Name: Korean Fried Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Cuisine: Korean
Ingredients: For the Marinade:; 1 pound boneless, skinless chicken thighs, quartered; ½ yellow onion, finely grated; 4 cloves garlic, minced; 1 teaspoon fine salt; ½ teaspoon freshly ground black pepper; For the Batter:; ¾ cup cornstarch; ½ cup self-rising flour (or ½ cup all-purpose flour + ¾ tsp baking powder + ¼ tsp salt); 1 teaspoon white sugar; ½ teaspoon ground black pepper; ¼ teaspoon fine salt; 1 cup very cold water (more as needed for smooth batter); For Frying:; 4 cups neutral oil (vegetable, canola, or peanut oil), or enough to fully submerge chicken

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This Korean fried chicken recipe delivers everything I crave in a fried dish—crispy coating, juicy meat, and bold flavor in every bite. It uses a flavorful marinade made with grated onion and garlic that soaks into tender chicken thighs, and a light, airy batter that crisps up beautifully thanks to a double-frying method. I find this dish perfect for when I want something savory, crunchy, and deeply satisfying.

Why I’ll Love This Recipe

I love how this recipe combines traditional Korean techniques with crowd-pleasing results. The double-frying gives the chicken that signature crispiness that doesn’t go soggy, even after sitting for a while. The marinade adds incredible depth of flavor, and the cold-water batter makes the crust light and flaky. It’s simple, yet the result tastes like something I’d get from a restaurant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Marinade:

1 pound skinless, boneless chicken thighs, quartered
½ yellow onion, finely grated
4 cloves garlic, minced
1 teaspoon fine salt
½ teaspoon freshly ground black pepper

For Frying:

4 cups neutral oil, such as vegetable or canola, or enough to fully submerge chicken

For The Batter:

¾ cup cornstarch
½ cup self-rising flour
- (Or substitute with ½ cup all-purpose flour mixed with ¾ teaspoon baking powder and ¼ teaspoon salt)
1 teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon fine salt
1 cup very cold water, or more as needed to reach a smooth batter consistency

Directions

I start by placing the quartered chicken thighs in a mixing bowl. I add the grated yellow onion, minced garlic, salt, and pepper. I mix everything thoroughly until the chicken is evenly coated. I then cover the bowl with plastic wrap and refrigerate it for at least 4 hours, or overnight for deeper flavor.
When I’m ready to cook, I heat the frying oil in a large, heavy pot or deep fryer to 340°F (171°C). While it heats, I prepare the batter.
In a large bowl, I whisk together the cornstarch, self-rising flour, sugar, black pepper, and salt. I gradually add the very cold water, whisking continuously until the batter is smooth and slightly runny, like pancake batter.
I remove the marinated chicken from the fridge. Using tongs, I lift each piece from the marinade and dip it directly into the batter, coating every piece thoroughly. I discard the leftover marinade.
Once the oil is hot, I fry the chicken in small batches for about 4 minutes. I don’t overcrowd the pot, and I let each piece get lightly golden. Then I remove the chicken and place it on a wire rack to drain while I finish the rest.
After the first round of frying is complete, I increase the oil temperature to 375°F (190°C). I fry the chicken again, in batches, for 3 to 4 minutes more until the coating turns a deep golden brown and becomes ultra-crispy.
I let the chicken cool slightly on a wire rack before serving, allowing excess oil to drain off.

Servings And Timing

This recipe serves 4 people.

Prep time: 15 minutes
Cook time: 15 minutes
Additional marinating time: 4 hours
Total time: 4 hours 30 minutes

Variations

Sometimes I swap chicken thighs for wings or drumsticks to switch up the texture and cut.
For a spicier version, I toss the fried chicken in a gochujang-based sauce or serve it on the side for dipping.
When I want a gluten-free option, I replace the self-rising flour with a gluten-free baking mix and ensure the cornstarch is certified gluten-free.
For extra brightness, I like to garnish the chicken with thinly sliced green onions or a sprinkle of toasted sesame seeds.
A drizzle of honey or a dash of lemon juice gives it a nice sweet or tangy finish depending on my mood.

Storage/Reheating

I store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat and maintain the crispiness, I place the chicken in a preheated oven or air fryer at 375°F (190°C) for about 8 to 10 minutes. I avoid microwaving because it softens the crunchy exterior.

FAQs

What Makes Korean Fried Chicken So Crispy?

Korean fried chicken is double-fried, which removes excess moisture from the crust and creates an ultra-thin, crispy shell that holds up well even after cooling. I also make sure to use very cold batter, which helps develop that shatteringly crisp texture.

Can I Skip The Marinating Step?

While it’s possible to cut the marinating time short, I recommend letting it sit for at least 4 hours. The marinade infuses the chicken with flavor and helps tenderize it. If I’m short on time, I let it rest for a minimum of 1 hour.

What’s The Best Oil For Frying This Chicken?

I prefer using neutral oils with a high smoke point such as vegetable oil, canola oil, or peanut oil. These oils won’t overpower the taste of the chicken and stay stable at high frying temperatures.

Can I Make This Chicken Ahead Of Time?

I usually marinate the chicken and prepare the batter separately ahead of time. When it’s time to serve, I fry the chicken fresh for the best texture and flavor. While it can be reheated, it’s at its best when served right out of the fryer.

Can I Add Sauce To The Chicken?

Yes, I sometimes toss the hot chicken in a Korean-style sauce made with gochujang, soy sauce, garlic, honey, and a splash of vinegar. I make sure to do this right after the second fry so the sauce clings perfectly without softening the crust too much.

Conclusion

This Korean fried chicken has become one of my favorite go-to recipes for whenever I want something flavorful and satisfying. The marinade adds a punch of taste, and the double-frying technique delivers unbeatable crispiness. Whether I serve it as a main dish or an appetizer, it’s always a hit—and once I try it, I’ll understand why it’s so popular.