Have you ever bitten into a piece of Korean fried chicken and wondered why it’s SO different from your regular KFC (Kentucky Fried Chicken, that is)? Trust me, you’re not alone! As someone who’s spent way too much money on takeout chicken, I’m excited to dive into what makes this incredible dish stand out from the crowd.
Korean fried chicken—sometimes affectionately called “the other KFC”—has exploded in popularity worldwide over the past decade. And for good reason! The moment that ultra-crispy exterior shatters between your teeth, revealing juicy tender meat within… well it’s a chicken experience unlike any other.
Let’s break down exactly what makes Korean fried chicken different and why chicken lovers everywhere are getting obsessed with this fantastic style of fried chicken.
The Secret Double-Fry Technique: Crispy Magic
The MOST important difference between Korean fried chicken and American-style fried chicken is the double-frying technique This isn’t just frying twice for no reason—it’s culinary science at work!
Here’s how the double-fry magic happens:
-
First fry (lower temperature): The chicken is fried at a lower temperature (around 325°F) to cook the meat through and render excess fat from the skin. This step is crucial because it removes moisture from the skin, making it thinner and more pliable.
-
Rest period: The chicken rests briefly, allowing the temperature to stabilize.
-
Second fry (higher temperature): The chicken goes back into the oil at a higher temperature (around 375°F). This rapid dehydration causes the skin to puff up, becoming incredibly light, airy, and crispy.
Chef Jihae Kim, a Korean cuisine expert, explains: “Korean fried chicken’s brilliance lies in its ability to achieve both extreme crispiness and diverse flavor profiles simultaneously. The double-fry technique, coupled with creative use of Korean ingredients, elevates it to a culinary art form.”
The result? A remarkably thin, brittle crust that stays crispy even when glazed with sauce! That’s right—unlike American fried chicken that gets soggy when sauced, Korean fried chicken maintains its crunch factor even after being coated in delicious glazes.
The Coating: Thin and Mighty
While American fried chicken often features a thick, flour-heavy batter, Korean fried chicken uses a different approach:
-
Potato starch: Many Korean fried chicken recipes use potato starch or a mix of wheat flour and cornstarch rather than just flour. Potato starch is less absorbent than flour, creating that signature ultra-crispy texture.
-
Thinner coating: The coating is typically much thinner than American-style fried chicken.
-
Rice flour addition: Some recipes include rice flour for extra crispness.
This lighter coating creates that distinctive “shattering” crunch when you bite into it. And since it’s thinner yet stronger, it stands up to sauces without becoming soggy—genius!
Flavor Explosion: Sauces and Seasonings
Forget boring old salt and pepper—Korean fried chicken delivers a kaleidoscope of bold flavors through its incredible sauces and marinades:
Gochujang-Based Sauces
The quintessential Korean chili paste forms the base of many popular sauces:
- Yangnyeom Chicken: Sweet, spicy, and slightly tangy glaze made with gochujang, garlic, soy sauce, and other ingredients.
- Gochujang Mayo: A milder, creamier option combining the heat of gochujang with the richness of mayonnaise.
Soy-Based Sauces
For those who prefer less spicy options:
- Soy Garlic Chicken: A classic combo offering perfect balance of salty soy sauce and pungent garlic.
- Honey Garlic Chicken: Adds sweetness from honey to create a more balanced flavor profile.
Pre-Fry Marinades
Unlike American fried chicken, Korean varieties often marinate the chicken before frying to infuse flavor from the inside out. Common marinade ingredients include:
- Ginger
- Garlic
- Soy sauce
- Rice wine
- Sometimes even curry powder
This attention to flavor at every step of the process creates chicken that’s exciting from first bite to last.
Cultural Significance: More Than Just Tasty Chicken
Korean fried chicken isn’t just food—it’s a cultural phenomenon and social experience!
In Korea, fried chicken is often:
- Enjoyed in groups with friends or family
- Paired with beer (there’s even a specific term for this: “chimaek,” combining the words “chicken” and “maekju,” Korean for beer)
- A popular late-night comfort food
- Served with pickled radish (mu) to cut through the richness and cleanse the palate
The modern version of Korean fried chicken emerged in the 1970s and 80s, gaining popularity in the 1990s alongside the rise of Korean pop culture globally. While influenced initially by American-style fried chicken (introduced during the post-Korean War period), it has evolved into something completely distinct and uniquely Korean.
What About The Chicken Itself?
It’s not just the technique and flavors that make Korean fried chicken special—the chicken itself is different too:
- Smaller pieces: Korean fried chicken typically uses smaller chicken pieces, which allows for more even cooking and better crispiness.
- Size matters: Korean chickens tend to be smaller than U.S. birds, making them better suited for deep-frying.
- Cuts used: Wings, drumsticks, and boneless pieces are most common, rather than whole chicken cuts.
This attention to detail in selecting the right chicken contributes to the overall success of the dish.
Can I Make Korean Fried Chicken At Home?
Absolutely! While it requires some attention to detail, making Korean fried chicken at home is totally doable. Here are my top tips:
- Use small, uniform chicken pieces for even cooking
- Marinate your chicken for enhanced flavor
- Mix potato or corn starch in your coating for maximum crispiness
- Use tongs when frying—don’t pierce the skin!
- Allow oil to reheat between batches
- Follow the double-fry method: first at 325°F, then at 375°F
- Keep your sauce thin to prevent sogginess
- Toss or brush the chicken with sauce right after the second fry
With a bit of practice, you can enjoy restaurant-quality Korean fried chicken without leaving home!
FAQ: Everything Else You Wanted to Know
Is all Korean fried chicken spicy?
Nope! While spicy options like yangnyeom chicken are popular, there are plenty of non-spicy varieties like soy garlic or honey garlic chicken.
What’s typically served with Korean fried chicken?
Pickled radish (mu) is a traditional side dish that helps cut through the richness. Beer is also a common pairing!
What are some popular Korean fried chicken chains?
BBQ Chicken, Kyochon Chicken, and Bonchon Chicken are among the most popular chains that have gone global.
How does Korean fried chicken differ from Japanese Karaage?
While both are delicious, they differ significantly. Karaage typically uses potato starch coating and is marinated with soy sauce, ginger, and garlic. It lacks the double-frying technique of Korean fried chicken and offers fewer sauce options.
What is “dakgangjeong”?
This is a specific type of Korean fried chicken glazed with a sweet and slightly spicy sauce and sprinkled with nuts or seeds like sesame seeds or peanuts. It’s known for its sticky and crunchy texture.
How long does Korean fried chicken stay crispy?
Thanks to the double-frying technique, Korean fried chicken stays crispy longer than traditional fried chicken, but it’s still best enjoyed fresh.
The Bottom Line
Korean fried chicken isn’t just another way to fry chicken—it’s a complete reinvention of what fried chicken can be! Through its unique double-frying technique, specialized coating, diverse flavor profiles, and cultural significance, it offers a chicken experience that’s truly one-of-a-kind.
The next time you’re craving fried chicken, I highly recommend seeking out a Korean version. Your taste buds will thank you for introducing them to this crispy, flavorful masterpiece. And if you’re feeling adventurous, try making it at home—the double-fry technique might take a little practice, but the results are so worth it!
Korean fried chicken features a thin and crispy double fried batter
One of the primary differences Korean-style fried chicken has from American-style is its external crunch. The meat is dipped in an ultra-thin, typically potato starch-based batter, which is double-fried to attain an extra crispy result. The twice-over cooking lends the dish a specific feel and flavor. The first round is conducted at a low heat, with the principal aim of cooking the chickens interior. On the subsequent fry, the temperature is raised, encrusting the nuggets with a tasty texture. Potato starch crisps extra well with such a technique, hence why its used with this recipe.
Alternatively, American fried chicken tends to have a thick batter, composed of heftier ingredients like flour, eggs, and even beer. The pleasantly dense coating has its own appeal — it ideally contrasts the larger chicken pieces common in the U.S. Such a batter is fried to a palatable golden yellow — yet not burnt — state, achieved with hot oil kept at a consistent temperature — one of the crucial tips for a perfect fried chicken.
Both styles may encompass some deviations — some Korean fried chicken joints may opt for a single fry, and there are double-fried American recipes, too. However, the general prevalence of each technique showcases the typical culinary style of each cuisine.
The two fried chicken styles are seasoned differently
There are many ways to upgrade fried chicken, so carefully selecting seasonings and sauces is a crucial part of consumption. U.S.-style fried chicken typically reaches for a vibrant mixture of spices, which are added to the breading, or sometimes diluted in buttermilk. Common flavors include varying ground chilis, flavored salts, garlic, and onion powder. Many Americans love their fried chicken with a dash of spice and heat, which can reach scorching levels in renditions like the Nashville style. However, there are also versions that keep the bird more plain, involving only salt and pepper in the recipe. Sauces are then served on the side, with diners dipping their chicken bites per taste.
Korean chickens flavor profile begins with the poultry being marinaded. This spice mix is inspired by the American mix, with additions like onion powder, garlic powder, as well as sugar. For the liquid base, many preparations soak the chicken in milk or rice wine.
Korean-style chicken also achieves delicious sweet-and-spicy flavor through an external glaze. Popular candidates include delicious dakgangjeong, which is made with whole chilies, vinegar, sugar, and soy sauce, as well as sweeter yangnyeom, made with different syrups and jams, gochujang, soy, and sugar. Restaurants typically offer a selection of flavors, each crafted in a unique fashion. So, while theres some overlap in the ingredients with both styles, the resultant dish differs.