Go Back
Korean Fried Chicken Recipe
Ash Tyrrell

Korean Fried Chicken Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
4 hours
Ingredients Method Notes

Ingredients
  

  • 1 pound skinless boneless chicken thighs, quartered
  • ½ yellow onion grated
  • 4 cloves garlic minced
  • 1 teaspoon fine salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup cornstarch
  • ½ cup self-rising flour
  • 1 teaspoon white sugar
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 cup very cold water
  • 4 cups oil for frying

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.