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

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken drumsticks, Chicken wings
• Instead of Salt: Sea salt
• Instead of Ground Black Pepper: White pepper
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Potato Starch: Tapioca starch, Corn starch
• Instead of Grapeseed Oil: Canola oil, Peanut oil, Vegetable oil
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Dried Red Pepper Flakes: Korean gochugaru, Crushed red pepper
• Instead of Soy Sauce: Tamari
• Instead of Corn Syrup: Honey, Maple syrup
• Instead of White Vinegar: Apple cider vinegar
• Instead of Mustard: English mustard
• Instead of Brown Sugar: White sugar, Honey
• Instead of Sesame Seeds: Toasted pumpkin seeds
• Instead of Mixed Nuts (optional): Toasted sesame seeds

Equipment Needed

• Large Pot or Deep Fryer
• Thermometer
• Tongs
• Mixing Bowls
• Whisk or Spoon
• Paper Towels
• Small Saucepan
• Plate or Wire Rack

Critical Steps — Do Not Skip

• Dry the chicken thoroughly before coating.
• Use a light, even starch coating with no wet spots.
• Maintain correct oil temperatures for both the first and second fry.
• Second fry at a lower temperature to achieve crispness without burning.
• Toss the chicken quickly in the hot sauce to keep the crust intact.

Chef Tips from the Video

• Potato starch yields the crispiest crust because it absorbs less oil.
• A quick second fry at a lower temperature locks in crunch without over‑cooking the meat.
• For extra shine, finish the sauce with a drizzle of sesame oil (optional).
• Use a thermometer; accurate oil temperature is the key to perfect Korean fried chicken.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a hot oven (350°F) to regain crispness.

Freezer: Not recommended; coating becomes soggy after thawing.

Room temperature: Do not leave out longer than 2 hours due to food safety.

Make-Ahead Tips

• Seasoned and coated chicken can be refrigerated (unfried) for up to 12 hours; bring to room temperature before frying.
• Sauce can be prepared up to 2 days ahead and reheated gently.

Frequently Asked Questions