Korean fried chicken's double-fry technique at exactly 340°F then 375°F creates glass-thin crust that stays crispy for hours.
Korean Fried Chicken
Get ready to indulge in the ultimate crispy Korean fried chicken, where each juicy piece is enveloped in a fiery, flavorful sauce that packs a punch! This mouthwatering dish features perfectly double-fried chicken to achieve that irresistible crunch, and a tantalizing blend of gochujang and garlic for a spicy kick. Dive into this crowd-pleaser that’s sure to impress at your next gathering!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
Korean fried chicken conquered America in the 1980s when Korean War veterans returned craving Seoul's crispy chicken joints, but the real genius happened when Korean immigrants in Los Angeles discovered American double-frying techniques and merged them with traditional gochujang glazes—suddenly KFC had proper competition from joints that understood crispy isn't just about the batter, it's about the bloody sauce.
Regional Twist
In Busan's seaside districts, they swap the standard gochugaru for dried kelp flakes mixed with garlic powder, creating a brinier heat that complements the coastal humidity.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 500 g chicken (wings or boneless pieces)
- chicken bouillon (to taste)
- 1 cup (118 ml) corn/potato starch
- 1 tbsp (15 ml) gochugaru
- 2 tbsp (30 ml) gochujang
- 2 tbsp (30 ml) mirin
Pantry Items
Amounts also listed in instructions below
- cold water (to taste)
- garlic (to taste)
- ginger (to taste)
- honey or sugar (to taste)
- pepper (to taste)
- salt (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Toss chicken with salt, pepper, bouillon, garlic, and ginger.
- 2
Mix cornstarch and cold water into a thick slurry.
- 3
Pour the batter onto the chicken, drain excess, and coat with extra cornstarch. Fry until golden and crispy.
- 4
Mix sauce ingredients in a pan and simmer for 2 minutes or until desired texture.
- 5
Coat fried chicken in sauce and garnish if desired.
💡 Pro Tips
- ✓Double-fry your Korean fried chicken at 325°F for 10 minutes, rest for 3 minutes, then fry again at 375°F for 3-4 minutes to create maximum crispiness through moisture evaporation and Maillard reaction acceleration.technique325°F → 375°F, 10min + 3-4min
- ✓Use a 1:1 ratio of potato starch to cornstarch in your coating because potato starch creates a lighter, more shatteringly crisp texture due to its larger molecular structure and lower protein content.ingredient1:1 ratio
- ✓Make your batter slurry with ice-cold water and mix minimally to prevent gluten development - the temperature shock creates steam pockets during frying that result in 30% more textural contrast.techniqueIce-cold water
- ✓Heat your gochujang sauce to exactly 185°F when tossing with chicken to activate enzymes and create proper adhesion without destroying the crispy coating through steam condensation.timing185°F
- ✓Add honey to your sauce in the final 30 seconds of simmering because extended heat above 300°F breaks down fructose into bitter compounds and reduces the sauce's glossy finish.timingFinal 30 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Korean fried chicken's double-fry technique at exactly 340°F then 375°F creates glass-thin crust that stays crispy for hours.
Korean Fried Chicken
Get ready to indulge in the ultimate crispy Korean fried chicken, where each juicy piece is enveloped in a fiery, flavorful sauce that packs a punch! This mouthwatering dish features perfectly double-fried chicken to achieve that irresistible crunch, and a tantalizing blend of gochujang and garlic for a spicy kick. Dive into this crowd-pleaser that’s sure to impress at your next gathering!
The Story
Korean fried chicken conquered America in the 1980s when Korean War veterans returned craving Seoul's crispy chicken joints, but the real genius happened when Korean immigrants in Los Angeles discovered American double-frying techniques and merged them with traditional gochujang glazes—suddenly KFC had proper competition from joints that understood crispy isn't just about the batter, it's about the bloody sauce.
Regional Twist
In Busan's seaside districts, they swap the standard gochugaru for dried kelp flakes mixed with garlic powder, creating a brinier heat that complements the coastal humidity.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 500 g chicken (wings or boneless pieces)
- chicken bouillon (to taste)
- 1 cup (118 ml) corn/potato starch
- 1 tbsp (15 ml) gochugaru
- 2 tbsp (30 ml) gochujang
- 2 tbsp (30 ml) mirin
Pantry Items
Amounts also listed in instructions below
- cold water (to taste)
- garlic (to taste)
- ginger (to taste)
- honey or sugar (to taste)
- pepper (to taste)
- salt (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Toss chicken with salt, pepper, bouillon, garlic, and ginger.
- 2
Mix cornstarch and cold water into a thick slurry.
- 3
Pour the batter onto the chicken, drain excess, and coat with extra cornstarch. Fry until golden and crispy.
- 4
Mix sauce ingredients in a pan and simmer for 2 minutes or until desired texture.
- 5
Coat fried chicken in sauce and garnish if desired.
💡 Pro Tips
- ✓Double-fry your Korean fried chicken at 325°F for 10 minutes, rest for 3 minutes, then fry again at 375°F for 3-4 minutes to create maximum crispiness through moisture evaporation and Maillard reaction acceleration.technique325°F → 375°F, 10min + 3-4min
- ✓Use a 1:1 ratio of potato starch to cornstarch in your coating because potato starch creates a lighter, more shatteringly crisp texture due to its larger molecular structure and lower protein content.ingredient1:1 ratio
- ✓Make your batter slurry with ice-cold water and mix minimally to prevent gluten development - the temperature shock creates steam pockets during frying that result in 30% more textural contrast.techniqueIce-cold water
- ✓Heat your gochujang sauce to exactly 185°F when tossing with chicken to activate enzymes and create proper adhesion without destroying the crispy coating through steam condensation.timing185°F
- ✓Add honey to your sauce in the final 30 seconds of simmering because extended heat above 300°F breaks down fructose into bitter compounds and reduces the sauce's glossy finish.timingFinal 30 seconds