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Korean Fried Chicken
Ultra-crispy double-fried chicken glazed in either sweet-spicy gochujang or soy-garlic sauce — Korean fried chicken is unlike anything else.
20 mins
30 mins
4 people
Korean
Chicken wings or thighs
1.2kg
Potato starch
Or cornstarch
1 cup
Soy sauce
4 tbsp
Gochujang
For spicy version
3 tbsp
Honey or corn syrup
3 tbsp
Garlic
Minced
5 cloves
Ginger
Grated
1 tsp
Sesame oil
1 tsp
Salt and pepper
to taste
Oil
for deep frying
🍽️ Potato starch
→ Cornstarch
Both give the characteristic thin, shatteringly crispy coating
Pat chicken completely dry. Season with salt and pepper. Coat in potato starch.
💡 Pro Tip: Potato starch gives the papery-thin crispy shell. Regular flour won't achieve this.
First fry at 165°C for 8-10 minutes. Remove, rest 5 minutes.
💡 Pro Tip: Low first fry cooks through. Rest is crucial — this is where moisture escapes.
Second fry at 190°C for 3-5 minutes until shatteringly crispy.
💡 Pro Tip: High second fry creates the signature thin-shell crunch of KFC. No other method replicates it.
Warm sauce in a pan. Toss hot chicken in sauce immediately.
💡 Pro Tip: Work fast — sauce the chicken while it's hot and crispy.
Serve immediately with pickled daikon and cold beer.
💡 Pro Tip: KFC is best within 10 minutes. Waiting leads to sogginess.
- ✓Potato starch is the secret — not flour, not breadcrumbs
- ✓Double frying is mandatory
- ✓Second fry at higher temperature
- ✓Sauce immediately before serving
- →With pickled daikon radish
- →With beer (a Korean tradition)
- →With fried shishito peppers