KoreanMain

Korean Fried Chicken

Prep
15 minutes plus 2-4 hours marinating
Cook
25 minutes
Total
2 hours 40 minutes to 4 hours 25 minutes
Serves
4
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Ingredients

Units
  • 3 pounds (1.4 kg) chicken pieces, preferably thighs and drumsticks, patted dry
  • 1 cup (240 ml) buttermilk
  • 2 teaspoons (10 g) salt
  • 1 teaspoon (5 g) white pepper
  • 1 cup (125 g) all-purpose flour
  • 2 tablespoons (16 g) cornstarch
  • 1 tablespoon (8 g) potato starch
  • 2 teaspoons (10 g) garlic powder
  • 1 teaspoon (5 g) ginger powder
  • 3 cups (720 ml) vegetable oil for frying
  • 3 tablespoons (45 ml) gochujang (Korean red chili paste), optional for glaze
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) soy sauce
  • 2 tablespoons (30 g) butter
  • 2 cloves garlic, minced
  • 1 tablespoon (8 g) sesame seeds for garnish
  • 2 green onions, sliced thin for garnish

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 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.