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CRISPY KOREAN FRIED CHICKEN (DOUBLE-FRIED)

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Some nights call for takeout, and some nights call for standing over a pot of hot oil with a pair of tongs, waiting for that first piece of chicken to crackle. This Crispy Korean Fried Chicken is a standing-over-the-pot recipe, and it is worth every minute. If you know me, you know I have a soft spot for fried chicken in every form, from my Korean-Inspired Spicy Fried Chicken Sandwich to my Crispy Cilantro Lime Chicken Sandwich, but Korean-style fried chicken holds a special place in my kitchen because of one thing: that thin, glassy crust that stays crunchy even after it’s been tossed in sauce.

The secret is a two-part coating and a two-part fry. The chicken gets a light seasoning, a dip in a thin, cold batter, and then a roll through dry Korean fried chicken flour so every nook builds up a craggy shell. Then it fries twice: once to cook it through, and a quick second time in hotter oil to drive out moisture and lock in a shatter-crisp crust. It’s the same technique Korean chicken shops use, and it works beautifully in a home kitchen.

You can make your own coating from scratch, but my go-to shortcut is a bag of Korean fried chicken mix from the Asian market. It’s already seasoned and blended with the right starches, so all you need is cold water and a little patience. Serve it plain with a sprinkle of salt, toss it in sticky-sweet gochujang yangnyeom sauce, or brush it with a glossy soy-garlic glaze. Either way, it disappears fast.

The Secret to the Crunch: Wet Batter + Dry Coat

  • The Wet Batter: A thin batter made from the fry mix and very cold water clings to the chicken and acts as glue. Cold water slows gluten development, so the crust fries up light and crisp instead of bready.
  • The Dry Coat: Rolling the battered chicken in dry, unmixed flour creates ridges and flaky bits that turn into that signature craggy texture. Press it on firmly so there are no bald spots.
  • The Double Fry: The first fry at a moderate temperature cooks the chicken through. The second, hotter fry is short and fast; it pushes out the last of the moisture in the coating so the crust stays crunchy, even under sauce.

Korean Fried Chicken Mix vs. Homemade Flour

  • The Pantry Shortcut (My Go-To): I use Beksul Fried Chicken Mix (백설 치킨튀김가루), the white bag with the red snowflake logo, from most Asian markets. Other brands like Ottogi and CJ work the same way. One 2.2-lb bag makes several batches, and it’s the same mix I use for my Crispy Cilantro Lime Chicken Sandwich.
  • The Scratch Method: No Asian market nearby? Blend all-purpose flour with potato starch, cornstarch, baking powder, and seasonings. The starches keep the crust light and crisp. The full homemade blend is below the instructions.

Choosing Your Chicken

  • Wings: Wings and drumettes are the classic Korean chicken-shop cut. They fry up crispy with lots of crust-to-meat ratio. If you love wings, also try my Spicy Bang Bang Chicken Wings and Crispy-Baked Soy Sauce Wings.
  • Drumsticks: Bone-in drumsticks are juicy and budget-friendly, but they take the longest to cook, so use a thermometer.
  • Boneless Thighs: Boneless, skinless thighs cut into 1½- to 2-inch pieces are my kids’ favorite. They stay juicy, cook faster, and are easy to eat with chopsticks.
  • Breast: Chicken breast works, but it dries out faster. Cut it into even chunks and pull it as soon as it reaches 165°F.

Sauce It or Leave It Plain

  • Yangnyeom (Gochujang) Sauce: Sweet, spicy, and sticky: gochujang, honey, ketchup, soy sauce, and plenty of garlic simmered into a glossy glaze. This is the bright red chicken you see at Korean restaurants.
  • Soy-Garlic Glaze: Savory-sweet and garlicky, with soy sauce, honey, brown sugar, rice vinegar, and ginger. Great for anyone who doesn’t like heat. Love this flavor? My Ginger Chicken Stir-Fry has the same savory-sweet vibe.
  • Plain & Crispy: Plain fried chicken (huraideu chikin) is a classic too. Sprinkle it with salt and serve the sauces on the side for dipping.

Pro Tips for the Best Korean Fried Chicken

  • Pat, Don’t Rinse: Skip rinsing raw chicken in the sink; the USDA advises against it because it splashes bacteria around your kitchen. Instead, pat the pieces very dry with paper towels. Dry chicken means the batter sticks better.
  • Keep the Batter Cold: Use ice-cold water for the batter, and keep the bowl in the fridge between batches. Cold batter hitting hot oil equals a crispier crust.
  • Watch Your Oil Temp: Use a deep-fry thermometer. Keep the oil at 338°F for the first fry and 356°F for the second. Too cool and the crust soaks up oil; too hot and it browns before the inside is done.
  • Don’t Crowd the Pot: Fry 5 to 6 pieces at a time. Crowding the pot drops the oil temperature and makes the chicken greasy and pale.
  • Rack, Not Paper Towels: Rest the chicken on a wire rack, not paper towels. Paper towels trap steam underneath and soften the bottom crust.
  • Sauce at the Last Minute: Toss the chicken in warm sauce right before serving, or brush it on with a pastry brush. Sauced chicken stays crunchy for about 20 to 30 minutes, so sauce only what you’ll eat right away.
  • Check the Temperature: Chicken is safe at 165°F. Thighs and drumsticks are even more tender if you take them to 175°F.
  • Frying Oil Matters: Peanut oil is my standard for frying because of its high smoke point and clean flavor, but canola or vegetable oil works great too.
  • Leftovers: Reheat leftovers in a 400°F oven or air fryer for 6 to 8 minutes to bring back the crunch. The microwave will make them soggy.

Korean Fried Chicken FAQs

  • Why is Korean fried chicken so crispy? The double fry plus the starch-heavy coating. The first fry cooks the chicken, and the second, hotter fry removes moisture from the crust so it stays crisp, even after saucing.
  • Can I make it in an air fryer? Yes. Spray the coated chicken generously with oil and air fry at 380°F for 18 to 22 minutes, flipping halfway, until it reaches 165°F. It won’t be quite as crackly as deep-fried, but it’s still delicious.
  • Is Korean fried chicken gluten-free? Most Korean fried chicken mixes contain wheat flour, so they are not gluten-free. For a gluten-free version, use the homemade blend with a 1:1 gluten-free flour and tamari instead of soy sauce.
  • Can I make the sauces ahead? Yes. Make both sauces up to 5 days ahead and keep them in the fridge. Warm them gently on the stove before tossing.

Fun Fact: In Korea, fried chicken and beer go together so often that the combination has its own name: chimaek, from chikin (chicken) and maekju (beer). It’s traditionally served with a bowl of sweet-and-tangy pickled radish on the side, and I’ve included my quick version below.

Servings: This recipe serves 4 as a main dish, about ½ pound of chicken per person (roughly 5 wings or 2 thighs each). Serving a crowd or game day? Double everything except the frying oil.

What You’ll Need

  • Heavy-bottomed Dutch oven, deep pot, or deep fryer
  • Deep-fry or instant-read thermometer
  • 3 large mixing bowls (seasoning, wet batter, dry coating)
  • Whisk
  • Spider strainer or slotted spoon
  • Tongs or chopsticks
  • Wire rack set over a sheet pan
  • Small saucepan (for sauces)
  • Large heatproof bowl (for tossing in sauce)
  • Paper towels
  • Measuring cups and spoons

Option: Homemade Korean Fried Chicken Flour

No Asian market nearby? This blend makes about 3½ cups, enough for the wet batter and the dry coating. Whisk everything together, use 1½ cups to make the wet batter with 1½ cups ice-cold water, and use the rest for the dry coating. Follow the instructions exactly as written.

  • 2 cups all-purpose flour
  • 1 cup potato starch (or cornstarch)
  • ½ cup cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon white or black pepper
  • 1 teaspoon granulated sugar

Option: Quick Korean Pickled Radish (Chicken-Mu)

This sweet, tangy radish is the classic side for Korean fried chicken and cuts right through the richness. Make it at least 2 hours ahead, or up to 1 week in advance.

  • 1 lb daikon radish, peeled and cut into ½-inch cubes
  • ½ cup granulated sugar
  • ½ cup rice vinegar
  • ½ cup water
  • 1 teaspoon kosher salt

Stir the sugar, vinegar, water, and salt together until dissolved. Pack the radish cubes into a clean jar, pour the brine over the top, cover, and refrigerate for at least 2 hours before serving.

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CRISPY KOREAN FRIED CHICKEN (DOUBLE-FRIED)

Extra-crispy Korean fried chicken made with a cold wet batter, a dry flour coat, and a double fry, then tossed in sweet-spicy gochujang yangnyeom sauce or a sticky soy-garlic glaze. Crunchy, juicy, and better than takeout.

Prep:

30

min

cook:
30
min
total:
60
min
Serves:
4
Print Recipe
Author:

Edie O.
Ingredients
  • CHICKEN (SERVES 4)
  • 2 lbs chicken wings, drumettes, drumsticks, or boneless skinless thighs (cut thighs into 1½- to 2-inch pieces)
  • CHICKEN SEASONING
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon garlic, minced (about 3 cloves)
  • 1 teaspoon fresh ginger, grated (optional)
  • WET BATTER
  • 1½ cups Korean fried chicken mix (I use Beksul Fried Chicken Mix)
  • 1½ cups ice-cold water
  • DRY COATING
  • 2 cups Korean fried chicken mix
  • YANGNYEOM (GOCHUJANG) SAUCE
  • 3 Tablespoons gochujang (Korean red pepper paste)
  • 3 Tablespoons ketchup
  • 3 Tablespoons honey (or Korean rice syrup)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon brown sugar
  • 4 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 2 Tablespoons water
  • 1 Tablespoon unsalted butter
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons gochugaru (Korean red pepper flakes), optional for extra heat
  • SOY-GARLIC GLAZE
  • ¼ cup soy sauce
  • ¼ cup honey
  • 2 Tablespoons brown sugar
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons water
  • 6 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch mixed with 1 Tablespoon water
  • FOR GARNISH
  • 1 Tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced
  • 2 Tablespoons crushed roasted peanuts (optional)
  • FOR FRYING
  • Peanut oil, for frying (at least 2 to 3 inches deep in your pot, about 2 quarts)
Instructions
  1. Pat the chicken pieces very dry with paper towels. If using boneless thighs, cut them into 1½- to 2-inch pieces so they cook evenly.
  2. In a large bowl, toss the chicken with the kosher salt, black pepper, minced garlic, and ginger (if using) until evenly coated. Let it sit for 15 to 30 minutes at room temperature, or up to 4 hours covered in the fridge.
  3. While the chicken seasons, make your sauce. For the yangnyeom sauce, combine the gochujang, ketchup, honey, soy sauce, brown sugar, garlic, ginger, and water in a small saucepan. Simmer over medium-low heat for 3 to 4 minutes, stirring often, until glossy and slightly thickened. Remove from the heat and stir in the butter, sesame oil, and gochugaru (if using). For the soy-garlic glaze, simmer the soy sauce, honey, brown sugar, rice vinegar, water, garlic, and ginger for 3 minutes, then stir in the cornstarch slurry and cook 1 minute more until syrupy. Set aside.
  4. Make the wet batter: in a large bowl, whisk 1½ cups of the Korean fried chicken mix with 1½ cups of ice-cold water until completely smooth and lump-free. It should look like thin pancake batter or buttermilk. Keep it cold.
  5. Set up the dry coating: place 2 cups of dry Korean fried chicken mix in a separate large bowl.
  6. Pour 2 to 3 inches of peanut oil into a heavy-bottomed pot or deep fryer and heat over medium heat until a deep-fry thermometer reads 338°F. Set a wire rack over a sheet pan nearby.
  7. Working with a few pieces at a time, dip the seasoned chicken into the wet batter until fully covered, letting the excess drip back into the bowl.
  8. Transfer the battered chicken straight into the dry coating. Roll and press the flour firmly onto every side so there are no bald spots, then shake off any loose powder. Set the coated pieces on a plate and let them rest 2 to 3 minutes so the coating sets.
  9. First fry: gently lower 5 to 6 pieces into the hot oil, laying them away from you. Fry for 10 to 11 minutes for bone-in pieces, or 6 to 7 minutes for boneless thigh pieces, turning occasionally, until light golden and the internal temperature reaches 165°F. Adjust the heat to keep the oil near 338°F. Transfer to the wire rack and repeat with the remaining chicken.
  10. Let all the chicken rest on the rack for at least 5 minutes. Meanwhile, raise the oil temperature to 356°F.
  11. Second fry: return the chicken to the oil in batches and fry for 30 to 60 seconds, until deep golden brown and extra crispy. Transfer back to the wire rack to drain.
  12. To serve sauced chicken, rewarm the sauce, place the hot chicken in a large heatproof bowl, pour the sauce over, and toss quickly to coat. Or serve the chicken plain with the sauces on the side for dipping.
  13. Sprinkle with toasted sesame seeds, sliced green onions, and crushed peanuts (if using). Serve right away with pickled radish on the side.

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reviews

edieoeatsedieoeatsedieoeatsedieoeatsedieoeats

This looks amazing! I love the idea of using Creme Fraiche here. 💕💕

Melissa P.
edieoeatsedieoeatsedieoeatsedieoeatsedieoeats

These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)

Maya
edieoeatsedieoeatsedieoeatsedieoeatsedieoeats

These tacos look amazing!

EJ

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