I’ve always loved fried chicken, but when I tried making Korean fried chicken, it was a whole new level of crispy, juicy, and flavorful goodness. The crunchiness of the coating, paired with the tender chicken inside, is unbeatable. After experimenting with this recipe, I truly believe it’s one of the best fried chicken dishes you’ll ever make. If you love bold flavors and perfect texture, this is the recipe for you.

Credit: tiffycooks.com

Ingredients

Here’s everything you’ll need to make mouthwatering Korean fried chicken. Each ingredient plays an important role in creating this culinary masterpiece.

Marinade:

1 pound skinless, boneless chicken thighs, quartered (Thighs are juicy and flavorful; you can substitute with chicken breasts if needed.)
½ yellow onion, grated (Freshly grated onion adds a sweet, aromatic depth.)
4 cloves garlic, minced (Minced garlic infuses the chicken with bold flavor.)
1 teaspoon fine salt (Enhances the natural flavor of the chicken.)
½ teaspoon freshly ground black pepper (Adds a subtle kick.)

Batter:

¾ cup cornstarch (Creates a crispy and light texture.)
½ cup self-rising flour (Gives the batter structure. If unavailable, mix all-purpose flour with baking powder and a pinch of salt.)
1 teaspoon white sugar (Balances the savory flavors.)
½ teaspoon ground black pepper (A bit of pepper for extra warmth.)
¼ teaspoon salt (Additional seasoning for the batter.)
1 cup very cold water (Keeps the batter smooth and light.)

Other:

4 cups oil for frying (Use a neutral oil like vegetable or canola for crisp results.)

Note: This recipe serves 4 and can easily be doubled or halved depending on your crowd.

Variations

You can try these simple tweaks to tailor the recipe to your preferences or dietary needs:

Gluten-Free: Replace self-rising flour with gluten-free flour.
Spicy: Add a pinch of cayenne pepper to the batter for extra heat.
Flavored Batter: Mix in chili powder, smoked paprika, or curry powder for a unique twist.
Oil Alternatives: Fry in peanut or sunflower oil for a slightly nuttier flavor.

For a different take on chicken, you might enjoy this chicken teriyaki recipe, which offers a sweet and savory twist.

Cooking Time

Here’s a quick timeline to help you plan your cooking.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Additional Time (marinating): 4 hours
Total Time: 4 hours and 30 minutes

Equipment You Need

Here’s what you’ll need to prepare Korean fried chicken properly.

Mixing bowls: For preparing the marinade and batter.
Grater or food processor: Makes grating onions and garlic easier.
Tongs: To handle chicken without getting batter all over your hands.
Deep fryer or large pot: For frying the chicken to golden perfection.
Wire rack (or paper towels): Lets excess oil drain after frying.
Thermometer: Ensures the oil stays at the right temperature for crispy results.

How to Make Korean Fried Chicken?

Making Korean fried chicken is a simple yet rewarding process. Follow these steps for the crispiest, tastiest chicken!

Prepare the Marinade

Start by mixing the chicken pieces with the grated onion, minced garlic, salt, and pepper in a bowl. The onion and garlic give the chicken an incredible depth of flavor. Cover the bowl with plastic wrap and refrigerate it for 4 hours or overnight to allow the chicken to soak in all the goodness.

Heat the Oil

Before you begin frying, heat the oil in a deep fryer or large saucepan. Ideally, the oil temperature should be around 340°F (171°C). This ensures the chicken cooks evenly during the first fry.

Make the Batter

While the oil heats, prepare the batter. Whisk the cornstarch, self-rising flour, sugar, pepper, and salt in a bowl. Gradually add the very cold water, stirring to create a smooth batter. Remove the chicken from the marinade, letting any excess drip off, and coat the pieces thoroughly in the batter. Discard the remaining marinade.

First Fry

Carefully lower the battered chicken into the oil using tongs. Fry in small batches for about 4 minutes or until the chicken starts to turn pale golden. Transfer the chicken to a wire rack to cool slightly.

Second Fry

Increase the oil temperature to 375°F (190°C). This higher temperature helps lock in the juices while making the exterior ultra-crispy. Fry the chicken again in batches for 3-4 minutes until it’s golden brown. Remove and place on a wire rack to drain.

Credit: tiffycooks.com

Additional Tips for Making This Recipe Better

Here are a few nuggets of wisdom from my own experience making this recipe repeatedly. They’ll make the process smoother and even more delicious!

Use fresh, not frozen, chicken: It cooks more evenly and tastes better.
Keep your water cold: Adding cold water to the batter keeps it light and crisp.
Work in batches: Crowding the pot lowers the oil’s temperature, leading to greasier chicken.
Double-fry method is key: Trust me, this second fry is what gives the chicken its signature crunch.

How to Serve Korean Fried Chicken?

To make your dish irresistible, serve the chicken on a platter lined with crisp lettuce leaves or parchment paper. Garnish with sesame seeds, chopped green onions, or a drizzle of spicy gochujang sauce for authentic Korean flair. Pair it with pickled radishes or a cold beer for the ultimate eating experience. You also love this sesame chicken recipe for its nutty and tangy profile with Korean fried chicken.

Nutritional Information

Here’s a quick look at the nutritional breakdown of this delicious dish (per serving):

Calories: 472
Protein: 19g
Carbohydrates: 44g
Fat: 24g

Make Ahead and Storage

Planning ahead? No problem!

Storage: Keep leftovers in an airtight container in the fridge for 2–3 days.
Freezing: Freeze fried chicken in a single layer. Reheat directly from frozen for crispy results.
Reheating: Warm leftovers in an oven at 375°F (190°C) for 10–15 minutes to restore the crunch without drying them out.

Why You’ll Love This Recipe?

Korean fried chicken isn’t just about taste; it’s about the whole experience. Here’s what makes it a winner in every kitchen.

Amazingly crispy texture: The double-fry method delivers unparalleled crunch.
Customizable flavors: From spicy to sweet, you can tweak it however you like.
Versatility: Serve it as a snack, meal, or party appetizer.
Easy to make: With just a few basic steps, anyone can master this recipe.
Crowd-pleaser: Perfect for family dinners or gatherings with friends.

Whether you’re new to cooking or a seasoned home chef, Korean fried chicken is guaranteed to impress. Gather your ingredients, follow these simple steps, and enjoy a crispy, flavorful triumph right in your kitchen. You can also explore other chicken recipes for more inspiration.

Ash Tyrrell