KoreaКорейская жареная курица — не просто жареная курица. Это философия двойной жарки: первый раз готовим внутри, второй раз делаем корочку стеклянной и хрустящей. Крахмальная панировка вместо муки — вот в чём разница.
The double-fry is non-negotiable for the signature glass-crispy crust. First fry at 170°C to cook through, rest 5 minutes, then fry again at 190°C for the crunch. Do not skip the rest between fries.
Korean Fried Chicken
The crispiest fried chicken you will ever make — double-fried for a glass-thin shatteringly crispy crust, then glazed in a sticky sweet-spicy gochujang sauce with honey, garlic, and soy sauce. A Korean street food icon that became a global obsession.
Key Ingredients
What you'll need
Ingredients
- 500 gSee recipes with chicken wings or thighs
chicken wings or thighs
i - 0.5 tsp
- 0.25 tspSee recipes with black pepper
black pepper
i - 1 tbspSee recipes with soy sauce
soy sauce
i - 0.5 tspSee recipes with garlic powder
garlic powder
i - 1
- 4 tbspSee recipes with cornstarch
cornstarch
i - See recipes with oil for deep frying
oil for deep frying
i - 2 tbspSee recipes with ketchup
ketchup
i - 2 tbspSee recipes with gochujang
gochujang (Korean hot sauce)
i - 1 tbsp
- 1 tbspSee recipes with soy sauce
soy sauce
i - 1 tspSee recipes with rice vinegar
rice vinegar
i - 2See recipes with garlic cloves
garlic cloves, grated
i - 1 tspSee recipes with sesame oil
sesame oil
i - 1 tspSee recipes with sesame seeds for serving
sesame seeds for serving
i
How to make it
Instructions
- 1
Marinate chicken pieces with salt, pepper, garlic powder, and soy sauce for 15–20 minutes.
- 2
Coat the chicken in cornstarch. Deep-fry at 170–180°C until golden brown.
- 3
Rest 5 minutes then fry again at 180–190°C until extra crispy.
- 4
Combine all sauce ingredients in a small saucepan and heat gently until slightly thickened.
- 5
Toss hot chicken in the warm sauce. Sprinkle with sesame seeds and serve immediately.
Frequently Asked Questions
Why is Korean fried chicken so crispy — what is the secret of the double fry technique?
The secret is double-frying. First fry at 170°C cooks the chicken through. After a 5-minute rest, the second fry at 180–190°C creates the signature glass-thin crust. Cornstarch in the coating instead of flour also adds extra crunch.
How does Korean fried chicken differ from regular American fried chicken?
Korean fried chicken is fried twice for a thin shattering crust, then glazed in a sweet-spicy gochujang sauce. American fried chicken is fried once in a thick flour batter with no glaze. The textures and flavor profiles are completely different.
Can Korean fried chicken be made in an air fryer or oven without deep frying?
Yes — an air fryer gives excellent results. Cook at 200°C for 20–25 minutes, flipping halfway. Brush the chicken with a thin layer of oil before cooking. The crunch will be slightly less than deep-fried but very close. In the oven at 220°C it also works well.
How to make the perfect gochujang glaze for Korean fried chicken — the right ratio and consistency?
The sauce needs to be thick enough to coat the chicken without dripping off. Base ratio: gochujang + ketchup + honey + soy sauce + garlic. Heat in a small pan for 2–3 minutes until slightly thickened — then it clings well to the hot chicken.
How long does Korean fried chicken keep and how to reheat it so it stays crispy?
Keeps in the fridge for up to 2 days. To reheat — oven or air fryer at 180°C for 8–10 minutes. Microwave destroys the crunch. Store the sauce separately and add after reheating for best results.
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