Super Crispy Korean Fried Chicken (Original & Spicy Gochujang)
Super Crispy Korean Fried Chicken (Original & Spicy Gochujang) is a medium Korean recipe that serves 4. 1100 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 55 min | Cook: 30 min | Total: 1 hr 40 min
Cost: $30.05 total, $7.51 per serving
Ingredients
- 2.2 lb Chicken Thighs, Bone‑In, Skin‑On (Trim excess fat, cut each thigh into 4 pieces (total 16 pieces))
- 20 g Salt (Kosher or sea salt)
- 10 g Fresh Ginger (Grated on microplane, unpeeled)
- 10 g Fresh Garlic (Grated on microplane, unpeeled)
- 2.5 L Light Olive Oil (Refined olive oil, high smoke point)
- 60 g Soy Sauce (Regular soy sauce)
- 40 g Granulated Sugar
- 110 g Honey
- 100 g Gochujang (Korean fermented chili paste)
- 60 g Mirin (Japanese sweet rice wine)
- 30 g Hot Sauce (Any preferred hot sauce)
- 20 g Fresh Ginger (Grated, for sauce)
- 20 g Fresh Garlic (Grated, for sauce)
- 200 g Water
- 350 g All‑Purpose Flour (Sifted)
- 350 g Potato Starch (Key to ultra‑crisp coating)
- 10 g Baking Powder (Double‑acting)
- 8 g Onion Powder
- 8 g Garlic Powder
- 1 tbsp Sesame Seeds (Toasted, for garnish)
Instructions
Trim, Cut, and Season Chicken
Trim excess fat from the bone‑in, skin‑on thighs. Cut each thigh into four bite‑size pieces (total 16). In a bowl combine the pieces with 20 g salt, 10 g grated ginger and 10 g grated garlic. Toss to coat and refrigerate for 15‑20 minutes.
Time: PT15M
Heat Oil
Add 2.5 L light olive oil to the Dutch oven. Heat over medium until the oil reaches 350°F.
Time: PT5M
Temperature: 350°F
Prepare Gochujang Sauce
In a saucepan combine 60 g soy sauce, 40 g sugar, 110 g honey, 100 g gochujang, 60 g mirin, 30 g hot sauce, 20 g grated ginger, 20 g grated garlic, and 200 g water. Bring to a simmer and reduce for about 15 minutes until thick enough to coat the back of a spoon.
Time: PT15M
Temperature: simmer
Mix Dry Coating
In a large bowl whisk together 350 g all‑purpose flour, 350 g potato starch, 15 g salt, 10 g baking powder, 8 g onion powder, and 8 g garlic powder until uniform.
Time: PT5M
Make Wet Batter
In a second bowl take about one‑third of the dry mix and whisk in enough water to achieve a thin, buttermilk‑like consistency.
Time: PT5M
Combine Batter and Remaining Dry Mix
Add the remaining dry mix to the wet batter, whisking gently until just combined. Adjust with a splash of water if the mixture looks too powdery.
Time: PT5M
Bread the Chicken
Remove chicken from the fridge, pat dry with paper towels. Lightly dust each piece in the dry mix, shake off excess, dip into the wet batter, let excess drip, then roll in the dry mix again to create a thin, crackly coating. Place coated pieces on a sheet tray.
Time: PT10M
First Fry (Low Temperature)
Carefully lower the coated chicken into the oil at 300°F. Fry for 7 minutes, turning gently with a spider to avoid sticking. The coating should set but remain pale.
Time: PT7M
Temperature: 300°F
Rest and Raise Oil Temperature
Remove the chicken with a spider and place on a wire rack to drain. Increase oil temperature to 375°F (about 5 minutes).
Time: PT5M
Temperature: 375°F
Second Fry (High Temperature)
Return the chicken to the hot oil and fry for an additional 5 minutes, or until deep golden brown and crisp.
Time: PT5M
Temperature: 375°F
Sauce and Finish
Transfer all pieces to a clean bowl. Brush the gochujang sauce onto eight pieces, leaving the other eight plain. Sprinkle toasted sesame seeds over the sauced pieces.
Time: PT5M
Serve
Arrange the half‑sauced, half‑plain chicken on a platter and serve immediately while hot and crispy.
Time: PT2M
Nutrition Facts
- Calories
- 1100
- Protein
- 100 g
- Carbohydrates
- 55 g
- Fat
- 65 g
- Fiber
- 2 g
Dietary info: Contains gluten, Not vegan, Not vegetarian, High protein
Allergens: Wheat, Soy, Sesame
Ingredient Substitutions
- Instead of Chicken Thighs, Bone‑In, Skin‑On: Chicken Drumsticks
- Instead of Salt: Table Salt
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Fresh Garlic: Garlic paste (1 tbsp)
- Instead of Light Olive Oil: Canola oil
- Instead of Soy Sauce: Tamari
- Instead of Granulated Sugar: Brown sugar
- Instead of Honey: Maple syrup
- Instead of Gochujang: Korean chili paste, Sriracha mixed with miso
- Instead of Mirin: Sweet sherry, Rice vinegar + sugar
- Instead of Hot Sauce: Gochugaru paste
- Instead of Fresh Ginger: Ground ginger (2 tsp)
- Instead of Fresh Garlic: Garlic paste (2 tbsp)
- Instead of All‑Purpose Flour: Cake flour
- Instead of Potato Starch: Cornstarch (less crisp)
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Onion Powder: Dried onion flakes
- Instead of Garlic Powder: Garlic granules
Equipment Needed
- 6½‑Quart Dutch Oven
- Fry Thermometer
- Mixing Bowls
- Whisk
- Microplane Grater
- Chef’s Knife
- Cutting Board
- Spider Strainer
- Wire Rack
- Baking Sheet (Sheet Tray)
- Saucepan
- Pastry Brush
- Paper Towels
Critical Steps — Do Not Skip
- Season and dry the chicken thoroughly before breading.
- Maintain precise oil temperatures for the two‑stage fry.
- Use potato starch in the coating for extra crispness.
- Brush the gochujang sauce after the second fry to preserve crunch.
Chef Tips from the Video
- Potato starch is the secret to Korean‑style ultra‑crisp chicken; it limits gluten formation.
- The double‑fry method yields a dry interior crust before the final golden finish.
- For extra flavor, add a pinch of five‑spice powder to the dry coating.
- Toast sesame seeds briefly in a dry pan for a nuttier aroma before sprinkling.
Troubleshooting
Coating falls off during frying.
Make sure the chicken is patted completely dry before breading and avoid excess flour. Also, keep oil temperature steady; too low will cause the batter to separate.
Chicken is soggy or not crisp.
Confirm the oil is at 300°F for the first fry and 375°F for the second. Use potato starch and avoid a thick batter.
Sauce is too thin to coat.
Continue reducing the sauce a few more minutes until it coats the back of a spoon; add a pinch more sugar or honey if needed.
Oil splatters excessively.
Dry the chicken thoroughly, lower pieces gently using a spider, and keep a safe distance. Use a splatter guard if desired.
Storage
Refrigerator: Store sauced chicken in an airtight container for up to 2 days; reheat in a hot oven to restore crispness.
Freezer: Uncooked, breaded chicken pieces freeze well for up to 1 month. Fry from frozen, adding 2‑3 minutes to cooking time.
Room temperature: Do not leave fried chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the gochujang sauce up to 3 days ahead and refrigerate.
- Seasoned raw chicken can be kept in the fridge for 24 hours before frying.
- Bread the chicken, place on a tray, freeze, and fry directly from frozen for later meals.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?
Korean fried chicken, known as "chikin," became popular in the 1960s after the introduction of deep‑frying techniques. It is celebrated for its ultra‑crisp coating and is a staple of late‑night street food, often enjoyed with beer (chimaek).
What are the traditional regional variations of Korean Fried Chicken in Korea?
In Seoul, the classic style is light‑olive‑oil fried with a thin batter, while regions like Busan favor a thicker, soy‑based glaze. Some areas add sweet potato starch, and others serve it with a soy‑garlic glaze instead of gochujang.
How is Korean Fried Chicken traditionally served in Korea?
It is typically served on a metal tray, split between plain and sauce‑coated pieces, sprinkled with toasted sesame seeds and sliced green onions, and accompanied by pickled radish and a cold beer.
What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?
Korean fried chicken is a favorite for casual gatherings, late‑night meals after work, and especially for "chimaek" nights (chicken and beer). It also appears at sports viewing parties and birthday celebrations.
How does Korean Fried Chicken fit into the broader Korean cuisine tradition?
It reflects Korean cuisine’s love for bold flavors and textural contrast—crisp exterior, juicy interior, and a balance of sweet, salty, and spicy. The use of gochujang ties it to many other Korean dishes like bibimbap and tteokbokki.
What are the authentic traditional ingredients for Korean Fried Chicken versus acceptable substitutes?
Authentic ingredients include potato starch, gochujang, light olive oil, and Korean mirin. Acceptable substitutes are cornstarch for starch, canola oil for olive oil, and a mix of sriracha and miso for gochujang, though the texture and flavor will differ slightly.
What other Korean dishes pair well with Korean Fried Chicken?
Pair it with Korean side dishes such as kimchi, pickled radish (danmuji), Korean coleslaw (myeolchi), or a simple cucumber‑soy dressing salad. A bowl of soft rice or japchae noodles also complements the richness.
What makes Korean Fried Chicken special or unique in Korean cuisine?
The hallmark is the double‑fry technique combined with a light potato‑starch batter, producing a feather‑light, crackly crust that stays crisp even after being tossed in sauce. The balance of sweet, salty, and mildly spicy gochujang glaze is uniquely Korean.
How has Korean Fried Chicken evolved over time in Korean street food culture?
Originally fried in pork fat, modern Korean fried chicken shifted to refined oils like light olive oil for a cleaner taste. Variations now include honey‑butter, soy‑garlic, and cheese‑crusted versions, reflecting global influences while retaining the double‑fry method.
What are the most common mistakes to avoid when making Korean Fried Chicken at home?
Common errors include using too much flour, not drying the chicken, frying at the wrong temperature, and over‑mixing the batter. Each mistake leads to a soggy or heavy coating that falls off.
Why does this Korean Fried Chicken recipe use a double‑fry method instead of a single fry?
The first low‑temperature fry cooks the meat through and dries the coating, while the second high‑temperature fry creates the final golden, ultra‑crisp crust. A single fry often leaves the coating soft or unevenly browned.
Can I make Korean Fried Chicken ahead of time and how should I store it?
Yes. Cooked chicken can be refrigerated for up to 2 days in an airtight container; reheat in a 375°F oven for 5‑7 minutes to restore crispness. For longer storage, freeze the breaded raw pieces and fry directly from frozen.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on travel‑inspired food adventures, detailed recipe recreations from around the world, and practical cooking techniques for home cooks.
How does the YouTube channel Brian Lagerstrom's approach to Korean cooking differ from other Korean cooking channels?
Brian Lagerstrom emphasizes ingredient sourcing, cost comparisons (e.g., olive oil vs. canola), and step‑by‑step technical explanations like the double‑fry method, whereas many Korean channels focus more on cultural storytelling or quick demos.
Last updated: September 2, 2026
