Crispy and Juicy Korean Fried Chicken Recipe

Korean Fried Chicken, known as “chikin” (치킨) in South Korea, isn’t just a meal—it’s a cultural icon. Renowned for its paper-thin, ultra-crispy crust and juicy, tender meat inside, KFC is typically double-fried to achieve its legendary texture. It’s often coated in a sweet, spicy, garlicky glaze, though plain crispy versions are just as delicious.

What Makes Korean Fried Chicken Unique

Here’s what sets KFC apart:

• Double Frying: This removes excess fat and creates a crispy, glassy crust.

• Thin Batter: Less doughy than American fried chicken; it’s light, crunchy, and cracks when bitten.

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• Signature Sauce: A sticky, spicy, and sweet glaze called yangnyeom is a common finishing touch.

• Bone-in or Boneless: Both are popular, though boneless wings and drumettes are easier for casual eating.

• No Buttermilk Marinade: Unlike Southern fried chicken, Korean recipes often marinate in soy, garlic, ginger, and rice wine instead.

Equipment Needed

• Large bowl for marinating

• Medium bowl for dredge mixture

• Tongs or chopsticks

• Deep frying thermometer

• Heavy-bottomed pot or deep fryer

• Paper towels or wire rack for draining

• Small saucepan (for sauce)

• Slotted spoon or spider strainer

• Meat thermometer (optional but helpful)

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, combine the chicken with salt, pepper, soy sauce, rice wine, garlic, ginger, and egg (if using). Mix well to coat. Let it marinate for at least 30 minutes, or refrigerate for up to 4 hours.

Step 2: Prepare the Dredge

In another bowl, mix together potato starch, flour, baking powder, and salt. This combo ensures a light, crisp crust.

Step 3: Coat the Chicken

Dredge the marinated chicken in the starch mixture, pressing firmly so the coating sticks well. Shake off excess. Lay coated pieces on a tray.

Let the chicken rest for 10–15 minutes after coating—this helps the starch stick and reduces splattering when frying.

Step 4: Heat the Oil

In a heavy pot, heat oil to 325°F (163°C). You’ll fry the chicken twice, so don’t go hotter on the first round.

Step 5: First Fry

Fry the chicken in small batches (don’t overcrowd) for about 6–8 minutes, until light golden and partially cooked. Remove and rest on a rack or paper towels. Let it rest for 5–10 minutes.

Step 6: Second Fry

Increase the oil temperature to 375°F (190°C). Fry the chicken again for 2–4 minutes, or until golden brown and super crispy.

Drain again on a rack. The skin should crackle when tapped.

The Signature Korean Sauce (Yangnyeom)

While the chicken cools slightly, prepare the sauce.

How to Make Yangnyeom Sauce:

1. In a small saucepan, heat a touch of oil over medium heat.

2. Add garlic and cook until fragrant (about 30 seconds).

3. Stir in gochujang, ketchup, honey, brown sugar, soy sauce, and vinegar.

4. Simmer for 2–3 minutes, until thickened.

5. Finish with sesame oil and remove from heat.

Toss or Dip

You can either:

• Toss the fried chicken in a bowl with the warm sauce for a sticky coating, OR

• Serve sauce on the side if you prefer your chicken ultra-crispy

Pro Tips for Extra Crispy Chicken

• Potato starch is crispier than cornstarch—use it if you can.

• Rest between dredging and frying—this prevents the coating from sliding off.

• Double fry—this removes moisture and firms up the crust.

• Let oil recover between batches—low oil temp leads to soggy chicken.

• Use a wire rack instead of paper towels to maintain crispiness.

• Serve immediately—Korean Fried Chicken is best fresh and hot.

Variations & Flavor Twists

Flavor Profiles:

• Soy Garlic: Use soy sauce, honey, garlic, sesame oil—no gochujang.

• Honey Butter: Melt butter with honey and a pinch of salt.

• Lemon Pepper: Mix lemon zest and cracked black pepper into the dredge.

• Cheese Powder: A Korean favorite—dust crispy chicken with seasoned cheese powder.

Make It Boneless:

Use boneless chicken thighs cut into nuggets. Fry slightly less time—5 mins + 2 mins for the double fry.

Gluten-Free Option:

Substitute all-purpose flour with rice flour or use only starch for dredging.

Serving Suggestions

Korean Fried Chicken is usually served with:

• Pickled radish (chikin-mu) – Tangy and refreshing

• Cold beer – “Chimaek” = Chicken + Maekju (beer)

• Cabbage slaw with light mayo or lemon dressing

• Steamed rice or noodles for a full meal

• Korean dipping sauces – gochujang mayo, soy-garlic, or sesame oil with salt

Storage & Reheating

Storing Leftovers:

• Store cooled fried chicken in an airtight container in the fridge for up to 3 days.

• Sauce can be stored separately and reheated.

Reheating for Crispy Results:

• Oven/Air Fryer: 375°F for 10–12 minutes until hot and crisp.

• Skillet: Lightly re-fry in oil over medium heat.

• Microwave: Not recommended—will make the crust soggy.

Final Thoughts

Korean Fried Chicken is a culinary gem that transforms simple ingredients into a crave-worthy dish with layers of flavor and texture. With its thin, shattering crust and juicy interior, this double-fried favorite has captured the hearts (and stomachs) of people around the world.