Korean fried chicken is crispy on the outside, impossibly juicy on the inside, and absolutely craveable at any time of day. This recipe uses a double-fry technique that’s the secret to achieving that signature shatteringly crispy exterior while keeping the meat tender and succulent. The marinade is infused with ginger, garlic, and soy sauce for authentic Korean flavor, and we’ll show you exactly how to get it right every single time.
What makes Korean fried chicken different from its American counterpart is the cooking method and the sauce. Instead of a thick, heavy coating, Korean fried chicken uses a lighter batter that crisps up beautifully, and it’s often finished with a sticky-sweet glaze or served with a spicy gochujang sauce. The double-fry method is absolutely crucial—the first fry cooks the chicken through, and the second fry (at a higher temperature) creates that crackling, glass-like crust that makes people go absolutely wild for this dish.
I’ve been making this recipe for years, and I’ve perfected every single step to ensure you get restaurant-quality results at home. The key is using chicken thighs instead of breasts (they’re more forgiving and stay juicier), marinating long enough for the flavors to really penetrate, and nailing the oil temperature on both fries. Serve this with crispy sides or alongside a fresh grain-based salad for a complete meal. You can also pair it with sweet treats for dessert, or enjoy it with comforting sides for a full Korean-inspired feast. For more detailed frying techniques, check out Bon Appétit’s frying guide, or explore Serious Eats’ deep-dive into fried chicken for additional variations.
Ingredients
- 2.5 pounds bone-in, skin-on chicken thighs (about 8-10 pieces)
- 1/2 cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon brown sugar
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Oil for frying (vegetable or peanut oil)
- 2 tablespoons gochujang (Korean red chili paste) for glaze
- 2 tablespoons honey for glaze
- 1 tablespoon butter for glaze
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
- Pat the chicken thighs completely dry with paper towels—this is essential for achieving that crispy exterior. Any moisture will create steam and prevent proper browning.
- In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, brown sugar, white pepper, and cayenne pepper until the sugar dissolves completely.
- Add the dried chicken thighs to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to penetrate the meat.
- Remove the chicken from the refrigerator 30 minutes before frying to bring it closer to room temperature. This ensures even cooking throughout.
- In a shallow bowl, combine all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix thoroughly so the seasonings are evenly distributed.
- Remove each chicken piece from the marinade, allowing excess liquid to drip off back into the bowl. Reserve 3 tablespoons of the marinade for the glaze.
- Working with one piece at a time, dredge the chicken thoroughly in the flour mixture, making sure to coat all sides, including under the skin. Press gently so the coating adheres well.
- Place the coated chicken on a plate and let it sit for 5 minutes. This helps the coating set and prevents it from falling off during frying.
- Heat oil to 325°F (160°C) in a deep pot or Dutch oven. Use a thermometer to monitor the temperature—this is the first fry temperature.
- Carefully place half of the chicken pieces into the hot oil, skin-side down. Don’t overcrowd the pot, as this will lower the oil temperature and result in greasy chicken.
- Fry for 10-12 minutes, turning halfway through, until the chicken is cooked through (the internal temperature should reach 165°F at the thickest part). The coating should be pale golden at this stage.
- Remove the first batch of chicken to a wire rack set over a paper towel-lined baking sheet. Repeat with the remaining chicken pieces.
- Increase the oil temperature to 375°F (190°C). Let the oil come to temperature for about 5 minutes.
- Once the oil reaches 375°F, carefully place the first batch of chicken back into the hot oil for the second fry. Work in batches again to avoid temperature drop.
- Fry for 2-3 minutes per side until the coating is deep golden brown and incredibly crispy. This is where that signature crunch comes from.
- Transfer the double-fried chicken to a clean wire rack set over paper towels. Repeat the second fry with the remaining chicken.
- While the chicken is finishing its second fry, prepare the glaze. In a small saucepan over medium heat, combine the reserved 3 tablespoons of marinade, gochujang, honey, and butter.
- Stir the glaze constantly for 2-3 minutes until it’s smooth, glossy, and slightly thickened. Remove from heat.
- Toss the hot, crispy chicken with the glaze in a large bowl, coating each piece evenly.
- Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately while still crispy and warm.
- If you prefer non-glazed chicken, skip the glaze step and serve with a side of gochujang sauce for dipping instead.
Pro Tips
o The double-fry technique is what separates restaurant-quality Korean fried chicken from regular fried chicken. The first fry at lower temperature cooks the meat through, while the second fry at higher temperature creates that shatteringly crispy exterior.
o Pat the chicken completely dry before marinating and again before dredging. Any excess moisture will prevent the flour coating from adhering properly and will create steam during frying.
o Don’t skip the 30-minute rest after removing the chicken from the refrigerator. Starting with room-temperature chicken ensures even cooking throughout.
o Use a reliable meat thermometer to monitor oil temperature. Fluctuations in temperature will dramatically affect the final texture—too cool and you’ll get greasy chicken, too hot and the coating will burn before the inside cooks.
o Let the coated chicken rest for 5 minutes before the first fry. This helps the flour coating set and adhere better to the chicken.
o Don’t overcrowd the pot during either fry. Overcrowding lowers the oil temperature, which results in greasy, soggy chicken instead of crispy chicken.
o The gochujang glaze is optional but highly recommended—it adds authentic Korean flavor and a beautiful glossy finish. If you can’t find gochujang, you can substitute with a mixture of sriracha and honey.
o Serve immediately after glazing while the chicken is still hot and crispy. The texture will deteriorate as it cools.
o Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness.