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Korean Fried Chicken Recipes: 1 Proven Ways To Get It Crispy

korean fried chicken recipes
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Shatteringly crispy Korean fried chicken with an ultra-thin, glass-like coating that stays crunchy for hours. Double-fried to perfection and tossed in a sticky, spicy-sweet gochujang glaze. This recipe delivers restaurant-quality results at home with authentic flavor and technique.

Ingredients

Scale

For the Chicken Marinade:

  • 2 lbs chicken wings (or boneless thighs, cut into 2-inch pieces)
  • 1 cup buttermilk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon garlic powder

For the Coating:

  • 1 cup potato starch (or cornstarch)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Gochujang Glaze:

  • 3 tablespoons gochujang paste
  • 2 tablespoons honey
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

For Frying:

 

  • 2 quarts neutral oil (vegetable, canola, or peanut oil)

Instructions

 

  1. Marinate the chicken: In a large bowl, combine buttermilk, kosher salt, white pepper, and garlic powder. Add chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
  2. Set up your frying station: Arrange three stations: (1) bowl with marinated chicken, (2) shallow dish with coating mixture, (3) wire rack set over a baking sheet. Fill a heavy-bottomed pot or Dutch oven with 2-3 inches of neutral oil.
  3. Prepare the coating mixture: In a shallow bowl, whisk together potato starch, all-purpose flour, baking powder, salt, and black pepper until well combined.
  4. Coat the chicken: Remove chicken pieces from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the starch mixture, pressing gently to ensure coating adheres. Place coated chicken on the wire rack and let rest for 10 minutes (this helps the coating set).
  5. First fry (8-10 minutes): Heat oil to 340°F (use a thermometer for accuracy). Working in small batches to avoid overcrowding, carefully lower chicken into hot oil. Fry for 8-10 minutes until light golden and cooked through (internal temperature should reach 165°F). Transfer to wire rack.
  6. Rest the chicken: Allow fried chicken to rest for at least 10 minutes while you increase the oil temperature to 375°F. This resting period redistributes moisture and prepares the chicken for the second fry.
  7. Second fry (3-5 minutes): Once oil reaches 375°F, return chicken to the hot oil. Fry for 3-5 minutes until deep golden brown and shatteringly crispy. The higher temperature creates that signature glass-like coating.
  8. Make the gochujang glaze: While chicken completes the second fry, combine gochujang, honey, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook for 3-4 minutes until slightly thickened and glossy. Remove from heat and stir in sesame oil.
  9. Toss and serve: Place hot crispy chicken in a large bowl. Pour warm glaze over the chicken and toss gently until every piece is evenly coated. Transfer to a serving platter and garnish with sesame seeds and sliced green onions. Serve immediately while hot and crispy!

Notes

Substitutions:

  • Gluten-free: Use 100% potato starch or cornstarch instead of flour. Use tamari instead of soy sauce.
  • Dairy-free: Replace buttermilk with unsweetened plant milk mixed with 1 tablespoon lemon juice or vinegar.
  • Lower heat: Reduce gochujang to 2 tablespoons and add 1 tablespoon ketchup for a milder glaze.
  • No gochujang: Substitute with 2 tablespoons sriracha + 1 tablespoon tomato paste.

Pro Tips:

  • Don’t skip the double-fry! The first fry cooks the chicken, the second creates the signature crispy coating.
  • Use a thermometer to maintain proper oil temperature (340°F for first fry, 375°F for second fry).
  • Fry in small batches to prevent oil temperature from dropping, which causes greasy, soggy coating.
  • Let coated chicken rest for 10 minutes before frying – this helps the coating adhere better.
  • For maximum crispiness, toss with glaze right before serving.

Storage: Store unglazed fried chicken in an airtight container lined with paper towels for up to 2 days. Keep sauce separately in the refrigerator. Reheat chicken on a wire rack in a 375°F oven for 8-10 minutes, then toss with rewarmed sauce.

Make Ahead: Complete both frying steps up to 2 hours before serving. Keep chicken uncovered at room temperature, then reheat in a 375°F oven for 5-8 minutes before tossing with warm glaze.

Nutrition

Find it online: https://bestwayrecipes.com/korean-fried-chicken-recipes/