Go Back
Korean fried chicken stands out as a beloved dish, known for its irresistibly crisp texture and rich flavors. This popular culinary delight has become a global favorite, frequently spotted at parties, celebrations, and casual gatherings. With its origins rooted deeply in Korean culture, this style of fried chicken is not only a meal but a delightful experience that encapsulates the heart and soul of Korean cuisine.
Print

Crispy Korean Fried Chicken

Discover the secret to making the ultimate Korean fried chicken at home with this crispy chicken wings recipe. Marinated in buttermilk and coated in potato starch, these flavorful bites deliver an irresistible crunch and a hint of spice from the gochujang. Perfect for cozy gatherings or game day, this dish will surely impress your guests and elevate your comfort food game.

Ingredients

5 lbs of chicken wings or thighs, bone-in and skin-on

1 cup potato starch (or cornstarch for dusting)

2 cups buttermilk

1 tablespoon soy sauce

1 tablespoon gochujang (Korean chili paste)

1 tablespoon freshly minced ginger

1 tablespoon freshly minced garlic

1 teaspoon sesame oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

Oil for frying (such as vegetable or canola)

Sesame seeds and chopped green onions for garnish

Instructions

Marinate the Chicken: In a spacious mixing bowl, whisk together the buttermilk, soy sauce, gochujang, minced ginger, minced garlic, sesame oil, salt, black pepper, and garlic powder until well combined. Add the chicken pieces, ensuring every piece is generously coated in the marinade. Cover the bowl and refrigerate for a minimum of 2 hours, but for the best flavor, let it marinate overnight.

    Prepare for Frying: After marination, take the chicken out of the fridge and let the excess marinade drip off into the bowl. In a separate shallow dish, place the potato starch. One by one, dredge each chicken piece thoroughly in the potato starch until they are evenly coated.

      Heat the Oil: In a large deep skillet or a Dutch oven, pour enough oil to create a depth of about 2-3 inches for frying. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).

        Fry the Chicken: Gently add the coated chicken pieces into the hot oil in batches, avoiding overcrowding the pan. Fry the chicken for approximately 8-10 minutes on each side, or until they achieve a rich golden brown color and crispy texture. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

          Drain Excess Oil: Once cooked thoroughly, use a slotted spoon to carefully remove the chicken from the oil. Set the fried chicken on a wire rack or place it on a plate lined with paper towels to absorb any excess oil.

            Serve: Present the crispy Korean fried chicken by garnishing with a sprinkle of sesame seeds and chopped green onions for added flair. Serve it hot alongside pickled radishes or your favorite dipping sauce to complement the flavors.

              Prep Time: 15 mins | Total Time: 4 hrs (includes marinating) | Servings: 4-6

                Optional Presentation Tips: For an impressive display, serve the fried chicken on a large platter with vibrant pickled radishes arranged on the side. You can also drizzle a little extra gochujang sauce on top for a pop of color and flavor.