Korean Fried Chicken

Instructions

1. 1

   Mix buttermilk with 1 teaspoon salt in a large bowl, then submerge chicken pieces completely. Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight for maximum tenderness.

2. 2

   In a shallow dish, whisk together flour, cornstarch, potato starch, remaining 1 teaspoon salt, white pepper, garlic powder, and ginger powder. This creates the signature light, crispy coating.

3. 3

   Heat vegetable oil to 340 degrees Fahrenheit (170 degrees Celsius) in a heavy-bottomed pot or wok, using a thermometer for accuracy. The oil temperature is crucial for the double-fry technique.

4. 4

   Remove chicken from buttermilk one piece at a time, allowing excess liquid to drip off, then dredge thoroughly in the flour mixture, coating all sides evenly and shaking off excess. Set coated pieces on a clean plate.

5. 5

   Working in batches of 3-4 pieces to maintain oil temperature, carefully lower chicken into the hot oil and fry for 8-10 minutes until light golden but not deeply browned. The chicken will not be fully cooked at this stage. Remove with a slotted spoon and rest on a paper towel-lined plate for at least 5 minutes.

6. 6

   Increase oil temperature to 350 degrees Fahrenheit (175 degrees Celsius). This second fry creates the signature ultra-crispy exterior.

7. 7

   Return all chicken pieces to the hot oil in one batch and fry for 2-3 minutes until deep golden brown and extremely crispy. The exterior should make a loud crackling sound. Remove and drain on fresh paper towels.

8. 8

   For the glazed version: In a small saucepan over medium heat, combine gochujang, honey, soy sauce, butter, and minced garlic. Stir until smooth and heated through, about 2 minutes. Toss hot fried chicken in the glaze until evenly coated.

9. 9

   Transfer chicken to a serving platter and garnish with sesame seeds and sliced green onions. Serve immediately while still hot and crispy.