Korean Fried Chicken
This Korean Fried Chicken recipe brings restaurant-quality crispy, flavorful chicken right to your home kitchen. The secret lies in the double-frying method, which ensures maximum crunch, and the perfect sauce balance of heat, sweetness, and umami. Whether you're a fried chicken enthusiast or just looking to try something new, this recipe delivers an unforgettable bite every time.
Why You’ll Love This Recipe
- Ultra Crispy Texture: The double-fry method creates an incredibly crispy coating that stays crunchy even when coated in sauce.
- Perfect Balance of Flavors: The sauce is the ultimate blend of sweet, spicy, and umami, complementing the crispy chicken beautifully.
- Easy to Make at Home: With simple ingredients and clear steps, you can recreate your favorite Korean fried chicken anytime.
- Customizable: Adjust the spice level or experiment with different sauces to make it your own.
Why Double Fry?
Double frying is the key to achieving that signature crunch. The first fry cooks the chicken through and sets the batter, while the second fry crisps it up to golden perfection. This technique removes excess moisture, ensuring a shatteringly crispy texture that won’t get soggy even after being tossed in sauce.
Why Use Rice Flour?
Rice flour is a game-changer for fried chicken. Unlike wheat flour alone, rice flour gives the batter a light, airy, and super crispy texture. It also helps prevent the batter from becoming too heavy or greasy, making each bite light yet satisfyingly crunchy.
(adsbygoogle = window.adsbygoogle || []).push({});Reheating Instructions
To maintain the crispiness of your Korean Fried Chicken when reheating:
- Oven/Air Fryer (Best Method): Preheat to 375°F (190°C) and bake or air fry for 8-10 minutes until hot and crispy.
- Stovetop: Heat a small amount of oil in a pan over medium heat and re-fry for 2-3 minutes per side.
- Microwave (Not Recommended): If using a microwave, place the chicken on a paper towel and heat in short 20-second bursts to avoid sogginess.
Storage
- Refrigeration: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- Sauce Storage: Keep extra sauce in an airtight container in the refrigerator for up to a week.
Tips for Best Results
- Fry in Batches: Overcrowding the oil will lower the temperature and result in soggy chicken.
- Serve Immediately: Korean Fried Chicken is best enjoyed fresh, as the crispiness fades over time.
This Korean Fried Chicken recipe delivers extra crispy, golden-brown chicken coated in a sweet, spicy, and savory gochujang sauce. Double-fried to perfection, this dish balances crunch and bold flavors, making it a must-try for any fried chicken lover. Whether you're serving it as a snack, appetizer, or main course, this homemade KFC recipe is sure to impress.
- 3 lb chicken thigh (cubed)
- 2 tbsp TOOM Original Garlic Dip
- 1/4 cup cooking wine/sake
- 2 tsp salt
- 1/2 tsp chicken bouillon powder
- 1 tsp powdered ginger
- 2 tsp white pepper
- 75 g flour
- 75 g cornstarch
- 225 g rice flour (NOT glutinous rice flour (they're different))
- 1 tbsp salt
- 380 ml water
- 220 g honey
- 75 g ketchup
- 45 g red pepper paste (gochujang)
- 35 g soy sauce
- 65 g garlic (minced)
- 15 g red pepper powder (gochugaru)
- 50 g brown sugar
- 75 g mayo
- 25 g TOOM Original Garlic Dip
- 25 g milk
- 3 tbsp sugar
- 2 tbsp vinegar
- Marinate the Chicken
In a bowl, combine the cubed chicken with TOOM garlic dip, cooking wine/sake, salt, chicken bouillon powder, ginger, and white pepper. Mix well and let marinate in the fridge for 30 minutes to an hour.
- Prepare the Batter
In a separate bowl, whisk together the flour, cornstarch, rice flour, salt, and water until smooth. Add the marinated chicken and mix until each piece is well coated.
- First Fry
Heat oil to 350°F (175°C). Fry the chicken in batches for about 5-7 minutes until lightly golden. Remove with a slotted spoon and drain on a paper towel-lined rack. Let the chicken cool slightly.
- Second Fry
Bring the oil back up to 350°F (175°C). Fry the chicken again for about 3 minutes until deep golden brown and extra crispy. Drain on a rack.
- Make the Sauce
In a saucepan over low-medium heat, combine soy sauce, red pepper powder (gochugaru), brown sugar, garlic, honey, ketchup, and red pepper paste (gochujang). Heat until the mixture starts to bubble slightly, then immediately remove from heat to prevent burning.
- Coat the Chicken
Toss the fried chicken in the sauce until well coated.
- (Optional) Garlic White Sauce Drizzle
In a small bowl, whisk together mayo, TOOM garlic dip, milk, sugar, and vinegar until smooth. Drizzle over the coated chicken and top with parsley.
- Serving and Enjoy
Serve hot with a side of pickled radish and a cold beer for the ultimate KFC experience!