Korean Fried Chicken
Double-fried chicken pieces with an ultra-crispy, thin crust, tossed in a sticky, spicy-sweet glaze.
Origin & history
Korean Fried Chicken gained popularity in South Korea after the Korean War, influenced by American soldiers. It evolved into a unique style characterized by a double-frying technique that renders out the fat, resulting in a distinctively crispy skin that stays crunchy even when sauced.
Ingredients
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Chicken
Batter
Glaze
The method
Step by step
- 01
Frying
15 minCoat chicken in starch. Fry at 160°C for 10 minutes. Remove and let rest. Increase oil temperature to 180°C and fry again for 5 minutes until golden and extra crispy.
Double frying is the secret to the crunch.
- 02
Glazing
5 minWhisk glaze ingredients in a pan over low heat. Toss the fried chicken in the sauce until evenly coated.
Toss just before serving.
Chef tips
- — Use a thermometer to maintain oil temperature.
- — Don't overcrowd the fryer.
Common mistakes
- — Frying at too low a temperature.
- — Saucing too early.
Substitutions
- Potato starch → CornstarchProvides a similar crunch.
Storage & serving
Best eaten immediately.
Serve with pickled radish.
Food safety
Ensure chicken reaches 74°C internal temperature.
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