Korean fried chicken solves a problem that every fried chicken lover knows: the coating softens under the sauce. The double-fry technique is what prevents it. First fry at 325 degrees cooks the chicken through and sets the batter. Then comes the crucial rest: at least 10 minutes on a rack while moisture escapes and the coating firms up. Not complicated. The second fry at 375 degrees shatters the surface into something that holds its crunch even after being tossed in a gochujang glaze heavy with garlic, sesame oil, and brown sugar. The batter is deliberately thin, more like crepe batter than pancake batter, built on cornstarch and flour rather than a thick dredge.
No shortcuts. Using cold vodka instead of water accelerates evaporation during frying and produces an even crisper result. Pat the chicken completely dry before battering; surface moisture is the enemy of the whole process. It works. The sauce cooks quickly on the stovetop while the chicken rests between fries. Toss immediately, garnish with sesame seeds and scallions, and serve with pickled daikon and cold beer. This is late-night Seoul food at its best.
Pat the chicken pieces completely dry with paper t
Pat the chicken pieces completely dry with paper towels, moisture is the enemy of crispy skin. Season with salt and white pepper.
Make the batter: Whisk together the cornstarch, fl
Make the batter: Whisk together the cornstarch, flour, and cold water (or vodka) until smooth. The batter should be thin, more like crepe batter than pancake batter. Toss the chicken pieces in the batter to coat.
Heat vegetable oil to 325°F in a deep, heavy pot o
Heat vegetable oil to 325°F in a deep, heavy pot or Dutch oven. Working in batches to avoid crowding, fry the chicken for 8-10 minutes until cooked through and pale golden. Remove to a wire rack. Let the chicken rest for at least 10 minutes, this matters here. The rest period allows the internal steam to escape and the coating to set.
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Korean Fried Chicken
- Total Time: 60 minutes
- Yield: 4 servings
Description
Korean fried chicken — yangnyeom chicken — has a thin, shatteringly crispy coating that stays crunchy even after being drenched in a sticky, sweet-spicy gochujang glaze. The secret is a double-fry technique and a batter that relies on cornstarch and vodka rather than a thick flour coating. KFC joints are as ubiquitous in Seoul as barbecue restaurants, and the combination of crackling skin, fiery sauce, and cold beer is a late-night institution.
Ingredients
- 2 pounds chicken wings or drumettes
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 cup cold water or cold vodka
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
- Vegetable oil for deep frying (about 3 inches deep)
- For the sauce:
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons ketchup
- 1 tablespoon gochugaru (Korean chili flakes)
- Toasted sesame seeds for garnish
- Thinly sliced scallions for garnish
Instructions
- Pat the chicken pieces completely dry with paper towels — moisture is the enemy of crispy skin. Season with salt and white pepper.
- Make the batter: Whisk together the cornstarch, flour, and cold water (or vodka) until smooth. The batter should be thin — more like crepe batter than pancake batter. Toss the chicken pieces in the batter to coat.
- Heat vegetable oil to 325°F in a deep, heavy pot or Dutch oven. Working in batches to avoid crowding, fry the chicken for 8-10 minutes until cooked through and pale golden. Remove to a wire rack. Let the chicken rest for at least 10 minutes — this is not optional. The rest period allows the internal steam to escape and the coating to set.
- Make the sauce while the chicken rests: Combine the gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, ginger, and gochugaru in a small saucepan. Cook over medium heat, stirring frequently, for 3-4 minutes until the sugar dissolves and the sauce thickens slightly. Set aside.
- For the second fry, increase the oil temperature to 375°F. Fry the chicken again in batches for 3-4 minutes until deeply golden brown and crackling crispy. This second fry is what produces the distinctive KFC crunch.
- Transfer the hot, freshly fried chicken to a large bowl. Pour the sauce over the chicken and toss vigorously until every piece is coated. Transfer to a serving plate, sprinkle with sesame seeds and scallions. Serve immediately with pickled daikon radish on the side.
Notes
- The double-fry technique is non-negotiable. The first fry cooks the chicken through; the resting period lets moisture escape from the coating; the second fry at higher heat creates a crispy shell that stays crunchy even under the sauce.
- Using vodka instead of water in the batter creates an even crispier coating because alcohol evaporates faster than water, leaving less moisture in the crust.
- The chicken must be absolutely dry before battering. Any surface moisture will create steam under the batter and prevent it from crisping properly.
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 925
- Fat: 63 g
- Carbohydrates: 44 g
- Protein: 41 g
Frequently Asked Questions
What is important to know about making Korean Fried Chicken?
The double-fry technique is essential. The first fry cooks the chicken through; the resting period lets moisture escape from the coating; the second fry at higher heat creates a crispy shell that stays crunchy even under the sauce.
What technique matters most for Korean Fried Chicken?
Using vodka instead of water in the batter creates an even crispier coating because alcohol evaporates faster than water, leaving less moisture in the crust.
How should I serve Korean Fried Chicken?
Straight out of the pan while the glaze is still tacky, with pickled radish to cut the sugar and cold beer. It softens as it sits, so get it to the table the moment it is sauced.
