Korean Fried Chicken
This ultra-crunchy, juicy, glazed “KFC” can’t be beat.
Serves4 to 6
Prep45 minutes
Cook45 minutes
My platonic ideal of fried chicken is Korean fried chicken. It’s ultra-crunchy and juicy, and typically glazed with a savory or spicy sauce that sinks into every nook and cranny of the shatteringly crisp crust.
I am a Korean American adoptee who didn’t grow up having “KFC” on the streets of Seoul or made for me at home, but ever since discovering Korean fried chicken more than a decade ago — post-karaoke at Bonchon in New York City’s Koreatown — it’s one of my top eats. This recipe is the result of many trials and errors to find the absolute best way to make Korean fried chicken at home. Pair with a kimchi ranch for dipping and a simple pickled radish for refreshing bites that cut through the decadent fried feast.
Why You’ll Love It
- They’re bite-sized! These Korean fried chicken bites are faster, and less messy to fry at home than bone-in chicken.
- The saucy glaze is everything. It’s spiked with gochujang (fermented Korean chili pepper paste) for a spicy-sweet vibe.
Key Ingredients in Korean Fried Chicken
- Chicken: Boneless thighs keep things juicy (similar to Japanese chicken karaage).
- Cornstarch: More like the cornstar of the show! Used in the dredge and batter for a light and crispy crust that is naturally gluten-free.
- Baking powder: Helps create an airy crust!
- Garlic: Used fresh (grated in the batter) and in powder form (whisked into the dredge) to infuse garlic flavor throughout.
- White pepper: The bright, earthy, and more mild peppercorn adds a nice pop of flavor but not overwhelming spice, and is common in Korean fried chicken.
- Gochujang: A little goes a long way in the spicy glaze, but you can always add more if you like it hot!
How to Make Korean Fried Chicken
I highly recommend wearing disposable gloves when making this recipe to keep things less messy.
- Dredge and batter the chicken. Make a cornstarch dredge infused with dried spices like garlic powder, white pepper, and ginger powder. In a separate bowl, make a cornstarch-based batter that has freshly grated garlic, ginger, soy sauce (or tamari if you’re gluten-free), and rice wine vinegar. Toss 2-inch pieces of boneless, skinless chicken thighs in the dredge, add to the batter and toss, then put them back into the dredge.
- Fry the chicken. Heat canola oil (or another neutral oil with a high smoking point) in a heavy-bottomed pot or deep skillet for about 10 minutes over medium heat. Carefully lower chicken pieces one at a time into the hot oil and cook for about 8 minutes, or until evenly golden-brown. Drain on a wire rack set over paper towels.
- Toss the chicken with glaze. While the chicken is cooking in batches, make the glaze by simmering soy sauce (or tamari), brown sugar, rice vinegar, and chopped garlic with a 1:1 cornstarch-to-water slurry to thicken. Whisk in gochujang and sesame oil, and toss the hot chicken in the glaze to coat.
Helpful Swaps
- Simply radishing: Korean radishes, called mu, are rounder and shorter than Japanese daikon. Both are mild radishes and can be used interchangeably for the quick pickle recipe here, but if you can find the green-and-white Korean radish, they make for crunchier pickles.
- Starch madness: Cornstarch, potato starch, and tapioca starch would all work with this recipe.
- Buttermilk carton kids: If you’re buying buttermilk for ranch anyway, you can substitute buttermilk for the water in the cornstarch batter for extra tang. You may need to add a splash or two of water to thin out the consistency so the batter coats the chicken evenly and drips off excess.
Storage and Make-Ahead Tips
- If making the fried chicken ahead, do not glaze the chicken. Instead, store the glaze separately and store the chicken bites in a paper towel–lined airtight container (this will help absorb moisture and grease and keep the chicken crispy).
- To reheat chicken, bake or air fry at 350°F for 8 to 10 minutes and then toss with glaze!
- Leftover fried chicken will keep for about 4 days in the fridge. For longer storage, freeze the chicken in a single layer on a parchment-lined sheet tray that will fit in your freezer, then transfer to a zip-top freezer bag or airtight container and store for up to 3 months. Add about 5 minutes to reheat time!
- Kimchi ranch can be stored for up to 2 weeks in an airtight container in the fridge — but do not freeze, as the dairy will not thaw to the right texture.
- Pickled radishes can be stored for a few months in an airtight container in the fridge, as long as pieces are covered in brine. For longer storage, check out these canning tips and tutorials.
What to Serve with Korean Fried Chicken
Korean Fried Chicken Recipe
This ultra-crunchy, juicy, glazed “KFC” can’t be beat.
Prep time 45 minutes
Cook time 45 minutes
Serves 4 to 6
Nutritional Info
Ingredients
For the glaze:
- 10
cloves garlic
- 1 tablespoon
canola oil
- 1/2 cup
soy sauce or tamari
- 1/2 cup
packed light brown sugar
- 1/4 cup
rice vinegar
- 1 tablespoon
cornstarch
- 1 tablespoon
water
- 2 tablespoons
gochujang paste
- 2 teaspoons
toasted sesame oil
For the fried chicken:
- 2 to 2 1/4 pounds
boneless, skinless chicken thighs, preferably large
- 2 cups
cornstarch, divided
- 2 teaspoons
garlic powder
- 1 teaspoon
ground ginger
- 2 1/4 teaspoons
kosher salt, divided, plus more for seasoning
- 1 1/2 teaspoons
ground white pepper, divided
- 1 1/2 teaspoons
baking powder, divided
- 3
cloves garlic
- 1
(1/2-inch) piece ginger
- 3/4 cup
cold water
- 1 tablespoon
soy sauce or tamari
- 1 tablespoon
rice vinegar
- 5 cups
canola oil, or another high-smoke-point neutral oil
Garnish options: Scallions thinly sliced on a diagonal, toasted sesame seeds
Kimchi ranch and pickled radishes, for serving (optional, recipes below)
Instructions
Make the glaze:
Finely chop 10 garlic cloves (about 1/2 cup). Place the garlic and 1 tablespoon canola oil in a small saucepan over medium-low heat (this allows the garlic to infuse to the oil as it heats up). Cook, stirring frequently, until the garlic is fragrant and lightly golden-brown, 3 to 6 minutes.
Add 1/2 cup soy sauce, 1/2 cup packed light brown sugar, and 1/4 cup rice vinegar. Increase the heat to medium high and bring to a simmer. Meanwhile, place 1 tablespoon cornstarch and 1 tablespoon water in a small bowl and whisk until the cornstarch is suspended.
Add the cornstarch slurry to the simmering sauce and cook, whisking often, until bubbling and thickened. Turn off the heat. Add 2 tablespoons gochujang and 2 teaspoons toasted sesame oil, and whisk to combine. Transfer to a large bowl.
Make the fried chicken:
Pat 2 to 2 1/4 pounds boneless, skinless chicken thighs dry with paper towels. Cut into rough 2-inch pieces (about 5 per thigh).
Make the dredge: Place 1 cup of the cornstarch, 2 teaspoons garlic powder, 1 teaspoon ground ginger, 1/2 teaspoon of the baking powder, 3/4 teaspoon of the kosher salt, and 1/2 teaspoon of the ground white pepper in a medium bowl and whisk to combine.
Make the batter: Place the remaining 1 cup cornstarch, 1 teaspoon baking powder, 1 1/2 teaspoons kosher salt, and 1 teaspoon ground white pepper in a second medium bowl. Finely grate 3 garlic cloves and 1/2-inch piece peeled ginger into the bowl. Add 3/4 cup cold water, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Whisk until combined.
Heat 5 cups canola oil in a heavy-bottomed pot or deep skillet over medium heat until 350°F. (Test if it’s hot enough by dropping a bit of the batter into the oil and see if it bubbles immediately, or insert a wooden chopstick and see if bubbles appear.) Meanwhile, line a baking sheet with paper towels or fit with a wire rack. Coat as much of the chicken as you can while the oil heats.
Coat the chicken in batches of 8 to 10 pieces: Add to the dredge and toss until evenly coated. Shake off the excess, then add to the batter and toss. Let the excess batter drip off, then return back to the dredge bowl, pressing the cornstarch mixture into the chicken to help create more craggly, crunchy bits. Transfer to a second baking sheet. Rewhisk the batter occasionally as you’re coating the chicken, and add a little water as needed if it starts to get too thick.
Fry the chicken in batches of 8 to 10 pieces: Add one at a time into the hot oil and fry, stirring occasionally, until cooked through and golden-brown, 6 to 8 minutes. Transfer with a slotted spoon or spider to the wire rack or paper towels. Sprinkle with kosher salt.
Toss the chicken in the glaze in batches until evenly coated. Garnish with toasted sesame seeds and sliced scallions, and serve with kimchi ranch and pickled radishes if desired.
Recipe Notes
Make ahead: The glaze can be made up to 1 day ahead and refrigerated in an airtight container. Rewarm before using.
Storage: Store unglazed, fried chicken bites in a paper towel-lined airtight container (this will help absorb moisture and grease and keep the chicken crispy). For longer storage, freeze the chicken in a single layer on a parchment paper-lined baking sheet until solid, then transfer to a zip-top freezer bag or airtight container and freeze for up to 3 months. Reheat in an oven or air fryer at 350°F for about 10 minutes (15 minutes if frozen) before tossing with the glaze.
Kimchi Ranch Recipe
Prep time 5 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 2
cloves garlic
- 1/3 cup
drained Napa cabbage kimchi
- 1 cup
mayonnaise
- 3/4 cup
buttermilk
- 1 tablespoon
kimchi brine
- 1
(1-ounce) packet ranch seasoning powder
- 1 teaspoon
granulated sugar, plus more as needed (optional)
Instructions
Prepare the following, adding each to the same medium bowl as you complete it: Finely grate 2 garlic cloves. Very finely chop drained Napa cabbage kimchi until you have 1/4 cup.
Add 1 cup mayonnaise, 3/4 cup buttermilk, 1 tablespoon kimchi brine, and 1 (1-ounce) packet ranch seasoning powder. Stir to combine. Taste and add 1 teaspoon granulated sugar if desired; it’s optional and can also be increased if your kimchi is older and riper (aka more pungent) or spicier.
Recipe Notes
Storage: Refrigerate in an airtight container for up to 4 days.
Pickled Radishes Recipe
Prep time 15 minutes
Serves 4 to 6
Nutritional Info
Ingredients
For the pickled radishes (optional but encouraged):
- 1 cup
hot water
- 1/2 cup
granulated sugar
- 1/2 cup
distilled white vinegar
- 1 1/2 tablespoons
kosher salt
- 1 pound
Korean mu radish or Japanese daikon
Instructions
Place 1 cup hot water, 1/2 cup granulated sugar, 1/2 cup distilled white vinegar, and 1 1/2 tablespoons kosher salt in a quart container with a lid (such as a glass jar or deli container). Stir until the sugar and salt are dissolved.
Peel and cut 1 pound Korean mu radish into 1/2-inch cubes. Add to the vinegar mixture and stir to combine. Cover and refrigerate for at least 12 hours to pickle, but at least 24 hours is even better.
Recipe Notes
Storage: Refrigerate in an airtight container for up to 2 weeks.