Guide To Make Korean Fried Chicken Recipetin Eats Easy

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Craving that irresistible Korean fried chicken (KFC)? You don’t need to order takeout – this recipe delivers authentic flavors and crispy perfection right in your own kitchen.


SURPRISE event today: JOY Korean Fried Chicken! - RecipeTin Eats
SURPRISE event today: JOY Korean Fried Chicken! – RecipeTin Eats

1 whole chicken, cut into 10-12 pieces (wings, drumsticks, thighs, and breasts)

  • For the marinade:
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup gochugaru (Korean chili flakes)
  • 2 tablespoons grated ginger
  • 2 tablespoons garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon cooking oil
  • 1 teaspoon black pepper
  • For the double-fry:
  • 4 cups vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for extra spice)
  • Salt, to taste

  • Directions:

    1. Marinate the chicken: In a large bowl, combine all marinade ingredients (soy sauce, brown sugar, gochugaru, ginger, garlic, rice vinegar, oil, black pepper). Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or ideally, overnight for maximum flavor.

    2. Prepare the double-fry coating: In a separate bowl, whisk together the flour, cornstarch, baking powder, paprika, and cayenne pepper (if using). Season with salt.

    3. Heat the oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

    4. Double-fry the chicken: Working in batches to avoid overcrowding the pot, dredge the marinated chicken pieces in the dry coating, ensuring all sides are well-covered. Carefully lower the chicken pieces into the hot oil and fry for 5-7 minutes, or until golden brown and cooked through.

    5. Increase the heat for extra crispiness: Once the first fry is complete, increase the oil temperature to 375°F (190°C). Using a slotted spoon, carefully transfer the chicken pieces back to the hot oil for a second fry for another 2-3 minutes, until they achieve a deeper golden brown color and become extra crispy.

    6. Drain and serve: Remove the fried chicken pieces from the oil and let them drain on a wire rack lined with paper towels to remove excess oil. Serve immediately while hot and crispy. Enjoy your Korean Fried Chicken with your favorite dipping sauces like gochujang mayo or sweet and sour sauce.

    Nutrition Facts (per serving, approx.):

    Calories: 500

  • Fat: 30g
  • Saturated Fat: 10g
  • Cholesterol: 150mg
  • Sodium: 800mg
  • Carbohydrates: 30g
  • Sugar: 5g
  • Protein: 40g

  • Please note: This is an approximate nutritional value based on the ingredients used. Actual values may vary depending on specific brands and cooking methods.


    Korean Fried Chicken is a delightful explosion of flavors and textures. This recipe delivers crispy perfection on the outside and juicy, tender chicken on the inside. With its easy-to-follow steps and readily available ingredients, you can enjoy this popular dish at home anytime.

    Frequently Asked Questions (FAQs)

    1. Can I use boneless, skinless chicken breasts for this recipe?

    Yes, you can use boneless, skinless chicken breasts. However, they tend to dry out faster than bone-in chicken pieces. Adjust the cooking time accordingly, frying for a shorter duration to avoid overcooking.

    2. What dipping sauces go well with Korean Fried Chicken?

    There are many delicious dipping sauces that complement Korean Fried Chicken. Here are a few popular options:

    Gochujang Mayo: Combine gochujang (Korean chili paste) with mayonnaise for a spicy and creamy dip.

  • Sweet and Sour Sauce: A classic choice, offering a sweet and tangy flavor profile.
  • Honey Garlic Sauce: A delicious blend of honey, soy sauce, garlic, and ginger for a sweet and savory option.

  • 3. How can I reheat leftover Korean Fried Chicken?