I’ve fallen in love with Korean Fried Chicken for its incredible texture and flavor that sets it apart from any other fried chicken. The double-frying technique creates that signature ultra-crispy exterior while keeping the meat inside perfectly juicy. When I make it at home, I notice how the cornstarch and self-rising flour create a lighter, crunchier coating than traditional American versions. Want to know my secret for achieving that restaurant-quality crunch every time?
Key Takeaways
- Korean Fried Chicken uses a unique double-frying technique creating an incredibly crispy exterior while maintaining juicy, tender meat inside.
- The batter combines cornstarch and self-rising flour for a lighter, crunchier coating than American-style fried chicken.
- Marinating chicken with grated onion and garlic infuses deep flavors before frying.
- The first fry occurs at 340°F, then after resting, a second fry at 375°F ensures perfect crispiness.
- The coating stays crispy for hours, making it ideal for gatherings, and pairs perfectly with kimchi or pickled daikon.
Why You’ll Love this Crispy Korean Chicken
Once you try this Korean fried chicken, you’ll understand why it’s become a global sensation. The secret lies in the double-frying technique that creates an incredibly crispy exterior while maintaining juicy, tender meat inside.
Unlike traditional American-style fried chicken, Korean fried chicken features a lighter, crunchier coating that stays crisp even when it cools.
I love how the marinade infuses the chicken with savory flavors from grated onion and garlic, creating depth that permeates every bite. The cornstarch-flour batter produces that signature shattering crunch that’s absolutely addictive.
What’s truly remarkable is how the chicken remains crispy for hours, making it perfect for gatherings or game-day snacking. It’s also incredibly versatile—enjoy it plain or toss it in your favorite sauce for a customized flavor experience.
What Ingredients are in Crispy Korean Chicken?
Korean fried chicken is beloved for its incredibly crispy exterior and juicy interior, creating that perfect contrast we all crave in fried chicken. The secret lies in the double-frying technique and the specialized ingredients that give this dish its signature crunch and flavor.
I’m always amazed at how a relatively simple list of ingredients can transform ordinary chicken into something so extraordinary—it’s truly kitchen magic at work.
Ingredients for Korean Fried Chicken:
- 1 pound skinless, boneless chicken thighs, quartered
- 1/2 yellow onion, grated
- 4 cloves garlic, minced
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup cornstarch
- 1/2 cup self-rising flour
- 1 teaspoon white sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 cup very cold water
- Oil for frying
What makes these ingredients special is how they work together to create that signature Korean fried chicken texture. The cornstarch is essential for that ultra-crispy coating, while the self-rising flour helps create a light, airy batter.
The marinade might seem simple, but those grated onions and minced garlic infuse the chicken with tons of flavor. You might notice there’s no sauce listed—that’s because this recipe focuses on the perfectly crispy chicken itself, which you can then pair with your favorite Korean dipping sauce if desired.
The quality of your oil matters too, as you’ll be double-frying at different temperatures.
How to Make this Crispy Korean Chicken
The magic of Korean fried chicken happens in two stages. First, you’ll need to prepare the chicken by marinating 1 pound of skinless, boneless chicken thighs (quartered) with 1/2 yellow onion (grated), 4 cloves of minced garlic, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper.
Mix everything together until the chicken is well coated, then cover the bowl with plastic wrap and let it rest in the refrigerator for at least 4 hours—though overnight is even better. This marinating time is non-negotiable, folks. It’s what gives the chicken that deep flavor that’ll make your taste buds dance.
When you’re ready to cook, heat your oil to 340°F and prepare the batter by whisking together 3/4 cup cornstarch, 1/2 cup self-rising flour, 1 teaspoon white sugar, 1/2 teaspoon ground black pepper, and 1/4 teaspoon salt.
Gradually add about 1 cup of very cold water until the mixture resembles a velvety pancake batter—the cold water is essential for achieving that perfect crispy exterior. Coat your marinated chicken pieces completely in this batter, then fry them in batches for about 4 minutes.
But here’s the real secret to Korean fried chicken’s legendary crispiness: the double-fry method. After the first fry, let the chicken rest on a cooling rack, then increase your oil temperature to 375°F and fry the pieces again for another 3-4 minutes until they’re gorgeously golden brown.
For commercial kitchens or serious home cooks, using a professional convection oven will provide more consistent results due to its even heat distribution.
The result? Chicken that stays crispy even after it cools down a bit, with an impossibly crunchy exterior that gives way to juicy, flavorful meat inside.
Crispy Korean Chicken Substitutions and Variations
While following the classic recipe yields amazing results, you don’t need to feel constrained by the traditional ingredients when making Korean fried chicken at home.
I’ve found that chicken breasts work well as a substitute for thighs if you prefer white meat, though you’ll need to reduce the cooking time slightly to prevent dryness.
For a gluten-free version, replace the self-rising flour with rice flour or a gluten-free all-purpose blend.
If you don’t have cornstarch, potato starch makes an excellent alternative and sometimes creates an even crispier coating.
You can also experiment with different flavor profiles by adding gochugaru (Korean chili flakes) to the batter for heat, or a tablespoon of sesame oil to the marinade for nutty depth.
The double-frying technique remains crucial regardless of substitutions, as it’s what creates that signature crackly crust.
What to Serve with Crispy Korean Chicken
Pairing crispy Korean chicken with complementary side dishes creates a complete meal that balances flavors, textures, and nutritional value.
I recommend serving it with traditional kimchi, which adds a tangy, spicy contrast to the rich chicken. Steamed rice provides a neutral base that soaks up the delicious sauce, while pickled daikon radish offers a revitalizing crunch.
For a more substantial spread, I like to include japchae (sweet potato glass noodles) or bibimbap with assorted vegetables.
Don’t forget the cooling cucumber salad dressed with rice vinegar and sesame oil—it’s perfect for tempering the heat of the chicken. If you’re entertaining, add some vegetable pancakes (pajeon) to round out the meal.
These sides guarantee your Korean fried chicken dinner delivers an authentic and satisfying experience.
Final Thoughts
After mastering the techniques for Korean fried chicken, I’ve discovered that patience truly makes the difference between good and exceptional results. The overnight marinade allows the garlic and onion flavors to fully penetrate the meat, while the double-frying method creates that signature crackly crust that Korean fried chicken is famous for.
Don’t rush the process—each step serves a purpose. The first fry at a lower temperature cooks the chicken through, while the second at a higher heat delivers that irresistible crunch.
If you’re new to deep-frying, invest in a thermometer to maintain precise oil temperatures. Remember that properly drained chicken stays crispier longer, and allowing it to rest briefly before serving guarantees the juices redistribute throughout the meat.
Much like preparing a traditional mushroom risotto, this dish demonstrates how taking time with each cooking stage yields superior results that honor the original recipe’s intentions.
Your efforts will be rewarded with truly authentic Korean fried chicken.
