Korean Fried Chicken Platter with Cheese Fondue Bread Bowl

If there’s one thing I can’t thank you enough for, it’s trusting me with your kitchen adventures — and today, I’ve got a showstopper. This Korean Fried Chicken Platter with Cheese Fondue Bread Bowl is anything but boring!! It’s crispy, sticky, spicy, gooey, and perfect for sharing. Whether you’re planning a game-day feast, a cozy night in, or a weekend treat with friends, this recipe delivers BIG flavor and serious wow-factor.

What Is a Korean Fried Chicken Platter with Cheese Fondue Bread Bowl?

Let’s break it down. This platter starts with extra-crispy Korean-style fried chicken — double-fried for that signature crunch — coated in a spicy-sweet gochujang glaze. Then, in the middle of the plate, you’ve got a golden, crusty bread bowl overflowing with molten, stretchy cheese fondue. Around it? Crispy fries, golden onion rings, and maybe a few veggie sticks (you know, for balance 😄). Every bite is dip-worthy, party-worthy, and unforgettable.

Why You’ll Love This Recipe

Crispy, saucy, cheesy, and made for sharing — this recipe is packed with reasons to adore it. The Korean glaze is sticky and spicy, balanced with honey and garlic. The chicken is fried twice for that authentic crunch you crave. And the bread bowl? Gooey, bubbling cheese heaven. It’s not just a meal — it’s an experience.

What Does It Taste Like?

This platter hits every note: spicy, sweet, salty, cheesy, and crunchy. The chicken has that crackling exterior with a juicy inside, while the glaze clings to every bite with its glossy, addictive heat. Then you’ve got the creamy cheese fondue — buttery, rich, slightly tangy — ready to coat anything you dip in it. Honestly? It’s dangerously good.

Benefits of Making This Platter

Restaurant-quality results right at home
Perfect for gatherings, game nights, and festive weekends
Customizable based on spice level, cheese blends, and sides
Make-ahead components to save you time during prep
An unforgettable centerpiece that gets everyone talking

Ingredients

For the Fried Chicken

500 g boneless chicken thighs or breast, cut into bite-sized pieces
1 cup cornstarch (or potato starch)
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp pepper
1 cup cold sparkling water (or ice water)
Oil for deep frying

For the Korean Glaze

3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
3 tbsp honey (or corn syrup)
2 tbsp brown sugar
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp toasted sesame seeds (for garnish)

For the Cheese Fondue Bread Bowl

1 large round bread loaf (sourdough or boule-style)
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup cream cheese
½ cup heavy cream
1 tbsp butter
1 tsp cornstarch (optional, for thickening)

Sides

French fries
Onion rings
Veggie sticks (optional: cucumber, celery, carrot)

Tools You’ll Need

Large mixing bowls
Deep fryer or heavy pot for frying
Slotted spoon or spider
Saucepan
Whisk
Sharp bread knife
Baking tray (for broiling the bread bowl)
Large serving tray or board

Ingredient Substitutions & Additions

Can’t find gochujang? Use sambal oelek with a bit of miso for similar depth
Chicken thighs are juicier, but breasts work well too
Try Gruyère, Monterey Jack, or Fontina for a twist on the cheese blend
Mascarpone or sour cream can sub in for cream cheese
Use any crusty round artisan loaf as your bread bowl

How to Make Korean Fried Chicken Platter with Cheese Fondue Bread Bowl

Step 1 – Fry the Chicken

In a large bowl, whisk together cornstarch, flour, baking powder, salt, and pepper
Pour in the cold sparkling water and mix until you get a light, bubbly batter
Dip the chicken pieces into the batter, letting the excess drip off
Fry in oil heated to 170°C (340°F) for 5–6 minutes until lightly golden
Remove and let rest for 2 minutes
Raise the oil to 190°C (375°F), then fry again for 2–3 minutes until deeply golden and super crispy

Step 2 – Make the Korean Glaze

In a saucepan, combine gochujang, soy sauce, honey, sugar, garlic, ginger, and vinegar
Simmer gently for 3–5 minutes until slightly thickened
Stir in sesame oil and remove from heat
Toss the crispy chicken in the warm glaze until fully coated
Garnish with toasted sesame seeds

Step 3 – Prepare the Cheese Fondue Bread Bowl

Slice the top off the bread loaf and hollow out the inside (save those pieces for dipping!)
In a saucepan, melt butter over medium-low heat
Add cream cheese and heavy cream; whisk until smooth
Add mozzarella and cheddar, stirring until melted and velvety
If needed, stir in a cornstarch slurry to thicken the fondue
Pour cheese into the hollowed bread bowl
Broil for 3–4 minutes until bubbling and golden on top

Step 4 – Assemble the Platter

Place the bread bowl in the center of a large serving tray
Arrange the glazed chicken, fries, onion rings, and veggie sticks around it
Serve immediately and enjoy dipping everything into that molten cheese!

What to Serve with This Platter

Cold sparkling drinks or beer to balance the richness
Quick pickled radish or kimchi to cut through the fat
Extra sauces like spicy mayo or garlic aioli
Fresh side salad with sesame dressing for contrast

Tips for Success

Use cold sparkling water in the batter for light, crisp coating
Double-frying is key for that classic Korean chicken crunch
Keep the cheese warm — use a warming tray or return to the oven on low heat
Make the chicken and glaze in advance — just re-fry and toss before serving
Broiling the bread bowl adds color and caramelized flavor

Storage Instructions

Fried chicken can be stored in the fridge for up to 2 days — reheat in the oven or air fryer to keep it crispy
Cheese fondue can be refrigerated and reheated with a splash of cream to loosen
The bread bowl is best enjoyed fresh, but leftover cheese can be scooped and stored separately

Frequently Asked Questions

Can I bake the chicken instead of frying?

Yes, though it won’t be as crispy. Bake at 220°C (430°F) for 25–30 minutes, flipping halfway.

Is this recipe very spicy?

The gochujang glaze has a medium heat. You can tone it down by reducing the amount or adding more honey.

What kind of bread works best?

Any large, round crusty loaf — sourdough or artisan boule works great and holds up to the cheese.

Can I make this gluten-free?

Yes! Use a gluten-free flour blend for the batter, and make sure your gochujang and soy sauce are gluten-free.

How far in advance can I prep this?

You can fry the chicken once and store it, prep the glaze and cheese mixture a day ahead, and assemble everything just before serving.

Conclusion

This Korean Fried Chicken Platter with Cheese Fondue Bread Bowl is a flavor-packed feast that turns any night into something special. From crispy double-fried chicken to gooey melted cheese in a crusty bread bowl, every component screams comfort and celebration. I’m kicking myself for not having shot it — it’s that stunning on the plate!

Bring it to your next gathering, or just treat yourself and your loved ones to an epic meal you’ll be talking about long after the last dip.

More Recipes You’ll Love

Korean Bulgogi Sliders with Kimchi Mayo
Cheesy Korean Rice Cakes (Tteokbokki Casserole)
Spicy Chicken Katsu Sandwich
Kimchi Grilled Cheese with Honey Butter Crust

Share Your Creation!

Did you try this recipe? I’d love to see it! Tag your photos on Pinterest and leave a review below — let’s celebrate the crispy, cheesy, spicy goodness together!

Nutritional Information (Per Serving, Approximate)

Calories: 750
Protein: 35g
Carbohydrates: 45g
Fat: 50g
Sodium: 980mg
Sugar: 12g

Korean Fried Chicken Platter with Cheese Fondue Bread Bowl

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• Author: Clara

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Description

This Korean Fried Chicken Platter with Cheese Fondue Bread Bowl is a total crowd-pleaser! Double-fried crispy chicken tossed in a sweet-spicy gochujang glaze, served alongside a bubbling, golden cheese fondue right inside a crusty bread bowl. Surrounded by fries, onion rings, and dip-worthy sides — it’s bold, comforting, and absolutely made for sharing. Your next game night or weekend gathering just found its star dish!

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Ingredients

Scale 1x2x3x

For the Fried Chicken

• 500 g boneless chicken thighs or breast, cut into bite-sized pieces

• 1 cup cornstarch (or potato starch)

• ½ cup all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ tsp black pepper

• 1 cup cold sparkling water (or ice water)

• Oil for deep frying

For the Korean Glaze

• 3 tbsp gochujang (Korean chili paste)

• 2 tbsp soy sauce

• 3 tbsp honey (or corn syrup)

• 2 tbsp brown sugar

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tbsp toasted sesame seeds (for garnish)

For the Cheese Fondue Bread Bowl

• 1 large round bread loaf (sourdough or boule-style)

• 2 cups shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• ½ cup cream cheese

• ½ cup heavy cream

• 1 tbsp butter

• 1 tsp cornstarch (optional, for thickening)

For the Platter Sides

• French fries

• Onion rings

• Veggie sticks (cucumber, celery, carrot – optional but refreshing!)

Cook Mode Prevent your screen from going dark

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Instructions

1. Make the Batter for Chicken:
   In a mixing bowl, combine cornstarch, flour, baking powder, salt, and pepper. Add cold sparkling water and whisk into a light batter.

2. First Fry:
   Heat oil to 170°C (340°F). Dip chicken pieces in the batter, then fry in batches for 5–6 minutes until pale golden. Let rest for 2 minutes.

3. Second Fry for Extra Crispiness:
   Increase oil temp to 190°C (375°F) and fry the chicken again for 2–3 minutes until deeply golden and super crispy. Drain on paper towels.

4. Make the Glaze:
   In a saucepan, combine gochujang, soy sauce, honey, sugar, garlic, ginger, and vinegar. Simmer for 3–5 minutes until slightly thickened. Stir in sesame oil and remove from heat.

5. Glaze the Chicken:
   Toss hot fried chicken in the glaze until fully coated. Sprinkle with sesame seeds.

6. Prepare the Bread Bowl:
   Slice the top off the bread loaf and hollow out the center. Keep the bread pieces for dipping.

7. Make the Cheese Fondue:
   In a saucepan, melt butter over medium-low heat. Add cream cheese and cream; stir until smooth. Mix in mozzarella and cheddar until melted and gooey. If needed, stir in a cornstarch slurry to thicken.

8. Broil the Bread Bowl:
   Pour the cheese mixture into the hollowed bread bowl. Broil for 3–4 minutes until bubbling and golden on top.

9. Assemble the Platter:
   Place the cheesy bread bowl in the center of a large serving tray. Arrange glazed chicken, fries, onion rings, and veggie sticks around it. Serve hot and dig into that molten cheese!

Notes

• Double-frying is key! Don’t skip the second fry — that’s what makes Korean fried chicken insanely crispy.

• Use cold water or sparkling water in the batter to create a light, airy crunch.

• Cheese tip: If your fondue gets too thick, stir in a splash of cream. Too thin? Add a cornstarch slurry.

• Serving suggestion: Keep the bread bowl warm by placing it on a warming tray or in a low oven if you’re not serving immediately.

• Want a milder glaze? Reduce the gochujang and add a little more honey or brown sugar.

 

• You can prep the chicken and glaze ahead of time. Just re-fry and toss before assembling.