California

Korean-Style Fried Chicken

Straight from LA's vibrant Koreatown, this double-fried Korean fried chicken delivers an incredibly crispy, shattering crust that stays crunchy even under a glossy gochujang glaze. California's melting pot culture at its most delicious.

⏱ Total 1hr 30min 🍴 Serves 4 🌶 Spicy ⭐ K-Town Favorite

Equipment Needed

🍳 Dutch Oven
🌡 Deep-Fry Thermometer
🥣 Large Bowls
🧬 Wire Rack
🍽 Spider Strainer

Instructions

1

Marinate the chicken: Combine chicken with soy sauce, rice wine, ginger, and garlic. Mix well and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

2

Make the gochujang glaze: Whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic in a small bowl. Set aside. This can be made ahead and refrigerated.

Tip: For soy garlic flavor (yangnyeom), substitute the gochujang with more garlic and add ketchup for sweetness.
3

Prepare the coating: Mix flour, cornstarch, rice flour, baking powder, and salt in a large bowl. Gradually whisk in cold water until smooth. The batter should be thin enough to drip off but coat the chicken.

4

First fry (low temp): Heat oil in a Dutch oven to 300°F (150°C). Dip chicken in batter, let excess drip off. Fry in batches for 8-10 minutes until light golden and cooked through. Remove to a wire rack.

5

Rest between fries: Let the chicken rest on the wire rack for 10-15 minutes. This is crucial - it allows the exterior to dry out for the crispiest second fry.

Tip: The double-fry method is what makes Korean fried chicken uniquely crispy. Don't skip the rest time.
6

Second fry (high temp): Heat oil to 375°F (190°C). Fry chicken again for 3-4 minutes until deep golden brown and extra crispy. The coating should be shattering-crisp.

7

Toss with glaze: In a large bowl, add hot chicken and drizzle with gochujang glaze. Toss quickly to coat evenly. The glaze should cling to the crispy exterior.

8

Garnish and serve: Transfer to a serving platter. Sprinkle generously with sesame seeds and sliced green onions. Serve immediately with pickled radish (chicken mu) and cold beer.

💡 Pro Tips & Variations

  • K-town authentic: Visit any of LA Koreatown's famous spots like Kyochon, BBQ Chicken, or Bonchon for inspiration on the real deal.
  • Rice flour is key: The combination of rice flour and cornstarch creates that signature K-fried chicken crunch that doesn't get soggy.
  • Cold batter: Use ice-cold water in your batter. Cold batter creates more contrast with hot oil for crispier results.
  • Soy garlic option: For yangnyeom chicken, make a soy-garlic glaze with soy sauce, garlic, sugar, and a touch of ketchup.
  • Half and half: True K-town style is ordering half spicy, half soy-garlic so you get the best of both worlds.
  • Chimaek culture: "Chi-maek" means chicken and beer in Korean. This chicken is meant to be enjoyed with cold Korean beer or soju.
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