Korean Fried Chicken Skewers Recipe

Combine rice vinegar, water, sugar, and salt in a small bowl and stir until sugar and salt dissolve. Add the daikon matchsticks, press down so they’re submerged, and let sit at room temperature for at least 15 minutes (or refrigerate up to 2 days). Drain before serving.

Trim excess fat from chicken thighs and cut into 1 to 1 1/4-inch cubes. Place cubes in a bowl.

Add soy sauce, mirin, minced garlic, grated ginger, kosher salt, and black pepper to the chicken. Toss to coat evenly. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to let flavors penetrate.

After marinating, lightly pat the chicken pieces dry with paper towels to remove excess surface moisture. Toss with 2 teaspoons neutral oil to help the batter adhere.

In a medium bowl, whisk together all-purpose flour, cornstarch, and baking powder until combined.

Gradually whisk in cold water until you have a slightly thick, smooth batter (it should coat the back of a spoon). If desired, add a couple of ice cubes to the batter bowl to keep it cold while frying—this helps make a crisp crust.

Place extra cornstarch in a shallow dish. Working in batches, dredge the marinated, patted-dry chicken pieces lightly in cornstarch, shaking off excess, then dip into the cold batter to coat completely.

Thread 4–5 battered chicken pieces onto each skewer, keeping them snug but not overcrowded so hot oil can circulate.

Pour oil into a heavy-bottomed pot or deep pan to a depth of about 2–2.5 inches (roughly 1.5 cups). Heat oil to 325°F (163°C). Use a thermometer for accuracy.

Fry skewers in small batches for the first fry: about 3–4 minutes, until the coating is set and pale golden but chicken isn’t fully crisped. Remove to a wire rack or paper towel-lined tray to drain and rest for 5 minutes.

Increase oil temperature to 375°F (190°C). Return skewers in batches and fry for an additional 1.5–2.5 minutes until deep golden-brown and very crisp. Transfer to a wire rack.

If you prefer, you can remove chicken from skewers for frying and re-thread after frying; ensure safe handling and that skewers are heatproof if left in oil.

While the second fry is happening, make the glaze: in a small saucepan over low heat combine gochujang, honey, rice vinegar, soy sauce, sesame oil, water, and minced garlic.

Warm gently, stirring constantly, until the honey is liquefied and the sauce comes to a simmer. Cook 1–2 minutes to meld flavors and slightly thicken; do not overcook (gochujang intensity increases with heat). Taste and adjust: add a touch more honey for sweetness or a splash more rice vinegar for brightness.

Remove from heat and stir in toasted sesame seeds.

Brush or toss the hot fried chicken skewers in the warm glaze until evenly coated. Work quickly so the glaze adheres but doesn’t over-sweeten by heating too long.

Place glazed skewers on a serving platter. Spoon or tuck some pickled daikon alongside each skewer.

Sprinkle with extra toasted sesame seeds and sliced scallions. Serve with lemon or lime wedges if desired for a bright squeeze.

Serve immediately while hot and crisp.