Korean Copycat
·entree

Korean Fried Chicken

This Korean fried chicken recipe delivers the signature ultra-crispy exterior and juicy interior that has made Korean fried chicken a global phenomenon. Unlike American fried chicken, Korean fried chicken gets its legendary crunch from a double-frying technique and a light, potato starch-based coating that stays crispy for hours. The chicken is typically glazed with a sweet-savory sauce that balances gochujang heat with honey sweetness. What sets Korean fried chicken apart is its incredible texture - the coating shatters with each bite, revealing perfectly seasoned, tender meat underneath. Making this at home allows you to control the spice level and enjoy restaurant-quality results without the premium price tag. The key is maintaining proper oil temperature and not rushing the double-frying process.

Prep
25 min
Cook
30 min
Total
55 min
Servings
4
Yield
about 16 chicken pieces
Difficulty
Medium
Equipment: Large mixing bowls · Deep fryer or large heavy pot · Candy thermometer · Wire cooling rack · Small saucepan · Whisk · Tongs

Ingredients

Chicken and Marinade
chicken wings and drumettes — or cut-up chicken pieces3 lbs
soy sauce1/4 cup
rice wine or mirin2 tablespoons
minced fresh ginger1 tablespoon
garlic, minced4 cloves
kosher salt1 teaspoon
Coating
potato starch or cornstarch1 cup
all-purpose flour1/2 cup
rice flour — or additional all-purpose flour1/4 cup
baking powder1 teaspoon
garlic powder1 teaspoon
onion powder1 teaspoon
cold water1 cup
vegetable oil for frying6 cups
Sauce
gochujang3 tablespoons
honey3 tablespoons
soy sauce2 tablespoons
rice vinegar2 tablespoons
sesame oil1 tablespoon
garlic, minced3 cloves
fresh ginger, minced1 tablespoon
sliced thin — for garnish2 green onions
toasted sesame seeds — for garnish1 tablespoon

Instructions

1
Marinate the Chicken
Combine chicken pieces with soy sauce, rice wine, ginger, garlic, and salt in a large bowl. Mix thoroughly to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. The marinade will help tenderize the meat while building the base flavor profile that makes Korean fried chicken so distinctive.
2
Make the Coating Batter
In a large bowl, whisk together potato starch, all-purpose flour, rice flour, baking powder, garlic powder, and onion powder. Gradually add cold water while whisking until you have a smooth batter about the consistency of heavy cream. The batter should coat a spoon but still drip off easily. Let rest for 10 minutes while oil heats.
3
Heat Oil and First Fry
Heat oil in a deep fryer or heavy pot to 325°F. Remove chicken from marinade and dip each piece in batter, letting excess drip off. Fry chicken in batches for 10-12 minutes, maintaining oil temperature between 320-330°F. The chicken should be lightly golden and just cooked through. Transfer to a wire rack and let rest for 5 minutes while preparing the second fry.
4
Make the Sauce
While chicken rests, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Heat over medium-low heat, whisking constantly, until the mixture bubbles and thickens slightly, about 3-4 minutes. The sauce should coat the back of a spoon and have a glossy finish. Remove from heat and keep warm.
5
Second Fry and Finish
Increase oil temperature to 375°F. Fry the chicken pieces again for 3-5 minutes until deep golden brown and incredibly crispy. The coating should shatter when tapped with tongs. Immediately transfer hot chicken to a large bowl, pour warm sauce over top, and toss gently to coat evenly. Garnish with sliced green onions and sesame seeds before serving.

Pro tips for authenticity

▸Potato starch is crucial for authentic texture - it creates a lighter, crispier coating than using only all-purpose flour. Find it in Asian grocery stores or online.
▸Can't find gochujang? Substitute with 2 tablespoons sriracha mixed with 1 tablespoon tomato paste and 1 teaspoon brown sugar for a similar sweet-heat profile.
▸Chicken can be marinated up to 24 hours ahead and even completed through the first fry, then stored in the fridge until ready for the final fry.
▸Don't skip the resting period between fries - this allows the coating to set and prevents the chicken from becoming greasy during the second fry.
▸Serve immediately with pickled radish, steamed rice, and ice-cold beer for the full Korean fried chicken experience.
▸For extra heat, add 1-2 teaspoons of Korean red pepper flakes (gochugaru) to the sauce along with the gochujang.
Refrigerator
Store leftovers in refrigerator for up to 3 days in airtight container
Freezer
Freezes well for up to 2 months, though coating will lose some crispness
Reheat
Reheat in 375°F oven for 8-10 minutes to restore crispiness, avoid microwave

Nutrition per serving

485
Calories
32g
Protein
28g
Carbs
26g
Fat
1g
Fiber
920mg
Sodium

How does it compare to the real thing?

This homemade version captures the essential elements that make Korean fried chicken so addictive - the double-fry technique creates that signature shatteringly crisp coating that stays crunchy even after saucing. The gochujang glaze provides the perfect sweet-heat balance found in restaurants. While restaurant versions may use specialized equipment for perfect oil temperature control, following the temperature guidelines here gets remarkably close results. The main difference you'll notice is that restaurant chicken often has an even more uniform golden color due to commercial fryers, but the flavor and texture are virtually identical when executed properly at home.

Frequently asked questions

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