Korean Fried Chicken Bites (extra Crispy)
Korean Fried Chicken Bites (EXTRA CRISPY) is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by TIFFY BOOKS on YouTube.
Prep: 1 hr 10 min | Cook: 20 min | Total: 1 hr 40 min
Cost: $19.91 total, $4.98 per serving
Ingredients
- 1.5 pounds Chicken Thighs, Skin On (Boneless, cut into bite‑size pieces)
- 4 cloves Garlic (Minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper (Freshly ground)
- 1 tablespoon Cooking Wine (Dry sherry or mirin)
- 2 tablespoons Soy Sauce (Low‑sodium preferred)
- 1 cup All-Purpose Flour (Sifted)
- 0.5 cup Cornstarch
- 1 teaspoon Baking Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 0.75 cup Water (Ice‑cold for batter)
- 4 cups Vegetable Oil (For deep frying, 350°F oil temperature)
- 2 tablespoons Korean Chili Paste (Gochujang)
- 2 tablespoons Honey
- 1 tablespoon Soy Sauce (Additional for glaze)
- 1 clove Garlic (Minced for glaze)
- 1 tablespoon Sesame Seeds (To garnish)
- 2 stalks Green Onions (Thinly sliced for garnish)
Instructions
Marinate the Chicken
Place bite‑size chicken thigh pieces in a bowl, add minced garlic, salt, black pepper, cooking wine, and soy sauce. Toss to coat evenly and let sit for 30 minutes.
Time: PT10M
Prepare the Batter
In a separate mixing bowl whisk together flour, cornstarch, baking powder, garlic powder, onion powder, and ice‑cold water until a smooth, slightly thick batter forms.
Time: PT5M
Heat the Oil
Fill a large pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
First Fry (Blanch)
Working in small batches, dip each marinated chicken piece into the batter, letting excess drip off, then gently lower into the hot oil. Fry for 3–4 minutes until just set, not browned. Remove with tongs and drain on paper towels.
Time: PT5M
Temperature: 350°F
Second Fry (Crisp)
Increase oil temperature to 375°F (190°C). Return the partially cooked chicken to the oil and fry another 2–3 minutes until golden‑brown and ultra‑crisp. Transfer to fresh paper towels.
Time: PT5M
Temperature: 375°F
Make the Sweet‑Spicy Glaze
In a small saucepan combine gochujang, honey, soy sauce, and minced garlic. Cook over low heat, stirring, for 3–4 minutes until the mixture thickens slightly.
Time: PT5M
Toss Chicken in Glaze
Place half of the fried chicken in a large bowl, pour the warm glaze over, and toss until evenly coated. Keep the remaining chicken plain for contrast, if desired.
Time: PT5M
Serve
Arrange glazed chicken on a serving platter, sprinkle with sesame seeds and sliced green onions. Serve immediately while hot and crispy.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains soy, Not vegan, Not vegetarian
Allergens: Wheat, Soy, Honey
Ingredient Substitutions
- Instead of Chicken Thighs, Skin On: Chicken Drumsticks, skin on
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Cooking Wine: Rice vinegar (1 tsp)
- Instead of Soy Sauce: Tamari
- Instead of All-Purpose Flour: Bread flour
- Instead of Cornstarch: Potato starch
- Instead of Baking Powder: Club soda (1/4 cup)
- Instead of Garlic Powder: Fresh garlic (extra)
- Instead of Onion Powder: Finely minced onion
- Instead of Water: Cold club soda
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Korean Chili Paste (Gochujang): Thai chili paste (adjust sugar)
- Instead of Honey: Maple syrup
- Instead of Soy Sauce: Tamari
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Sesame Seeds: Toasted pumpkin seeds
- Instead of Green Onions: Chives
Equipment Needed
- Mixing Bowl
- Whisk
- Large Pot or Deep Fryer
- Thermometer
- Tongs
- Slotted Spoon (optional)
- Paper Towels
- Small Saucepan
- Cutting Board
- Chef’s Knife
Critical Steps — Do Not Skip
- Marinating the chicken for at least 30 minutes
- Maintaining correct oil temperatures (350°F then 375°F)
- Executing the double‑fry technique for maximum crispiness
- Preparing a smooth batter without over‑mixing
- Coating the chicken while it is still hot to ensure glaze adherence
Chef Tips from the Video
- Add a splash of club soda to the batter for extra lightness.
- Rest the battered chicken for 5 minutes before frying to let the coating adhere better.
- For extra flavor, add a pinch of toasted sesame oil to the glaze.
Troubleshooting
Chicken is soggy instead of crisp.
Make sure the oil is at the correct temperature and perform the double‑fry. Use ice‑cold water in the batter and avoid overcrowding the pot.
Glaze is too thick and clings unevenly.
Thin the glaze with a teaspoon of water or additional soy sauce while it simmers; stir continuously.
Chicken pieces are undercooked inside.
Check internal temperature; if low, finish cooking in a 350°F oven for 5‑7 minutes before the second fry.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to restore crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Re‑heat from frozen in a pre‑heated oven.
Room temperature: Not recommended; chicken should be kept refrigerated.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- Prepare the glaze up to 24 hours ahead; store refrigerated.
- Fry the chicken fully, let cool, then re‑heat in a hot oven before glazing.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken (Yangnyeom Chicken) in Korean street food culture?
Korean fried chicken, known as Yangnyeom Chicken when coated in a sweet‑spicy sauce, became popular in the 1970s after American-style deep‑frying was introduced to Korea. It is now a staple of Korean street food, often enjoyed with beer (chimaek) and served at night markets and festivals.
What are the traditional regional variations of Korean Fried Chicken within Korea?
In Seoul, the classic double‑fried chicken with gochujang glaze is most common. In Busan, a lighter soy‑garlic glaze is favored, while Jeju Island often adds a touch of citrus or tangerine marmalade for a bright twist. Each region adjusts the level of spiciness and sweetness to local tastes.
How is Korean Fried Chicken traditionally served in Korea?
It is typically served hot, sprinkled with toasted sesame seeds and sliced green onions, alongside pickled radish (danmuji) and a side of steamed rice. It is famously paired with cold draft beer in a practice called "chimaek" (chicken + maekju).
What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?
Korean fried chicken is a popular snack for late‑night gatherings, sports events, and casual celebrations such as birthdays or office get‑togethers. It is also a go‑to comfort food during the summer months when street stalls are bustling.
How does Korean Fried Chicken fit into the broader Korean cuisine tradition?
While Korean cuisine emphasizes fermented flavors and spicy stews, fried chicken showcases the Korean love for texture contrast—crisp exterior with juicy interior—combined with bold sauces. It reflects Korea’s openness to foreign cooking methods blended with native ingredients like gochujang.
What are the authentic traditional ingredients for Korean Fried Chicken versus acceptable substitutes?
Authentic ingredients include chicken thigh with skin, gochujang, Korean rice wine (mirin), and Korean corn‑starch batter. Substitutes can be chicken breast (less juicy), Thai chili paste for gochujang, or all‑purpose flour instead of a mix of flour and cornstarch, though texture may differ.
What other Korean dishes pair well with Korean Fried Chicken from the YouTube channel Tiffy Books?
Tiffy Books often pairs the chicken with Korean pickled radish, kimchi fried rice, or a simple cucumber‑soy salad. A cold barley tea (bori‑sikhye) also balances the heat of the glaze.
What makes Korean Fried Chicken special or unique in Korean cuisine?
The double‑fry technique creates an ultra‑crisp skin that stays crunchy even after being tossed in a sticky sauce—a texture prized in Korean street food. The balance of sweet, salty, and spicy flavors from gochujang and honey also sets it apart from other fried chicken styles.
What are the most common mistakes to avoid when making Korean Fried Chicken at home?
Common errors include using oil that is too hot or too cool, which leads to burnt coating or soggy chicken, and skipping the second fry, which reduces crunch. Over‑mixing the batter can also make it dense, and not marinating long enough results in bland meat.
Why does this Korean Fried Chicken recipe use a double‑fry method instead of a single fry?
The first fry cooks the chicken through without browning, while the second fry at a higher temperature creates a light, airy crust that stays crisp after the glaze is added. A single fry often yields a softer coating that loses its crunch quickly.
Can I make Korean Fried Chicken ahead of time and how should I store it?
Yes. Marinate the chicken overnight, fry it, and store the fried pieces in an airtight container in the refrigerator for up to 3 days. Re‑heat in a pre‑heated 350°F oven for 5‑7 minutes before tossing with the glaze to restore crispness.
What does the YouTube channel Tiffy Books specialize in?
The YouTube channel Tiffy Books specializes in approachable home‑cooking tutorials that blend comfort food with international flavors, often focusing on detailed technique explanations and budget‑friendly ingredient swaps.
How does the YouTube channel Tiffy Books' approach to Korean cooking differ from other Korean cooking channels?
Tiffy Books emphasizes step‑by‑step visual cues, explains the science behind techniques like double‑frying, and adapts traditional Korean dishes for the typical American pantry, whereas many Korean channels assume access to specialty ingredients and equipment.
Last updated: August 20, 2026
