Korean Fried Chicken Recipe: 8 Proven Ways To Get It Crunchy

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Introduction

The first time I bit into Korean fried chicken at a late-night spot in Seoul, I literally stopped mid-conversation. That impossibly thin, shattering-crisp crust gave way to meat so juicy it practically steamed. I knew right thenI had to crack the code.

After two years of testing (and yes, some epically soggy failures), this Korean fried chicken recipe delivers that signature crunch every single time. We’re talking ultra-thin batter, double-fry technique, and eight science-backed tricks that turn ordinary drumsticks into golden, crackling perfection. Whether you’re team spicy gochujang glaze or classic soy-garlic, you’ll nail it.

What makes this different from your grandma’s Southern fried chicken? The batter’s lighter, the crust thinner, and the crunch lasts for hours not minutes. Ready in under an hour, and shockingly beginner-friendly.

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs (or wings/drumsticks), cut into 2-inch pieces
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• ½ tsp ground white pepper (adds earthy warmth)
• 1 tsp grated fresh ginger
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice wine (or dry sherry)

For the Coating:

• 1 cup potato starch (or cornstarch the secret to crunch)
• 2 tbsp all-purpose flour (optional, for extra adhesion)
• ½ tsp garlic powder
• ½ tsp baking powder (creates air pockets for crispiness)
• ¾ cup ice-cold sparkling water (yes, really it’s game-changing)

For Spicy-Sweet Gochujang Glaze:

• 3 tbsp gochujang paste (Korean red chili paste)
• 2 tbsp honey (or rice syrup)
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp sesame oil
• Toasted sesame seeds & sliced scallions for garnish

Substitutions & Alternatives:

• Gluten-Free: Use tamari + pure potato starch (skip flour)
• Lower Sugar: Replace honey with monk fruit sweetener (1:1 ratio)
• Vegan: Swap chicken for extra-firm tofu or cauliflower florets (reduce fry time by 2 minutes)
• Milder Heat: Reduce gochujang to 1 tbsp, add 2 tbsp more ketchup

Timing

• Prep Time: 15 minutes
• Marinating Time: 30 minutes (or up to overnight)
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes

Faster than ordering takeout and waiting for delivery plus, you control the heat level!

Step-by-Step Instructions

1. Marinate the Chicken (10 mins): In a large bowl, combine chicken pieces with salt, black pepper, white pepper, ginger, soy sauce, and rice wine. Massage gently to coat. Cover and refrigerate for 30 minutes (or up to 24 hours for deeper flavor).

Pro Tip: Pat chicken completely dry with paper towels before coating moisture is the enemy of crunch.

2. Prep the Dry Mix (5 mins): In a shallow dish, whisk together potato starch, flour, garlic powder, and baking powder. Set aside.

Texture Trick: Keep the starch mixture cold by placing the dish over a bowl of ice.

3. Make the Batter (2 mins): In a separate bowl, add ¾ cup of the dry mix. Slowly pour in ice-cold sparkling water, whisking until you get a thin, pancake-batter consistency. It should drip off a spoon in ribbons.

Flavor Booster: Add ½ tsp white pepper to the batter for extra kick.

4. Double-Coat the Chicken (5 mins): Working with 5-6 pieces at a time:

• Dredge in dry starch mix
• Dip in wet batter, letting excess drip off
• Return to dry mix for final coating (this creates that signature crunch)
• Place on a wire rack don't let pieces touch

5. First Fry Low & Slow (12 mins): Heat 2-3 inches of neutral oil (canola, vegetable, or peanut) in a heavy pot to 320°F (160°C). Use a thermometer guessing kills crunch. Fry chicken in batches for 6-7 minutes, maintaining steady temp. Chicken will look pale blonde. Transfer to a clean wire rack.

Why This Works: Low temp cooks the inside without burning the outside.

6. Rest & Raise Heat (10 mins): Let chicken rest for 10 minutes. Meanwhile, increase oil temp to 350°F (175°C). This rest lets steam escape from the coating critical for crispiness.

7. Second Fry Flash Crisp (4 mins): Fry chicken again in batches for 2-3 minutes until deep golden and audibly crackling. The crust should shatter when you tap it. Drain on fresh paper towels.

Chef's Secret: Don't crowd the pan oil temp drops fast, making chicken greasy instead of crispy.

8. Make the Glaze (While Chicken Rests): In a small saucepan, whisk together gochujang, honey, ketchup, soy sauce, vinegar, garlic, and sesame oil. Simmer over medium heat for 4-5 minutes until slightly thickened and glossy. Remove from heat.

9. Toss & Serve Immediately: In a large bowl, gently toss hot chicken with warm glaze (or serve glaze on the side for dipping). Sprinkle with sesame seeds and scallions. Serve with pickled daikon and ice-cold beer (the traditional "chimaek" pairing).

Nutritional Information

NutrientPer Serving (4 oz)% Daily Value*Calories420 kcal21%Total Fat18g23%Saturated Fat4g20%Cholesterol115mg38%Sodium680mg30%Total Carbohydrates32g12%Protein28g56%Vitamin A-4%Iron-15%

*Based on a 2,000-calorie diet. Values are estimates.

Key Nutrients: High protein from chicken thighs; moderate fat from frying oil; carbohydrates primarily from starch coating. Contains iron, B vitamins (niacin, B6), and selenium.

Healthier Alternatives

Love the flavor but watching calories? Here are smart swaps:

Air Fryer Method: Spray coated chicken lightly with oil, air fry at 375°F for 18-20 minutes (flip halfway). You'll save ~150 calories per serving but sacrifice some of that deep-fried crunch. Still delicious though.

Baked Version: Arrange on a wire rack over a baking sheet. Bake at 425°F for 35-40 minutes, flipping once. Lightly crispy, not shattering-crisp. Cuts fat by 60%.

Skinless Breast Meat: Reduces fat by ~8g per serving but can dry out easily marinate for at least 2 hours and don't overcook.

Reduce Glaze Sugar: Use half honey, half unsweetened applesauce. Flavor's slightly less sticky-sweet but still tangy and spicy.

Portion Control: Serve with lots of fresh cucumber salad and steamed rice instead of doubling the chicken you'll feel fuller on fewer calories.

Tradeoff Reality Check: Air frying is healthier but won't give you that iconic Korean fried chicken texture. If it's a special occasion, go full double-fry. If it's Tuesday, air fry guilt-free.

Serving Suggestions

Traditional Korean Pairings:

• Pickled Daikon Radish (Chicken-mu): The sweet-tangy crunch cuts through rich glaze perfectly
• Ice-Cold Beer: "Chimaek" (chicken + beer) is the #1 combo in Korea
• Steamed White Rice: Soak up extra sauce
• Kimchi: Adds fermented funk and probiotics

Creative Serving Ideas:

• Korean Fried Chicken Tacos: Tuck into flour tortillas with shredded cabbage and gochujang mayo
• Loaded Rice Bowls: Over jasmine rice with edamame, cucumber, and fried egg
• Game Day Platter: Serve with ranch, gochujang aioli, and honey butter dips
• Breakfast Remix: Toss with waffles and drizzle with maple-gochujang syrup

Beverage Pairings:

• Light lager or pilsner (traditional)
• Sparkling lemonade (for kids)
• Makgeolli (Korean rice wine) for an authentic touch
• Iced green tea with lemon

Common Mistakes to Avoid

1. Skipping the Double Fry: This is THE secret. First fry cooks the meat; second fry creates the glassy, crackling crust. Skip it and you'll get soggy chicken within 20 minutes.

Fix: Be patient. The rest period between fries is non-negotiable.

2. Wet Chicken = Soggy Coating: If your chicken isn't bone-dry before battering, the coating will slide right off in the oil.

Fix: Pat with paper towels obsessively. I once used a full roll no regrets.

3. Wrong Oil Temperature: Too hot burns the outside before the inside cooks. Too cold makes the chicken absorb oil like a sponge.

Fix: Invest in a $10 thermometer. Non-negotiable. Maintain 320°F for first fry, 350°F for second.

4. Crowding the Pan: Dropping too many pieces at once crashes the oil temp, resulting in greasy, pale chicken.

Fix: Fry in small batches. Yes, it takes longer. Yes, it's worth it.

5. Glazing Too Early: Add sauce while chicken's still nuclear-hot and the coating stays crisp. Wait even 5 minutes and it softens.

Fix: Glaze immediately after the second fry or serve sauce on the side if you're meal-prepping.

Storage Tips

Refrigeration:

• Unglazed Chicken: Store in a paper towel-lined airtight container up to 4 days. Keeps crispier without sauce moisture.
• Glazed Chicken: Up to 3 days, but expect softer texture. Still delicious cold (honestly, it's my favorite midnight snack).
• Sauce Separately: Refrigerate glaze in a jar for up to 2 weeks.

Freezing:

• Freeze unglazed fried chicken in a single layer on a sheet pan, then transfer to freezer bags. Lasts 3 months.
• Don't freeze glazed chicken the sauce gets weird and gummy.

Reheating for Maximum Crunch:

• Oven (Best Method): 375°F for 10-12 minutes on a wire rack. Crisps up beautifully.
• Air Fryer: 350°F for 6-8 minutes. Nearly as good as fresh.
• Microwave: Please don't. It'll be soggy and sad.
• Stovetop Re-fry: Quick 1-minute dip in 350°F oil revives crispiness like magic.

Pro Move: Reheat, then toss with fresh warm glaze. Guests will think you just made it.

Expert Tips & Tricks

The Science of Crunch:

Why Potato Starch? It has larger molecules than wheat flour, creating a rougher, crunchier surface. Cornstarch works similarly. Food science research shows potato starch absorbs less oil, too.

Sparkling Water Secret: Carbonation creates tiny air pockets in the batter that puff and crisp during frying. It's the same principle behind tempura's legendary lightness.

Baking Powder Magic: It releases CO₂ when heated, creating more bubbles = more surface area = extra crunch. Don't skip it.

Double-Fry Temperature Logic: Low temp (320°F) dehydrates the coating without browning. High temp (350°F) triggers the Maillard reaction that golden color and toasted flavor.

Chef-Level Moves:

Ice Bath Trick: Keep your dry starch mixture over ice while coating. Cold starch adheres better to wet batter.

Vinegar Mist: Lightly spray coated chicken with rice vinegar before the first fry. The acid helps set the crust faster.

Glaze Timing: For maximum crunch retention, glaze only half the chicken. Serve the rest plain with sauce on the side lets people choose.

Resting Rack: Always use a wire rack, never paper towels. Trapped steam softens the bottom crust instantly.

Scaling for a Crowd:

• Recipe easily doubles/triples, but fry in consistent small batches
• Keep finished chicken warm in a 200°F oven on a wire rack (don't glaze yet)
• Make glaze up to 3 days ahead, reheat gently before tossing

Case Study: From Soggy Fail to Crispy Win

Last Thanksgiving, my friend Maya texted me in panic. She'd tried Korean fried chicken for her family's potluck and ended up with what she called "sad, greasy nuggets." The culprit? She'd skipped the second fry because "it seemed unnecessary."

We did a redo two weeks later using this exact method. The difference? Night and day. Her family devoured 3 pounds in under 20 minutes they literally fought over the last piece. Maya's exact words: "I can't believe it's the same recipe. The double fry thing is legit wizardry."

Another reader, James from Texas, emailed that he'd been using regular flour and getting thick, doughy crusts. Switched to potato starch following our guide, and he said it "finally tasted like the stuff from Bonchon." These aren't just cooking tips they're the hard-earned difference between "meh" and "make this every week."

Conclusion

Here's the truth: Korean fried chicken isn't just fried chicken with a glaze. It's a technique double-frying, starch coatings, and temp control that creates something genuinely addictive. Once you nail that shattering-crisp, stay-crunchy-for-hours crust, there's no going back to the soggy stuff.

Whether you're making it for a Friday night game session, meal-prepping for the week, or impressing guests at your next cookout, these eight proven methods (double fry, potato starch, cold batter, proper temps, dry chicken, resting period, wire racks, and immediate glazing) will get you there.

Try it this weekend. Start a batch marinating tonight, fry tomorrow, and tag us with your crispy results. Trust me you'll be making this on repeat. 🍗🔥

Korean Fried Chicken Recipe: 8 Proven Ways To Get It Crunchy

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Ultra-crispy Korean fried chicken with a thin, shattering crust and juicy meat. Features double-fry technique, potato starch coating, and spicy-sweet gochujang glaze. Perfect for game day or weeknight dinners!

• Author: Sophie
• Prep Time: 15 minutes
• Additional Time (Marinating): 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course, Dinner
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• ½ tsp ground white pepper
• 1 tsp grated fresh ginger
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice wine (or dry sherry)

For the Coating:

• 1 cup potato starch (or cornstarch)
• 2 tbsp all-purpose flour (optional for extra adhesion)
• ½ tsp garlic powder
• ½ tsp baking powder
• ¾ cup ice-cold sparkling water

For Spicy-Sweet Gochujang Glaze:

• 3 tbsp gochujang paste
• 2 tbsp honey (or rice syrup)
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp sesame oil
• Toasted sesame seeds for garnish
• Sliced scallions for garnish

Cook Mode Prevent your screen from going dark

Instructions

 

1. Marinate the Chicken: In a large bowl, combine chicken pieces with salt, black pepper, white pepper, ginger, soy sauce, and rice wine. Massage gently to coat. Cover and refrigerate for 30 minutes (or up to 24 hours). Pat chicken completely dry with paper towels before coating.
2. Prep the Dry Mix: In a shallow dish, whisk together potato starch, flour, garlic powder, and baking powder. Set aside. Keep the starch mixture cold by placing the dish over a bowl of ice.
3. Make the Batter: In a separate bowl, add ¾ cup of the dry mix. Slowly pour in ice-cold sparkling water, whisking until you get a thin, pancake-batter consistency. It should drip off a spoon in ribbons.
4. Double-Coat the Chicken: Working with 5-6 pieces at a time, dredge in dry starch mix, dip in wet batter (letting excess drip off), then return to dry mix for final coating. Place on a wire rack—don’t let pieces touch.
5. First Fry – Low & Slow: Heat 2-3 inches of neutral oil (canola, vegetable, or peanut) in a heavy pot to 320°F (160°C). Use a thermometer for accuracy. Fry chicken in batches for 6-7 minutes, maintaining steady temp. Chicken will look pale blonde. Transfer to a clean wire rack.
6. Rest & Raise Heat: Let chicken rest for 10 minutes. Meanwhile, increase oil temp to 350°F (175°C). This rest lets steam escape from the coating—critical for crispiness.
7. Second Fry – Flash Crisp: Fry chicken again in batches for 2-3 minutes until deep golden and audibly crackling. The crust should shatter when you tap it. Drain on fresh paper towels.
8. Make the Glaze: While chicken rests, whisk together gochujang, honey, ketchup, soy sauce, vinegar, garlic, and sesame oil in a small saucepan. Simmer over medium heat for 4-5 minutes until slightly thickened and glossy. Remove from heat.
9. Toss & Serve: In a large bowl, gently toss hot chicken with warm glaze (or serve glaze on the side for dipping). Sprinkle with sesame seeds and scallions. Serve immediately with pickled daikon and ice-cold beer.

Notes

Pro Tips:

• Don’t skip the double-fry! First fry cooks the meat; second fry creates the signature crackling crust.
• Keep oil temperature consistent with a thermometer—guessing ruins crunch.
• Pat chicken bone-dry before coating to prevent soggy batter.
• Use a wire rack (never paper towels) to keep the bottom crust crispy.

Substitutions:

• Gluten-Free: Use tamari + 100% potato starch (skip flour)
• Lower Sugar: Replace honey with monk fruit sweetener (1:1)
• Milder Heat: Reduce gochujang to 1 tbsp, add 2 tbsp more ketchup
• Vegan: Swap chicken for extra-firm tofu or cauliflower (reduce fry time by 2 minutes)

Storage:

 

• Refrigerate unglazed chicken up to 4 days in paper towel-lined container
• Freeze unglazed chicken up to 3 months
• Reheat in oven at 375°F for 10-12 minutes on wire rack for best crunch

Nutrition

• Serving Size: 4 oz (approximately 4-5 pieces)
• Calories: 420 kcal
• Sugar: 8 g
• Sodium: 680 mg
• Fat: 18 g
• Saturated Fat: 4g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 32g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 115 mg

FAQs

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier because of higher fat content. If using breasts, cut into smaller pieces, marinate for at least 2 hours, and reduce fry times by 1-2 minutes. Check internal temp reaches 165°F to avoid dryness.

Why is my coating falling off during frying?

Three common causes: (1) chicken wasn't dried properly before coating, (2) oil temp was too low, causing soggy batter, or (3) you skipped the double-dredge step. Solution: Pat chicken bone-dry, maintain 320°F first fry temp, and always coat → batter → coat again.

Can I make this gluten-free?

Absolutely! Use tamari instead of soy sauce, skip the all-purpose flour in the coating, and use 100% potato starch or cornstarch. The texture is nearly identical some say even crunchier.

How do I reheat leftovers without losing crunch?

Best method: oven at 375°F for 10-12 minutes on a wire rack. Air fryer works great too (350°F for 6-8 minutes). Avoid microwaving it steams the coating and kills crispiness. For maximum crunch, store sauce separately and re-glaze after reheating.

What's the best oil for frying?

Use neutral oils with high smoke points: canola (400°F), peanut (450°F), vegetable (400-450°F), or avocado oil (520°F). Avoid olive oil (low smoke point) or anything with strong flavor that competes with the glaze.

Can I bake this instead of frying?

Yes, but you'll sacrifice the signature crunch. Bake at 425°F for 35-40 minutes on a wire rack, flipping halfway. Lightly spray with oil before baking. It's good (and healthier), just not the same ultra-crispy texture.

How spicy is the gochujang glaze?

Moderately spicy with sweet balance most people rate it 6/10 heat level. Gochujang brands vary; some are milder. To reduce heat, cut gochujang to 1-2 tbsp and add extra honey. For more kick, stir in ½ tsp Korean chili flakes (gochugaru).

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