How to make: Outrageously good Korean Fried Chicken! ️
How to make: Outrageously good Korean Fried Chicken! 🐔🌶️ is a medium Korean recipe that serves 4. 620 calories per serving. Recipe by First We Feast on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $36.36 total, $9.09 per serving
Ingredients
- 2 lb Boneless Skin-On Chicken Thighs (trimmed and patted dry)
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 0.5 tsp Ginger Powder
- 0.5 tsp Baking Powder
- 2 tbsp Cornstarch (for coating before batter)
- 1 tsp Red Jalapeno Powder
- 0.5 cup Self-Rising Flour
- 0.75 cup Cornstarch (for wet batter)
- 0.5 cup Water
- 0.5 cup Vodka (helps create steam for a lighter crust)
- 4 cup Peanut Oil (for deep frying)
- 3 oz Soy Sauce
- 2 oz Brown Sugar
- 1.5 tbsp Gochujang
- 1 tsp Garlic (minced)
- 1 tsp Ginger (minced)
- 1 tbsp Fermented Kimchi (finely chopped)
- 1 tbsp Hot Honey
Instructions
Season the Chicken
Pat the chicken thighs dry. In a large bowl combine salt, garlic powder, onion powder, ginger powder, baking powder, cornstarch, and red jalapeno powder. Toss the chicken until evenly coated.
Time: PT5M
Prepare the Wet Batter
In a separate bowl whisk together self‑rising flour, ¾ cup cornstarch, water, and vodka until smooth. The batter should be slightly thick but pourable.
Time: PT5M
Heat Oil for First Fry
Fill the fryer or pot with peanut oil to a depth of about 2 inches. Heat to 325°F (163°C) using the thermometer.
Time: PT5M
Temperature: 325°F
First Fry
Working in batches, dip each seasoned piece into the wet batter, letting excess drip off, then carefully lower into the oil. Fry for 4‑5 minutes until a light golden color forms. Remove and place on a wire rack to drain.
Time: PT5M
Temperature: 325°F
Raise Oil Temperature
Increase the oil temperature to 375°F (191°C) for the second fry.
Time: PT2M
Temperature: 375°F
Second Fry
Return the partially cooked chicken to the hot oil. Fry for 2‑3 minutes until deep golden‑brown and crisp. Transfer to the wire rack and let excess oil drip off.
Time: PT5M
Temperature: 375°F
Make the Spicy Soy Garlic Glaze
In a saucepan combine soy sauce, brown sugar, gochujang, minced garlic, minced ginger, chopped kimchi, and hot honey. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the sauce thickens, about 4‑5 minutes.
Time: PT5M
Toss Chicken in Glaze
Place the fried chicken in a large bowl, pour the hot glaze over, and toss quickly to coat each piece evenly.
Time: PT3M
Serve
Arrange the glazed chicken on a serving platter. Garnish with sliced green onions or sesame seeds if desired. Serve immediately while hot and crisp.
Time: PT0M
Nutrition Facts
- Calories
- 620
- Protein
- 32 g
- Carbohydrates
- 42 g
- Fat
- 32 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains peanuts, Contains soy, Not vegetarian, Not vegan
Allergens: Soy, Wheat (gluten), Peanuts, Alcohol
Ingredient Substitutions
- Instead of Boneless Skin-On Chicken Thighs: Boneless Skinless Thighs, Chicken Breast
- Instead of Salt: Kosher Salt
- Instead of Garlic Powder: Fresh Minced Garlic (increase to 2 tsp)
- Instead of Onion Powder: Finely Minced Onion
- Instead of Ginger Powder: Fresh Grated Ginger (1 tsp)
- Instead of Baking Powder: Club Soda (for lightness)
- Instead of Cornstarch: Potato Starch, Tapioca Starch
- Instead of Red Jalapeno Powder: Cayenne Pepper, Chili Powder
- Instead of Self-Rising Flour: All-Purpose Flour + 1.5 tsp Baking Powder
- Instead of Cornstarch: Potato Starch
- Instead of Vodka: Dry White Wine, Extra Water (less effective)
- Instead of Peanut Oil: Canola Oil, Vegetable Oil
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Brown Sugar: Honey, Maple Syrup
- Instead of Gochujang: Korean Chili Paste, Sriracha + Miso
- Instead of Garlic: Garlic Powder (increase to 1.5 tsp)
- Instead of Ginger: Ginger Powder (increase to 0.75 tsp)
- Instead of Fermented Kimchi: Kimchi Juice, Additional Gochujang
- Instead of Hot Honey: Honey + pinch of cayenne
Equipment Needed
- Deep Fryer or Large Pot
- Thermometer
- Mixing Bowls
- Whisk
- Tongs
- Wire Rack
- Paper Towels
- Saucepan
Critical Steps — Do Not Skip
- Season the chicken evenly before battering.
- Maintain precise oil temperatures (325°F then 375°F).
- Do not over‑mix the wet batter; keep it slightly lumpy.
- Second fry must be short and hot to achieve crunch.
- Glaze must reach a syrupy consistency before tossing.
Chef Tips from the Video
- Vodka in the batter creates steam that keeps the crust light and airy.
- Use a wire rack instead of paper towels for the second fry to keep the crust crisp.
- For extra heat, add a dash of Korean chili oil to the glaze just before serving.
Troubleshooting
Chicken skin is soggy after glazing.
Make sure the second fry reaches 375°F and lasts at least 2 minutes. If the oil temperature drops, let it recover before adding more pieces.
Glaze is too thin and runs off the chicken.
Simmer the glaze longer to reduce; add a pinch of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) if needed.
Oil splatters when adding chicken.
Pat the chicken completely dry and coat lightly with cornstarch before battering to reduce moisture.
Storage
Refrigerator: Store glazed chicken in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to restore crispness.
Freezer: Uncoated fried chicken can be frozen for up to 1 month. Thaw, re‑fry briefly, then glaze.
Room temperature: Not recommended; the glaze can spoil quickly.
Make-Ahead Tips
- Season the chicken and keep refrigerated up to 30 minutes before frying.
- Prepare the glaze a day ahead; reheat gently before tossing.
- Fried chicken can be frozen unglazed; re‑fry and glaze after thawing.
Frequently Asked Questions
What is the cultural significance and history of double fried Korean chicken in Korean cuisine?
Korean fried chicken, known as "yangnyeom chicken" when coated in a sweet‑spicy sauce, became popular in the 1970s after the introduction of deep‑frying technology. The double‑fry method creates an ultra‑crisp skin that distinguishes it from other Asian fried chickens.
What are the traditional regional variations of Korean fried chicken in Korean cuisine?
In Seoul, the classic style uses a soy‑garlic glaze, while the southern city of Busan favors a gochujang‑heavy sauce. Some regions add a honey‑butter glaze, and Jeju Island often incorporates local citrus for a bright note.
How is authentic Korean fried chicken traditionally served in Korea?
It is typically served hot on a large platter, sprinkled with toasted sesame seeds and sliced green onions, alongside pickled radish (mu) and a cold beer. It is also common to eat it with a side of steamed rice or simple lettuce wraps.
What occasions or celebrations is Korean fried chicken traditionally associated with in Korean culture?
Korean fried chicken is a popular anju (food served with alcohol) for gatherings, sports events, and late‑night meals. It’s also a staple at birthday parties and casual family get‑togethers.
How does double fried Korean chicken fit into the broader Korean cuisine tradition?
The dish reflects Korea’s love for bold flavors and texture contrast—crispy exterior, juicy interior, and a sweet‑spicy glaze. It complements other Korean staples like kimchi, bibimbap, and various banchan (side dishes).
What are the authentic traditional ingredients for Korean fried chicken versus acceptable substitutes?
Traditional ingredients include Korean gochujang, soy sauce, garlic, ginger, and a coating of potato or corn starch. Substitutes such as sriracha for gochujang or all‑purpose flour for self‑rising flour work, but they alter the flavor profile.
What other Korean dishes pair well with double fried Korean chicken from First We Feast?
Serve it with Korean steamed rice, a simple cucumber‑sesame salad, kimchi, or a side of japchae (stir‑fried glass noodles). A cold barley tea or Korean rice wine (makgeolli) also balances the heat.
What makes double fried Korean chicken special or unique in Korean cuisine?
The double‑fry technique creates a light, airy crust that stays crisp even after being tossed in a sticky glaze. This texture contrast is a hallmark of Korean fried chicken and sets it apart from other fried chicken styles.
What are the most common mistakes to avoid when making double fried Korean chicken at home?
Common errors include frying at too low a temperature, overcrowding the pot, and not letting the oil return to 375°F for the second fry. Also, using too much batter can make the coating soggy.
Why does this double fried Korean chicken recipe use vodka in the batter instead of plain water?
Vodka evaporates faster than water, creating steam that prevents the batter from becoming dense. This results in a lighter, crispier crust that holds up to the sticky glaze.
Can I make the spicy soy garlic glaze ahead of time and how should I store it?
Yes, the glaze can be prepared up to 2 days in advance. Store it in an airtight jar in the refrigerator and gently reheat on low heat before tossing the chicken.
What does the YouTube channel First We Feast specialize in?
The YouTube channel First We Feast is known for its food‑centric series like "Hot Ones" and "The Burger Show," featuring celebrity interviews, deep‑dive cooking tutorials, and a focus on bold, flavorful dishes from around the world.
How does the YouTube channel First We Feast's approach to Korean cooking differ from other Korean cooking channels?
First We Feast blends high‑energy entertainment with detailed cooking technique, often highlighting street‑food style dishes like Korean fried chicken. Unlike traditional Korean cooking channels that focus on home‑style recipes, First We Feast emphasizes bold flavors, visual storytelling, and celebrity collaborations.
Last updated: September 2, 2026
