How to Make the Perfect Korean Fried Chicken
Korean · Hard · 50 min · 4 servings
Korean fried chicken is double-fried to achieve an impossibly thin and ultra-crispy coating, then tossed in a sweet and spicy gochujang glaze or a sticky soy garlic sauce. It is lighter and crunchier than Western fried chicken and has become a global phenomenon alongside Korean culture.
Why this recipe works
This Korean Fried Chicken recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 kg chicken wings or drumettes
- 0.5 cup potato starch or cornstarch
- 3 tbsp gochujang Korean chili paste
- 2 tbsp honey
- 4 cloves minced garlic
- 4 cups neutral oil for frying
Step by step instructions
Step 1: Coat the Chicken
Pat the chicken pieces completely dry with paper towels as moisture is the enemy of crispiness. Season with salt and pepper, then toss evenly in potato starch until every piece has a thin uniform coating. Shake off any excess starch before frying.
Step 2: First Fry
Heat the oil in a deep pot to 160 degrees Celsius. Fry the chicken in batches for 7 to 8 minutes until the coating is set and the chicken is cooked through but not yet golden. Remove and drain on a wire rack, then let the chicken rest for 5 minutes.
Step 3: Second Fry
Increase the oil temperature to 190 degrees Celsius. Fry the chicken a second time in batches for 3 to 4 minutes until the coating is shatteringly crispy and deeply golden. The second fry is what creates the signature Korean fried chicken crunch.
Step 4: Make the Glaze and Toss
In a small saucepan over medium heat, combine gochujang, honey, and minced garlic. Stir for 2 minutes until the sauce is warmed and glossy. Toss the hot fried chicken in the glaze until fully coated, then serve immediately garnished with sesame seeds and chopped green onions.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- gochujang sauce → A soy sauce and garlic butter glaze is a popular non-spicy alternative called gangjang chicken
- potato starch → Cornstarch delivers a similar crispy coating if potato starch is unavailable
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the double fry step results in a soft coating that loses its crunch very quickly
- Frying too many pieces at once drops the oil temperature and causes the chicken to absorb oil and become greasy
Nutrition facts
Per serving: 520 calories, 34g protein, 32g carbs, 28g fat, 1g fiber.
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