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crispy korean chicken recipe

Crispy Korean Fried Chicken

This Korean fried chicken features an impossibly crispy exterior that stays crunchy for hours, thanks to a special potato starch coating and double-frying technique. The aromatic blend of garlic, ginger, and onion infuses every bite with incredible depth, creating the perfect balance of flavors in this irresistible dish.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 people
Course: Main Course
Cuisine: Korean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Sugar
  • 1 Egg yolk
  • 1 whole Onion half finely diced, half ground (or all ground)
  • 1½ cups All-purpose flour
  • 1½ cups Potato starch essential for crispiness
  • 1 teaspoon Ginger powder or 1½ teaspoons ginger puree
  • ¼-⅓ cup Minced garlic cloves
  • 3 tablespoons Ground pepper
  • 4½ tablespoons Salt
  • 10 pounds Chicken wings trimmed of excess fat

Equipment

  • Deep fryer or large pot
  • Mixing bowl
  • Colander

Method
 

  1. Trim excess fat from chicken wings and wash thoroughly. Place in a colander to drain completely.
  2. Prepare the onion by finely dicing half and grinding the other half (or grind the whole onion if preferred).
  3. In a large mixing bowl, combine the prepared onion, salt, ground pepper, flour, potato starch, sugar, minced garlic, ginger powder (or puree), and egg yolk.
  4. Mix everything together until you achieve a thick, pasty consistency that coats a spoon without sliding off. If too thin, add up to an additional ½ cup each of potato starch and flour.
  5. Taste the paste and adjust seasoning if needed - if it seems too sweet, add more salt and pepper to balance.
  6. Add the drained chicken wings to the paste, ensuring each piece gets thoroughly coated with the mixture.
  7. Heat oil for frying. For authentic Korean fried chicken, use the double-frying technique: first fry at a lower temperature until cooked through, then rest, and fry again at a higher temperature for the ultimate crunch.
  8. Remove chicken from oil when golden brown and perfectly crispy. Let drain on paper towels before serving.

Notes

The double-frying technique is what makes Korean fried chicken special - it ensures the exterior stays crispy for hours, even after being sauced. For best results, maintain proper oil temperature throughout the cooking process.
This recipe can easily be halved for smaller gatherings, though these wings tend to disappear quickly! Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
For an authentic Korean meal, serve with cucumber kimchi, pickled radishes, or other banchan (small side dishes). A cold Korean beer or sparkling yuzu drink makes the perfect beverage pairing.