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Korean Fried Chicken

Korean Fried Chicken

I wish I had gotten a better photo, but this looked and smelled so good that I rushed through the whole process. I hope it gives credit to how tasty this recipe is though. It takes a little bit of time to prepare with the marinade and extra frying, but it's well worth it. I found this recipe from AllRecipes and am so excited to get to share it today!

This is only for the awesomely twice-fried chicken, so don't forget the sauce recipe!

What You'll Need


  • 1 pound skinless, boneless chicken thighs, quartered
  • 1/2 yellow onion, grated
  • 4 cloves garlic, minced
  • 1 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper


  • 3/4 cup cornstarch
  • 1/2 cup self-rising flour
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup very cold water, or as needed
  • oil, or as needed
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We'll start off with getting the chicken ready for the marinade. First, take the chicken thighs and cut off the excess fat. Then slice them into quarters and add them to a medium sized bowl.

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Add in the onion, garlic, salt and black pepper to the bowl. Stir well until each piece is coated in the marinade. Seal the bowl with plastic wrap or a cover and let it marinate in the fridge for at least 4 hours, or overnight if possible.

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Once the chicken has had time to marinate, take the bowl out of the fridge and let it rest on the counter for 10-15 mins. That gives us time to create the batter for frying!

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This batter reminds me more of fish batter in that it has a thick liquid-y consistency and you don't separately dip the chicken in beaten eggs or flour first. In a medium to large sized bowl, whisk together the black pepper, cornstarch, flour, sugar and salt. Slowly pour in ice water to the mixture until the batter is thin enough to run off your whisk or spoon. Pancake batter thickness is what you're looking for.

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Dip the chicken into batter and make sure it's completely coated.

Optional: I dipped the chicken into the batter, let it rest in the fridge for 20 mins, and then redipped it again. I haven't done it enough times to know if it makes a difference, but I like to think it helps get a thicker coating for frying.

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Heat oil to 340 degrees F (171 degrees C) in either a large pan, wok or deep fryer. Fry in batches for 4 minutes. Be sure not to overcrowd the frying space- it'll drop the temperature down too much and won't be as crispy. Patience is key!

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Let the chicken rest on a cooling rack after frying. Once you've fried all the chicken, we're gonna fry them all again! Take out any large remnant fried bits from your pan or fryer, then increase the oil temperature to 375 degrees.

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Fry the chicken in batches, again, for another 2-4 minutes. They should turn into a rich golden brown color. Some of the pieces started burning a lot faster than others, so those only got 2 minutes in the fryer. 

From here you can enjoy the chicken as-is, with your favorite sauce, or you can follow this recipe here for a matching Korean sauce recipe!

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Korean Fried Chicken Sauce

Korean Fried Chicken Sauce