Korean Fried Chicken delivers an impossibly crisp, glass-like crust and a sticky, sweet-spicy sauce that’s utterly addictive. The double-frying technique is essential for that signature crunch and non-greasy finish. This recipe breaks down the process for a truly showstopping result.
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Why You’ll Love This Korean Fried Chicken
- Unbeatable crunch: Double-frying creates a shatteringly crisp crust that stays crunchy even after saucing.
- Signature sauce: Perfectly balanced sweet, spicy, and savory with gochujang and rice syrup.
- Not greasy: Precise frying temperatures yield juicy chicken with a clean, crisp exterior.
- Celebration food: Interactive, shareable, and guaranteed to impress at any gathering.
Ingredients & Tools
- 1 kg chicken wings and/or drumettes
- 1 cup potato starch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1/2 tsp black pepper, freshly ground
- 1 cup cold water, or more as needed
- 1.5 L neutral oil, for frying (like canola or vegetable)
- 1/4 cup gochujang (Korean chili paste)
- 3 tbsp rice syrup (or corn syrup)
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 tbsp toasted sesame seeds, for garnish
- 2 spring onions, thinly sliced, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven for frying, a deep-fry or candy thermometer, a wire rack set over a baking sheet, and two large bowls.
Notes: Don’t skip the potato starch—it’s key for the ultra-crispy texture. Rice syrup gives a cleaner sweetness than corn syrup.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 25 g |
| Carbs: | 45 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Why potato starch? It creates a craggier, more porous crust than cornstarch or flour alone, which means more surface area for that sauce to cling to and a much crispier final product. It’s a game-changer, honestly.
- Can I use a different cut of chicken? You can, but wings and drumettes are ideal. They’re the perfect size for double-frying, cooking through without burning the coating. If you use breast or thigh pieces, cut them into much smaller, bite-sized chunks.
- Controlling the oil temperature is non-negotiable. A fry thermometer is your best friend here. If the oil is too cool, the chicken will be greasy. Too hot, and the coating will burn before the inside is cooked. The two-stage frying is what makes this recipe special.
- Don’t make the sauce too far ahead. It’s best made fresh while the chicken is on its first fry. If it sits too long, it can thicken and become harder to toss the chicken in evenly.
How to Make Korean Fried Chicken
Step 1: Prep and Dry the Chicken. Pat your chicken pieces completely dry with paper towels. This is a crucial step—any surface moisture will create steam and prevent a crisp crust from forming. Place the dried chicken in a large bowl and season it with the salt and black pepper, tossing to coat evenly.
Step 2: Create the Batter. In another large bowl, whisk together the potato starch, all-purpose flour, and baking powder. The baking powder is a little trick that introduces tiny air bubbles, making the crust even lighter. Gradually pour in the cold water, whisking until you have a batter that’s thick but still pourable, like a heavy cream consistency.
Step 3: First Fry for Cooking Through. Heat your oil in a heavy-bottomed pot to 175°C (350°F). Working in batches to avoid crowding the pot, dip each piece of chicken into the batter, letting the excess drip off, and then carefully lower it into the hot oil. Fry for about 6-7 minutes, just until the chicken is cooked through and a pale golden color. You’re not looking for full color here. Remove with a slotted spoon and drain on the wire rack. Let all pieces rest for at least 10 minutes—this is when the magic of the double-fry setup happens.
Step 4: Make the Glorious Sauce. While the chicken rests, combine the gochujang, rice syrup, soy sauce, brown sugar, and minced garlic in a small saucepan. Heat over medium, stirring constantly, until it comes to a gentle simmer and the sugar has completely dissolved. Let it bubble for just a minute until it thickens slightly, then remove from the heat and stir in the rice vinegar and sesame oil. You’ll notice the aroma is just incredible—savory, sweet, and deeply fragrant.
Step 5: Second Fry for Ultimate Crispiness. Now, crank the heat and bring your oil temperature up to 190°C (375°F). This second, hotter fry is what creates that signature glass-like crunch. Again working in batches, return the par-cooked chicken to the hot oil and fry for another 3-4 minutes, until the coating is a deep, golden brown and incredibly crisp. Drain immediately on the wire rack.
Step 6: Toss and Serve Immediately. Place your super-crispy, hot-from-the-fryer chicken into a large, clean bowl. Pour the warm sauce over the top and toss, toss, toss until every piece is beautifully coated. Transfer to a serving platter and shower with the sliced spring onions and toasted sesame seeds. Serve right away while the contrast between the hot, juicy chicken and the crisp coating is at its peak.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze unsauced chicken on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in air fryer or oven at 375°F until crisp; avoid microwave.
Serving Suggestions
Complementary Dishes
- Quick-Pickled Radishes — Their sharp, vinegary crunch is the perfect palate cleanser that cuts through the richness of the fried chicken, making each bite taste new again.
- Simple Steamed Rice — A bowl of fluffy, short-grain rice is classic for a reason. It soaks up any extra sauce and provides a mild, comforting base for the bold flavors.
- Korean Corn Cheese — This warm, creamy, and slightly sweet side dish adds a wonderful textural and temperature contrast that feels incredibly indulgent.
Drinks
- Ice-Cold Korean Lager (like Hite or Cass) — The light, crisp, and clean profile of these beers is the ultimate thirst-quencher that doesn’t compete with the spicy, complex sauce.
- Soju with Soda Water — A classic Korean pairing. Mix soju with a splash of soda and a slice of lemon for a refreshing, slightly sweet cocktail that cuts the grease perfectly.
Something Sweet
- Bingsu (Korean Shaved Ice) — End the meal with a mountain of finely shaved milk ice topped with sweet red beans or fresh fruit. It’s a light, refreshing finish that feels like a true celebration.
Top Mistakes to Avoid
- Mistake: Skipping the drying
Korean Fried Chicken
Learn how to make authentic Korean Fried Chicken with a glass-like crust & sticky gochujang sauce. Our double-fry method guarantees perfect crunch. Get the recipe!
Ingredients
For the Chicken and Batter:
-
1 kg chicken wings and/or drumettes
-
1 cup potato starch
-
1/2 cup all-purpose flour
-
1 tsp baking powder
-
1 tsp fine sea salt
-
1/2 tsp black pepper (freshly ground)
-
1 cup cold water (or more as needed)
-
1.5 L neutral oil (for frying (like canola or vegetable))
For the Sauce:
-
1/4 cup gochujang (Korean chili paste)
-
3 tbsp rice syrup (or corn syrup)
-
2 tbsp soy sauce
-
2 tbsp brown sugar
-
4 cloves garlic (minced)
-
1 tbsp rice vinegar
-
1 tsp toasted sesame oil
For the Garnish:
-
2 tbsp toasted sesame seeds (for garnish)
-
2 spring onions (thinly sliced, for garnish)
Instructions
-
Pat your chicken pieces completely dry with paper towels. Place the dried chicken in a large bowl and season it with the salt and black pepper, tossing to coat evenly.01
-
In another large bowl, whisk together the potato starch, all-purpose flour, and baking powder. Gradually pour in the cold water, whisking until you have a batter that’s thick but still pourable, like a heavy cream consistency.02
-
Heat your oil in a heavy-bottomed pot to 175°C (350°F). Working in batches to avoid crowding the pot, dip each piece of chicken into the batter, letting the excess drip off, and then carefully lower it into the hot oil. Fry for about 6-7 minutes, just until the chicken is cooked through and a pale golden color. Remove with a slotted spoon and drain on the wire rack. Let all pieces rest for at least 10 minutes.03
-
While the chicken rests, combine the gochujang, rice syrup, soy sauce, brown sugar, and minced garlic in a small saucepan. Heat over medium, stirring constantly, until it comes to a gentle simmer and the sugar has completely dissolved. Let it bubble for just a minute until it thickens slightly, then remove from the heat and stir in the rice vinegar and sesame oil.04
-
Bring your oil temperature up to 190°C (375°F). Again working in batches, return the par-cooked chicken to the hot oil and fry for another 3-4 minutes, until the coating is a deep, golden brown and incredibly crisp. Drain immediately on the wire rack.05
-
Place your super-crispy, hot-from-the-fryer chicken into a large, clean bowl. Pour the warm sauce over the top and toss, toss, toss until every piece is beautifully coated. Transfer to a serving platter and shower with the sliced spring onions and toasted sesame seeds. Serve right away.06
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