Korean Fried Chicken

Korean Fried Chicken (KFC) is a popular Korean dish known for its extra crispy texture and flavorful sauces. Unlike American fried chicken, KFC is often fried twice to achieve its signature crunch, and then coated in various savory, spicy, or sweet glazes. It's a beloved snack, meal, and accompaniment to drinks in Korea and around the world.

Ingredients you will need

To make delicious Korean Fried Chicken, you'll need the following ingredients to create a perfectly crispy and flavorful experience:

  • 2 lbs (approx. 1 kg) chicken wings or drumsticks
  • 1 cup potato starch (or cornstarch)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon baking powder (for extra crispiness)
  • 1 large egg
  • 1/2 cup cold water
  • Vegetable oil for deep frying
  • For the Glaze (e.g., Sweet & Spicy Gochujang):
    • 3 tablespoons gochujang (Korean chili paste)
    • 2 tablespoons soy sauce
    • 2 tablespoons honey or corn syrup
    • 1 tablespoon rice vinegar
    • 1 tablespoon minced garlic
    • 1 teaspoon grated fresh ginger
    • Sesame seeds for garnish (optional)
    • Chopped green onions for garnish (optional)

Step-by-step instructions

Follow these detailed steps to prepare your own homemade Korean Fried Chicken, ensuring a perfect balance of crispiness and flavor:

  1. Prepare the chicken: Pat chicken pieces thoroughly dry with paper towels. In a large bowl, season the chicken with salt, pepper, and garlic powder.
  2. Make the batter: In a separate bowl, whisk together potato starch, all-purpose flour, baking powder. In another small bowl, whisk the egg with cold water. Combine the wet and dry ingredients, mixing until a smooth batter forms.
  3. Coat the chicken: Dip each chicken piece into the batter, ensuring it's fully coated. Let any excess batter drip off.
  4. First Fry: Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the chicken in batches for 6-8 minutes until light golden and cooked through. Remove and drain on a wire rack.
  5. Second Fry (for crispiness): Increase the oil temperature to 375°F (190°C). Fry the chicken again for 3-5 minutes until deeply golden brown and extra crispy. Remove and drain.
  6. Prepare the Glaze: While the chicken is frying, combine all glaze ingredients (gochujang, soy sauce, honey/corn syrup, rice vinegar, minced garlic, ginger) in a saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring constantly, until slightly thickened.
  7. Coat and Serve: In a large bowl, toss the freshly fried chicken with the glaze until evenly coated. Garnish with sesame seeds and chopped green onions. Serve immediately.

Chef's tips for success

Our VTSU Morey Dining Hall chefs share their expert tips to elevate your Korean Fried Chicken making. Learn the secrets to perfecting this recipe and impressing your guests.

  • Double Fry is Key: Don't skip the second fry! This is crucial for achieving that signature crispy exterior that Korean fried chicken is famous for.
  • Maintain Oil Temperature: Use a thermometer to keep your oil at the correct temperatures for both frying stages. This prevents oily chicken and ensures even cooking.
  • Pat Chicken Dry: Excess moisture on the chicken will make the batter less crispy. Make sure to thoroughly pat the chicken dry before seasoning and coating.
  • Vary Your Glaze: While the sweet and spicy gochujang glaze is a classic, feel free to experiment. Other popular options include a soy garlic glaze or a plain crispy (non-sauced) version with a side of salt.
  • Serve Immediately: Korean Fried Chicken is best enjoyed fresh off the fryer while it's still hot and crispy.

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