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korean fried chicken recipe

Korean Fried Chicken

A crispy, flavorful dish coated in a sticky, savory glaze with a perfect balance of heat and sweetness.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Course Dinner
Cuisine Korean
Servings 4 plates
Calories 600 kcal

Equipment

  • Large Skillet
  • Mixing Bowls:
  • Meat Thermometer

Ingredients
  

  • 10 cloves garlic finely chopped
  • 1 tablespoon canola oil
  • 1/2 cup soy sauce or tamari
  • 1/2 cup light brown sugar packed
  • 1/4 cup rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons gochujang paste
  • 2 teaspoons toasted sesame oil
  • 2 to 2 1/4 lbs boneless, skinless chicken thighs
  • 2 cups cornstarch divided
  • 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • 2 1/4 teaspoons kosher salt divided
  • 1 1/2 teaspoons ground white pepper divided
  • 1 1/2 teaspoons baking powder divided
  • 3 cloves garlic grated
  • 1/2 inch piece ginger grated
  • 3/4 cup cold water
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 5 cups canola oil or another high-smoke-point neutral oil
  • as needed optional garnishes scallions, toasted sesame seeds, kimchi ranch, pickled radishes for serving

Instructions
 

  • Prepare the glaze by cooking chopped garlic in oil over medium-low heat until golden and fragrant.
  • Add soy sauce, brown sugar, and rice vinegar to the garlic. Bring to a gentle simmer.
  • Mix cornstarch and water to create a slurry. Add to the simmering sauce to thicken, then stir in gochujang and sesame oil.
  • Pat chicken thighs dry and cut into even pieces. Prepare a dry dredge with cornstarch, garlic powder, ginger, salt, white pepper, and baking powder.
  • In a separate bowl, prepare a wet batter with cornstarch, baking powder, salt, white pepper, garlic, ginger, water, soy sauce, and rice vinegar.
  • Heat oil in a skillet to 350°F. Coat each piece of chicken in the dry dredge, then the wet batter, and back in the dredge.
  • Fry chicken in batches, maintaining oil temperature. Cook until golden brown, about 6-8 minutes.
  • Drain fried chicken on a wire rack or paper towels and sprinkle with salt.
  • Toss chicken in the prepared glaze in batches, then garnish with sesame seeds and scallions.
  • Serve immediately, preferably with steamed rice and pickled vegetables.

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Notes

Store leftovers without glaze for up to 3 days. Reheat in an oven or air fryer to retain crispiness.
Keyword Chicken