The best korean fried chicken recipe


This Korean fried chicken recipe is officially my favorite. I"ve had every style of fried chicken known lớn man, so I"ve always considered myself an expert. No other method I"ve come across has the same combination of tender, juicy, flavorful chicken và plate-scratching crispiness as this recipe does. It"s simply a must-try!

John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for He's the actor, director, & screenwriter whose hands và voice confidently walk you through techniques. Chef John has been teaching viewers how to cook on his YouTube channel Food Wishes since 2007 earning 953M views and 4.25M subscribers." data-inline-tooltip="true">Chef John





1 pound skinless, boneless chicken thighs, quartered

½ yellow onion, grated

4 cloves garlic, minced

1 teaspoon fine salt

½ teaspoon freshly ground đen pepper


4 cups oil for frying, or as needed


¾ cup cornstarch

½ cup self-rising flour

1 teaspoon trắng sugar

½ teaspoon ground black pepper

¼ teaspoon salt

1 cup very cold water, or as needed

Make marinade: Stir together chicken, onion, garlic, salt, & pepper in a medium bowl until chicken is coated. Cover the bowl with plastic wrap và refrigerate, 4 hours to lớn overnight.

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While oil is heating, make batter: Whisk together cornstarch, flour, sugar, pepper, & salt in a large bowl. Gradually whisk in cold water until mixture resembles smooth pancake batter. Use tongs to lớn remove chicken from marinade khổng lồ batter; stir to lớn coat chicken completely. Discard marinade.

Working in batches, fry chicken again in hot oil until golden brown and crispy, 3 to lớn 4 minutes. Transfer khổng lồ a wire rack khổng lồ drain.

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Chef"s Notes:

You can substitute 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, & 1/4 teaspoon salt for the self-rising flour.

Editor"s Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time và temperature, ingredient density, and the specific type of oil used.