How to Make the BEST Korean Fried Chicken (+ Science)

Ingredients

• 70 g Kosher Salt (Diamond kosher salt, fine grain)
• 30 g Granulated Sugar (White granulated)
• 5 g Monosodium Glutamate (MSG) (Optional flavor enhancer)
• 15 g Garlic Powder (Approximately 1 tbsp)
• 15 g Onion Powder (Approximately 1 tbsp)
• 5 g Cayenne Pepper (Half tbsp, adjust for heat)
• 5 g Black Pepper (Ground, half tbsp)
• 2.5 g White Pepper (Quarter tbsp)
• 5 g Turmeric Powder (Half tbsp)
• 15 g Curry Powder (Approximately 1 tbsp)
• 15 g Capsicum Powder (1 tbsp, made from dried chili seeds)
• 5 g Dried Parsley (1 tbsp, for color)
• 30 g White Vinegar (About 2 tbsp)
• 1.2 kg Whole Chicken (Cut into 6‑8 pieces (drumsticks, thighs, wings, breast halves))
• 900 g All‑Purpose Flour (Sifted)
• 100 g Tapioca Flour (Starch from cassava, gives extra crunch)
• 100 g Honey (Liquid honey for glaze)
• 15 g Garlic (Minced, about 1 tbsp)
• 5 g Ginger (Minced, about 1 tsp)
• 30 ml Soy Sauce (2 tbsp, regular or low‑sodium)
• 15 ml Oyster Sauce (1 tbsp)
• 1 Red Chili (Whole, sliced for a hint of spice (optional))
• 15 g Butter (Optional, 1 tbsp for extra gloss)
• 120 ml Corn Syrup (Half cup, for yangyang glaze)
• 45 ml Ketchup (3 tbsp)
• 15 ml Gochujang (Korean Chili Paste) (1 tbsp, adds depth to yangyang sauce)
• 15 g Sugar (1 tbsp, for yangyang sauce)
• 5 g Sesame Seeds (Garnish for yangyang sauce)
• 400 g Garlic (Whole) (About 2 cups, peeled for confit)
• 400 ml Avocado Oil (High smoke‑point oil for confit)
• 5 ml Sesame Oil (1 tsp, flavor for garlic sauce)
• 15 g Honey (for garlic sauce) (1 tbsp)
• 5 ml White Vinegar (for garlic sauce) (1 tsp)
• 10 g Salt (2 tsp for garlic sauce)
• 5 g Black Pepper (1 tsp for garlic sauce)
• 30 g Cheddar Cheese Powder (1/4 cup, for dusting)
• 10 g Onion Powder (extra for cheese mix) (1 tbsp)
• 10 g Icing Sugar (1 tbsp, adds slight sweetness)
• 10 g Parsley Powder (1 tbsp, for cheese dust)
• 300 g Korean Radish (Mu) (Peeled and cubed)
• 100 ml White Distilled Vinegar (for pickles) (1:1 ratio with sugar)
• 100 g Sugar (for pickles) (1:1 ratio with vinegar)
• 30 g Salt (for pickles) (2 tbsp)

Instructions

1. Butcher the Chicken

   Using a sharp knife, cut the whole chicken into bone‑in pieces: separate thighs, drumsticks, wings, and breast halves. Remove the spine for stock and set aside.

   Time: PT20M

2. Prepare the Cure

   Combine 70 g kosher salt, 30 g granulated sugar, and 5 g MSG in a bowl. Stir until dissolved.

   Time: PT5M

3. Brine the Chicken

   Place the cut chicken pieces in a large bowl. Add cold water until the total weight (chicken + water) reaches 1 000 g. Stir in the cure, 15 g of the spice blend (from step 4), and 30 g white vinegar. Massage gently until the cure dissolves. Cover with cling film and refrigerate for at least 4 hours, up to overnight.

   Time: PT4H

4. Make the Spice Blend

   In a small bowl whisk together garlic powder, onion powder, cayenne pepper, black pepper, white pepper, turmeric, curry powder, capsicum powder, and dried parsley. Set aside.

   Time: PT5M

5. Prepare the Dredge Mix

   In a large container combine 900 g all‑purpose flour, 100 g tapioca flour, 30 g of the cure (from step 2), and 10 g of the spice blend (from step 4). Whisk thoroughly.

   Time: PT5M

6. Dredge the Chicken

   Remove chicken from the brine, pat lightly. Toss each piece in the flour mix, shaking off excess. Briefly dip the coated pieces in a bowl of very cold water (10‑20 seconds), shake off water, then return to the flour mix and toss again 10‑20 times until a light, wavy coating forms.

   Time: PT10M

7. First Fry (Cook Through)

   Heat oil in a deep fryer or pot to 165 °C. Fry chicken pieces in small batches for 6‑7 minutes, or until lightly golden. Use tongs to keep pieces away from you.

   Time: PT7M

   Temperature: 165°C

8. Rest the Chicken

   Transfer fried pieces to a wire rack and let rest at room temperature for 10 minutes. This allows steam to escape and prepares for the second fry.

   Time: PT10M

9. Second Fry (Crisp)

   Raise oil temperature to 195 °C. Fry the rested chicken for 1‑2 minutes, just until deep golden and ultra‑crisp. Remove and drain on paper towels.

   Time: PT2M

   Temperature: 195°C

10. Soy‑Honey Glaze

    In a saucepan combine 100 g honey, 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce, 200 ml water, and sliced chili. Simmer on low heat, stirring, until reduced by two‑thirds and glossy.

    Time: PT10M

    Temperature: 90°C

11. Yangyang Glaze

    Mix 120 ml corn syrup, 3 tbsp ketchup, 1 tbsp gochujang, 1.5 tbsp soy sauce, 2 tbsp minced garlic, 1 tbsp sugar, and a pinch of sesame seeds in a saucepan. Simmer briefly, then remove from heat; it will thicken as it cools.

    Time: PT8M

    Temperature: 90°C

12. Garlic Confit Sauce

    Place 400 g peeled garlic cloves in a pot with 400 ml avocado oil. Heat on high until bubbles appear, then reduce to medium‑low and simmer until garlic is golden and soft. Strain the oil, reserve. Blend the softened garlic with 1 tsp sesame oil, 1 tbsp honey, 4 tbsp reserved oil, 1 tsp vinegar, 2 tsp salt, and 1 tsp black pepper until smooth.

    Time: PT15M

    Temperature: 120°C

13. Cheese Powder Dust

    Combine 30 g cheddar cheese powder, 1 tbsp onion powder, 1 tsp salt, 1 tbsp icing sugar, and 1 tbsp parsley powder in a shallow dish. Lightly dust fried chicken pieces just before serving.

    Time: PT2M

14. Quick Pickled Radish (Moo)

    Cube 300 g Korean radish into bite‑size pieces. In a saucepan dissolve 100 g sugar, 100 ml white vinegar, and 30 g salt. Bring to a boil, then pour hot brine over the radish in a glass jar. Let sit for at least 1 hour before serving.

    Time: PT1H

15. Finish and Serve

    Toss portions of the fried chicken in the desired sauce (soy‑honey, yangyang, or garlic confit) or dust with cheese powder. Serve with pickled radish on the side.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g