Korean Fried Chicken
Equipment
- Pot for frying
Ingredients
Chicken & Batter
- 4 boneless skinless chicken thighs, cut into ½-inch chunks
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sesame oil
- ½ cup rice flour
- ¼ cup potato starch
- ½ tsp salt, for batter
- ½ cup water, adjust until slightly thinner than pancake batter
Sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tbsp water
- 1 tsp cornstarch + 1 tsp water, for slurry
Optional Garnishes
- Sesame seeds
- Scallions
Instructions
- Cut your chicken thighs into ½-inch chunks. In a bowl, marinate with salt, pepper, and sesame oil for at least 15 minutes.
- In a separate bowl, mix rice flour, potato starch, salt, and water until the batter is slightly thinner than pancake batter.
- Heat oil to 350°F (175°C) and fry the chicken for about 4 minutes until cooked through but still pale. Remove and set aside.
- Increase the oil temperature to 400°F (205°C) and fry the chicken a second time for about 3 minutes, or until golden brown and extra crispy.
- For the sauce, combine soy sauce, honey, garlic, and water in a pan and bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens to your liking.
- Add the fried chicken to the sauce and toss until evenly coated.
- Serve over a bowl of rice if you’d like, and optionally garnish with sesame seeds and scallions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Korean Fried Chicken Is Always the First Dish Gone
I’ve made this Korean fried chicken for everything from Friendsgiving to just for my family, and I literally can only have a few bites because most of it is gone before I even have a chance to make my plate! The chicken is super crispy because its double fried, and then it’s coated in a sweet, salty, garlicky glaze that literally makes it impossible to stop eating. A lot of people are really concerned about the chicken becoming soggy after coating it in sauce, but the chicken is really that crispy where it doesn’t get soggy. Even after refrigerating!
What Makes This Dish So Addictive
This Korean Fried Chicken is all about the texture and balance. The rice flour and potato starch batter gives the chicken a light but structured exterior, which helps the chicken stay crispy even after tossing in the sauce. Speaking of the sauce, it’s thick, sticky, and literally gets in every little crevice of the chicken, which gives each bite the same salty and sweet flavor profile. The double frying might sound like a lot, but it’s what takes this chicken to the next level and gives it that amazing crunch.
Ingredients You’ll Need To Make Korean Fried Chicken
Chicken & Batter
- 4 boneless skinless chicken thighs, cut into ½-inch chunks
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sesame oil
- ½ cup rice flour
- ¼ cup potato starch
- ½ tsp salt (for batter)
- ½ cup water (adjust until slightly thinner than pancake batter)
Sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tbsp water
- 1 tsp cornstarch + 1 tsp water (slurry)
Optional Garnishes
- Sesame seeds
- Scallions
How to Make Korean Fried Chicken
Marinate chicken with salt, pepper, and sesame oil for at least 15 minutes.
In a bowl, whisk together rice flour, potato starch, salt, and water until smooth. The batter should be slightly thinner than pancake batter.
Heat oil to 350°F (175°C). Dip chicken into the batter and fry for 4 minutes until just cooked and pale. Set aside.
Raise oil temperature to 400°F (205°C) and fry chicken again for 3 minutes until golden and crispy.
In a separate pan, simmer soy sauce, honey, garlic, and water. Stir in the cornstarch slurry and cook until thick and glossy.
Toss the fried chicken in the sauce until evenly coated.
Serve hot with sesame seeds and scallions.
Tips & Variations
Use any cut you’d like!
Wings or drumettes work too. Just fry them for 5 minutes during each frying stage.
No rice flour?
All-purpose flour is fine, but won’t be as crispy. The starches in the rice flour really do wonders for making a good fried chicken.
How to keep the chicken crispy!
Let chicken rest uncovered after frying to avoid steam.
Don’t want to deep fry?
Cook at 400°F in an air fryer for 18–20 minutes, flipping halfway, then toss in sauce.
Frequently Asked Questions
Do I have to double fry?
Yes! The first fry cooks the chicken through, and the second makes it crispy. It’s the key to that signature crunch. I know it sounds like a total pain, but it’s truly worth it.
What’s the best oil to use?
Neutral oils like vegetable, canola, or peanut work best!
Can I prep the sauce ahead?
Totally! Make the sauce a few days in advance and reheat with some hot water to loosen it up.
What if I only have chicken breast?
It’ll still work, but thighs stay juicier and are harder to overcook when frying.
How do I store leftovers?
Keep sauce and chicken separate. Reheat the chicken in the oven or air fryer, then toss with warm sauce before serving.
Try These Next
- Want a sweeter sauce? Try my Honey Butter Chicken!
- Craving something else sticky and rich? You’ll love my Braised Pork Belly!
- Looking for a quick noodle fix? Don’t miss my Peanut Butter Noodles!
