Korean Fried Chicken

Crispy, shattering skin gives way to impossibly juicy meat in this Korean classic, perfected through buttermilk marinating and a starch-laden coating that fries up golden and crackling. Garlic powder seasons the chicken from the inside out, delivering bold flavor in every bite. Perfect for game day gatherings or when you're craving that satisfying contrast of textures that makes this dish absolutely addictive.

Ingredients

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

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.

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.

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.

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.

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.

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

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.

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.

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