Korean Fried Chicken Recipe

Korean fried chicken is double-fried to achieve a thin, shatteringly crisp coating that stays crunchy longer than most fried chicken. The first fry cooks the chicken through at a lower temperature; the second fry at higher heat drives out remaining moisture from the crust and creates the glassy, crackling exterior that distinguishes Korean style from other traditions. It's typically served as either plain salted chicken or coated in a sweet and spicy sauce made with gochujang, soy, garlic, and sugar. The coating is lighter than American Southern fried chicken. Potato starch or a mixture of potato and rice starch produces a thinner, crisper shell than all-purpose flour. Some recipes use a light batter rather than a dry coating — a thin batter of flour, cornstarch, and cold sparkling water that fries up into an airy, tempura-like crust. Both work; the choice depends on whether you prefer a dry, crunchy coating or a lighter, puffier one. For the double fry, the first fry at 160°C (320°F) takes 8 to 10 minutes depending on the size of the pieces. Remove the chicken, rest it for a few minutes, then fry again at 190°C (375°F) for 3 to 4 minutes until deep golden and very crisp. The resting period between fries allows the interior to steam slightly, ensuring the chicken is fully cooked during the second, hotter fry. The sauce is made by simmering gochujang, soy sauce, sugar, garlic, and a little sesame oil until glossy and thickened. Toss the fried chicken in the sauce immediately before serving, or serve the sauce on the side. Garnish with sesame seeds and sliced scallions. Pickled radish is the traditional accompaniment.