Korean Fried Chicken
Equipment
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Pot for frying
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Mixing bowls
Ingredients
Chicken & Batter
- 4 boneless skinless chicken thighs, cut into ½-inch chunks
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sesame oil
- ½ cup rice flour
- ¼ cup potato starch
- ½ tsp salt, for batter
- ½ cup water, adjust until slightly thinner than pancake batter
Sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tbsp water
- 1 tsp cornstarch + 1 tsp water, for slurry
Optional Garnishes
- Sesame seeds
- Scallions
Instructions
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Cut chicken thighs into ½-inch pieces. Marinate with salt, pepper, and sesame oil for at least 15 minutes.
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Combine rice flour, potato starch, salt, and water in a bowl. Whisk until smooth; the batter should be slightly thinner than pancake batter.
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Heat oil to 350°F (175°C). Dip chicken in the batter and fry for about 4 minutes, until cooked through but still pale. Remove and drain briefly.
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Raise the oil temperature to 400°F (205°C) and fry the chicken again for about 3 minutes, until golden and very crispy.
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For the sauce, simmer soy sauce, honey, garlic, and water in a pan. Stir in the cornstarch slurry and cook until the sauce is thick and glossy.
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Add the fried chicken to the pan and toss until every piece is evenly coated in the glaze.
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Serve immediately over rice if desired and garnish with sesame seeds and scallions.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Why This Korean Fried Chicken Is Always the First Dish Gone
I’ve served this Korean fried chicken for everything from Friendsgiving to weeknight dinner, and it disappears fast. The double-fry creates an ultra-crispy exterior, and the sweet, salty, garlicky glaze keeps people coming back for more. Even after tossing in sauce the chicken stays remarkably crisp—sometimes even after refrigeration.
What Makes This Dish So Addictive
The secret is texture and balance. Rice flour and potato starch yield a light, structured crust that resists sogginess. The sauce is thick and sticky, clinging to every crevice so each bite has the same sweet-savory-garlicky profile. Double frying may take an extra step, but it delivers the distinctive crunch that makes this recipe stand out.
Ingredients You’ll Need To Make Korean Fried Chicken
Chicken & Batter
- 4 boneless skinless chicken thighs, cut into ½-inch chunks
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sesame oil
- ½ cup rice flour
- ¼ cup potato starch
- ½ tsp salt (for batter)
- ½ cup water (adjust until slightly thinner than pancake batter)
Sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tbsp water
- 1 tsp cornstarch + 1 tsp water (slurry)
Optional Garnishes
- Sesame seeds
- Scallions
How to Make Korean Fried Chicken
Marinate the chicken with salt, pepper, and sesame oil for at least 15 minutes.
Whisk rice flour, potato starch, salt, and water until smooth. The batter should be slightly thinner than pancake batter.
Heat oil to 350°F (175°C). Dip the chicken in batter and fry for about 4 minutes until cooked through but still pale. Drain and set aside.
Increase oil to 400°F (205°C) and fry the chicken again for about 3 minutes until golden and extra-crispy.
In a separate pan, simmer soy sauce, honey, garlic, and water. Stir in the cornstarch slurry and cook until the glaze is thick and glossy.
Toss the fried chicken in the sauce until evenly coated.
Serve immediately, topped with sesame seeds and scallions if desired.
Tips & Variations
Use any cut you like: Wings or drumettes work well; fry slightly longer—about 5 minutes each stage for larger pieces.
No rice flour? All-purpose flour will work but won’t give quite the same crispness; the rice flour and starches help create a light, crunchy shell.
Keep chicken crispy: Let fried chicken rest uncovered so steam can escape. Reheat in an oven or air fryer to refresh the crispness.
Air fryer option: If you prefer not to deep-fry, cook at 400°F (205°C) for 18–20 minutes, flipping halfway, then toss in the warm sauce.
Frequently Asked Questions
Do I have to double fry?
Yes—the first fry cooks the chicken through; the second fry crisps and browns the exterior for that signature crunch.
Best oil to use?
Neutral oils like vegetable, canola, or peanut oil work best for frying.
Can I prep the sauce ahead?
Absolutely. Make the sauce a few days in advance and reheat it with a splash of water to loosen if needed.
Can I use chicken breast?
Breast works, but thighs are juicier and more forgiving when deep-frying.
How to store leftovers?
Keep sauce and chicken separate. Reheat chicken in the oven or air fryer, then toss with warmed sauce before serving.
Try These Next
- Honey Butter Chicken for a sweeter glaze.
- Braised Pork Belly for a rich, sticky alternative.
- Peanut Butter Noodles for a quick, savory noodle dish.