Korean Fried Chicken Recipe

Pat the chicken pieces dry with paper towels. Place in a large bowl.

Mix kosher salt, ground black pepper, garlic powder, grated ginger, light soy sauce, and rice vinegar in a small bowl to make the marinade.

Pour the marinade over the chicken, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 2 hours. Remove from fridge 15 minutes before frying to come toward room temperature.

Prepare dry mix

In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and 1/2 tsp salt until evenly combined.

Make cold batter

In a separate bowl, beat the egg lightly with cold water. Add ice cubes to keep mixture very cold. Pour the wet into the dry and stir briefly — do not overmix; small lumps are fine. The batter should be thick but pourable; add a splash more cold water if too thick. Keep batter chilled until ready to fry.

Set a wire rack over a baking sheet. Have a tray for dredging if you prefer double coating (see step below).

Pour oil into a deep, heavy pot or deep-fryer to a depth of 3–4 inches (leaving at least 5 cm headspace). Heat oil to 300°F (150°C) for first fry. If you don’t have a thermometer, test with a small piece of batter — it should slowly float up and form bubbles without browning quickly.

Working in batches (do not overcrowd), dredge marinated chicken pieces into the batter, letting excess drip off, then carefully lower into the 300°F oil. Fry for 5–7 minutes until the exterior is set and pale/golden; internal temperature should be about 75°C (165°F). Remove to the wire rack to drain.

Increase oil temperature to 375°F (190°C). When hot, return chicken in batches and fry a second time for 2–3 minutes until deeply golden and very crispy. This double-fry method gives the signature crunch.

Transfer fried chicken to the wire rack and keep warm in a low oven (about 90–100°C) if needed while you make the sauce.

In a small saucepan over medium heat, combine gochujang (or substitute), honey, brown sugar, rice vinegar, soy sauce, sesame oil, minced garlic, grated ginger, and 2 tablespoons water. Stir to combine.

Bring mixture to a gentle simmer, stirring frequently. Taste and adjust sweetness or acidity as desired (add more honey for sweeter or more vinegar for tang).

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 30–60 seconds until sauce thickens slightly and becomes glossy. Remove from heat.

If sauce is too thick, add a teaspoon of warm water at a time to reach a glossy, coatable consistency.

Place the hot fried chicken in a large clean bowl. Pour the warm sauce over the chicken (reserve a little sauce for serving if you like). Toss quickly and gently until pieces are evenly coated. Work in batches so you don’t cool the chicken or over-saturate the crust.

Transfer sauced chicken to a serving platter. Sprinkle toasted sesame seeds, sliced scallions, and optional sliced red chili on top.

Serve immediately with pickled radish (optional), steamed rice, and extra sauce on the side.