Korean Fried Chicken Recipe - Allrecipes.com
Korean Fried Chicken Recipe
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Korean Fried Chicken
See how to make tender, extra-crispy, double-fried Korean chicken. See more
  • READY IN 4+ hrs

Korean Fried Chicken

Recipe by  

"I've always considered myself something of a fried chicken expert. I've pretty much had every single style known to man and this Korean fried chicken is officially my favorite. No other method I've come across has the same combination of tender, juicy, flavorful chicken and plate-scratching crispiness as this recipe does. It's simply a must-try!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    4 hrs 25 mins

Directions

  1. Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
  2. Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
  3. Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.
  4. Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
  5. Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  6. Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.
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Footnotes

  • Cook's Note:
  • You can substitute 1/2 cup all-purpose flour plus 3/4 teaspoon baking powder and 1/4 teaspoon salt for the self-rising flour.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Aug 14, 2014

Oh my dear God. This chicken is amazing. I agree. The best fried chicken ever. The sauce is wonderful too. However it's insanely hot. Those in my home that like the heat; loved the sauce. The rest ate the chicken alone w no regrets. Ty again Chef John. U never let me down!!!

 
Nov 10, 2014

My, oh my! This is some insanely delectable fried chicken!! Now, I've tried some really great fried chicken in my time, but this takes the cake! Crispy, crunchy, flavorful yummy goodness. This is the BEST fried chicken I've ever made. (Makes me almost feel like a professional cook, although far from it. Lol) And my kids absolutely LOVE this! (And I have a super picky eater on my hands) It's to die for with the Korean Fried Chicken Sauce, but still equally as good without. I personally prefer it with the sauce, as it's nice and spicy. And face it, we could all use a little spice in our lives. :-) This will definitely be my go-to fried chicken recipe from now on. I know, some people might think this is a bit time consuming to have to fry this in two steps, but believe me when I say the effort is totally worth it!! I'd give this 10 stars if I could!!

 

4 Ratings

Jan 09, 2015

Absolutely delicious!! I found that I only needed 2/3 of a cup of cold water, I started out with 3/4 of a cup and my batter was too thin so I had to add some more flour and corn starch to it to thicken it up. We had 2 lbs of chicken and still had some batter left over. I'm thinking I'm going to use it tomorrow with some whole mushrooms since it has the onion and garlic flavor in it. I recommend you watch the video on Foodwishes.com before cooking because he gives some really neat tips that were very helpful. This chicken was moist and crunchy and fabulously tasty! The Korean Fried Chicken Sauce also listed on this site is VERY hot and we love spicy, however, 1 tsp. of red pepper flakes is a nice amount of heat. If you don't tolerate heat at all leave it out altogether, do a taste test and add a tiny amount if you feel it needs a little heat. I made a double batch and only used 1/4 tsp. because my daughter doesn't tolerate spicy and it still had a little bite to it but she said it was tolerable. You can always add more red pepper flakes to individual servings for those who do want more heat so others can enjoy a less spicy sauce. I used half sweet chili sauce and half Sambal Oelek chili sauce (which is spicier than sweet chili sauce) in which both can be found in your local Asian Market. I also think it had too much lemon juice but he does say adjust to your taste. I had to add 2 tsp. of sugar to off set the tart. Next time I will start with 1/2 juiced lemon. Wonderful!

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 1150 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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