Korean Fried Chicken Recipe (2 Ways)

Two plates of Korean fried chicken next to a bowl of pickled daikon.

5 from 1 vote

Korean Fried Chicken Recipe (2 Ways)

This Korean fried chicken has everything I want in a great fried chicken recipe, including juicy chicken, an impossibly crispy coating, and bold, flavorful sauces. Whether you go with spicy yangnyeom or savory soy garlic, don't forget the pickled daikon. It brings the whole meal together with the perfect balance of tastes and textures.

Prep Time45

Cook Time35

Chill Time2

Total Time3 20

Course: Main Course

Cuisine: Korean

Keyword: how to make korean fried chicken, Korean fried chicken, Korean fried chicken recipe

Servings: servings

Equipment

1 Large Mixing Bowl
1 Medium Heatproof Bowl
2 Small Saucepans
1 Medium Saucepan
1 Dutch Oven or Heavy-Bottomed Pot
1 Instant-Read or Deep-Fry Thermometer
1 Wire Cooling Rack
1 Baking Sheet
Tongs or Spider Strainer
1 Whisk

Ingredients

For the Marinade

¼ cup rice wine soju, mirin, or cheongju
3 clove garlic smashed
1 teaspoon fresh ginger grated
2 teaspoon kosher salt
½ teaspoon black pepper

For the Chicken

4 pound boneless, skinless chicken thigh

For the Pickled Daikon

1 large about 1½ pound / 680 gram daikon radish, peeled and cut into ½-inch cubes
1 cup water
½ cup rice vinegar
¼ cup granulated sugar
1 tablespoon kosher salt

For the Yangnyeom (Spicy Gochujang Sauce)

2 tablespoon gochujang
1-2 tablespoon granulated sugar
2 tablespoon rice syrup
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon garlic minced
1 tablespoon rice vinegar
1 teaspoon gochugaru optional
1 teaspoon toasted sesame oil

For the Ganjang (Soy Garlic Sauce)

6 clove garlic minced
2 teaspoon toasted sesame oil
⅓ cup soy sauce
2-3 tablespoon granulated sugar
¼ cup rice syrup or honey
2 tablespoon mirin

For Frying

neutral oil vegetable or canola, as needed for deep frying

For the Coating

1 cup potato starch

For Garnish

white sesame seeds
scallion sliced

US Customary - Metric

Instructions

For the Chicken and Marinade

In a medium bowl, combine the rice wine, garlic, ginger, salt, and pepper. Set aside.
¼ cup rice wine, 3 clove garlic, 1 teaspoon fresh ginger, 2 teaspoon kosher salt, ½ teaspoon black pepper
Cut the chicken into uniform, bite-sized pieces, about one to two bites each. Pat dry with paper towels.
4 pound boneless, skinless chicken thigh
Add the chicken to the marinade, mix well, and let it marinate at room temperature for 30-60 minutes.

For the Pickled Daikon

Peel and cut the daikon radish into ½-inch cubes. This should yield about two cups. Transfer the daikon to a heatproof bowl.
1 large
In a medium saucepan, combine the water, rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve.
1 cup water, ½ cup rice vinegar, ¼ cup granulated sugar, 1 tablespoon kosher salt
Pour the hot liquid over the daikon.
Let cool, then refrigerate for at least two hours.

For the Sauces

Yangnyeom: Combine all the ingredients in a small saucepan, adjusting the sugar to your preference. Simmer over medium heat until slightly thickened and glossy, about six to seven minutes. Taste and adjust the salt and sugar as needed. Whisk in the toasted sesame oil and keep warm.
2 tablespoon gochujang, 1-2 tablespoon granulated sugar, 2 tablespoon rice syrup, 1 tablespoon ketchup, 1 tablespoon soy sauce, 1 tablespoon garlic, 1 tablespoon rice vinegar, 1 teaspoon gochugaru, 1 teaspoon toasted sesame oil
Soy Garlic: In a small saucepan, combine the garlic and sesame oil. Cook over low heat for five to seven minutes to gently bloom the garlic. Add the remaining ingredients, adjusting the sugar to your preference. Simmer over medium heat until slightly thickened and glossy, about eight to nine minutes. Taste and adjust the salt and sugar as needed. Finish with additional toasted sesame oil, if desired. Keep warm.
6 clove garlic, 2 teaspoon toasted sesame oil, ⅓ cup soy sauce, 2-3 tablespoon granulated sugar, ¼ cup rice syrup, 2 tablespoon mirin

For the Dredge and Fry

In a large Dutch oven, heat neutral oil to 300°F (149°C).
neutral oil
Place the potato starch in a medium bowl. Remove the chicken from the marinade and lightly dredge each piece in the potato starch.
1 cup potato starch
Shake off the excess. The coating should be thin and even. Place the chicken on a wire rack and let it dry slightly, about five minutes.
Fry the chicken in batches for six to eight minutes, until cooked through but still pale in color.
Remove and drain on a wire rack lined with paper towels.
Let the chicken rest for at least ten minutes and up to 30 minutes.
Increase the oil temperature to 350°F (177°C).
Fry the chicken again for one to two minutes, until golden brown and crisp.
Drain on a wire rack lined with fresh paper towels.

For Plating

Divide the chicken into two portions.
Toss each batch with its sauce until evenly coated.
Transfer to a serving plate or basket.
Garnish with toasted white sesame seeds and sliced scallions.
white sesame seeds, scallion
Serve immediately with the pickled daikon.

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage:
- Refrigerator: Store leftover chicken in an airtight container in the refrigerator for up to three days. Store the pickled daikon separately in its brine for up to two weeks.
- Reheating: For the crispiest results, reheat the chicken in a 400°F (204°C) oven or air fryer for eight to ten minutes, or until heated through. Avoid microwaving, as it softens the coating.
- Freezing: Freeze the fried unsauced chicken in a freezer-safe container for up to two months. Thaw overnight in the refrigerator, reheat until crispy, and toss with freshly made sauce before serving.

Nutrition