Korean Fried Chicken

Let's cook

1. 1

   Dry the chicken thoroughly

   Pat every piece completely dry. Any surface moisture turns to steam and softens the coating from the inside.

2. 2

   Use mostly cornstarch

   Combine the cornstarch, flour, salt, pepper, and garlic powder. A cornstarch-heavy coating is what gives the characteristic thin, glassy crust rather than a thick craggy one.

   💡

   This is not the same as American fried chicken. Cornstarch, not flour, does the work.

3. 3

   First fry at moderate heat

   Fry in batches at 325°F (165°C) for 8 minutes, until pale golden and cooked through. Rest on a rack for 10 minutes.

4. 4

   Second fry hot

   Raise the oil to 375°F (190°C) and fry each batch again for 3 minutes until deep golden and audibly crisp.

   💡

   The double fry is the entire technique. The first cooks it, the second drives out remaining moisture and sets the crust.

5. 5

   Make the glaze

   Simmer the gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a wide pan for 3 minutes until slightly thickened and glossy.

6. 6

   Toss and serve immediately

   Take the glaze off the heat, add the chicken, and toss to coat. Finish with sesame seeds and scallions and serve at once with pickled radish.

Nutrition & Safety