Have you ever bitten into a piece of Korean fried chicken and wondered how on earth they get it so crispy? That satisfying crunch that seems to last forever, even after it’s been coated in sauce? You’re not alone! As someone who’s spent way too many hours trying to recreate this magical texture at home, I’ve dove deep into what makes Korean fried chicken different from other fried chicken varieties
The crispy exterior of Korean fried chicken isn’t just a happy accident—it’s food science and culinary technique working together in perfect harmony From the double-frying method to special coating ingredients, there’s a method to this crunchy madness that sets it apart from other fried chicken styles around the world.
The Double-Frying Method: The Foundation of Crispiness
Perhaps the most crucial factor that makes Korean fried chicken so crispy is the double-frying technique, This isn’t just frying twice for fun—each fry serves a specific purpose
First Fry: Low and Slow
- Temperature: Around 150-160°C (300-325°F)
- Purpose: To cook the chicken through gently without over-browning the exterior
- Result: Removes excess moisture from the chicken
Second Fry: Hot and Quick
- Temperature: Around 175-185°C (350-370°F)
- Purpose: To create that golden-brown, ultra-crispy exterior
- Result: The crispiest crust imaginable that stays crunchy for hours
This two-step process is so effective because the first fry essentially pre-cooks the chicken and removes moisture (the enemy of crispiness!), while the second fry at a higher temperature creates that perfect crust. The cooling period between fries is also critical—it allows steam to escape and the coating to set up properly.
The Secret Ingredients in the Coating
The coating used for Korean fried chicken isn’t your standard flour dredge. There are several key ingredients that contribute to that signature crunch:
Cornstarch: The Crispiness Champion
Cornstarch is often the star of the show in Korean fried chicken batter. Unlike flour, which creates a breadier coating, cornstarch forms a thin, delicate, and shatteringly crisp shell when fried. Many recipes use either pure cornstarch or a mix of cornstarch and flour.
Why it works:
- Creates a lighter coating than flour alone
- Forms a barrier that prevents oil from penetrating the chicken
- Produces a thin, even layer that crisps up beautifully
Baking Powder: The Chemical Helper
Adding a bit of baking powder to the coating mixture is a game-changer. When baking powder hits hot oil, it reacts by releasing carbon dioxide gas bubbles. These tiny bubbles create a lighter, airier texture in the coating.
The science behind it:
- The alkaline nature helps with browning
- Creates microscopic air pockets in the coating
- Results in a lighter, crispier texture
Rice Flour or Potato Starch: The Texture Enhancers
Many authentic Korean fried chicken recipes incorporate rice flour or potato starch into the coating mix. These ingredients add another dimension of crispiness that regular wheat flour simply can’t achieve.
Benefits:
- Rice flour provides a distinctly clean crunch
- Potato starch creates an extra-delicate crispy layer
- Both hold up better against sauces than wheat flour
The Role of the Marinade
Before any coating even touches the chicken, there’s another important step: marinating. While the marinade’s primary purpose is flavor, it also plays a role in the texture of the final product.
Traditional Korean fried chicken marinades often include:
- Soy sauce
- Garlic
- Ginger
- Sesame oil
- Sugar
These ingredients don’t just add flavor—they actually help tenderize the meat, allowing it to stay juicy while the exterior gets ultra-crispy. The sugar in the marinade also contributes to better browning and caramelization during frying.
The Right Oil Makes a Difference
The choice of frying oil significantly impacts the crispiness of Korean fried chicken. Most traditional recipes call for vegetable oils with high smoke points:
| Oil Type | Smoke Point | Flavor Impact |
|---|---|---|
| Canola | 400°F/204°C | Neutral |
| Peanut | 450°F/232°C | Subtle nutty |
| Sunflower | 450°F/232°C | Neutral |
Using oils with high smoke points allows for the high-temperature second fry without burning the oil, which would impart bitter flavors to the chicken.
The Importance of the Resting Period
Many people overlook a crucial step in making crispy Korean fried chicken: the resting period. After the first fry, allowing the chicken to rest does several things:
- Lets steam escape, removing moisture
- Allows the crust to set up and stabilize
- Lets the chicken cool down for more even cooking during the second fry
This isn’t just waiting around—it’s an active part of the process that significantly contributes to the final texture.
Korean Fried Chicken vs. Other Fried Chicken Styles
To really understand what makes Korean fried chicken special, let’s compare it to other popular fried chicken styles:
American Southern Fried Chicken
- Coating: Thick, flour-based breading
- Frying: Usually single-fried
- Texture: Substantial, breadier crust
Japanese Karaage
- Coating: Light potato starch coating
- Frying: Often double-fried but with different timing
- Texture: Crisp but lighter crust
Korean Fried Chicken
- Coating: Thin cornstarch/flour/starch mixture
- Frying: Double-fried with cooling period between
- Texture: Shatteringly crisp, stays crunchy longer
The distinctive aspect of Korean fried chicken is how long it maintains its crispiness—even after being coated in sauce! This is due to that perfect combination of the right coating ingredients and the double-frying technique.
Homemade Korean Fried Chicken Recipe
Want to try making ultra-crispy Korean fried chicken at home? Here’s my go-to recipe that incorporates all the crispy-making techniques:
Ingredients:
- 1 kg chicken wings or boneless thighs
- 1 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 tbsp sugar
For the coating:
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 cup potato starch or rice flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp white pepper
For frying:
- Neutral oil with high smoke point (canola or peanut)
Instructions:
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Marinate the chicken: Combine chicken with soy sauce, garlic, ginger, sesame oil, and sugar. Mix well and refrigerate for at least 1 hour (or up to overnight).
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Prepare the coating: In a large bowl, mix cornstarch, flour, potato starch, baking powder, salt, and white pepper.
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Coat the chicken: Drain the chicken from the marinade and pat dry with paper towels. Dredge each piece in the coating mixture, shaking off excess.
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First fry: Heat oil to 325°F (160°C). Fry chicken in batches for about 5-6 minutes until lightly golden. Remove and place on a wire rack to cool for 15-20 minutes.
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Second fry: Increase oil temperature to 375°F (190°C). Return cooled chicken to the oil and fry until deep golden and ultra-crispy, about 2-3 minutes.
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Drain and serve: Drain on paper towels briefly, then serve plain or tossed in your favorite Korean sauce.
Pro tip: If you’re adding sauce, toss the chicken right before serving to maintain maximum crispiness!
Common Questions About Crispy Korean Fried Chicken
Can I make Korean fried chicken without cornstarch?
While cornstarch is ideal, you can substitute with all potato starch or rice flour for a similar effect. Regular flour alone won’t give you that signature crunch, tho.
Why does my Korean fried chicken get soggy quickly?
The most common culprits are:
- Oil temperature too low
- Skipping the double-fry method
- Not allowing proper cooling between fries
- Adding sauce too far in advance of serving
Is it necessary to marinate the chicken?
While marinating enhances flavor, it’s not strictly necessary for crispiness. If you’re short on time, you can skip it and still get crispy results by focusing on the coating and double-frying technique.
How do I reheat Korean fried chicken without losing the crunch?
The best way is in an air fryer or oven at around 300°F (150°C) for just a few minutes. Avoid the microwave at all costs—it’ll turn your crispy chicken into a soggy mess!
Final Thoughts on Korean Fried Chicken Crispiness
Korean fried chicken isn’t just crispy by accident—it’s the result of carefully developed techniques and specific ingredients working together. The double-frying method, special coating ingredients like cornstarch and baking powder, and the proper resting period all contribute to that irresistible crunch that’s made Korean fried chicken famous worldwide.
What makes this style of fried chicken so special isn’t just how crispy it is when fresh out of the fryer, but how it maintains that crispiness even when sauced or as it sits. It’s truly a achievement of food science and culinary technique!
Next time you bite into a piece of Korean fried chicken, you can appreciate all the thought and science that went into creating that perfect crunch. Or better yet, try making it yourself using these techniques!
Have you tried making Korean fried chicken at home? What techniques worked best for you? I’d love to hear about your crunchy chicken adventures!
What is different about Korean fried chicken?
Korean fried chicken is different from American fried chicken because it uses potato starch in its batter to create an extra thin, but crispy outer layer. It is also double fried to create this golden brown layer on the outside too.
Cooking – double fry method
In a heavy-bottomed pot, add about two inches of vegetable oil (or another neutral cooking oil) and heat it until it reaches 375 °F. It’s really important to make sure the oil is hot before adding chicken because this can change the timing.
Carefully lower the chicken into the oil and don’t crowd the pot. Each batch should fry for about two to four minutes depending on the size of the chicken–check a piece of chicken with an instant-read thermometer to make sure it reaches 165 °F. The chicken should be a pale brown at this point and slightly crispy.
Remove the batch from the oil and place onto a paper towel lined wire rack. I like to place the chicken in sections on the rack so I know which batch was fried first; This will help with the second fry. Make sure the oil is back up to the right temperature and repeat with the next batch.
Once all the chicken is fried, you want to place them back in for the double fried portion. Double frying will help get the outer layer super crispy and golden, similar to crispy sweet potato fries and sweet and sour pork. It’s also a very significant part of what makes Korean fried chicken different from other variations.
Fry for another two to three minutes until the coloring begins to turn golden brown. If you touch the fried chicken with your tongs you should be able to see quite a difference in hardness between chicken that has been fried once vs. a second time.
While you are frying the chicken, you can also make the sweet and spicy sauce. This sauce is specifically for yangnyeom-chikin and typically includes a combination of gojuchang (fermented red chili paste) and sweetener like rice syrup or honey along with other spices and ingredients. Most of the time, this sauce is spicy due to the gojuchang, which is sold in varying degrees of spiciness. You can find it at your local Korean grocery store, or online.
For this recipe, I like to add sesame oil in a saucepan over medium heat and add minced garlic. Cook the garlic until it’s fragrant (about 30 seconds), and lower the heat to medium-low. Then, combine the gojuchang, honey, soy sauce, and ketchup in the saucepan. Cook the sauce for another one minute until all the ingredients are fully incorporated–you don’t want to really boil this sauce since it’s already thick.
In a large mixing bowl, add your chicken and pour about half of the glaze over the chicken. Shake the bowl around to fully coat the chicken and add more sauce based on your preference. Serve Korean fried chicken with a side of pickled daikon radish (chicken-mu), some french fries, and a nice cold beer. If you love Korean food, you can also pair this with spicy pork bulgogi, tteokbokki, Korean potato salad, and japchae.
