Korean Fried Chicken

Korean Fried Chicken

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Chef John 23876

"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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4 h 25 m servings 476 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1150 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 13 Ratings

Most helpful positive review

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 re...

Most helpful critical review

this was ok for us. i made it harder on myself and tried frying it outside on the side burner of my grill. the oil didn't get hot enough. so, i did the first fry outside, and the second fry in...

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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 re...

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 i...

I am making this again for the second time in a matter of weeks. My family just loved it and the sauce. I didn't have a deep fryer so I used my good ole' heavy skillet. At first I was put off...

We love this recipe. I make it and serve it with the Korean Fried Chicken sauce also on this site and my kids fight over it. Absolutely delicious and will stay in our dinner rotation. Thanks for...

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...

Couldn't get mine quite as teeth shatteringly crunchy as depicted in Chef John's video, perhaps because I didn't have enough corn starch on hand. Definitely delicious though!

This recipe will be on my repeat list for sure. While I won't say I like it better than any fried chicken I've had it's definitely good. The crunchy outer texture and tender meat inside is a p...

Hands down the best fried chicken I have ever mAde. The right amount of flavor and crispyness. It even cooked just right! I couldn't tell what the heat would be at at both times so I just used m...

I made this recipe like written except I used Chicken breast. It was very good. My husband and I really liked it. The chicken was juicy and not dry at all. The marinade was simple. The chic...

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