If you love fried chicken that’s unbelievably crispy on the outside and juicy on the inside, Korean Fried Chicken deserves a top spot on your must-try list. This recipe uses a light, tempura-style batter and a unique double-frying method that creates that signature crunch without feeling heavy or greasy.
Unlike traditional fried chicken, Korean fried chicken focuses on texture. Each bite delivers a delicate, shattering crispness followed by tender, flavorful chicken. It’s simple, straightforward, and absolutely worth the wait.
Why This Korean Fried Chicken Is So Good
- Extra crispy texture thanks to double frying
- Light batter that doesn’t fall off
- Juicy chicken with deep flavor
- Perfect as a snack, appetizer, or main dish
Once you try this method, it’s hard to go back to regular fried chicken.
Ingredients Overview
Chicken & Marinade
Boneless, skinless chicken thighs work best because they stay juicy even after frying. Grated onion and garlic tenderize the meat while adding subtle flavor. A simple seasoning of salt and black pepper keeps everything balanced.
Batter
The batter is made with cornstarch and self-rising flour, creating a thin coating that fries up incredibly crisp. Cold water is key here—it helps prevent excess gluten formation and keeps the batter light.
Oil for Frying
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Maintaining the right oil temperature is essential for perfect results.
Step-by-Step Method
1. Marinate the Chicken
In a bowl, combine chicken thighs, grated onion, minced garlic, salt, and black pepper. Mix until the chicken is fully coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
2. Heat the Oil
Heat oil in a deep fryer or heavy pot to 340°F (171°C). Use a thermometer to keep the temperature accurate.
3. Prepare the Batter
In a large bowl, whisk together cornstarch, self-rising flour, sugar, black pepper, and salt. Slowly add very cold water until a smooth, pourable batter forms.
4. First Fry
Remove chicken from the marinade and dip into the batter. Fry in batches for about 4 minutes. Transfer to a wire rack to rest.
5. Second Fry
Increase oil temperature to 375°F (190°C). Fry the chicken again for 3–4 minutes until golden brown and ultra crispy. Drain on a rack.
6. Serve
Serve hot on its own or with your favorite Korean-style sauce.
Tips for Extra Crispy Chicken
- Always use cold water in the batter
- Do not overcrowd the fryer
- Let the chicken rest between fries
- Use a wire rack instead of paper towels
Variations You Can Try
- Toss fried chicken in Korean gochujang sauce
- Add a pinch of chili flakes to the batter
- Serve with pickled radish or coleslaw
- Use chicken wings instead of thighs
Storage & Reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in an oven or air fryer at 375°F until hot and crispy. Avoid microwaving, as it softens the crust.
Korean Fried Chicken
Ingredients
Method
- Combine chicken, grated onion, garlic, salt, and pepper in a bowl. Cover and refrigerate for 4 hours or overnight.
- Heat oil to 340°F (171°C) in a deep fryer or heavy pot.
- Whisk cornstarch, flour, sugar, pepper, and salt. Gradually add cold water to form a smooth batter.
- Dip marinated chicken into batter, coating fully.
- Fry chicken in batches for 4 minutes. Transfer to a wire rack.
- Increase oil temperature to 375°F (190°C).
- Fry chicken again for 3–4 minutes until golden and crispy.
- Drain and serve hot.
- Notes / Tips:
- For substitute self-rising flour, use 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt.
- Serve plain or with Korean fried chicken sauce.
Notes
- Use very cold water in the batter to achieve an extra crispy, light coating.
- Do not overcrowd the fryer; fry in small batches to maintain oil temperature.
- Let the chicken rest on a wire rack between the first and second fry for best texture.
- Chicken thighs are recommended because they stay juicy after double frying.
- Always use a thermometer to keep oil at the correct temperature.
- For a self-rising flour substitute, mix all-purpose flour with baking powder and salt.
- Serve immediately for the crispiest results, or toss in sauce just before serving.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and are more forgiving.
Why double fry the chicken?
The first fry cooks the chicken; the second fry creates the crisp texture.
Can I skip marinating time?
You can, but marinating greatly improves flavor and tenderness.
