Korean Fried Chicken
Equipment
- Wok for frying
- Wire Rack
Ingredients
Chicken
- 2 boneless chicken thighs, cut into ½-inch chunks, see note 1
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
Batter
- ½ cup rice flour
- ¼ cup potato starch
- ½ teaspoon salt
- ½ cup water
Sauce
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- ¼ cup water
- 2 tablespoons cornstarch slurry, 1 tablespoon cornstarch + 1 tablespoon water
Optional Garnish
- Sesame seeds
- Scallions
Instructions
- Combine chicken with salt, white pepper, paprika, garlic powder, and sesame oil. Let sit for 15 minutes.
- In a bowl, mix rice flour, potato starch, salt, and water until smooth (slightly thinner than pancake batter).
- Dip the chicken pieces into the batter until fully coated.
- Heat oil to 350°F (175°C). Fry the chicken for 6–7 minutes until lightly golden. Drain on a wire rack.
- Increase oil to 400°F (205°C) and fry the chicken again for 3 minutes until extra crispy.
- In a pan, combine garlic, soy sauce, honey, and water. Bring to a boil, then stir in the cornstarch slurry and cook until thickened.
- Toss the crispy chicken in the sauce until fully coated.
- Plate and garnish with sesame seeds and scallions, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Crispy, Sticky, and Absolutely Irresistible Korean Fried Chicken
There’s a reason Korean Fried Chicken has gone global, it’s the ultimate comfort food. Extra crispy on the outside, juicy on the inside, and coated in a sweet-savory garlic soy glaze that clings to every piece. This recipe uses the double-frying technique to achieve that signature crunch, and the sticky sauce comes together in minutes. Whether you’re making it for dinner, a party snack, or a midnight craving, this chicken always hits the spot.
How to Get Extra Crispy Fried Chicken
The double-fry method is what sets Korean Fried Chicken apart. The first fry cooks the chicken and sets the crust. The second fry, done at a higher heat, locks in that extra crunch that stays crisp even after saucing. Using rice flour and potato starch instead of regular flour is another trick. It creates a lighter, airier texture that doesn’t go soggy. Pro tip: let your chicken rest between fries to maximize the crisp factor.
Ingredients for Korean Fried Chicken
Chicken
- 2 boneless chicken thighs, cut into ½-inch chunks
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
Batter
- ½ cup rice flour
- ¼ cup potato starch
- ½ teaspoon salt
- ½ cup water
Sauce
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- ¼ cup water
- 2 tablespoons cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)
- Optional Garnish
- Sesame seeds
- Scallions
How to Make Korean Fried Chicken
Step-by-Step Breakdown
Marinate the chicken by combining it with salt, white pepper, paprika, garlic powder, and sesame oil. Let it sit for 15 minutes to absorb all the flavors.
In a mixing bowl, whisk together rice flour, potato starch, salt, and water. The batter should be smooth and slightly thinner than pancake batter.
Dip each piece of chicken into the batter until fully coated. Make sure every piece is evenly covered for the best crunch.
Heat oil to 350°F (175°C). Fry the battered chicken for 6 to 7 minutes until golden. Drain on a wire rack to preserve that crispy exterior.
Raise the oil temperature to 400°F (205°C) and fry the chicken again for 3 minutes to achieve that extra crispy texture.
While the chicken rests, make the sauce. In a small pan, combine garlic, soy sauce, honey, and water. Bring to a boil, then add the cornstarch slurry. Stir until the sauce thickens and becomes glossy.
Toss the hot, double-fried chicken in the sauce until every piece is coated. Garnish with sesame seeds and scallions if you like.
Why This Is My Favorite Fried Chicken Recipe
I’ve tested a lot of fried chicken, but this one keeps making a comeback in my kitchen. The crisp factor is unreal, and the sauce is the perfect mix of sweet, salty, and garlicky. It’s the kind of dish that disappears in minutes. Plus, it’s easier than you think. No brining, no complicated prep, just a few pantry staples, a good batter, and some hot oil. Once you try it, I promise you’ll be hooked.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but I highly recommend thighs for their extra juiciness and flavor. If using breast, be careful not to overcook it during the double fry.
What if I don’t have rice flour or potato starch?
You can substitute with cornstarch or all-purpose flour, but the texture won’t be quite as light and crisp. A 50/50 mix of cornstarch and all purpose flour is a good backup option.
Can I make this in advance?
Korean Fried Chicken is best eaten fresh for maximum crunch. If you want to prep ahead, marinate the chicken and make the batter in advance, then fry right before serving.
Is it possible to bake this instead of frying?
Double frying gives you that signature crispiness, but you can bake it at 425°F (220°C) with a light coating of oil. The result won’t be as crispy, but still tasty. An air fryer is a better option if you’re avoiding deep frying.
How spicy is this recipe?
This version is not spicy, it’s sweet, savory, and garlicky. If you want heat, add a teaspoon of gochujang or a pinch of red pepper flakes to the sauce.
Other Recipes You’ll Love
If you love crispy and sticky, try my Honey Butter Chicken Tenders for a sweet-savory twist.
Want a bigger bite of fried chicken? Make my Korean Fried Chicken Tenders to be in fried chicken heaven.
Looking for a side dish? My Garlic Butter Fried Rice makes the perfect pairing.
