I finally nailed my Korean Fried Chicken Thighs recipe after experimenting with a surprisingly simple brine and a double-fry trick that keeps the batter intact.

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I gotta admit I keep making this crunchy Korean Fried Chicken because it wrecks my self control. Imagine a crackling shell made bouncy with potato starch and a sticky hit of gochujang that grabs every bite, its heat sneaking up on you.

Sometimes I go whole hog and reach for Korean Fried Drumsticks, other times I experiment with Twice Fried Chicken just to see how much crunch I can get, even tho the kitchen gets loud and messy. It’s sloppy, loud, strangely comforting and totally worth the napkins.

You’ll want to dive in before anyone else does.

Ingredients

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Chicken: rich in lean protein, keeps you full, makes the coating taste savory and comforting.
Potato starch: gives ultra crisp crunch, mostly carbs, gluten free, light and airy.
Gochujang: fermented chili paste, sweet spicy umami, adds depth and sticky glaze.
Honey: sweetener, balances heat, simple sugars so use lightly, gives shine.
Garlic: aromatic, adds pungent savory notes, tiny calories but big flavor punch.
Sesame oil: nutty aroma, small amount goes far, boosts flavor not calories much.
Rice vinegar: bright acidity, cuts richness, adds gentle tang without overpowering.
Green onions: fresh bite, mild oniony flavor, good garnish for crunch and color.

Ingredient Quantities

2 lb (900 g–1 kg) chicken wings, drumettes or bite sized bone-in pieces

1 tsp fine salt

1/2 tsp black pepper

1 tbsp soy sauce

1 tbsp mirin or rice wine, optional

1 tsp sesame oil

3 cloves garlic, minced

1 tsp fresh ginger, grated

1/2 tsp sugar

3/4 cup potato starch or sweet potato starch (about 90 g)

1/2 cup cornstarch (about 60 g)

1/3 cup all purpose flour (about 40 g)

1/2 tsp baking powder

1 large egg

3/4 cup cold sparkling water or plain cold water (180 ml)

Vegetable oil for deep frying, about 6 cups (1.4 L)

3 tbsp gochujang (for the glaze)

2 tbsp ketchup (for the glaze)

2 tbsp soy sauce (extra, for the glaze)

3 tbsp honey or light corn syrup

1 tbsp rice vinegar

2 cloves garlic, minced (for the glaze)

1 tsp grated ginger (for the glaze)

1 tsp cornstarch mixed with 2 tbsp water for slurry

1 tbsp sesame oil (for the glaze)

1 tbsp toasted sesame seeds for garnish

2 green onions, thinly sliced for garnish, optional

How to Make this

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1. Trim and pat 2 lb chicken dry, then toss with 1 tsp fine salt, 1/2 tsp black pepper, 1 tbsp soy sauce, 1 tbsp mirin (optional), 1 tsp sesame oil, 3 cloves minced garlic, 1 tsp grated ginger and 1/2 tsp sugar; let sit 20 to 30 minutes in fridge while you prep the coatings.

2. In a large bowl mix 3/4 cup potato or sweet potato starch (about 90 g), 1/2 cup cornstarch (about 60 g), 1/3 cup all purpose flour (about 40 g) and 1/2 tsp baking powder; this is your dry dredge.

3. Make the wet batter in another bowl: whisk 1 large egg with 3/4 cup cold sparkling water (180 ml) until smooth; the cold carbonation gives extra crispness so use it if you can.

4. Heat about 6 cups (
1.4 L) vegetable oil in a deep pot to around 320 F (160 C). Use a thermometer if you have one, or heat until a little batter sizzles and rises slowly.

5. Dredge each marinated piece first in the dry starch mix, shake off excess, then dip into the cold batter so it gets a good coating. Work in batches so pieces dont touch.

6. Fry the first time at 320 F (160 C) until cooked through but still pale, about 5 to 8 minutes depending on piece size; transfer to a rack or paper towel and let rest 5 minutes. This low fry cooks the inside without burning the coating.

7. Raise oil to 375 F (190 C) and fry the rested pieces again in batches until deep golden and ultra crunchy, about 1 to 2 minutes; remove to a rack to drain. Double frying is the secret to the super crunch.

8. For the glaze, combine 3 tbsp gochujang, 2 tbsp ketchup, 2 tbsp soy sauce, 3 tbsp honey or light corn syrup, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger and 1 tbsp sesame oil in a small pan over medium heat. Bring to a gentle simmer then whisk in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and cook until glossy and slightly thickened, about 30 to 60 seconds.

9. Toss the hot crispy chicken briefly in the glaze until evenly coated, or brush the glaze on each piece if you want less saucy chicken. Garnish with 1 tbsp toasted sesame seeds and thinly sliced green onions, serve immediately with cold beer or a fizzy drink.

Equipment Needed

1. Large heavy bottomed pot or a deep fryer for frying about six cups of oil, needs room for batches
2. Frying or candy thermometer to hit roughly 160 C then 190 C, use one if you got it
3. Two large mixing bowls, one for the dry dredge and one for the wet batter
4. Whisk for the batter and a small bowl to mix the cornstarch slurry
5. Tongs and a slotted spoon or spider for transferring pieces in and out of hot oil
6. Wire cooling rack set over a baking sheet or paper towels for draining and resting the chicken
7. Small saucepan and a spatula or small whisk to make and finish the glaze
8. Measuring cups and spoons, plus a kitchen scale if you want more accurate weights

FAQ

Q: How do I get the chicken extra crunchy? A: Pat the pieces very dry, season well, then coat with the starch mix. Use potato starch or sweet potato starch they crisp best. Do a double fry: first at about 160 C (320 F) until cooked through, rest 5 to 10 minutes, then fry again at 180 C (355 F) until golden about 2 to 3 minutes. Cold sparkling water in the batter helps make light bubbles, and a little baking powder in the mix adds extra crunch. Dont overcrowd the fryer or the oil temp will drop.

Q: Can I make the chicken ahead of time and reheat it? A: Yes, but dont glaze it until right before serving or it will go soggy. Store unglazed chicken in the fridge on a wire rack for up to 24 hours, then reheat in a 190 C (375 F) oven or air fryer until hot and crisp. Microwaving makes it limp, so avoid that. If it's a bit soft, a quick blast in a hot oven will revive the crust.

Q: Can I use boneless chicken instead of wings? A: Yes, boneless works fine, just cut to even bite size and watch cook times they will usually cook faster. Use the same coating and double fry method, check internal temp to 75 C (165 F). Boneless may brown quicker so keep an eye on them in the second fry.

Q: I dont have potato starch what can I use? A: Sweet potato starch is the best substitute. If you only have cornstarch use that, it still gets crunchy but might be a little less airy. Tapioca starch is also OK. If using only cornstarch you might want a touch more baking powder to help puff the crust.

Q: How do I adjust the glaze for less heat or less sweet? A: Cut back on gochujang to reduce heat, or add more ketchup and a splash more rice vinegar to tame the spice and brighten the flavor. For less sweet use less honey or swap for less syrup, and taste as you go. Make the glaze low and slow so it doesnt burn, add the cornstarch slurry at the end to thicken, then toss chicken quickly so the crust stays crisp.

Q: Is it OK to reuse the frying oil? A: Yes, you can reuse oil if you strain it after it cools and store it in a clean container. Use it again a couple times for frying similar foods, but discard if it smells off or looks dark. Keep temps below the oil smoke point and dont mix many different kinds of oil or flavors.

Korean Fried Chicken Recipe (Crunchy) Substitutions and Variations

Potato / sweet potato starch – Swap with tapioca starch (1:1, very similar crisp), arrowroot powder (1:1, lighter finish), or rice flour (1:1, a bit grittier but still crunchy).
Cornstarch – Use arrowroot (1:1), tapioca starch (about 1:1 but may brown faster), or replace with extra potato starch and a little AP flour (for structure) if you dont have it.
Gochujang (for the glaze) – If you dont have it try: sambal oelek + a teaspoon miso + a pinch of sugar (gives fermented depth), sriracha + a little brown sugar + soy sauce, or doubanjiang thinned with a bit of honey (much saltier so use less).
Honey or light corn syrup – Substitute maple syrup (slightly different flavor), agave nectar, or dissolve 2 parts brown sugar in 1 part hot water to make a quick syrup (adjust sweetness).

Pro Tips

1) Pat the chicken super dry and let it sit on a wire rack in the fridge for 15 to 30 minutes after marinating. Moisture is the enemy of crispness, and a slightly tacky, not wet, surface helps the coating stick. Dont skip the rack, paper towels will steam the skin and make it soggy.

2) Keep the batter and any added water really cold. Cold + carbonation = crisp. If you dont have sparkling water, use ice water and work fast, and dont overmix the batter or youll deflate the bubbles. A slightly lumpy, thin batter clings better than a thick gloopy one.

3) Control oil temp and batch size. Fry small batches so the oil recovers heat quickly, use a thermometer if you can, and rest pieces on a rack between the low and high fry so the coating firms up. Overcrowding = lower temp = greasy chicken, its that simple.

4) Glaze smart: toss the chicken very briefly in the hot glaze, or brush instead if you want it crunchier. Make the slurry just before you need it and cook only until glossy, you dont want a heavy, gummy sauce. Add sesame seeds and scallions last so they stay bright and crunchy.

Korean Fried Chicken Recipe (Crunchy)

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally nailed my Korean Fried Chicken Thighs recipe after experimenting with a surprisingly simple brine and a double-fry trick that keeps the batter intact.

Servings

servings

Calories

1118

kcal

Equipment: 1. Large heavy bottomed pot or a deep fryer for frying about six cups of oil, needs room for batches
2. Frying or candy thermometer to hit roughly 160 C then 190 C, use one if you got it
3. Two large mixing bowls, one for the dry dredge and one for the wet batter
4. Whisk for the batter and a small bowl to mix the cornstarch slurry
5. Tongs and a slotted spoon or spider for transferring pieces in and out of hot oil
6. Wire cooling rack set over a baking sheet or paper towels for draining and resting the chicken
7. Small saucepan and a spatula or small whisk to make and finish the glaze
8. Measuring cups and spoons, plus a kitchen scale if you want more accurate weights

Ingredients

2 lb (900 g–1 kg) chicken wings, drumettes or bite sized bone-in pieces
1 tsp fine salt
1/2 tsp black pepper
1 tbsp soy sauce
1 tbsp mirin or rice wine, optional
1 tsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 tsp sugar
3/4 cup potato starch or sweet potato starch (about 90 g)
1/2 cup cornstarch (about 60 g)
1/3 cup all purpose flour (about 40 g)
1/2 tsp baking powder
1 large egg
3/4 cup cold sparkling water or plain cold water (180 ml)
Vegetable oil for deep frying, about 6 cups (1.4 L)
3 tbsp gochujang (for the glaze)
2 tbsp ketchup (for the glaze)
2 tbsp soy sauce (extra, for the glaze)
3 tbsp honey or light corn syrup
1 tbsp rice vinegar
2 cloves garlic, minced (for the glaze)
1 tsp grated ginger (for the glaze)
1 tsp cornstarch mixed with 2 tbsp water for slurry
1 tbsp sesame oil (for the glaze)
1 tbsp toasted sesame seeds for garnish
2 green onions, thinly sliced for garnish, optional

Directions

Trim and pat 2 lb chicken dry, then toss with 1 tsp fine salt, 1/2 tsp black pepper, 1 tbsp soy sauce, 1 tbsp mirin (optional), 1 tsp sesame oil, 3 cloves minced garlic, 1 tsp grated ginger and 1/2 tsp sugar; let sit 20 to 30 minutes in fridge while you prep the coatings.
In a large bowl mix 3/4 cup potato or sweet potato starch (about 90 g), 1/2 cup cornstarch (about 60 g), 1/3 cup all purpose flour (about 40 g) and 1/2 tsp baking powder; this is your dry dredge.
Make the wet batter in another bowl: whisk 1 large egg with 3/4 cup cold sparkling water (180 ml) until smooth; the cold carbonation gives extra crispness so use it if you can.
Heat about 6 cups (
4 L) vegetable oil in a deep pot to around 320 F (160 C). Use a thermometer if you have one, or heat until a little batter sizzles and rises slowly.
Dredge each marinated piece first in the dry starch mix, shake off excess, then dip into the cold batter so it gets a good coating. Work in batches so pieces dont touch.
Fry the first time at 320 F (160 C) until cooked through but still pale, about 5 to 8 minutes depending on piece size; transfer to a rack or paper towel and let rest 5 minutes. This low fry cooks the inside without burning the coating.
Raise oil to 375 F (190 C) and fry the rested pieces again in batches until deep golden and ultra crunchy, about 1 to 2 minutes; remove to a rack to drain. Double frying is the secret to the super crunch.
For the glaze, combine 3 tbsp gochujang, 2 tbsp ketchup, 2 tbsp soy sauce, 3 tbsp honey or light corn syrup, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger and 1 tbsp sesame oil in a small pan over medium heat. Bring to a gentle simmer then whisk in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and cook until glossy and slightly thickened, about 30 to 60 seconds.
Toss the hot crispy chicken briefly in the glaze until evenly coated, or brush the glaze on each piece if you want less saucy chicken. Garnish with 1 tbsp toasted sesame seeds and thinly sliced green onions, serve immediately with cold beer or a fizzy drink.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.