frying mix in a white bowl

Use this Korean Fried chicken mix in these recipes

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Homemade Korean Fried Chicken Mix

Don't have pre-made Korean fried chicken mix? No problem! You can make it at home using basic ingredients that you probably already have in your pantry. This way, you won't miss out on the addictive taste of Korean fried chicken. It's definitely worth trying at least once in your life, whether you prefer the spicy KFC, the soy garlic version, or any other variation!
5 from 11 votes
Print Pin Rate
Course: Main, Snack
Cuisine: Korean
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 1 korean fried chicken batch
Calories per serving: 1415kcal
Author: Emma Choi


  • 300 g all-purpose flour
  • 70 g cornstarch
  • ½ tbsp gochugaru | Korean red pepper flakes
  • ½ tbsp black pepper powder
  • ½ tbsp garlic powder
  • ½ tbsp onion powder | optional
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp nutmeg powder


  • In a bowl, mix all ingredients together.
  • Use the fry chicken mix to make fried chicken.


1. storage – with this recipe, you can make a batch of fried chicken with 500g / 1.1 lb of chicken. If you end up making a larger batch than needed, you can store the frying mix in an airtight container and keep it in a dry environment.
2. recipes – here are all of my Korean fried chicken recipes and tips to make them perfectly every time.


Serving: 1 batchCalories: 1415kcalCarbohydrates: 306gProtein: 33gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.5gSodium: 3734mgPotassium: 533mgFiber: 12gSugar: 2gVitamin A: 1221IUVitamin C: 1mgCalcium: 809mgIron: 17mg
Tried this recipe? Take a pic and mention @thatcutedish on Instagram, I’d love to see all your creations! Don’t forget to leave a rating and comment below : )

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