Korean Fried Chicken

Korean Fried Chicken doesn’t mumble—both its taste and its crunch are vibrant. It is my utmost preferred method to enjoy fried chicken.

Korean Fried Chicken is recognized for being incredibly crisp on the exterior, with juicy and flavorful seasoned meat within, and enveloped in a glaze that is spicy, slightly sweet, and rich in umami. Aficionados of my Air Fryer Korean Fried Chicken will identify the flavor here, yet this stovetop rendition elevates the crispiness.

The notable crackle of Korean Fried Chicken is intentional. The secret to that crunchy coating lies in dredging the chicken with potato starch (cornstarch can be a substitute in a pinch) followed by double frying, which seals in all the juices and produces an incredibly crisp exterior without making the chicken heavy or oily.

The other factor contributing to the allure of KFC is, of course, the glaze. Gochujang, the iconic Korean fermented chile paste, introduces both heat and umami. Honey, rice vinegar, and soy sauce provide balance through sweet, acidic, and savory notes. Garlic serves as a refreshing high note amidst all the umami, sweet, and salty flavors. Sesame oil introduces a nutty undertone. The textural contrast between the succulent, tender chicken, crunchy coating, and thick, sticky sauce is truly where the enchantment occurs.

Ingredients Notes

Nothing regarding Korean Fried Chicken is intricate, yet every component is essential.

Boneless, skinless chicken thighs are my preferred choice as they remain tender and tasty even post-frying. You may use chicken breast if you wish, but thighs are less prone to drying out. KFC is often prepared with bone-in chicken thighs or wings, but I prefer boneless sections cut into bite-sized pieces for several reasons. For one, it’s just simpler to eat this way. Moreover, chopping the chicken into smaller bits means you enjoy more of that crunchy coating and delightful sauce.

For the sauce, the sole specialty component you require is gochujang, which is usually available in most grocery stores today, typically found in a red container.

When it comes to the coating, potato starch gives the chicken an extra crunch without feeling weighty. You can substitute cornstarch if that’s what you have available. Cornstarch doesn’t achieve the same level of crispness, but it imparts a beautiful golden brown hue that makes the chicken look very enticing. Whatever you do, avoid using flour—you won’t achieve the same level of crunch. You need a pure starch such as potato or cornstarch.

For the oil, I prefer avocado oil. You may use any neutral-flavored, high-smoke-point oil you like, such as canola, corn, vegetable, or safflower.

How to Prepare Korean Fried Chicken

This recipe is uncomplicated, even if it is your initial attempt at frying chicken. Here’s how I go about it.

1. Prepare the chicken. Chop the chicken thighs into bite-sized pieces and lightly season them with salt and pepper. This establishes a flavorful base before coating and frying.
2. Coat the chicken. Toss the chicken pieces in potato starch or cornstarch, ensuring all pieces are thoroughly covered.
3. Fry until golden. Heat oil in a saucepan or wok and fry the chicken in batches until it’s crispy and golden. Double-fry for extra crunch.
4. Prepare the sauce. As the chicken cooks, combine the sauce ingredients in a small pan. Gently warm it, stirring until smooth and glossy.
5. Toss and serve. Once all the chicken is fried, toss it in the warm sauce until each piece is uniformly coated. Garnish with sesame seeds and green onions, then serve immediately.

Expert Tips for Achieving Success

Korean Fried Chicken is quite forgiving, but a few straightforward techniques can enhance it further.

• Utilize a high-sided saucepan or wok for frying the chicken to reduce stovetop splatter.
• Heat the oil to between 350°F and 375°F. When you introduce chicken to the oil, the temperature will drop, so avoid adding too much at once and strive to keep the oil around 350°F once frying begins.
• Avoid crowding the pan while frying. You need the hot oil to circulate.
• carefully around each piece to achieve the crispy exterior that we desire. Overloading the pan with chicken simultaneously will also lower the oil temperature excessively.
• For an added crunch, take the chicken out after frying, then place it back in the oil for a second frying round. Double frying is essential for the crunchiest KFC.
• If your sauce appears too dense, incorporate a small amount of water to thin it out.
• Present the chicken immediately after coating it in the sauce for optimal texture.

What to Pair It With

Korean Fried Chicken can stand alone as a primary dish, but it pairs wonderfully with sides that complement the spiciness and sweetness. I enjoy it served atop steamed white rice or alongside Kimchi Pancakes. While unconventional, it can also be accompanied by Coconut Rice. For something fresh and crunchy, Quick Cucumber Kimchi or Japanese Cucumber Salad work splendidly.

If you’re a fan of crispy fried chicken that offers more than just crunch, I have numerous recipes for you to experiment with. Chicken Pakora is packed with vibrant spices and golden edges, while Chicken 65 features that distinctive South Indian spiciness. Salt and Pepper Chicken Wings provide a Sichuan spin on fiery fried chicken, tossed with fresh chilis, garlic, and the numbing sensation of Sichuan pepper. Mochiko Chicken is light and crisp thanks to the sweet rice flour in its crust. Similarly, Japanese Chicken Karaage, akin to KFC, employs potato starch and the double frying technique to achieve a delicate, crispy texture.