Secret to Korean Fried chicken batter that stays crispy for hours

Ingredients

• 2 lb Chicken Drumettes and Wings (bone‑in, skin‑on)
• 3 Tbsp Soy Sauce (low‑sodium preferred)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (fresh, grated)
• 1 Tbsp Rice Wine (Mirin) (optional, adds depth)
• 1 tsp Salt (kosher salt)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup Rice Flour (for the wet batter, gives extra crunch)
• 0.5 cup Cornstarch (helps create a light, airy coating)
• 0.25 cup All‑Purpose Flour (adds structure to the batter)
• 0.5 tsp Baking Powder (lightens the batter)
• 0.75 cup Ice Water (keeps batter cold for maximum crispness)
• 2 qt Vegetable Oil (neutral oil for deep‑frying)
• 2 Tbsp Gochujang (Korean Chili Paste) (sweet‑spicy base for the glaze)
• 2 Tbsp Honey (balances heat with sweetness)
• 1 Tbsp Rice Vinegar (adds brightness)
• 1 tsp Sesame Oil (toasted flavor)
• 1 Tbsp Sesame Seeds (garnish)
• 2 Tbsp Green Onion (thinly sliced for garnish)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine chicken pieces, soy sauce, minced garlic, grated ginger, rice wine, salt, and black pepper. Toss to coat evenly, cover, and refrigerate for at least 30 minutes (or up to overnight).

   Time: PT30M

2. Prepare the Wet Batter

   In a separate bowl whisk together rice flour, cornstarch, all‑purpose flour, and baking powder. Gradually whisk in ice water until the batter is smooth and the consistency of a thin pancake batter (it should coat the back of a spoon). Keep the batter chilled.

   Time: PT10M

3. Heat Oil for First Fry

   Fill the deep‑fry pot with vegetable oil to a depth of about 2 inches. Heat the oil to 160°C (320°F). Use a thermometer to monitor temperature.

   Time: PT5M

   Temperature: 160°C

4. First Fry (Blanch) the Chicken

   Working in batches, dip each marinated piece into the cold batter, letting excess drip off, then carefully lower into the oil. Fry for 5‑6 minutes until the coating just sets but the chicken is not browned. Remove with tongs and place on a wire rack set over a baking sheet to drain.

   Time: PT8M

   Temperature: 160°C

5. Rest the Chicken

   Let the fried pieces rest for 5 minutes on the rack. This allows steam to escape, preventing sogginess later.

   Time: PT5M

6. Heat Oil for Second Fry

   Increase the oil temperature to 190°C (375°F). Use the thermometer to ensure the oil is hot before proceeding.

   Time: PT5M

   Temperature: 190°C

7. Second Fry for Crunch

   Return the rested chicken pieces to the oil in batches. Fry for 2‑3 minutes, or until deep golden and crisp. Remove and drain again on the wire rack.

   Time: PT4M

   Temperature: 190°C

8. Make the Gochujang Glaze

   While the chicken is frying, combine gochujang, honey, rice vinegar, sesame oil, and a splash of water in a small bowl. Heat the mixture in a saucepan over medium heat for 3‑4 minutes, stirring until glossy and slightly thickened.

   Time: PT5M

   Temperature: Medium heat

9. Toss Chicken in Glaze

   Place the twice‑fried chicken in a large bowl, pour the hot glaze over, and toss gently until every piece is evenly coated.

   Time: PT2M

10. Wrap and Serve

    Transfer the glazed chicken to a serving plate, cover loosely with plastic wrap, and let sit for 10‑15 minutes. The coating stays crisp even under the wrap. Garnish with toasted sesame seeds and sliced green onion before serving.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

32g

Fat

25g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Drumettes and Wings: Boneless thigh pieces cut into bite‑size pieces
• Instead of Soy Sauce: Tamari
• Instead of Ginger: Ground ginger (use half the amount)
• Instead of Rice Wine (Mirin): Sake or a splash of white wine
• Instead of Rice Flour: All‑purpose flour (will be less crisp)
• Instead of Cornstarch: Potato starch
• Instead of All‑Purpose Flour: Bread flour
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Gochujang (Korean Chili Paste): Sriracha mixed with miso
• Instead of Honey: Brown sugar dissolved in water
• Instead of Rice Vinegar: Apple cider vinegar (use half amount)
• Instead of Sesame Oil: Peanut oil (less aromatic)
• Instead of Green Onion: Chives

Equipment Needed

• Large Mixing Bowl
• Small Bowl
• Whisk
• Deep‑Fry Pot or Large Heavy‑Bottomed Pot
• Thermometer
• Tongs
• Wire Rack
• Baking Sheet
• Plastic Wrap
• Cutting Board
• Sharp Knife

Critical Steps — Do Not Skip

• Marinating the chicken for flavor and coating adhesion
• Keeping the batter ice‑cold before frying
• First low‑temperature fry to cook chicken through without browning
• Resting the chicken to release steam
• Second high‑temperature fry for ultimate crunch
• Maintaining exact oil temperatures (160°C then 190°C)
• Tossing the chicken while the glaze is still hot to ensure even coating

Chef Tips from the Video

• For extra crunch, add a pinch of rice flour to the batter just before dipping the chicken.
• Use a mix of rice flour and cornstarch in a 1:1 ratio for the lightest crust.
• If you prefer less sweet glaze, reduce honey to 1 Tbsp and add a dash more rice vinegar.

Troubleshooting

Storage

Refrigerator: Store leftover chicken in an airtight container for up to 3 days. Re‑heat in a hot oven (180°C) to regain crispness.

Freezer: Freeze cooked chicken pieces on a tray, then transfer to a zip‑top bag; keep for up to 1 month. Re‑heat directly from frozen in a 190°C oven for 12‑15 minutes.

Room temperature: Do not store at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the chicken the night before for deeper flavor.
• The gochujang glaze can be prepared up to 2 days ahead and reheated gently.
• Fry the chicken up to the first fry and store refrigerated; finish the second fry just before serving.

Frequently Asked Questions