How To Reheat Korean Fried Chicken – I Test 4 Methods

Who wants to throw out perfectly good Korean fried chicken if you can save it and reheat it the next day?

I tested 4 different ways of reheating Korean fried chicken to find out which one was best.

The best way to reheat Korean fried chicken is in the oven. Preheat it to 350°F (180°C) while the chicken pieces come to room temperature. Spread the chicken out on a wire rack and heat it for 10-20 minutes.

How I Tested Reheating Korean Fried Chicken

I made some delicious Korean fried chicken (it’s actually pretty easy to make – here’s the recipe I use) and left it in the fridge overnight. The next day, I tested reheating it in:

• The oven: A good reliable method.
• The air fryer: Great for re-crisping the chicken.
• The microwave (and broiler): Quicker to the oven.
• In a skillet: Good for small pieces of chicken.

Reheating Korean Fried Chicken In The Oven

Time: 10-20 minutes
Rating: 9/10

1. Allow your chicken to come to room temperature to help it reheat more evenly.
2. Preheat your oven to 350°F (180°C).
3. Place the chicken pieces on a wire rack over a baking sheet (to catch any drips).
4. Heat smaller pieces for about 10 minutes, legs or thighs for 12-15 minutes, and larger breast pieces for up to 20 minutes.

Using a wire rack is much better than using a baking tray because it allows heat to circulate freely around the chicken, ensuring that the bottom doesn’t start steaming and become soggy. It also means you don’t have to turn the chicken while it’s reheating.

I also tested using 400°F (200°C), but I thought the sauce ended up drying out too much at this temperature.

Results: The oven method is a reliable way to reheat Korean fried chicken. The chicken was moist and hot all the way though and the coating was crispy. The only downside is how long it takes.

Reheating Korean Fried Chicken In An Air Fryer

Time: 5-6 minutes
Rating: 9/10

1. Set your air fryer to 350°F (180°C).
2. Place the chicken in a single layer in the air fryer basket.
3. Heat for 5-6 minutes, checking for that perfect crispness.

Using a single layer makes sure the basket doesn’t get overcrowd. Proper air circulation is key to getting each piece of chicken evenly crispy. If you have lots of chicken to reheat, you’ll need to do it in batches.

And remember the air fryer is very strong, so keep an eye on your chicken while it’s in there. If you leave it for a few minutes too long it will burn.

Results: I love using the air fryer for reheating fried foods. The outside was super crisp, although the sauce had dried out quite a bit, and the meat inside was still juicy. The air fryer is also really quick.

Reheating Korean Fried Chicken In The Microwave (And Broiler)

Time: 5 minutes
Rating: 7/10

1. Microwave the chicken for 30 seconds.
2. Transfer the chicken to a wire rack and heat it under a hot broiler for 3-4 minutes.
3. Flip the chicken half way through to crisp both sides.

This method gives you balance between speed and crispiness. The microwave gently warms the chicken, and then the broiler crisps the outside.

30 seconds should be more than enough in the microwave, don’t leave it for too long or you won’t be able to get the crunchy outside back.

Results: If you don’t have time to wait for the oven and don’t own an air fryer, this is a decent option. It’s a bit fiddly but the results are great.

Reheating Korean Fried Chicken In A Skillet

Time: 5 minutes
Rating: 7/10

Note: This method only works if you have small breast pieces.

1. Heat a lightly oiled skillet over medium-high heat.
2. Add you pieces of chicken and toss them about for 5 minutes, adding any extra sauce if you have it. If you don’t you can chuck in some hot sauce or soy sauce instead.

Keep the chicken moving in the skillet to prevent the sauce burning.

And don’t try this method with big pieces of chicken or bone-in pieces. They wont heat through evenly and will have cold spots or burnt spots on the outside.

Results: For small pieces the skillet worked great, the outside wasn’t super crispy but the sauce was sticky and delicious. I wasn’t a fan of having to wash up the skillet afterwards though!

How to Store Leftover Korean Fried Chicken

To store leftover Korean fried chicken, allow it to cool completely before putting it in an airtight container. You can keep the chicken in the fridge for up to 4 days. It’s important the chicken is cool before you put it in the airtight container, otherwise condensation will build up in the container and make the chicken soggy.

Can You Freeze Korean Fried Chicken?

Yes, you can freeze Korean fried chicken but it might not be as crispy as when you first cooked it. Here’s how:

1. Leave the chicken to cool to room temperature.
2. Lay out individual pieces of of Korean fried chicken on a parchment paper lined baking sheet and freeze them until solid.
3. Transfer the chicken to a freezer bag, removing as much air as possible to prevent freeze burn.
4. Freeze for 3-6 months.

Flash freezing the chicken pieces first mean they wont stick together in the freezer bag so you can take out one or two pieces at a time instead of having to thaw the whole lot.

I like using the water displacement method to remove the air from the freezer bag. Dunk the open freezer bag in a bowl of water to force the air out and the seal it.

To thaw the chicken, leave it in the fridge overnight. Then reheat it using one of the methods outlined above.

How To Reheat Korean Fried Chicken [Tested Methods]

In this short recipe, I show you the best way to revive and reheat your leftover Korean fried chicken.

5 from 1 vote

Print Pin Rate

Course: Dinner, Main Course

Cuisine: Korean

Keyword: How to reheat Korean fried chicken

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 1 person

Calories: 152kcal

Ingredients

• 1 portion Korean fried chicken

Instructions

• Let your chicken come to room temperature while you reheat the oven to 350F.
• Spread the chicken out on a wire rack, and heat for 10-20 minutes depending on size.

Nutrition

Serving: 100g | Calories: 152kcal