Can I use boneless chicken for this recipe?

Yes, boneless thighs work well and cook faster (first fry 5-6 minutes, second fry 2-3 minutes). The bone-in version has more flavor but boneless is more practical for some situations. Do not use boneless breast, it dries out during the double fry.

What if I don't have potato starch?

Cornstarch is the best substitute, it produces a crispier crust than flour, though not quite as crispy as potato starch. A 50/50 mix of cornstarch and flour works well if you have neither. Pure all-purpose flour will work but gives a softer, doughier result.

Can I air fry this instead of deep frying?

You can make a version in an air fryer, coat the chicken in dry potato starch rather than batter, spray with oil, and air fry at 200°C / 390°F for 20-25 minutes, flipping halfway. It will be crispy but different from the deep-fried version, less glass-like, more similar to baked. A solid weeknight alternative.

How spicy is the yangnyeom sauce?

Medium spicy, noticeably hot but not overwhelming for most people. You can reduce the gochujang to 2 tablespoons for a milder version.

Chimaek (치맥) is the beloved Korean combination of fried chicken (chicken, chi) and beer (maekju, mek). It is a cultural institution in Korea, eating Korean fried chicken with cold beer on a warm evening, often while watching football or gathered with friends. It is, objectively, one of the great pleasures of life. Replicate it at home accordingly.

Korean Fried Chicken: The Crispiest, Most Addictive Recipe You'll Ever Make

Name: Korean Fried Chicken
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Korean
Ingredients: 1.2kg (about 2.6 lbs) chicken, wings, drumettes, and small thigh pieces; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon ginger powder; 1 tablespoon soy sauce; 1 tablespoon rice wine or dry sherry; 1 cup (130g) potato starch; ½ cup (65g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; Cold water (about ¾ cup); Neutral oil (at least 1 litre); 3 tablespoons gochujang; 2 tablespoons honey; 2 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 teaspoon ginger, grated; 1 tablespoon sugar; 2 tablespoons water; 4 tablespoons soy sauce (for soy-garlic sauce); 2 tablespoons honey (for soy-garlic sauce); 1 tablespoon sesame oil (for soy-garlic sauce); 4 cloves garlic, minced (for soy-garlic sauce); 1 teaspoon ginger, grated (for soy-garlic sauce); 1 tablespoon rice wine vinegar (for soy-garlic sauce); 1 tablespoon sugar (for soy-garlic sauce); 1 teaspoon sesame seeds (for soy-garlic sauce)

Description

Discover the crispy and flavorful experience of Korean fried chicken, distinguished by its double-fry method and delicious sauces.

Ingredients

Scale

1.2kg (about 2.6 lbs) chicken, wings, drumettes, and small thigh pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 cup (130g) potato starch
½ cup (65g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Cold water (about ¾ cup)
Neutral oil (at least 1 litre)
3 tablespoons gochujang
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon sugar
2 tablespoons water
4 tablespoons soy sauce (for soy-garlic sauce)
2 tablespoons honey (for soy-garlic sauce)
1 tablespoon sesame oil (for soy-garlic sauce)
4 cloves garlic, minced (for soy-garlic sauce)
1 teaspoon ginger, grated (for soy-garlic sauce)
1 tablespoon rice wine vinegar (for soy-garlic sauce)
1 tablespoon sugar (for soy-garlic sauce)
1 teaspoon sesame seeds (for soy-garlic sauce)
Pickled daikon radish cubes (to serve)
Beer (to serve)
Fresh kimchi (to serve)

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Instructions

Marinate the chicken: Combine chicken pieces with salt, pepper, garlic powder, ginger powder, soy sauce, and rice wine. Toss and refrigerate for at least 30 minutes.
Make the sauce: Combine sauce ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat.
Make the batter: Whisk together potato starch, flour, baking powder, and salt. Gradually add cold water until reaching thin pancake batter consistency.
First fry: Heat oil to 160°C (320°F) and fry chicken in batches for 8-10 minutes until cooked through but not crispy yet. Let rest for 5 minutes.
Second fry: Increase oil temperature to 190°C (375°F) and fry again for 3-4 minutes until golden and crisp.
Transfer hot chicken to a bowl, pour sauce over, and toss to coat. Serve immediately with pickled daikon, beer, and fresh kimchi.

Notes

For optimal results, use potato starch for the coating. Allow chicken to rest between fries for maximum crispiness.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 20g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg