Go Back

Korean Fried Chicken

This Korean fried chicken recipe is officially my favorite. I've had every style of fried chicken known to man, so I've always considered myself an expert. No other method I've come across has the same combination of tender, juicy, flavorful chicken and plate-scratching crispiness as this recipe does. It's simply a must-try!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Course lunch/dinner
Cuisine korean, south american
Servings 4 people
Calories 3252.6 kcal

Equipment

  • 1 Large heavy-bottomed pot or deep fryer Essential for safe and even deep frying
  • 2 Mixing Bowls One medium for marinade, one large for batter
  • 1 Whisk For preparing a smooth batter
  • 1 Deep-Fry Thermometer Crucial for accurate oil temperature control during double-frying
  • 1 Wire Cooling Rack For draining fried chicken and maintaining crispness

Ingredients
  

Main

  • 1 pound skinless boneless chicken thighs, quartered
  • ½ yellow onion grated
  • 4 cloves garlic minced
  • 1 teaspoon fine salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups oil for frying or as needed
  • ¾ cup cornstarch
  • ½ cup self-rising flour
  • 1 teaspoon white sugar
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 cup very cold water or as needed

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Make marinade: Stir together chicken, onion, garlic, salt, and pepper in a medium bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight. Dotdash Meredith Food Studios
  • Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).
  • While oil is heating, make the batter: Whisk cornstarch, flour, sugar, pepper, and salt together in a large bowl. Gradually whisk in cold water until mixture resembles a smooth batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade. Dotdash Meredith Food Studios
  • Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack. Dotdash Meredith Food Studios
  • Increase oil temperature to 375 degrees F (190 degrees C).
  • Working in batches, fry chicken again in hot oil until golden brown and crispy, 3 to 4 minutes. Transfer to a wire rack to drain. Dotdash Meredith Food Studios
  • Enjoy! Dotdash Meredith Food Studios

Notes

For truly exceptional Korean Fried Chicken, precision is key. The extended marination is vital for deep flavor; aim for overnight if possible. The use of very cold water in the batter helps create a crispier crust by inhibiting gluten development and reducing oil absorption. The double-fry method is non-negotiable for achieving that signature shatteringly crisp exterior while keeping the chicken moist. Strictly monitor oil temperatures; too low and the chicken will be greasy, too high and it will burn before cooking through. After the final fry, ensure chicken drains on a wire rack, not paper towels, to preserve crispness. Consider tossing the finished chicken in a classic gochujang-based or soy-garlic glaze immediately before serving for an authentic touch and added complexity.