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Korean Fried Chicken

Ultra crispy Korean-style fried chicken made with a light batter and double-frying method for maximum crunch and juicy meat.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 4 hours 30 minutes
Servings: 4
Course: Appetizer, Main Course, Party Food, Snack
Cuisine: Asian, East Asian, Korean
Calories: 472
Ingredients Method Notes

Ingredients
  

  • 1 pound skinless boneless chicken thighs, quartered
  • 1/2 yellow onion grated
  • 4 cloves garlic minced
  • 1 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups oil for frying
  • Batter:
  • 3/4 cup cornstarch
  • 1/2 cup self-rising flour
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup very cold water as needed

Method
 

  1. Combine chicken, grated onion, garlic, salt, and pepper in a bowl. Cover and refrigerate for 4 hours or overnight.
  2. Heat oil to 340°F (171°C) in a deep fryer or heavy pot.
  3. Whisk cornstarch, flour, sugar, pepper, and salt. Gradually add cold water to form a smooth batter.
  4. Dip marinated chicken into batter, coating fully.
  5. Fry chicken in batches for 4 minutes. Transfer to a wire rack.
  6. Increase oil temperature to 375°F (190°C).
  7. Fry chicken again for 3–4 minutes until golden and crispy.
  8. Drain and serve hot.
  9. Notes / Tips:
  10. For substitute self-rising flour, use 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt.
  11. 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.