Korean Fried Chicken Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Trim excess fat if desired and cut each thigh into 2–3 bite-sized pieces (about 2-inch pieces).

Marinate

In a bowl, whisk together kosher salt (1 tsp), black pepper (1/2 tsp), garlic powder, ginger powder, 2 tbsp soy sauce, 1 tbsp rice vinegar and 1 beaten egg. Add the chicken pieces and toss to coat. Cover and refrigerate for 20–30 minutes to allow the flavors to penetrate and for the egg to help the coating adhere.

Make dry mix

In a shallow bowl or rimmed plate combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix thoroughly so the baking powder and cornstarch are evenly distributed.

Coat chicken

Remove marinated chicken from the refrigerator. Shake off any excess wet marinade, then dredge each piece thoroughly in the dry mix, pressing lightly so an even coating forms. Place coated pieces on a wire rack and let sit for 10 minutes — this helps the coating set and improves crispness.

Heat oil

Pour about 1 liter of neutral oil into a deep pot or Dutch oven so it reaches roughly 5–6 cm (2–2.5 inches) up the sides. Heat oil over medium-high heat until a thermometer reads 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of bread or a pinch of coating — it should sizzle and brown slowly.

First fry (blanch)

Working in batches (do not overcrowd), fry the coated chicken pieces for 4–5 minutes until the exterior is set and pale golden but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray.

Rest between fries

Let the fried chicken rest for 5–7 minutes; this step improves interior doneness and yields juicier meat after the second fry.

Second fry (crisp)

Return the chicken to the oil in batches and fry at 190°C (375°F) for 2–3 minutes, or until deeply golden brown and very crispy. Drain on a wire rack or paper towels. Keep warm in a 90–100°C (200°F) oven if needed while finishing remaining batches.

Make glaze

In a small saucepan over medium-low heat combine 3 tbsp gochujang, 3 tbsp honey, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 tbsp water and 2 minced garlic cloves. Whisk to combine and bring just to a gentle simmer. Cook 2–3 minutes, stirring, until sugar dissolves and the glaze slightly thickens. Taste and adjust balance — add 1 tsp more honey for sweetness or 1 tsp more vinegar for brightness if desired. Keep warm off the heat.

Toss chicken in glaze

Place the hot fried chicken in a large mixing bowl. Add the warm gochujang glaze a few tablespoons at a time and toss gently with tongs or a spatula to coat evenly. Use enough glaze to coat pieces lightly — you want a glossy sticky finish without making the coating soggy. If serving some plain and some glazed, reserve a portion of chicken before tossing.

Arrange glazed Korean fried chicken on a serving platter. Sprinkle with toasted sesame seeds and sliced scallions. Scatter thin slices of Fresno chile over the top for fresh heat and add micro cilantro for herbaceous notes. Serve immediately with lime wedges on the side for a bright squeeze if desired.

If making as appetizers, transfer to small plates or a shared platter with toothpicks or small forks so guests can pick pieces easily.