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My review
Korean Fried Chicken
57k
Chef John
"I've always considered myself something of a fried chicken expert. I've pretty much had every single style known to man and this Korean fried chicken is officially my favorite. No other method I've come across has the same combination of tender, juicy, flavorful chicken and plate-scratching crispiness as this recipe does. It's simply a must-try!"
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Ingredients
4 h 25 m servings 476Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
- Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.
- Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
- Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.
Footnotes
- Cook's Notes:
- You can substitute 1/2 cup all-purpose flour plus 3/4 teaspoon baking powder and 1/4 teaspoon salt for the self-rising flour.
- Serve with Korean Fried Chicken Sauce.
- Nutrition:
- 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 and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 85113 Ratings
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Most helpful positive review
8/14/2014
Oh my dear God. This chicken is amazing. I agree. The best fried chicken ever. The sauce is wonderful too. However it's insanely hot. Those in my home that like the heat; loved the sauce. The re...
Most helpful critical review
9/3/2017
Every speck of breading fell off while cooking the first time. It looked like the same consistency as in the video. Not sure what I did wrong. I'm sure it was a screw up on my part somehow, bu...
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8/14/2014
Oh my dear God. This chicken is amazing. I agree. The best fried chicken ever. The sauce is wonderful too. However it's insanely hot. Those in my home that like the heat; loved the sauce. The re...
11/10/2014
My, oh my! This is some insanely delectable fried chicken!! Now, I've tried some really great fried chicken in my time, but this takes the cake! Crispy, crunchy, flavorful yummy goodness. This i...
4/4/2015
I am making this again for the second time in a matter of weeks. My family just loved it and the sauce. I didn't have a deep fryer so I used my good ole' heavy skillet. At first I was put off...
1/9/2015
Absolutely delicious!! I found that I only needed 2/3 of a cup of cold water, I started out with 3/4 of a cup and my batter was too thin so I had to add some more flour and corn starch to it to...
9/9/2015
This recipe will be on my repeat list for sure. While I won't say I like it better than any fried chicken I've had it's definitely good. The crunchy outer texture and tender meat inside is a p...
2/19/2018
Chef John is the BEST.... 10 STARS with or without the Korean Fried Chicken Sauce!! My "Go To" Batter....AWESOME!! AWESOME!! AWESOME!!
10/16/2017
I will definitely be making this again. I followed the recipe exactly. But the leftovers get soft and have to be reheated in the oven which gives them back most of there crispness.
8/28/2017
This recipe is awesome - my family loved it. It is a keeper.
9/3/2017
Every speck of breading fell off while cooking the first time. It looked like the same consistency as in the video. Not sure what I did wrong. I'm sure it was a screw up on my part somehow, bu...