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.
Korean Fried Chicken is one of those dishes I could eat every week and never get tired of. There’s just something about that crispy, crunchy coating paired with a sticky, savory-sweet sauce that makes it so satisfying. The double-frying method creates an unbelievably crispy texture, and once it’s coated in that glossy goy-garlic glaze, it’s game over. I’ve made this recipe so many times, and it never lasts more than a few minutes once it hits the table.
How to Get Extra Crispy Fried Chicken
Double frying makes this chicken next-level crispy. The first fry cooks the chicken through and creates a light crust, and the second fry at a higher temperature gives it that signature crunch. Using a mix of rice flour and potato starch creates a crisp, airy coating that stays crunchy even after being tossed in the sauce. It’s the kind of crispiness that you can actually hear when you bite into it.
Why This is My Favorite Fried Chicken Recipe
I’ve tried a lot of fried chicken recipes, but this one is the one I keep coming back to. The combination of crispy chicken, sticky sauce, and that little kick from the garlic and honey makes it unbeatable. Plus, it’s surprisingly easy to make at home, and after trying this, you might never order takeout again. The fact that it stays crispy even after being sauced is what makes it so addictive. Once you make it, you’ll understand why it’s my go-to.
What to Pair It With
Honestly, I’ve been known to eat it straight from the pan. It’s THAT good. If it’s a mid-day or late-night snack – I recommend washing it down with a sparkly beverage of your choice, such as beer, kombucha, pop soda, sparkling water) and maybe some coleslaw. Check out my coleslaw recipe in my Korean Fried Chicken Sandwich recipe. Alternatively, it could be the star appetizer before you have dinner. Korean Fried Chicken is a great starter to a meal with my Chicken Bulgogi.
