Korean Fried Chicken Recipe: 8 Proven Ways To Get It Crunchy
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Ultra-crispy Korean fried chicken with a thin, shattering crust and juicy meat. Features double-fry technique, potato starch coating, and spicy-sweet gochujang glaze. Ready in 70 minutes.
Ingredients
Instructions
Combine chicken pieces with salt, black pepper, white pepper, ginger, soy sauce, and rice wine. Massage to coat. Refrigerate for 30 minutes to 24 hours.
Whisk together potato starch, flour, garlic powder, and baking powder in a shallow dish.
Combine 3/4 cup dry mix with ice-cold sparkling water, whisking to a thin batter consistency.
Dredge chicken in dry mix, dip in wet batter, then dredge again. Place on wire rack.
Heat oil to 320°F. Fry chicken in batches for 6-7 minutes until pale blonde. Transfer to wire rack.
Let chicken rest 10 minutes. Increase oil temperature to 350°F.
Fry chicken again for 2-3 minutes until deep golden and crackling. Drain on paper towels.
Whisk together gochujang, honey, ketchup, soy sauce, vinegar, garlic, and sesame oil. Simmer 4-5 minutes until thickened.
Toss hot chicken with warm glaze in a large bowl. Garnish with sesame seeds and scallions. Serve immediately.
Nutrition
- Calories
- 420 calories
- Carbohydrate Content
- 32 g
- Protein Content
- 28 g
- Fat Content
- 18 g
- Saturated Fat Content
- 4 g
- Cholesterol Content
- 115 mg
- Sodium Content
- 680 mg
