Korean Fried Chicken Recipe: Crispy Copycat Version (Better Than Takeout!)
Discover how to make irresistibly crispy Korean fried chicken at home. This double-fried delight features a sweet and spicy glaze, rivaling your favorite takeout.
Ingredients
For the Chicken
- 2 lbs approx. 900g chicken wings or drumsticks (skin-on)
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 cup ice-cold water or ½ cup vodka + ½ cup water for extra crispiness
For the Sauce
- ¼ cup hot sauce e.g., Frank’s RedHot
- 3 tbsp honey
- 2 tbsp soy sauce or coconut aminos for gluten-free
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tsp ginger paste or ½ tsp ground ginger
- 1 tsp smoked paprika
Optional Garnish
- Toasted sesame seeds
- Thinly sliced green onions
- Pickled radish or carrots
Instructions
Step 1: Prep the Chicken
- Pat the chicken dry with paper towels to remove excess moisture.
- Optional: Dry brine by sprinkling 1 tsp salt over the chicken and refrigerate for 1 hour to enhance flavor and crispiness.
Step 2: Make the Coating
- In a bowl, whisk together cornstarch, flour, baking powder, garlic powder, onion powder, and smoked paprika.
- Gradually add ice-cold water (or vodka-water mix) to the dry ingredients, stirring until a smooth batter forms.
Step 3: Coat the Chicken
- Dip each piece of chicken into the batter, allowing excess to drip off.
- Place coated chicken on a wire rack and let rest for 10–15 minutes to set the batter.
Step 4: Double-Fry for Legendary Crisp
- First Fry (325°F / 165°C): Heat oil in a deep pot. Fry chicken in batches for 8–10 minutes until cooked through but not browned. Drain on a wire rack.
- Second Fry (375°F / 190°C): Increase oil temperature. Fry chicken again for 2–3 minutes until golden brown and crispy. Drain on the rack.
Step 5: Make the Addictive Sauce
- In a saucepan, combine hot sauce, honey, soy sauce, minced garlic, ginger paste, and smoked paprika.
- Simmer over medium heat for 5–7 minutes until the sauce thickens. Remove from heat and stir in sesame oil.
Step 6: Coat & Serve
- Toss the hot, fried chicken in the sauce until evenly coated.
- Garnish with toasted sesame seeds, sliced green onions, and serve with pickled radish or carrots.
Notes
- Halal Option: Use halal-certified chicken and replace soy sauce with coconut aminos.
- Gluten-Free: Substitute all-purpose flour with rice flour and ensure all other ingredients are gluten-free.
- Air Fryer Method: For a healthier alternative, air fry the coated chicken at 400°F (200°C) for 18–20 minutes, flipping halfway through.
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to retain crispiness.