Korean Crispy Fried Chicken. Done Right
KOREAN CRISPY FRIED CHICKEN. Done Right is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by Quang Tran on YouTube.
Prep: 1 hr 30 min | Cook: 52 min | Total: 2 hrs 32 min
Cost: $13.53 total, $3.38 per serving
Ingredients
- 2 tablespoons Fish Sauce (for marinating the chicken; Thai or Vietnamese style works best)
- 2 pieces Chicken Drumsticks (bone‑in, skin‑on)
- 2 pieces Chicken Thighs (bone‑in, skin‑on)
- 1 cup All-Purpose Flour (plain flour for the first and final coating)
- 1 tablespoon Mushroom Seasoning (adds umami; can use chicken bouillon powder instead)
- 1 can Club Soda (12 fl oz, provides light batter texture)
- 2 cups Canola Oil (for deep‑frying; high smoke point)
- 2 tablespoons Canola Oil (for sauce) (same oil, used to sauté aromatics)
- 1 heaping tablespoon Ginger Paste (fresh or jarred)
- 1 heaping tablespoon Garlic Paste (fresh or jarred)
- 2 tablespoons Gochujang (Korean fermented chili paste)
- 1.5 tablespoons Brown Sugar (packed)
- 2 tablespoons Ketchup (regular tomato ketchup)
- 1 teaspoon Rice Vinegar (mild acidity to balance sauce)
- 0.5 cup Water (adjust sauce consistency)
Instructions
Marinate the Chicken
Place the drumsticks and thighs in a zip‑top bag or bowl, add 2 Tbsp fish sauce, and massage it into every crack. Seal and refrigerate for at least 1 hour (up to overnight).
Time: PT1H
Prepare the First Flour Coating
Place 1 cup plain all‑purpose flour in a shallow dish; set aside.
Time: PT5M
Make the Light Club‑Soda Batter
In a second bowl combine 1 cup flour, 1 Tbsp mushroom seasoning, and the entire can of club soda. Stir gently until just combined; the batter should be thin and bubbly.
Time: PT5M
Heat the Oil
Fill the deep pot with canola oil to about 2 inches deep. Heat over medium‑high heat for about 20 minutes, testing with a chopstick – bubbles should form around it.
Time: PT20M
Temperature: Medium‑high
First Flour Dredge
Remove chicken from the marinate, pat dry with paper towels, then coat each piece in the plain flour, shaking off excess.
Time: PT5M
Dip in Club‑Soda Batter
Submerge each flour‑coated piece into the batter, allowing excess to drip back into the bowl.
Time: PT5M
Second Flour Coat
Return the battered chicken to the plain flour, pressing gently so the flour adheres to every crevice.
Time: PT5M
Fry the Chicken
Carefully lower the coated pieces into the hot oil. Fry for 23–25 minutes, turning occasionally, until golden brown and the internal temperature reaches 165 °F.
Time: PT25M
Temperature: Medium‑high
Drain and Rest
Remove the chicken with tongs, place on a wire rack set over paper towels, and let rest for 5 minutes.
Time: PT5M
Prepare the Gochujang Glaze
In a small saucepan heat 2 Tbsp oil, add the ginger and garlic pastes, sauté 1 minute. Stir in 2 Tbsp gochujang, 1.5 Tbsp brown sugar, 2 Tbsp ketchup, 1 tsp rice vinegar, and 0.5 cup water. Bring to a boil, then simmer 3–4 minutes until glossy.
Time: PT5M
Temperature: Medium
Toss Chicken in Sauce
Place the fried chicken in a large bowl, pour the hot glaze over, and toss until each piece is evenly coated.
Time: PT2M
Serve
Transfer the glazed chicken to a serving platter, let cool slightly, and enjoy while still crispy.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 20 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains gluten, Not vegetarian, High protein
Allergens: Fish, Wheat
Ingredient Substitutions
- Instead of Fish Sauce: Soy sauce, Anchovy paste
- Instead of Chicken Drumsticks: Chicken thighs
- Instead of Chicken Thighs: Chicken drumsticks
- Instead of All-Purpose Flour: Cake flour
- Instead of Mushroom Seasoning: Chicken stock powder, Mushroom powder
- Instead of Club Soda: Sparkling water, Light beer
- Instead of Canola Oil: Vegetable oil, Peanut oil
- Instead of Canola Oil (for sauce): Sesame oil (use less), Vegetable oil
- Instead of Ginger Paste: Finely minced fresh ginger
- Instead of Garlic Paste: Minced fresh garlic
- Instead of Gochujang: Korean chili paste substitute, Sriracha mixed with miso
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Ketchup: Tomato paste diluted with water
- Instead of Rice Vinegar: Apple cider vinegar (use less), White wine vinegar
- Instead of Water: Chicken broth (for richer flavor)
Equipment Needed
- Large Mixing Bowl
- Zip‑Top Bag or Small Bowl
- Shallow Dish
- Second Bowl for Batter
- Deep Pot or Dutch Oven
- Tongs
- Wire Rack
- Paper Towels
- Small Saucepan
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Measuring Cup
- Chopstick (for oil test) (optional)
Critical Steps — Do Not Skip
- Marinating the chicken in fish sauce for at least 1 hour
- Achieving the double coating (flour → batter → flour)
- Testing oil temperature with a chopstick before frying
- Frying until the internal temperature reaches 165 °F
- Tossing the hot chicken immediately with the gochujang glaze
Chef Tips from the Video
- Use a metal chopstick to test oil temperature – bubbles should form within 2‑3 seconds.
- For extra crunch, let the coated chicken rest on a rack for 5 minutes before frying.
- Add a pinch of baking powder to the batter for an even lighter crust.
Troubleshooting
Chicken is soggy after frying.
Make sure the oil is hot enough (bubbles around a chopstick) and avoid overcrowding the pot; fry in batches.
Coating falls off during frying.
Press the flour firmly onto the chicken after each coating step and shake off excess before the next layer.
Sauce is too thick.
Add a little more water or chicken broth, a tablespoon at a time, until desired consistency.
Fish sauce flavor is too strong.
Rinse the marinated chicken briefly with cold water and pat dry before coating, or reduce marination time.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to retain crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat directly in a preheated 350°F oven.
Room temperature: Do not store at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- Prepare the batter and glaze up to 2 hours ahead; keep batter covered and glaze refrigerated.
- Fried chicken can be reheated in a hot oven (375°F) to restore crispness.
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 1970s after American fried‑chicken techniques merged with Korean flavors like gochujang and soy. It is a staple in Korean pubs (hof) and is often enjoyed with beer, embodying the social "anju" culture of sharing tasty bites while drinking.
What are the traditional regional variations of Korean Fried Chicken across South Korea?
In Seoul, the classic style is double‑fried and coated with a sweet‑spicy glaze. In the southern city of Busan, a lighter, soy‑based glaze is common, while Jeju Island favors a honey‑garlic coating. Each region tweaks the sauce ingredients but the double‑fry technique remains core.
How is Korean Fried Chicken traditionally served in Korean culture?
It is typically served hot, cut into bite‑size pieces, and accompanied by pickled radish (danmuji), a side of coleslaw, and a cold glass of beer or soju. The chicken is often placed on a platter with the glaze drizzled over, allowing diners to pull pieces apart with their hands.
On what occasions or celebrations is Korean Fried Chicken traditionally enjoyed in Korean culture?
Korean fried chicken is a go‑to dish for casual gatherings, sports‑watching parties, and late‑night meals after work. It’s also popular during holidays like Chuseok and Lunar New Year as a comfort food that brings friends and family together.
How does Korean Fried Chicken fit into the broader Korean cuisine tradition?
It reflects Korean cuisine’s love for bold flavors and textures—crispy exterior, juicy interior, and a balance of sweet, salty, and spicy. The use of gochujang ties it to traditional Korean condiments, while the double‑fry method showcases Korean ingenuity in achieving ultimate crunch.
What are the authentic traditional ingredients for Korean Fried Chicken versus acceptable substitutes?
Authentic ingredients include Korean gochujang, Korean chili flakes (gochugaru), fish sauce, and Korean rice vinegar. Acceptable substitutes are Sriracha for gochujang (though flavor changes), regular white vinegar for rice vinegar, and soy sauce in place of fish sauce for those who avoid fish.
What other Korean dishes pair well with Korean Fried Chicken?
Pairs beautifully with Korean side dishes like kimchi, pickled radish, Korean potato salad, and steamed rice. A cold beer (maekju) or a glass of soju completes the classic Korean "anju" experience.
What makes Korean Fried Chicken special or unique in Korean cuisine?
The signature double‑fry creates an ultra‑crisp crust that stays crunchy even after being tossed in a sticky glaze. The balance of umami from fish sauce and the heat from gochujang gives it a flavor profile distinct from Western fried chicken.
What are the most common mistakes to avoid when making Korean Fried Chicken at home?
Common errors include frying at too low a temperature, which makes the coating soggy; overcrowding the pot, which drops oil temperature; and not pressing the flour coating firmly, causing it to fall off. Also, over‑marinating can make the meat too salty.
How do I know when Korean Fried Chicken is done cooking?
The crust should be deep golden‑brown and the internal temperature of the meat must reach 165 °F (74 °C) measured with a meat thermometer. The coating will feel firm to the touch and the chicken will emit a faint sizzling sound when lifted.
Can I make Korean Fried Chicken ahead of time and how should I store it?
Yes. Marinate the chicken up to 24 hours ahead, and the glaze can be prepared a day early and refrigerated. After frying, store the chicken in an airtight container in the fridge for up to 3 days and reheat in a 350°F oven to restore crispness.
What does the YouTube channel Quang Tran specialize in?
The YouTube channel Quang Tran focuses on bold, flavor‑forward Asian street‑food recipes, especially Korean and Vietnamese dishes, with a strong emphasis on technique, high‑energy presentation, and making restaurant‑style meals accessible at home.
How does the YouTube channel Quang Tran's approach to Korean cooking differ from other Korean cooking channels?
Quang Tran blends high‑octane personality with detailed, step‑by‑step breakdowns, often adding personal twists like fish‑sauce marination. Unlike more traditional channels, he emphasizes quick, repeatable methods that don’t require specialized equipment, making Korean flavors approachable for everyday cooks.
Last updated: September 2, 2026
