My Korean Fried Chicken Is so Crispy, My Friends Demand Seconds (And Thirds!)

This ultra-crunchy, juicy, glazed ‘KFC’ can’t be beat. Alex Lepe/TCA

My platonic ideal of fried chicken is Korean fried chicken. It’s ultra-crunchy and juicy, and typically glazed with a savory or spicy sauce that sinks into every nook and cranny of the shatteringly crisp crust.

I am a Korean American adoptee who didn’t grow up having “KFC” on the streets of Seoul or made for me at home, but ever since discovering Korean fried chicken more than a decade ago—post-karaoke at Bonchon in New York City’s Koreatown—it’s one of my top eats. This recipe is the result of many trials and errors to find the absolute best way to make Korean fried chicken at home.

Why You’ll Love It

They’re bite-sized. These Korean fried chicken bites are faster, and less messy to fry at home than bone-in chicken.

The saucy glaze is everything. It’s spiked with gochujang (fermented Korean chile pepper paste) for a spicy-sweet vibe.

Key Ingredients in Korean Fried Chicken

Chicken: Boneless thighs keep things juicy (similar to Japanese chicken karaage).

Cornstarch: Used in the dredge and batter for a light and crispy crust that is naturally gluten-free.

Baking powder: It helps create an airy crust.

Garlic: Used fresh (grated in the batter) and in powder form (whisked into the dredge) to infuse garlic flavor throughout.

White pepper: The bright, earthy, and milder peppercorn adds a nice pop of flavor but not overwhelming spice, and is common in Korean fried chicken.

Gochujang: A little goes a long way in the spicy glaze, but you can always add more if you like it hot.

Helpful Swaps

Starch madness: Cornstarch, potato starch, and tapioca starch would all work with this recipe.

Buttermilk carton kids: You can substitute buttermilk for the water in the cornstarch batter for extra tang. You may need to add a splash or two of water to thin out the consistency so the batter coats the chicken evenly and drips off excess.

Storage and Make-ahead Tips

If making the fried chicken ahead, do not glaze the chicken. Instead, store the glaze separately and store the chicken bites in a paper towel-lined airtight container (this will help absorb moisture and grease and keep the chicken crispy).

To reheat chicken, bake or air fry at 350 degrees F for 8 to 10 minutes, and then toss with glaze.

Leftover fried chicken will keep for about four days in the fridge. For longer storage, freeze the chicken in a single layer on a parchment-lined sheet tray that will fit in your freezer, then transfer to a zip-top freezer bag or airtight container and store for up to three months. Add about five minutes to the aforementioned reheat time.

Korean Fried Chicken

Serves 4 to 6

• 10 cloves garlic
• 1 tablespoon canola oil or alternative
• 1/2 cup soy sauce or tamari
• 1/2 cup packed light brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoons gochujang paste
• 2 teaspoons toasted sesame oil

For the Fried Chicken

• 2 to 2 1/4 pounds boneless, skinless chicken thighs, preferably large
• 2 cups cornstarch, divided
• 2 teaspoons garlic powder
• 1 teaspoon ground ginger
• 2 1/4 teaspoons kosher salt, divided, plus more for seasoning
• 1 1/2 teaspoons ground white pepper, divided
• 1 1/2 teaspoons baking powder, divided
• 3 cloves garlic
• 1 (1/2-inch) piece ginger
• 3/4 cup cold water
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 5 cups canola oil, or another high-smoke-point neutral oil
• Scallions thinly sliced on a diagonal, toasted sesame seeds (optional garnish)

Make the glaze:

1. Finely chop 10 garlic cloves (about 1/2 cup). Place the garlic and 1 tablespoon canola oil in a small saucepan over medium-low heat (this allows the garlic to infuse to the oil as it heats up). Cook, stirring frequently, until the garlic is fragrant and lightly golden-brown, 3 to 6 minutes.

2. Add 1/2 cup soy sauce, 1/2 cup packed light brown sugar, and 1/4 cup rice vinegar. Increase the heat to medium high and bring to a simmer. Meanwhile, place 1 tablespoon cornstarch and 1 tablespoon water in a small bowl and whisk until the cornstarch is suspended.

3. Add the cornstarch slurry to the simmering sauce and cook, whisking often, until bubbling and thickened. Turn off the heat. Add 2 tablespoons gochujang and 2 teaspoons toasted sesame oil, and whisk to combine. Transfer to a large bowl.

Make the fried chicken:

1. Pat 2 to 2 1/4 pounds boneless, skinless chicken thighs dry with paper towels. Cut into rough 2-inch pieces (about 5 per thigh).

2. Make the dredge: Place 1 cup of the cornstarch, 2 teaspoons garlic powder, 1 teaspoon ground ginger, 1/2 teaspoon of the baking powder, 3/4 teaspoon of the kosher salt, and 1/2 teaspoon of the ground white pepper in a medium bowl and whisk to combine.

3. Make the batter: Place the remaining 1 cup cornstarch, 1 teaspoon baking powder, 1 1/2 teaspoons kosher salt, and 1 teaspoon ground white pepper in a second medium bowl. Finely grate 3 garlic cloves and 1/2-inch piece peeled ginger into the bowl. Add 3/4 cup cold water, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Whisk until combined.

4. Heat 5 cups canola oil in a heavy-bottomed pot or deep skillet over medium heat until 350 F. (Test if it’s hot enough by dropping a bit of the batter into the oil and see if it bubbles immediately, or insert a wooden chopstick and see if bubbles appear.) Meanwhile, line a baking sheet with paper towels or fit with a wire rack. Coat as much of the chicken as you can while the oil heats.

5. Coat the chicken in batches of 8 to 10 pieces: Add to the dredge and toss until evenly coated. Shake off the excess, then add to the batter and toss. Let the excess batter drip off, then return back to the dredge bowl, pressing the cornstarch mixture into the chicken to help create more craggly, crunchy bits. Transfer to a second baking sheet. Rewhisk the batter occasionally as you’re coating the chicken, and add a little water as needed if it starts to get too thick.

6. Fry the chicken in batches of 8 to 10 pieces: Add one at a time into the hot oil and fry, stirring occasionally, until cooked through and golden-brown, 6 to 8 minutes. Transfer with a slotted spoon or spider to the wire rack or paper towels. Sprinkle with kosher salt.

7. Toss the chicken in the glaze in batches until evenly coated. Garnish with toasted sesame seeds and sliced scallions.

Recipe note: The glaze can be made up to one day ahead and refrigerated in an airtight container. Rewarm before using.

Alyse Whitney is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].

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