How To Make Korean Fried Chicken
How To Make Korean Fried Chicken is a easy Korean recipe that serves 4. 400 calories per serving. Recipe by HowToBasic on YouTube.
Prep: 19 min | Cook: 15 min | Total: 44 min
Cost: $9.48 total, $2.37 per serving
Ingredients
- 1 whole Whole Chicken (cut into wings, drumsticks, and boneless thighs)
- 2 tablespoon Rice Wine Vinegar (for seasoning)
- 4 clove Garlic (minced)
- 1 teaspoon Salt (to taste)
- 0.5 teaspoon Black Pepper (freshly ground)
- 1 cup Cornstarch (for coating)
- 4 cup Vegetable Oil (high smoke point oil for deep frying)
- 2 tablespoon Sesame Seeds (to garnish)
- 2 stalk Spring Onion (thinly sliced for garnish)
Instructions
Prepare the Chicken
Pat the chicken pieces dry, then cut a whole chicken into wings, drumsticks, and boneless thighs if not already separated.
Time: PT5M
Season the Chicken
In a large mixing bowl combine rice wine vinegar, minced garlic, salt, and black pepper. Add the chicken pieces and toss to coat evenly. Let rest for 5 minutes.
Time: PT5M
Coat with Cornstarch
Sprinkle the cornstarch over the seasoned chicken and toss until each piece is fully covered. Shake off excess cornstarch.
Time: PT5M
Heat the Oil
Fill the deep fryer or pot with vegetable oil to a depth of about 3 inches. Heat the oil to 350°F (180°C).
Time: PT5M
Temperature: 350°F
Fry the Chicken
Carefully lower the coated chicken pieces into the hot oil. Fry for 10 minutes, turning once, until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
Time: PT10M
Temperature: 350°F
Drain and Rest
Using tongs, remove the chicken and place on a wire rack or paper towels to drain excess oil.
Time: PT2M
Garnish and Serve
Sprinkle sesame seeds and sliced spring onion over the fried chicken. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 400
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Gluten-Free (using cornstarch), High-Protein, Dairy-Free
Allergens: Sesame
Ingredient Substitutions
- Instead of Whole Chicken: Chicken pieces (mixed)
- Instead of Rice Wine Vinegar: Apple cider vinegar, white vinegar
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Cornstarch: All-purpose flour
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Spring Onion: Chives
Equipment Needed
- Deep Fryer or Large Pot
- Thermometer
- Wire Rack
- Mixing Bowl
- Tongs
- Measuring Spoons and Cups
- Cutting Board and Knife
- Serving Plate
Critical Steps — Do Not Skip
- Coating the chicken evenly with cornstarch
- Maintaining oil temperature at 350°F during frying
Chef Tips from the Video
- For extra crunch, double‑coat the chicken: dip once in cornstarch, then a quick dip in beaten egg, and coat again.
- Add a pinch of sugar to the seasoning mix for a subtle caramelized flavor.
Troubleshooting
Chicken is soggy instead of crispy.
Make sure the oil is at 350°F before adding chicken and avoid overcrowding; fry in batches.
Coating falls off during frying.
Pat the chicken dry thoroughly before seasoning and ensure the cornstarch adheres evenly.
Oil smokes or catches fire.
Use an oil with a high smoke point and monitor temperature closely; lower heat if smoke appears.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag; keep for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season and coat the chicken up to 2 hours ahead; keep refrigerated and bring to room temperature before frying.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?
Korean Fried Chicken, known as "KFC," became popular in the 1970s after the introduction of double‑deep‑frying techniques, creating an ultra‑crispy crust. It is now a staple street‑food and bar snack, often enjoyed with beer during gatherings.
What are the traditional regional variations of Korean Fried Chicken in Korea?
In Korea, variations include "Yangnyeom" chicken coated in a sweet‑spicy sauce, and "Honey Butter" chicken with a sweet buttery glaze. The plain crispy version, like this recipe, focuses on a simple salt‑pepper seasoning and sesame garnish.
How is authentic Korean Fried Chicken traditionally served in Korea?
It is typically served hot, sprinkled with toasted sesame seeds and chopped green onions, often accompanied by pickled radish (danmuji) and a cold beer. The chicken is eaten with the hands or with chopsticks.
What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?
Korean Fried Chicken is a popular accompaniment for "hoesik" (company gatherings) and "soju" nights, and is also served at casual celebrations, sports events, and late‑night street food markets.
What other Korean dishes pair well with Korean Fried Chicken?
Pairs nicely with Korean side dishes such as kimchi, pickled radish, and a fresh cucumber salad. A bowl of steamed rice or Korean barley tea (boricha) balances the richness.
What are the most common mistakes to avoid when making Korean Fried Chicken at home?
Common mistakes include using oil that isn’t hot enough, overcrowding the fryer, and not drying the chicken properly. These lead to soggy coating or uneven cooking.
Why does this Korean Fried Chicken recipe use cornstarch instead of flour for the coating?
Cornstarch creates a lighter, crispier crust because it fries at a higher temperature and absorbs less oil than wheat flour, staying true to the classic Korean texture.
Can I make Korean Fried Chicken ahead of time and how should I store it?
Yes, you can season and coat the chicken up to 2 hours ahead and keep it refrigerated. Fry just before serving for maximum crispness; leftovers reheat best in a hot oven to restore crunch.
What texture and appearance should I look for when making Korean Fried Chicken?
The exterior should be golden‑brown, dry to the touch, and crackle lightly when pressed. Inside, the meat should be juicy and reach an internal temperature of 165°F (74°C).
What does the YouTube channel HowToBasic specialize in?
The YouTube channel HowToBasic is known for comedic, over‑the‑top cooking videos that often feature exaggerated messes while still delivering a functional recipe at the end.
How does the YouTube channel HowToBasic's approach to Korean cooking differ from other Korean cooking channels?
HowToBasic presents Korean recipes with a humorous, chaotic style, focusing on visual slapstick rather than detailed culinary instruction, unlike traditional Korean cooking channels that emphasize technique and cultural context.
Last updated: September 3, 2026
