Korean-Style Fried Chicken Recipe

Korean-Style Fried Chicken Recipe

 I didn't fully understand why Korean fried chicken was such a big deal until I tried making it myself and realized the trick isn't the seasoning — it's frying it twice. 

The first time I skipped that step to save time, and the chicken was fine, just fine. 

The second time I did it properly, and it was a completely different food. 

That crackling crunch? 

The second fry makes a real difference to the texture, especially when you serve the chicken freshly cooked.


Korean fried chicken

So, What Is Korean Fried Chicken?

Korean fried chicken (치킨, often called “chikin”) is known for its crisp coating. 

Many recipes use a light batter or starch coating and two rounds of frying; this recipe follows that double-fry approach. 

It can be served plain with just salt, or tossed in a sauce — soy garlic, spicy gochujang glaze, or honey butter are some of the most popular. 

It's such a cultural institution in Korea that fried chicken and beer together have their own name: chimaek.

What You'll Need (Serves 3–4)

  • 1 kg (2.2 lb) chicken wing flats and drumettes (bone-in, skin-on
  • 1 cup potato starch (cornstarch can also be used; the texture will differ slightly)
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 egg
  • Cold water: start with 1/4 cup, then add more as needed for a thin, pourable batter
  • Neutral oil for deep frying, such as vegetable or canola oil

For the soy garlic sauce (optional):

  • 3 tbsp soy sauce
  • 2 tbsp honey or sugar
  • 1 tbsp minced garlic
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
Raw chicken wing pieces, potato starch, flour, egg, seasonings, water, cooking oil, and soy garlic sauce ingredients on a wooden table.

Prepare the chicken, coating ingredients, and optional soy garlic sauce before frying.

If sauce isn't your thing, plain salted Korean fried chicken (called huraideu-chikin) is just as legitimate and genuinely delicious on its own.

Let's Cook

1. Dry the chicken.

Pat the chicken pieces completely dry with paper towels — this matters more than you'd think for getting a crispy result instead of a soggy one.

2. Make the batter.

Whisk together the potato starch, flour, salt, pepper, garlic powder, and egg. 

Start with 1/4 cup cold water, then add more a tablespoon at a time until the batter is smooth and pourable and lightly coats the chicken. 

The amount of water needed varies, so judge by the consistency rather than stopping at 1/4 cup.

3. Coat the chicken.

Dip each piece into the batter, letting excess drip off before frying.

4. First fry.

Use a deep, heavy pot with enough headroom for bubbling; keep the oil level below halfway up the pot. 

Heat the oil to about 325°F (165°C). Fry in small batches for roughly 8–10 minutes, until the coating is set and lightly golden. 

Check the thickest part of the chicken, avoiding the bone, with a food thermometer: it must reach 165°F (74°C). 

Larger pieces may need longer. Once cooked through, transfer to a wire rack over a tray and rest for about 10 minutes before the second fry.

Lightly golden chicken wing pieces lifted from hot oil after the first fry, with more pieces resting on a wire rack.
cooks the chicken through and sets the coating; rest the pieces on a wire rack.

5. Second fry.

Heat the oil to about 375°F (190°C). Fry the cooked chicken again in small batches for roughly 2–3 minutes, until golden and crisp. Watch closely so the coating does not burn.

 Drain on a clean wire rack and serve promptly.

Deep golden chicken wing pieces draining in a wire skimmer after the second fry, with finished chicken on a rack nearby.

The second fry produces a golden, crisp exterior.

6. Toss in sauce, if using.

Warm the soy garlic sauce ingredients in a small pan, stirring, until the honey or sugar dissolves and the garlic is cooked. 

Simmer briefly until slightly thickened. Lightly toss the chicken in the sauce just before serving, or offer the sauce on the side to keep more of the crust crisp.

A Few Tips

  • Rest the chicken on a wire rack between fries so steam can escape. Avoid stacking the pieces.
  • Fry in small batches so the oil temperature doesn't drop too much.
  • If you're going sauce-free, a sprinkle of salt right as it comes out of the fryer is really all it needs.
  • Potato starch genuinely makes a noticeable difference over flour alone — it's worth seeking out at a Korean or Asian grocery store.

Quick FAQ

Why fry it twice?

In this recipe, the first fry cooks the chicken through and sets the coating. 

After a short rest, the hotter second fry crisps the exterior. The oil temperature, coating thickness, and batch size all affect the result.

What's the difference between Korean and American fried chicken?

Styles vary in both cuisines. 

Many Korean recipes use a thin starch-based coating and a double fry, while many American styles use a more substantial seasoned flour coating. 

This recipe is designed for a thin, crisp shell.

Leftovers

Best eaten fresh. 

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room temperature is above 90°F (32°C). 

Keep at 40°F (4°C) or below and use within 3–4 days. Reheat in an oven or air fryer at around 375°F (190°C), checking often, until the center reaches 165°F (74°C). Keep the pieces in one layer to help restore some crispness. 

Sauced chicken will usually stay softer than plain chicken.

Food handling guidance: USDA chicken wing safety and leftovers.

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