Breading chicken in cornstarch vs flour
Breading chicken in cornstarch vs flour is a medium Korean recipe that serves 4. 460 calories per serving. Recipe by Chef Donny on YouTube.
Prep: 20 min | Cook: 15 min | Total: 50 min
Cost: $11.55 total, $2.89 per serving
Ingredients
- 2 lb Chicken Thighs (bone‑in, skinless, cut into bite‑size pieces)
- 1 tsp Salt (kosher or table salt)
- 1/2 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder
- 1/2 tsp Ginger Powder
- 1 cup Cornstarch (provides a light, crispy crust; use the type Chef Donny recommends)
- 1/2 cup All-Purpose Flour (optional; adds a little body to the coating)
- 1 tsp Baking Powder (helps create a puffier, airy crust)
- 1/4 cup Cold Water (for a thin batter; keep very cold)
- 2 qt Vegetable Oil (high smoke‑point oil for deep frying (e.g., canola, peanut))
Instructions
Prepare the Chicken
Pat the chicken pieces dry with paper towels, then place them in a large mixing bowl.
Time: PT5M
Season the Chicken
Add salt, black pepper, garlic powder, and ginger powder to the bowl. Toss to coat evenly.
Time: PT3M
Make the Cornstarch Coating
In a separate shallow dish, whisk together cornstarch, all‑purpose flour, and baking powder. Slowly drizzle in the cold water, whisking until a thin, lump‑free batter forms.
Time: PT4M
Dredge the Chicken
Dip each seasoned chicken piece into the batter, allowing excess to drip off, then place on a plate. Let the coated pieces rest for 2 minutes so the coating sets.
Time: PT5M
Heat the Oil
Fill the deep fryer or pot with vegetable oil to a depth of about 2‑3 inches. Heat to 350°F (175°C). Use the thermometer to verify temperature.
Time: PT5M
Temperature: 350°F
Fry the Chicken
Working in small batches, carefully lower the coated chicken into the hot oil. Fry for 4‑5 minutes, turning once, until the crust is golden‑light and the interior reaches 165°F (74°C).
Time: PT8M
Temperature: 350°F
Drain and Rest
Remove the fried chicken with tongs and place on a wire rack set over paper towels to drain excess oil. Let rest 2 minutes before serving.
Time: PT3M
Serve
Serve the crispy cornstarch fried chicken hot, optionally with a side of gochujang sauce or honey‑butter glaze.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 30g
- Carbohydrates
- 22g
- Fat
- 26g
- Fiber
- 1g
Dietary info: Contains gluten, Can be made gluten‑free by substituting rice flour for all‑purpose flour
Allergens: Wheat (flour), Corn (cornstarch)
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Drumsticks, Chicken Breast (cut into pieces)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Ginger Powder: Fresh grated ginger (1 tsp)
- Instead of Cornstarch: Potato starch
- Instead of All-Purpose Flour: Rice flour (gluten‑free)
- Instead of Baking Powder: Club soda (as a liquid leavener)
- Instead of Cold Water: Ice water
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
Equipment Needed
- Large Mixing Bowl
- Deep Fryer or Large Heavy‑Bottom Pot
- Thermometer
- Tongs
- Wire Rack
- Paper Towels
Critical Steps — Do Not Skip
- Using cornstarch instead of flour for a lighter, crispier crust (Step 3).
- Keeping the batter cold to prevent gluten development (Step 3).
- Maintaining oil temperature at 350°F throughout frying (Step 5 & 6).
- Frying in small batches to avoid temperature drop (Step 6).
Chef Tips from the Video
- For extra crunch, double‑fry: fry first at 300°F for 3 minutes, rest 2 minutes, then fry again at 375°F for 2 minutes.
- Add a pinch of rice flour to the coating mix for an even lighter texture.
- Pat the chicken pieces with paper towels after seasoning to remove excess moisture.
Troubleshooting
Coating falls off during frying.
Make sure the chicken is dry before coating and let the battered pieces rest for a couple of minutes so the batter sets.
Chicken is soggy, not crisp.
Check that oil is at 350°F; if it’s cooler, the coating will absorb oil. Fry in small batches to keep temperature steady.
Chicken is undercooked inside.
Use a meat thermometer; the internal temperature must reach 165°F. If needed, finish cooking at a lower heat for an extra minute.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.
Freezer: Freeze cooked chicken on a parchment sheet, then transfer to a freezer bag; lasts up to 1 month. Reheat directly from frozen in a 375°F oven.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Season and coat the chicken, then refrigerate uncovered on a rack for up to 4 hours before frying.
- Prepare the batter and keep it chilled; give it a quick whisk before use.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?
Korean Fried Chicken, known as "yangnyeom chicken" when coated in sauce, became popular in the 1960s after American fried‑chicken techniques arrived in Korea. It is celebrated for its ultra‑crisp exterior and juicy interior, often enjoyed with beer in "chimaek" (chicken and maekju) gatherings.
What are the traditional regional variations of Korean Fried Chicken in Korea?
In Seoul, the classic style is a simple, lightly seasoned crust. In the southern city of Busan, a spicier gochujang glaze is common, while Jeju Island favors a honey‑butter glaze. Each region tweaks the sauce or seasoning but the cornstarch‑based light crust remains a hallmark.
How is Korean Fried Chicken traditionally served in Korean culture?
It is typically served hot, either plain or tossed in a sweet‑spicy sauce, alongside pickled radish (danmuji) and a cold beer. The chicken is often placed on a wire rack to keep it crisp, and diners share multiple pieces family‑style.
What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?
Korean Fried Chicken is a staple for casual gatherings, sports‑watching parties, and the popular "chimaek" night. It’s also served at birthdays, office get‑togethers, and late‑night street‑food festivals.
What makes Korean Fried Chicken special or unique in Korean cuisine?
The use of cornstarch (or a cornstarch‑flour blend) creates a feather‑light, glass‑like crust that stays crisp even after being tossed in sauce. This texture, combined with a balance of sweet, spicy, and savory flavors, sets it apart from other fried chicken styles.
What are the most common mistakes to avoid when making Crispy Cornstarch Fried Chicken at home?
Common errors include using warm batter (which makes the crust heavy), overcrowding the oil (causing temperature drops), and not drying the chicken before coating. Following Chef Donny’s tips on cold batter and oil temperature prevents these issues.
Why does this Crispy Cornstarch Fried Chicken recipe use cornstarch instead of flour for the coating?
Chef Donny explains that cornstarch yields a lighter, less dark crust that mimics the airy crunch of Korean Fried Chicken, whereas flour produces a heavier, darker coating more typical of Southern fried chicken.
Can I make Crispy Cornstarch Fried Chicken ahead of time and how should I store it?
Yes. After coating, you can refrigerate the chicken uncovered on a rack for up to 4 hours. Fry just before serving, or freeze cooked pieces and reheat in a hot oven to restore crispness.
What texture and appearance should I look for when making Crispy Cornstarch Fried Chicken?
The crust should be pale‑golden, slightly translucent, and crackle when tapped. Inside, the meat should be juicy and reach 165°F. A properly fried piece will feel light, not heavy or doughy.
How do I know when Crispy Cornstarch Fried Chicken is done cooking?
Use an instant‑read thermometer; the internal temperature must hit 165°F (74°C). The exterior should be a uniform light‑gold color and the coating should feel crisp to the touch.
What does the YouTube channel Chef Donny specialize in?
The YouTube channel Chef Donny focuses on approachable, technique‑driven recipes that blend classic comfort foods with global flavors, often highlighting why specific ingredients like cornstarch affect texture.
How does the YouTube channel Chef Donny's approach to Korean cooking differ from other Korean cooking channels?
Chef Donny emphasizes the science behind texture—such as choosing cornstarch for a lighter crust—while many Korean channels focus primarily on traditional sauces and marinades. His style combines culinary fundamentals with cultural insight.
What other Korean recipes is the YouTube channel Chef Donny known for?
Chef Donny is also known for his Korean BBQ short ribs, kimchi fried rice, and spicy gochujang pork belly, each presented with clear explanations of technique and ingredient function.
Last updated: August 20, 2026
