cook · Cook
How to Make Korean Fried Chicken
Korean fried chicken gets its signature crunch from a double-fry method and potato starch coating. First fry at 325°F for 10 minutes, rest for 3 minutes, then fry again at 375°F for 5 minutes. Toss immediately in a gochujang-soy glaze while the chicken is still hot.
- Total time: 45 min
- Hands-on: 30 min
- Serves: 2
- Difficulty: Medium
Ingredients
- 2 pounds chicken wings
- 1 cup potato starch
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon white pepper
- 3 inches neutral oil
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 garlic clove
- 1 teaspoon grated ginger
- to taste toasted sesame seeds
- to taste sliced scallions
Step by step
- Prepare the chicken. Cut 2 pounds chicken wings into drumettes and flats, or use whole wings. Pat completely dry with paper towels. Dry chicken is everything here — wet skin won't crisp.
- Make the coating. Mix 1 cup potato starch, 2 tablespoons cornstarch, 1 teaspoon salt, and ½ teaspoon white pepper in a large bowl. Potato starch creates that glass-like crunch you want.
- Coat the chicken. Toss chicken pieces in the starch mixture until every surface is covered. Let them sit for 10 minutes — this helps the coating stick and develop texture.
- Heat oil for first fry. Fill a heavy pot with 3 inches of neutral oil. Heat to exactly 325°F. Use a thermometer — guessing ruins everything.
- First fry. Fry chicken in batches without crowding for 10 minutes. The coating will look pale and the chicken will bubble gently. Remove to a wire rack.
- Rest and reheat oil. Let chicken rest exactly 3 minutes while you bring oil to 375°F. This rest lets the coating set and the inside finish cooking from residual heat.
- Second fry. Fry again for 5 minutes. Now it will turn golden and bubble aggressively. The coating should sound crispy when you tap it with tongs.
- Make the glaze. While chicken fries, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 minced garlic clove, and 1 teaspoon grated ginger.
- Toss and serve. Toss hot chicken in the glaze immediately — it needs to hit the hot oil residue to stick properly. Garnish with toasted sesame seeds and sliced scallions.
Tips & troubleshooting
- Potato starch is not optional — it creates the signature shatter-crisp coating that cornstarch or flour cannot replicate
- Never skip the double fry. The first cooks the meat, the second creates the crunch
- Oil temperature matters more than timing. Get a thermometer and use it
- Glaze the chicken the moment it comes out of the oil — hot oil helps the sauce cling and penetrate the coating
Variations
- Soy Garlic Style. Skip the gochujang. Use 4 tablespoons soy sauce, 2 tablespoons rice wine, 1 tablespoon sugar, and 4 minced garlic cloves for a sweeter, milder coating.
- Extra Spicy. Add 1 tablespoon gochugaru (Korean red pepper flakes) to the glaze and dust the finished chicken with more flakes.
- Whole Chicken Pieces. Use thighs and drumsticks cut into 2-inch pieces. Increase first fry to 12 minutes and second fry to 6 minutes for thorough cooking.
Questions
- Can I use regular flour instead of potato starch?
- No. Potato starch creates the glass-like crunch that defines Korean fried chicken. Regular flour makes it taste like any other fried chicken.
- Why does my coating fall off?
- The chicken was too wet when you coated it, or you skipped the 10-minute rest after coating. Both steps are essential for adhesion.
- Can I make this ahead?
- Eat it immediately. The coating loses its crunch within 30 minutes. Korean fried chicken is meant to be consumed hot from the oil.
- What oil should I use?
- Any neutral oil with a high smoke point — vegetable, canola, or peanut oil. Avoid olive oil or anything with a strong flavor.