The Easiest Korean Fried Chicken Recipe so far

Ingredients

• 4 pieces Chicken Thighs (Bone‑in, skin‑on; keep in original packaging until washed)
• 0.5 teaspoon Salt (Kosher or table salt)
• 0.5 teaspoon Ground Black Pepper (Freshly ground)
• 1 teaspoon Fresh Ginger (Finely grated)
• 1 cup Potato Starch (If unavailable, use tapioca starch or corn starch)
• 2 cups Grapeseed Oil (For deep‑frying; high smoke point)
• 4 cloves Garlic (Minced)
• 1.5 tablespoons Dried Red Pepper Flakes (Optional, for heat)
• 0.5 cup Soy Sauce (Regular or low‑sodium)
• 2 tablespoons Corn Syrup (Substitutes rice syrup; adds shine and sweetness)
• 1 tablespoon White Vinegar (Adds tang)
• 1 tablespoon Mustard (Yellow or Dijon, for depth)
• 1 tablespoon Brown Sugar (Optional, for extra sweetness)
• 1 tablespoon Sesame Seeds (To garnish)
• 2 tablespoons Mixed Nuts (optional) (Chopped; adds crunch)

Instructions

1. Wash and Dry Chicken

   Rinse the chicken thighs under cold running water, rub each piece a few times, then drain the scummy water. Pat the chicken completely dry with paper towels.

   Time: PT5M

2. Season Chicken

   Season each thigh with ½ tsp salt, ½ tsp ground black pepper, and 1 tsp grated ginger. Rub the seasoning into the meat with both hands.

   Time: PT5M

3. Coat with Starch

   Place 1 cup potato starch (or tapioca/corn starch) in a shallow bowl. Dredge each chicken piece, shaking off excess, then coat lightly but completely, ensuring no wet spots remain.

   Time: PT5M

4. Heat Oil for First Fry

   Fill the large pot with grapeseed oil to a depth of about 2‑3 inches. Heat to 350°F (175°C). Use a thermometer to monitor temperature.

   Time: PT5M

   Temperature: 350°F

5. First Fry (Cook Through)

   Carefully lower 2‑3 chicken pieces into the hot oil. Fry for about 8‑9 minutes, turning once, until the internal temperature reaches 150°F (65°C). Remove and set on a paper‑towel‑lined plate.

   Time: PT9M

   Temperature: 350°F

6. Second Fry (Crisp)

   Reduce oil temperature to 325°F (163°C). Return the partially cooked chicken to the oil and fry another 2‑3 minutes until golden‑brown and crisp. Internal temperature should now be 165°F (74°C).

   Time: PT3M

   Temperature: 325°F

7. Prepare Sauce

   In a small saucepan, combine 4 minced garlic cloves, 1½‑2 tbsp dried red pepper flakes (optional), ½ cup soy sauce, 2 tbsp corn syrup, 1 tbsp white vinegar, 1 tbsp mustard, and 1 tbsp brown sugar (optional). Bring to a gentle simmer for 3‑4 minutes, stirring constantly until slightly thickened.

   Time: PT5M

8. Coat Chicken in Sauce

   Transfer the fried chicken to a large bowl, pour the hot sauce over, and toss quickly to coat each piece evenly. Sprinkle with sesame seeds and optional chopped nuts.

   Time: PT3M

9. Serve

   Arrange the coated chicken on a serving platter. Enjoy while hot and crispy.

   Time: PT0M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

22g

Fat

32g

Fiber

1g