Korean Fried Chicken Recipe

Brine

In a medium bowl, dissolve 1 tablespoon kosher salt and 1 tablespoon sugar into 4 cups cold water. Submerge the chicken pieces, cover and refrigerate for 30 minutes to 1 hour. Drain and pat dry thoroughly with paper towels before proceeding.

Wet mix

In a shallow bowl, whisk together 1 egg and 1 cup buttermilk until smooth. Season lightly with 1/4 teaspoon black pepper.

Dry mix

In a second shallow bowl combine 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon ground black pepper. Mix well to distribute the seasonings.

Dredge

Working in batches of 4-6 pieces, dip each piece of brined, dried chicken first into the egg-buttermilk mixture, allow excess to drip, then press into the flour mixture until well coated. Transfer to a wire rack and let rest for 10 minutes to set the crust.

Fry (first fry)

Heat vegetable or canola oil in a deep pan or pot to 325°F (use a thermometer) — about 1 to 1.5 cups oil depending on pan size. Fry chicken in batches without crowding for 5–7 minutes until just cooked through and pale golden. Remove to a wire rack.

Fry (second fry)

Increase oil temperature to 375°F. Fry the par-cooked chicken a second time in batches for 1.5–3 minutes until deep golden-brown and extra-crispy. Drain on a rack or paper towels and keep warm while you make the glaze and sauces.

In a small saucepan over medium heat, combine 3 tablespoons gochujang, 3 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 3 minced garlic cloves, 1/2 teaspoon sesame oil, and 2 tablespoons water. Stir to combine.

Bring sauce to a gentle simmer for 1–2 minutes to meld flavors. In a small bowl, whisk 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Whisk the slurry into the simmering glaze and cook 30–60 seconds until thickened to a glossy, clingy consistency. Remove from heat.

Toss the hot fried chicken in a large bowl with the glaze, using tongs to coat evenly. Work quickly so the crust remains crisp but is well-coated. Arrange glazed pieces on a serving plate.

While chicken fries, place 2 cups sliced daikon into a jar or bowl. In a small saucepan or bowl, combine 1/2 cup rice vinegar, 1/4 cup water, 1 tablespoon sugar, and 1/2 teaspoon kosher salt. Stir until sugar and salt dissolve.

Pour the pickling liquid over the daikon so it's fully submerged. Let cool to room temperature, then refrigerate for at least 15 minutes (preferably 30 minutes) before serving. These will keep refrigerated for several days.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 2 tablespoons buttermilk. Add 6 chopped shiso (perilla) leaves, 2 tablespoons grated Parmesan, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon dried dill, 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Whisk until smooth; adjust consistency with additional buttermilk 1 teaspoon at a time if needed. Taste and adjust seasoning. Refrigerate until ready to serve.

Plate glazed chicken and spoon any extra glaze over pieces. Scatter quick-pickled radish alongside or on top for a bright, crunchy contrast.

Drizzle or dollop perilla-parmesan ranch on the side. Garnish the chicken with 1 teaspoon toasted sesame seeds, 2 tablespoons sliced green onions, and 1 tablespoon extra grated Parmesan. Serve immediately so chicken stays crisp.