Amazing korean fried chicken recipe double-fry secret

Oh, that craving! You know the one—you want chicken that shatters when you bite it, that paper-thin crust that seems impossible to recreate outside of a restaurant? Well, stop dreaming, because I finally cracked the code. After plenty of messy batches and oil splatters, I can confidently share my ultimate korean fried chicken recipe with you. We are using the famous double-fry method here. This isn’t just any recipe; it’s the result of me, Carla Davis, transforming weeknight chaos into manageable culinary victories, giving you ultra-crispy meat that stays incredibly juicy beneath that sticky, sweet and spicy gochujang glaze. Trust me, this is the homemade version that beats takeout!

Why This korean fried chicken recipe Delivers Restaurant Style Fried Chicken

I’m going to let you in on three major secrets that other recipes don’t always emphasize enough. When I was trying to nail the perfect texture, I realized it wasn’t just luck; it was chemistry! If you want that juicy inside crispy outside chicken every single time, we need to focus on the coating and the cooking method. These steps are what separate a good home fry job from the restaurant style fried chicken you crave.

We use a few key tricks to get those incredible crunchy chicken coating secrets locked in, ensuring they stay crisp even under that sticky glaze. Don’t worry, you won’t need a massive setup, just a little patience!

The Secret to the Ultimate Crunch: Starch Power

Forget relying solely on all-purpose flour. The real power here comes from potato starch. If you don’t have potato starch, cornstarch is a fine stand-in, but potato starch creates that thin, almost brittle crust. We use it because it doesn’t absorb as much oil as flour. When mixed with ice water, it forms a light batter, not a thick dough. That thin coating flash-cooks quickly, giving you that paper-thin shattering texture without weighing the chicken down.

Mastering the Double Fried Chicken Technique

This is the big one: the double fried chicken technique. You fry the chicken once at a lower temperature (around 325°F) to cook the meat through and set the initial crust. Then, you let it rest! That resting time is crucial; those few minutes allow any excess heat to leave the center, preventing overcooking. When you drop it back in the second time at a much higher heat (375°F), you’re just blasting the exterior to perfection. That second hit of heat removes residual moisture, locking in the incredible crunch. It’s worth the extra five minutes, I promise! You can read more about my general approach to getting crispy food here: my Southern Fried Chicken insights.

Gathering Ingredients for Your perfect chicken

Okay, the key to fantastic Crispy Fried Chicken Homemade is having exactly what you need ready to go. There’s no running to the store halfway through the first fry! I’ve listed everything right here. When you look at the coating ingredients, make sure you weigh or measure them accurately; we really need that starch-to-flour ratio just right for this Asian style of crispness.

For the Chicken and Coating

• 2 lbs boneless, skinless chicken thighs or wings, cut into uniform pieces. Make sure they are all roughly the same size so they cook evenly!
• 1 cup potato starch (I cannot stress this enough—this is the secret to the crunch!)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder (just a little lift!)
• 1 cup ice-cold water. Yes, it has to be cold! This keeps the gluten development low, which is what we want for a delicate crust.
• Vegetable oil, enough for frying (you’ll need about 2 inches deep in your pot).

For the Sweet and Spicy Glaze

This is where all that amazing flavor comes from, creating that gorgeous Sweet and Spicy Glazed Chicken we all love. Gochujang is spicy, fragrant chili paste, and having it on hand is essential for an Authentic Korean Chicken Recipe.

• 1/4 cup gochujang (Korean chili paste—start here!)
• 1/4 cup soy sauce
• 3 tablespoons honey or corn syrup (I grab the honey if I have it!)
• 2 tablespoons rice vinegar
• 1 tablespoon minced garlic (don’t be shy with the garlic!)
• 1 teaspoon grated fresh ginger
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil

Optional Garnishes

These aren’t mandatory, but they add the perfect finish to your KFC Recipe At Home.

• 1 teaspoon toasted sesame seeds
• 1 green onion, thinly sliced

Step-by-Step Instructions for the Authentic korean fried chicken recipe

Alright, this is where we turn those ingredients into magic! Getting this right ensures you have that Best Asian Fried Chicken right in your own kitchen. I always lay out my setup first—the oil needs to heat up slowly, and I keep my wire rack right next to the stove. Remember, timing is everything when we’re chasing that perfect crunch! For some great serving ideas you might want to bookmark, check out this pin on Korean Fried Chicken inspiration.

Prep Work: Drying and Mixing the Batter

First things first: grab those chicken pieces and pat them down until they are bone dry with paper towels. Seriously, moisture is the enemy of crispiness! Next, whisk your dry ingredients—the starch, flour, and seasonings—in a bowl. Slowly stream in that super ice-cold water while whisking gently. I only mix until it’s *just* combined; you want thin, slightly lumpy batter, not thick pancake mix. Overmixing makes it tough, and we definitely don’t want that!

The First Fry: Cooking the Chicken to Perfection

Heat your oil slowly until it hits exactly 325°F (160°C). This lower temperature cooks the chicken through without burning the coating. Carefully drop the battered pieces in batches—don’t crowd the pot, or the oil temperature will drop too fast! Fry them for about 6 to 7 minutes until they look pale golden. Pull them out and let them rest on that wire rack over a baking sheet for a full 10 minutes. This crucial rest period is the whole basis of the Double Fried Chicken Technique.

Crafting the Korean Chicken Sauce Recipe

While the chicken is chilling out, let’s make the sauce that ties this whole korean fried chicken recipe together. In a small saucepan, combine your gochujang, soy sauce, honey, vinegar, garlic, ginger, brown sugar, and sesame oil. Set it over medium heat and stir consistently until it just starts to simmer and thickens slightly—maybe three minutes max. You’re looking for a nice, glossy sauce that coats the back of a spoon. Pull it right off the heat once it looks ready.

The Second Fry: Achieving Maximum Crunch

Now for the fun part! Crank up your oil until it hits 375°F (190°C). Drop the rested chicken back into the super-hot oil, again being careful not to overcrowd. This fry goes fast—only 2 or 3 minutes! You’re looking for that deep, beautiful golden-brown color. This is the step that sets the crust and earns you that fantastic Crunchy Chicken Coating Secrets reputation. When they look perfect, pull them out quickly!

Tossing and Serving Your Game Day Chicken Appetizers

Get those super crunchy pieces immediately into a large, clean bowl. Pour that sticky sweet and spicy Korean Chicken Sauce Recipe right over the top. Toss everything quickly and gently until every piece is coated. You have to work fast here so the sauce doesn’t steam your crust! I always plate these right away, sprinkle them with sesame seeds, and call them ready. This is the ultimate Game Day Chicken Appetizer—enjoy it while it’s piping hot! For some great dipping options, check out my recipe for fried pickle dip.

Ingredient Notes and Substitutions for this korean fried chicken recipe

When following any recipe closely, especially one centered around texture like this korean fried chicken recipe, the details matter! I’ve tested every one of these ingredients in my kitchen, and I want to share why they are worth seeking out. If you need to make a quick change, I’ve got you covered, too. It’s all about adapting for your pantry while keeping that incredible crispiness!

The Starch Difference

Listen, I know potato starch can sometimes be tricky to track down, but please try to use it over cornstarch when you can for the ultimate results. Potato starch gelatinizes differently when fried, lending itself to that super thin, crackly coating that stays crisp longer. It’s one of the biggest differences between homemade and restaurant versions. If you’re out, cornstarch works fine for a slightly thicker crust, but potato starch wins for that shatteringly crisp texture.

Soy Garlic Korean Chicken Option

Not everyone loves gochujang heat, and that’s totally okay! If you want a savory, umami-rich version that steers clear of the spice, we can pivot easily. Skip the gochujang entirely! Instead, for your Soy Garlic Korean Chicken Option, whisk together 1/2 cup of soy sauce, 1/4 cup honey, 2 tablespoons of rice vinegar, 1 tablespoon of minced garlic, and 1 teaspoon of grated ginger. Simmer it just like the spicy version until it reduces a bit. It’s savory, slightly sweet, and just as addictive!

Speaking of sauces, if you ever need a tangy, smoky option, my go-to is always my easy homemade BBQ sauce recipe, though for this one, stick to the Asian profiles!

Tips for the Best Crispy Fried Chicken Homemade Success

Look, I know deep frying seems intimidating, but it’s really about controlling two things: temperature and space. Once you get these two handled, you’ll have the most unbelievably Crispy Fried Chicken Homemade, and you’ll wonder why you ever ordered it out! These aren’t fancy culinary tricks; they are just simple rules I learned the hard way (mostly involving a fire extinguisher or, worse, soggy chicken).

Getting the temperatures exactly right is the key that unlocks that perfect texture on every batch. If I’m feeling lazy or need crispy sides, I sometimes use my air fryer for things like potato wedges, but for KFC, nothing beats the oil bath.

Oil Temperature Control is Non-Negotiable

You absolutely need a reliable thermometer. I don’t trust little indicator lines on pots! For the first fry, stick rigidly to 325°F so the inside cooks gently. Then, you must let that oil bounce up to 375°F for the second fry. If you skip that temperature jump, you end up with heavy, oily chicken, not the light, brittle crust we are searching for. Head over to this resource if you want another perspective on hitting that high heat!

Avoid Overcrowding the Pot

This is my biggest pet peeve when I watch people fry! You might think you’re saving time by dumping six or seven pieces in at once, but you’re torpedoing your results. Dropping too much cold chicken into the oil causes a massive temperature drop immediately. When the oil cools down, the batter drinks it up—that’s how you end up with that awful, greasy, soft coating. Always fry in small batches so the oil temperature recovers immediately between each piece.

Serving Suggestions for Your Authentic Korean Chicken Recipe

So, the chicken is glazed, it’s sticky, and it’s ready to be devoured! But what do you serve it with? Since this rich, flavor-packed korean fried chicken recipe is so indulgent, I always balance it out with something fresh, acidic, or light. You don’t want to weigh yourselves down completely, right? We want to be ready for seconds!

These are my go-to sides that turn a plate of fantastic fried chicken into a complete, balanced meal. They cut through the richness of the frying oil and the sticky sweetness of the gochujang sauce beautifully.

For something cool and crisp, you absolutely need some slaw. My recipe for crunchy, creamy coleslaw is perfect because it offers a tangy bite that refreshes the palate between pieces of chicken.

If you’re serving this as a main dinner and not just a Game Day Chicken Appetizer, having rice on hand is perfect for soaking up any extra sauce that drips onto your plate. I love making my fluffy cilantro lime rice; the brightness of the lime plays really nicely against the spice of the gochujang glaze. It’s simple, but it makes the meal feel really substantial.

Finally, don’t forget pickles! Seriously, simple quick-pickled radishes or cucumbers offer that essential sharp, vinegary pop. It’s the easiest side ever, and it cleanses your mouth so you can truly appreciate every single crackle of that amazing, crispy crust on your Authentic Korean Chicken Recipe.

Storage and Reheating the korean fried chicken recipe

Okay, let’s talk about the sad part: leftovers. Because frankly, crispy chicken rarely lasts long here! The biggest challenge with any korean fried chicken recipe is trying to bring back that initial crunch the next day, especially when it’s coated in a sugary glaze. Spoiler alert: the microwave simply devours crispiness. Please, please do not zap these in the microwave!

You have two ways to bring life back into this amazing chicken. If you have an air fryer, that’s your absolute best bet. Toss the cooled, leftover pieces in the air fryer basket—no need to overcrowd—at about 350°F for about 5 to 7 minutes. It works wonders! If you don’t have an air fryer, use your oven. Set it to 375°F and spread the pieces on a wire rack over a baking sheet. Give them about 10 minutes. This lets the air circulate underneath so you don’t end up with a soggy bottom. You can see how I get crispy results with shrimp in the air fryer; the principle of circulating heat is the same!

Frequently Asked Questions About Making korean fried chicken recipe At Home

Whenever I share a new recipe, especially one as exciting as this korean fried chicken recipe, people always have a few questions about tweaking it for their kitchen. That’s totally understandable! I’ve answered the top questions I usually get about making the perfect KFC Recipe At Home. Remember, cooking should be fun, so don’t sweat the small stuff!

Can I use chicken breast instead of thighs or wings for this korean fried chicken recipe?

This is a tough one. Technically, yes, you *can* use chicken breast, but I really don’t recommend it if you are aiming for that iconic Juicy Inside Crispy Outside Chicken. Breast meat is leaner, and with the intensity of the double fry, it tends to dry out way faster than the fattier thighs or wings. If you absolutely must use breast meat, watch that first fry carefully—maybe pull it out about a minute early—because that second blast of heat will turn dry breast meat into shoe leather quickly. Thighs or wings contain fat that melts during cooking, keeping the meat incredibly tender.

How long can I let the battered chicken rest before the first fry?

The resting period *after* the first fry is crucial (that 10 minutes!), but the time between coating and the *first* fry is also important. Once you dip the chicken in that thin batter, you want to get it into the oil within about 10 to 15 minutes max. If you let it sit much longer, the moisture from the chicken starts to push through the coating, and you risk that delicate starch layer cracking or dissolving before it hits the heat. Keep your batter bowl next to the stove and move quickly! Try to keep the uncooked pieces covered lightly while you finish battering the rest.

Is the Gochujang glaze too spicy for kids?

Gochujang has a definite kick! If you are making this for little ones, you don’t have to skip the best part—you just need to dial back the intensity. For a milder flavor profile that fits the Best Asian Fried Chicken style but is kid-friendly, just reduce the amount of gochujang! Try cutting the gochujang down to just 1 tablespoon, and then make up the rest of the volume by adding an extra tablespoon of honey or corn syrup and maybe another splash of rice vinegar. This keeps the sticky texture but lowers the heat significantly. They’ll love it!

If you have more questions about my methods or want to know more about me, you can always check out my About Page!

Estimated Nutrition Facts for This korean fried chicken recipe

When we’re frying chicken and topping it with a sticky glaze, we know we aren’t exactly reaching for a salad recipe! I wanted to give you a general idea of what you’re looking at with this korean fried chicken recipe, but please remember these are only estimates. Ingredient brands, how much oil the chicken soaks up—it all changes the final count, so take these numbers with a grain of salt!

• Serving Size: 4 pieces
• Calories: 550
• Fat: 30g (7g saturated fat)
• Carbohydrates: 45g
• Protein: 30g
• Sugar: 18g

For instance, if you use boneless thighs versus wings, the fat content will shift slightly. And naturally, skipping the glaze will save you quite a bit on the sugar count! But honestly? It is 100% worth every bite.

Share Your Crispy Creations

I am seriously so excited for you to try this! Nothing makes me happier than knowing my passion—getting delicious, comforting food on the table without the stress—is working for your family, too. Once you master this korean fried chicken recipe and nail that double-fry technique, you absolutely have to come back and let me know how it went in the comments below.

Did you achieve the shatteringly crisp crust I promised? Did you stick with the sweet and spicy glaze or try the soy garlic variation? Drop a rating below—it helps other home cooks find this recipe! And if you snap a quick picture of your spread, tag me on social media! I love seeing your incredible results.

Thank you again for visiting Carla’s Kitchen. Happy cooking!

For more dinner inspiration, make sure you check out my main recipe index. And if you ended up loving the non-spicy version, check out what others are doing with Korean fried chicken inspiration online!

Estimated Nutrition Facts for This korean fried chicken recipe

When we’re frying chicken and topping it with a sticky glaze, we know we aren’t exactly reaching for a salad recipe! I wanted to give you a general idea of what you’re looking at with this korean fried chicken recipe, but please remember these are only estimates. Ingredient brands, how much oil the chicken soaks up—it all changes the final count, so take these numbers with a grain of salt!

• Serving Size: 4 pieces
• Calories: 550
• Fat: 30g (7g saturated fat)
• Carbohydrates: 45g
• Protein: 30g
• Sugar: 18g

For instance, if you use boneless thighs versus wings, the fat content will shift slightly. And naturally, skipping the glaze will save you quite a bit on the sugar count! But honestly? It is 100% worth every bite.

Share Your Crispy Creations

I am seriously so excited for you to try this! Nothing makes me happier than knowing my passion—getting delicious, comforting food on the table without the stress—is working for your family, too. Once you master this korean fried chicken recipe and nail that double-fry technique, you absolutely have to come back and let me know how it went in the comments below.

Did you achieve the shatteringly crisp crust I promised? Did you stick with the sweet and spicy glaze or try the soy garlic variation? Drop a rating below—it helps other home cooks find this recipe! And if you snap a quick picture of your spread, tag me on social media! I love seeing your incredible results.

Thank you again for visiting Carla’s Kitchen. Happy cooking!

For more dinner inspiration, make sure you check out my main recipe index. And if you ended up loving the non-spicy version, check out what others are doing with Korean fried chicken inspiration online!

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