Name: Korean Fried Chicken
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Korean
Ingredients: ¼ cup rice wine, soju, mirin, or cheongju; 3 cloves garlic, smashed; 1 teaspoon fresh ginger, grated; 2 teaspoons kosher salt; ½ teaspoon black pepper; 4 pounds boneless, skinless chicken thigh; 1 large daikon radish, peeled and cut into ½-inch cubes; 1 cup water; ½ cup rice vinegar; ¼ cup granulated sugar; 1 tablespoon kosher salt; 2 tablespoons gochujang; 1-2 tablespoons granulated sugar; 2 tablespoons rice syrup; 1 tablespoon ketchup; 1 tablespoon soy sauce; 1 tablespoon garlic, minced; 1 tablespoon rice vinegar; 1 teaspoon gochugaru, optional; 1 teaspoon toasted sesame oil; 6 cloves garlic, minced; 2 teaspoons toasted sesame oil; ⅓ cup soy sauce; 2-3 tablespoons granulated sugar; ¼ cup rice syrup or honey; 2 tablespoons mirin; neutral oil, vegetable or canola, as needed for deep frying; 1 cup potato starch; white sesame seeds; scallion, sliced

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Korean Fried Chicken, often referred to as KFC (not to be confused with fast-food chains!), is a delightful dish that truly captures the essence of crispy, flavorful fried chicken. What sets it apart from its American counterpart is the irresistible combination of a double-frying technique and a variety of mouthwatering sauces that jazz up the chicken like no other. This recipe offers both a sweet and spicy yangnyeom sauce, as well as a savory soy garlic sauce, ensuring that every bite is packed with bold flavor and satisfying crunch.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Korean Fried Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Korean Fried Chicken

My first encounter with Korean Fried Chicken was at a cozy Korean BBQ restaurant, and I was completely hooked. The moment I took my first bite, the distinct aroma of fried garlic, rich soy sauce, and the delightful sweetness of the glaze enveloped my senses. From that day, I sought to recreate that magical experience at home. With this easy-to-follow recipe, you’ll get to enjoy the same flavors without the fuss of dining out — perfect for a family dinner or just indulging in some comfort food.

Why You’ll Love This Recipe

Simple & Quick: With a little prep and some frying time, you can make beautifully crispy Korean Fried Chicken at home.
Irresistible Flavor: Between the sweet and spicy sauces, your taste buds will be dancing with joy after every bite.
Eye-Catching Appeal: Trust me, this dish isn’t just delicious; it’s also a showstopper on any table.
Flexible Serving: Perfect for casual weeknight dinners, game-day gatherings, or even as a tasty snack!
Diet-Friendly Options: With some substitutions, you can make it gluten-free or dairy-free.

Ingredients You’ll Need

¼ cup rice wine, soju, mirin, or cheongju: Used for marinating the chicken, it adds depth and flavor. Any of these can enhance the dish’s overall taste.
3 cloves garlic, smashed: Fresh garlic adds flavor and aroma. You can substitute with garlic powder in a pinch, but fresh is king here.
1 teaspoon fresh ginger, grated: Adds a warm, spicy kick. You can skip it if you’re not a fan, but it’s worth it!
2 teaspoons kosher salt: Essential for seasoning as it penetrates the meat for better flavor.
½ teaspoon black pepper: Adds warmth and enhances the overall flavor profile.
4 pounds boneless, skinless chicken thighs: The star of the show — thighs stay juicier than breasts. If you like, you can also use chicken wings!
1 large daikon radish, peeled and cut into ½-inch cubes: This adds a fresh, crunchy contrast; it’ll also be pickled for added zing.
1 cup water: Used to make the pickling liquid for the radish.
½ cup rice vinegar: Provides acidity to balance the flavors in the pickling process.
¼ cup granulated sugar: For the pickling solution and sweetening the sauces.
1 tablespoon kosher salt: To add right into the pickling liquid for flavor.
2 tablespoons gochujang: This iconic Korean red chili paste adds a bit of heat and umami. Adjust according to your spice tolerance.
1-2 tablespoons granulated sugar: Sweetens the yangnyeom sauce; feel free to adjust to your taste.
2 tablespoons rice syrup: Adds a unique sweetness. If unavailable, honey works too.
1 tablespoon ketchup: Helps achieve a nice glaze in the sauce.
1 tablespoon soy sauce: Enhances the umami flavor in the sauces.
1 tablespoon minced garlic: A little extra garlic for that bold flavor in the sauces.
1 tablespoon rice vinegar: Adds acidity to the sauces, rounding out the flavors.
1 teaspoon gochugaru (optional): A sprinkle will add a lovely color and a bit of heat.
1 teaspoon toasted sesame oil: For a nutty depth of flavor.
6 cloves garlic, minced: A generous burst of garlic flavor in the soy garlic sauce.
2 teaspoons toasted sesame oil: Another layer of flavor for the soy garlic sauce.
⅓ cup soy sauce: Essential for the soy garlic sauce — it’s savory goodness.
2-3 tablespoons granulated sugar: Sweetens the soy garlic sauce; adjust as preferred.
¼ cup rice syrup or honey: For sweetness; a must-have in the sauces.
2 tablespoons mirin: To add depth and sweetness to the sauces.
Neutral oil (vegetable or canola): For deep frying — use an oil with a high smoke point.
1 cup potato starch: Coats the chicken for that coveted crispy texture. Regular flour won’t yield the same result.
White sesame seeds: For garnish, adding a nice crunch and visual appeal.
Sliced scallions: Freshness and color to top off your dish.

How to Make Korean Fried Chicken

Prepare the Marinade: In a medium bowl, combine ¼ cup rice wine, 3 cloves smashed garlic, 1 teaspoon grated ginger, 2 teaspoons kosher salt, and ½ teaspoon black pepper. Mix well; this flavorful marinade will tenderize the chicken and infuse it with taste.
Marinate the Chicken: Cut 4 pounds of boneless, skinless chicken thighs into uniform, bite-sized pieces and pat them dry with paper towels. Add the chicken to the marinade, mixing until well coated. Allow it to marinate at room temperature for 30-60 minutes — this step is critical for achieving juicy chicken.
Prepare the Daikon: While the chicken marinates, peel and cut 1 large daikon radish into ½-inch cubes, yielding about 2 cups. Transfer the daikon cubes to a heatproof bowl.
Make the Pickling Liquid: In a medium saucepan, combine 1 cup water, ½ cup rice vinegar, ¼ cup granulated sugar, and 1 tablespoon kosher salt. Heat over medium until the sugar and salt dissolve, then pour the hot liquid over the daikon. Let cool, then refrigerate for at least two hours or until ready to serve.
Prepare the Yangnyeom Sauce: In a small saucepan, combine all the yangnyeom sauce ingredients: 2 tablespoons gochujang, 1-2 tablespoons granulated sugar, 2 tablespoons rice syrup, 1 tablespoon ketchup, 1 tablespoon soy sauce, 1 tablespoon minced garlic, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil. Simmer over medium heat until slightly thickened and glossy, around 6-7 minutes. Taste and adjust the salt and sugar as needed; keep warm.
Prepare the Soy Garlic Sauce: In another small saucepan, combine the minced garlic and 2 teaspoons toasted sesame oil. Cook over low heat for 5-7 minutes until fragrant. Add the remaining ingredients for the soy garlic sauce: ⅓ cup soy sauce, 2-3 tablespoons granulated sugar, ¼ cup rice syrup, and 2 tablespoons mirin. Simmer over medium heat until slightly thickened, about 8-9 minutes. Again, taste and adjust according to preference; keep warm.
Fry the Chicken: In a large Dutch oven, heat neutral oil to 300°F (149°C). Place 1 cup potato starch in a medium bowl. Remove the marinated chicken from the marinade and lightly dredge each piece in the potato starch. Shake off excess; the coating should be thin and even, which helps achieve that crispy exterior.
Double Frying: Fry the chicken in batches for 6-8 minutes until cooked through but still pale in color. Remove from oil and drain on a wire rack lined with paper towels. Let the chicken rest for at least 10 minutes.
Crisp It Up: Increase the oil temperature to 350°F (177°C) and fry the chicken again for 1-2 minutes until golden brown and crisp. Drain on a fresh rack lined with paper towels.
Finish It Off: Divide the fried chicken into two portions. Toss each batch with its respective sauce (yangnyeom and soy garlic) until evenly coated. Transfer to a serving plate or basket, garnishing with toasted white sesame seeds and sliced scallions.
Serve: Present your irresistible Korean Fried Chicken alongside the pickled daikon for a complete dining experience.

Storing & Reheating

To store your leftover Korean Fried Chicken, let it cool completely and place it in an airtight container in the refrigerator, where it will last for about 3 days. If you prefer to freeze it, individually wrap pieces in plastic wrap and transfer them to a freezer-safe bag, where they can be stored for up to 3 months. When reheating, place the chicken on a baking sheet in a preheated oven at 375°F (190°C) for about 15-20 minutes. This method will help restore some crispness but may alter the texture slightly.

Chef’s Helpful Tips

Be careful not to crowd the chicken in the oil; fry in batches for the best results.
If you prefer a thicker coating, dredge the chicken again in potato starch after the first frying.
Make sure your oil is at the right temperature for frying; too low and the chicken will absorb excess oil, too high and it could burn.
To enhance the flavor, consider adding a splash of lime juice to your dipping sauce before serving.
Leaving the chicken to rest briefly before the second fry helps create a crunchier texture.
Don’t skimp on marinating time; the flavors develop beautifully when given a chance to sit.

The burst of flavor and the crunch that accompanies every bite of this Korean Fried Chicken makes it a must-try for any chicken lover. There’s no need to hold back; feel free to experiment with the sauces and adjust to your taste. Whether it’s a quick weeknight dinner or a festive gathering, this recipe is sure to steal the show. Enjoy each bite alongside that zesty pickled daikon, and I guarantee you’ll want to make it again and again!

Recipe FAQs

What makes Korean Fried Chicken different from regular fried chicken?

Korean Fried Chicken stands out due to its double-frying method, which helps achieve that beautifully crispy texture without sogginess. Additionally, it offers a variety of unique sauces, infusing bold flavors that elevate the overall taste far beyond traditional recipes.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but be aware that they tend to be drier than thighs. If you choose breasts, ensure they’re not overcooked to maintain some moisture and tenderness. Marinating is especially crucial in this case to help infuse flavor.

Can I make this recipe gluten-free?

Absolutely! To make Korean Fried Chicken gluten-free, swap regular soy sauce for a gluten-free version and use gluten-free rice flour instead of potato starch for dredging. Ensure that any additional sauces or condiments you use are gluten-free.

How do I adjust the spice levels in the sauces?

Adjusting the spice levels in your sauces is easy! If you want more heat, add extra gochujang or gochugaru. Conversely, you can reduce or omit these ingredients if you’re averse to spicy foods, making the sauces entirely tailored to your palate.

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Korean Fried Chicken

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Author: Peter
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Frying
Cuisine: Korean

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Description

Enjoy Korean Fried Chicken, a delightful dish featuring crispy, flavorful chicken marinated in a blend of garlic, ginger, and gochujang. Simple to prepare, it’s ideal for gatherings or a cozy dinner at home.

Ingredients

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¼ cup rice wine, soju, mirin, or cheongju
3 cloves garlic, smashed
1 teaspoon fresh ginger, grated
2 teaspoons kosher salt
½ teaspoon black pepper
4 pounds boneless, skinless chicken thigh
1 large daikon radish, peeled and cut into ½-inch cubes
1 cup water
½ cup rice vinegar
¼ cup granulated sugar
1 tablespoon kosher salt
2 tablespoons gochujang
1–2 tablespoons granulated sugar
2 tablespoons rice syrup
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon garlic, minced
1 tablespoon rice vinegar
1 teaspoon gochugaru, optional
1 teaspoon toasted sesame oil
6 cloves garlic, minced
2 teaspoons toasted sesame oil
⅓ cup soy sauce
2–3 tablespoons granulated sugar
¼ cup rice syrup or honey
2 tablespoons mirin
neutral oil, vegetable or canola, as needed for deep frying
1 cup potato starch
white sesame seeds
scallion, sliced

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Instructions

In a medium bowl, mix together the rice wine, smashed garlic, grated ginger, kosher salt, and black pepper.
Cut the chicken into bite-sized pieces and pat them dry with paper towels.
Add the chicken pieces to the marinade and mix well, allowing it to marinate at room temperature for 30-60 minutes.

Notes

For extra crispy chicken, double fry the pieces after marinating.
Serve with sliced daikon radish for a flavorful contrast.
Adjust the gochugaru for desired spiciness.