Korean Fried Chicken

Name: Korean Fried Chicken
Total time: 1 h 49 min
Yield: 4 servings
Ingredients: 800 g boneless chicken thighs; 4 clove Garlic clove; 20 g Fresh ginger; 2 tbsp Soy sauce; 2 tbsp Shaoxing rice wine; 1 tsp Ground black pepper; 1 tsp Salt; 4 tbsp Gochujang; 2 tbsp tomato ketchup; 3 tbsp Honey; 1 tbsp Light brown sugar; 1 tbsp Sesame oil; 1 tbsp Rice vinegar; 120 g potato starch; 60 g Plain flour; 1 tsp Baking powder; 2 piece Egg; 60 ml Water; 1,500 ml Vegetable oil; 3 piece Spring onions; 10 g Sesame seeds

1 hr 49 min · 50 min active · makes 4 pieces · ~3 l · Easy

Korean fried chicken with crispy potato starch coating and fresh ginger marinade. Double-fried chicken thighs served for four.

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Korean Fried Chicken

Korean fried chicken with crispy potato starch coating and fresh ginger marinade. Double-fried chicken thighs served for four.

See more →

TOTAL TIME

1 hr 49 min

ACTIVE TIME

50 min

QUANTITY

4 pieces · ~3 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/21

Tools0/19

Ingredients

0/21 gathered · 4 servings

800g

4clove

20g

2tbsp

1tsp

4tbsp

2tbsp

3tbsp

1tbsp

120g

60g

1tsp

2piece

60ml

1,500ml

3piece

10g

#	Quantity	Notes	State
1	800g	—	—
2	4clove	—	—
3	20g	—	—
4	2tbsp	—	—
5	2tbsp	—	—
6	1tsp	—	—
7	1tsp	—	—
8	4tbsp	—	—
9	2tbsp	—	—
10	3tbsp	—	—
11	1tbsp	—	—
12	1tbsp	—	—
13	1tbsp	—	—
14	120g	—	—
15	60g	—	—
16	1tsp	—	—
17	2piece	—	—
18	60ml	—	—
19	1,500ml	—	—
20	3piece	—	—
21	10g	—	—

Tools

21 items

Serveware

1 item

Procedure

58 steps

1 of 58

Lay the boneless, skinless chicken thighs on the chopping board.

Boneless chicken thighs · 800 g

⏱ 10s

ResultBoneless chicken thighs

2 of 58

Cut them into 4 cm pieces.

Boneless chicken thighs · step 1

⏱ 3 min

ResultChicken pieces

3 of 58

Put them in the large bowl.

Chicken pieces · step 2

⏱ 10s

ResultChicken pieces

4 of 58

Lay the garlic cloves on the chopping board.

Garlic clove · 4 clove

⏱ 5s

ResultGarlic clove

5 of 58

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 4

⏱ 30s

ResultPeeled garlic cloves

6 of 58

Chop the garlic very finely.

Peeled garlic cloves · step 5

⏱ 45s

ResultMinced garlic

7 of 58

Put the garlic in the small bowl.

Minced garlic · step 6

⏱ 5s

ResultMinced garlic

8 of 58

Lay the ginger on the board.

Fresh ginger · 20 g

⏱ 5s

ResultFresh ginger

9 of 58

Scrape off the skin with the edge of the spoon.

Fresh ginger · step 8

⏱ 40s

ResultPeeled fresh ginger

10 of 58

Grate it finely into the bowl with the garlic.

Peeled fresh ginger · step 9

⏱ 40s

ResultGrated ginger

11 of 58

Add the garlic and ginger to the chicken.

Grated ginger · step 10

⏱ 10s

ResultChicken and aromatics

12 of 58

Add the soy sauce.

Soy sauce · 2 tbsp

⏱ 5s

ResultChicken and soy

13 of 58

Add the rice wine.

Shaoxing rice wine · 2 tbsp

⏱ 5s

ResultChicken in marinade

14 of 58

Add the pepper.

Ground black pepper · 1 tsp

⏱ 5s

ResultPeppered chicken

15 of 58

Add the salt.

Salt · 1 tsp

⏱ 5s

ResultSeasoned chicken

16 of 58

Toss with the tongs until every piece is coated.

⏱ 40s

ResultCoated chicken

17 of 58

Cover the bowl with cling film.

⏱ 10s

18 of 58

Put it in the fridge.

⏱ 10s

ResultCoated chicken

19 of 58

Leave to marinate for at least 1 hour, or overnight.

⏱ 1 hr

ResultMarinated chicken

20 of 58

Meanwhile, put the gochujang in the small saucepan.

Gochujang · 4 tbsp

⏱ 10s

ResultGochujang

21 of 58

Add the ketchup.

Tomato ketchup · 2 tbsp

⏱ 5s

ResultGochujang and tomato ketchup

22 of 58

Add the honey.

Honey · 3 tbsp

⏱ 10s

ResultGochujang and tomato ketchup and honey

23 of 58

Add the sugar.

Light brown sugar · 1 tbsp

⏱ 5s

ResultTomato ketchup mixture

24 of 58

Add the sesame oil.

Sesame oil · 1 tbsp

⏱ 5s

ResultTomato ketchup mixture

25 of 58

Add the rice vinegar.

Rice vinegar · 1 tbsp

⏱ 5s

ResultRaw glaze

26 of 58

Stir over a medium-low heat for about 3 minutes, until the sugar dissolves and the glaze is glossy, then take off the heat.

⏱ 3 min

ResultGochujang glazeused in step 53

27 of 58

Put the potato starch in the medium bowl.

Potato starch · 120 g

⏱ 5s

ResultPotato starch

28 of 58

Add the flour.

Plain flour · 60 g

⏱ 5s

ResultPotato starch and plain flour

29 of 58

Add the baking powder.

Baking powder · 1 tsp

⏱ 5s

ResultPotato starch and plain flour and baking powder

30 of 58

Break in the eggs.

Egg · 2 piece

⏱ 20s

ResultPlain flour and egg mixture

31 of 58

Add the cold water.

Water · 60 ml

⏱ 10s

ResultBatter ingredients

32 of 58

Whisk to a smooth, thick batter with no dry pockets.

⏱ 1 min

ResultThick batter

33 of 58

Take the chicken out of the fridge and uncover it.

⏱ 10s

ResultMarinated chicken

34 of 58

Add the chicken to the batter.

Marinated chicken · step 33

⏱ 30s

ResultChicken in batter

35 of 58

Turn the pieces until thickly coated.

⏱ 1 min

ResultBattered chickenused in step 38

36 of 58

Pour the oil into the large deep saucepan; it should come no more than a third of the way up.

Vegetable oil · 1,500 ml

⏱ 20s

ResultVegetable oil

37 of 58

Heat over a medium heat until it reads 160 °C.

⏱ 10 min

ResultHot oil

38 of 58

Lower in half the chicken, one piece at a time.

Battered chicken · step 35

⏱ 40s

ResultFirst batch frying

39 of 58

Fry for about 6 minutes, turning now and then, until pale golden.

⏱ 6 min

ResultFirst batch, once fried

40 of 58

Lift onto the wire rack.

First batch, once fried · step 39

⏱ 20s

ResultFirst batch, once fried

41 of 58

Fry the rest of the chicken the same way.

First batch, once fried · step 40

⏱ 40s

ResultSecond batch frying

42 of 58

Fry for about 6 minutes, turning now and then, until pale golden.

⏱ 6 min

ResultSecond batch, once fried

43 of 58

Lift onto the rack with the first batch.

Second batch, once fried · step 42

⏱ 20s

ResultOnce-fried chickenused in step 45

44 of 58

Turn up the heat until the oil reads 180 °C.

Once-fried chicken · step 43

⏱ 3 min

ResultOil at 180 °c

45 of 58

Return half the chicken to the oil.

Once-fried chicken · step 43

⏱ 30s

ResultFirst batch, second fry

46 of 58

Fry for 3–4 minutes, turning with the tongs, until deep golden and crunchy and the thickest piece reads 74 °C on a thermometer.

⏱ 3 min 30s

ResultFirst batch, twice fried

47 of 58

Lift onto a second wire rack.

First batch, twice fried · step 46

⏱ 20s

ResultFirst batch, twice fried

48 of 58

Return the rest of the chicken to the oil.

First batch, twice fried · step 47

⏱ 30s

ResultSecond batch, second fry

49 of 58

Fry the same way, turning with the tongs, until the thickest piece reads 74 °C on a thermometer.

⏱ 3 min 30s

ResultSecond batch, twice fried

50 of 58

Lift onto the rack and turn off the heat.

Second batch, twice fried · step 49

⏱ 20s

ResultUsed frying oilused in step 52

51 of 58

Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.

Used frying oil · step 50

⏱ 10s

52 of 58

Put the hot chicken in the large mixing bowl.

Used frying oil · step 50

⏱ 20s

ResultUsed frying oil

53 of 58

Spoon the glaze over.

Gochujang glaze · step 26

⏱ 15s

ResultChicken and glaze

54 of 58

Toss until every piece is coated.

⏱ 40s

ResultGlazed chicken

55 of 58

Pile the chicken on the serving platter.

Glazed chicken · step 54

⏱ 20s

ResultGlazed chicken

56 of 58

Lay the spring onions on the board.

Spring onions · 3 piece

⏱ 5s

ResultSpring onions

57 of 58

Trim off the roots and ragged tops.

Spring onions · step 56

⏱ 20s

ResultTrimmed spring onions

58 of 58

Slice them thinly on the diagonal.

Trimmed spring onions · step 57

⏱ 30s

ResultSliced spring onionsused in step 60

Total Time1 hr 49 min

#	Product	Action
1	800 g	Lay the boneless, skinless chicken thighs on the chopping board.⏱ 10sResultBoneless chicken thighs
2	Boneless chicken thighsstep 1	Cut them into 4 cm pieces.⏱ 3 minResultChicken pieces
3	Chicken piecesstep 2	Put them in the large bowl.⏱ 10sResultChicken pieces
4	4 clove	Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove
5	Garlic clovestep 4	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5	Chop the garlic very finely.⏱ 45sResultMinced garlic
7	Minced garlicstep 6	Put the garlic in the small bowl.⏱ 5sResultMinced garlic
8	20 g	Lay the ginger on the board.⏱ 5sResultFresh ginger
9	Fresh gingerstep 8	Scrape off the skin with the edge of the spoon.⏱ 40sResultPeeled fresh ginger
10	Peeled fresh gingerstep 9	Grate it finely into the bowl with the garlic.⏱ 40sResultGrated ginger
11	Grated gingerstep 10	Add the garlic and ginger to the chicken.⏱ 10sResultChicken and aromatics
12	2 tbsp	Add the soy sauce.⏱ 5sResultChicken and soy
13	2 tbsp	Add the rice wine.⏱ 5sResultChicken in marinade
14	1 tsp	Add the pepper.⏱ 5sResultPeppered chicken
15	1 tsp	Add the salt.⏱ 5sResultSeasoned chicken
16	—	Toss with the tongs until every piece is coated.⏱ 40sResultCoated chicken
17	—	Cover the bowl with cling film.⏱ 10s
18	—	Put it in the fridge.⏱ 10sResultCoated chicken
19	—	Leave to marinate for at least 1 hour, or overnight.⏱ 1 hrResultMarinated chicken
20	4 tbsp	Meanwhile, put the gochujang in the small saucepan.⏱ 10sResultGochujang
21	2 tbsp	Add the ketchup.⏱ 5sResultGochujang and tomato ketchup
22	3 tbsp	Add the honey.⏱ 10sResultGochujang and tomato ketchup and honey
23	1 tbsp	Add the sugar.⏱ 5sResultTomato ketchup mixture
24	1 tbsp	Add the sesame oil.⏱ 5sResultTomato ketchup mixture
25	1 tbsp	Add the rice vinegar.⏱ 5sResultRaw glaze
26	—	Stir over a medium-low heat for about 3 minutes, until the sugar dissolves and the glaze is glossy, then take off the heat.⏱ 3 minResultGochujang glazeused in step 53
27	120 g	Put the potato starch in the medium bowl.⏱ 5sResultPotato starch
28	60 g	Add the flour.⏱ 5sResultPotato starch and plain flour
29	1 tsp	Add the baking powder.⏱ 5sResultPotato starch and plain flour and baking powder
30	2 piece	Break in the eggs.⏱ 20sResultPlain flour and egg mixture
31	60 ml	Add the cold water.⏱ 10sResultBatter ingredients
32	—	Whisk to a smooth, thick batter with no dry pockets.⏱ 1 minResultThick batter
33	—	Take the chicken out of the fridge and uncover it.⏱ 10sResultMarinated chicken
34	Marinated chickenstep 33	Add the chicken to the batter.⏱ 30sResultChicken in batter
35	—	Turn the pieces until thickly coated.⏱ 1 minResultBattered chickenused in step 38
36	1,500 ml	Pour the oil into the large deep saucepan; it should come no more than a third of the way up.⏱ 20sResultVegetable oil
37	—	Heat over a medium heat until it reads 160 °C.⏱ 10 minResultHot oil
38	Battered chickenstep 35	Lower in half the chicken, one piece at a time.⏱ 40sResultFirst batch frying
39	—	Fry for about 6 minutes, turning now and then, until pale golden.⏱ 6 minResultFirst batch, once fried
40	First batch, once friedstep 39	Lift onto the wire rack.⏱ 20sResultFirst batch, once fried
41	First batch, once friedstep 40	Fry the rest of the chicken the same way.⏱ 40sResultSecond batch frying
42	—	Fry for about 6 minutes, turning now and then, until pale golden.⏱ 6 minResultSecond batch, once fried
43	Second batch, once friedstep 42	Lift onto the rack with the first batch.⏱ 20sResultOnce-fried chickenused in step 45
44	Once-fried chickenstep 43	Turn up the heat until the oil reads 180 °C.⏱ 3 minResultOil at 180 °c
45	Once-fried chickenstep 43	Return half the chicken to the oil.⏱ 30sResultFirst batch, second fry
46	—	Fry for 3–4 minutes, turning with the tongs, until deep golden and crunchy and the thickest piece reads 74 °C on a thermometer.⏱ 3 min 30sResultFirst batch, twice fried
47	First batch, twice friedstep 46	Lift onto a second wire rack.⏱ 20sResultFirst batch, twice fried
48	First batch, twice friedstep 47	Return the rest of the chicken to the oil.⏱ 30sResultSecond batch, second fry
49	—	Fry the same way, turning with the tongs, until the thickest piece reads 74 °C on a thermometer.⏱ 3 min 30sResultSecond batch, twice fried
50	Second batch, twice friedstep 49	Lift onto the rack and turn off the heat.⏱ 20sResultUsed frying oilused in step 52
51	Used frying oilstep 50	Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.⏱ 10s
52	Used frying oilstep 50	Put the hot chicken in the large mixing bowl.⏱ 20sResultUsed frying oil
53	Gochujang glazestep 26	Spoon the glaze over.⏱ 15sResultChicken and glaze
54	—	Toss until every piece is coated.⏱ 40sResultGlazed chicken
55	Glazed chickenstep 54	Pile the chicken on the serving platter.⏱ 20sResultGlazed chicken
56	3 piece	Lay the spring onions on the board.⏱ 5sResultSpring onions
57	Spring onionsstep 56	Trim off the roots and ragged tops.⏱ 20sResultTrimmed spring onions
58	Trimmed spring onionsstep 57	Slice them thinly on the diagonal.⏱ 30sResultSliced spring onionsused in step 60
Total Time		1 hr 49 min

Serving

Scatter the sesame seeds over the chicken.
Scatter the spring onions over and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,086kcal
	44g
	73g
	15g
	62g
	15g
	2g
	1,743mg

Ingredients0/21

Tools0/19

Recipe

Korean Fried Chicken

Korean fried chicken with crispy potato starch coating and fresh ginger marinade. Double-fried chicken thighs served for four.

What you’ll doYou will marinate pieces of boneless chicken thigh in garlic, ginger, soy and rice wine for at least an hour, and simmer a gochujang, honey and ketchup glaze. Coat the chicken in a thick potato-starch batter and fry it in two batches at 160 °C until pale golden, then fry it again in batches at 180 °C until deep golden and the thickest piece reads 74 °C. Toss it in the glaze and finish with sesame seeds and spring onions.

Serves4

Total1 hr 49 min

LevelMedium

Ingredients

Boneless chicken thighs800 g
Garlic clove4 clove
Fresh ginger20 g
Soy sauce2 tbsp
Shaoxing rice wine2 tbsp
Ground black pepper1 tsp
Salt1 tsp
Gochujang4 tbsp
Tomato ketchup2 tbsp
Honey3 tbsp
Light brown sugar1 tbsp
Sesame oil1 tbsp
Rice vinegar1 tbsp
Potato starch120 g
Plain flour60 g
Baking powder1 tsp
Egg2 piece
Water60 ml
Vegetable oil1,500 ml
Spring onions3 piece
Sesame seeds10 g

Tools

SpoonTongsLarge serving platterSmall bowlLarge mixing bowlSmall saucepanChef's knifeMicroplane zesterMedium bowlFried chicken rack (wire rack)Used frying rack (wire rack)Large bowlCling filmSlotted spoonWhiskRefrigeratorGraterCooking thermometerLarge deep saucepanChopping boardThermometer

Method

Lay the boneless, skinless chicken thighs on the chopping board.

10sChopping boardBoneless chicken thighs · 800 g

Cut them into 4 cm pieces.

3 minChopping board, Chefs knifeBoneless chicken thighs · step 1

Put them in the large bowl.

10sLarge bowlChicken pieces · step 2

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic clove · 4 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 4

Chop the garlic very finely.

45sChopping board, Chefs knifePeeled garlic cloves · step 5

Put the garlic in the small bowl.

5sSmall bowlMinced garlic · step 6

Lay the ginger on the board.

5sChopping boardFresh ginger · 20 g

Scrape off the skin with the edge of the spoon.

40sChopping board, Chefs knifeFresh ginger · step 8

Grate it finely into the bowl with the garlic.

40sSmall bowl, GraterPeeled fresh ginger · step 9

Add the garlic and ginger to the chicken.

10sLarge bowlGrated ginger · step 10

Add the soy sauce.

5sLarge bowlSoy sauce · 2 tbsp

Add the rice wine.

5sLarge bowlShaoxing rice wine · 2 tbsp

Add the pepper.

5sLarge bowlGround black pepper · 1 tsp

Add the salt.

5sLarge bowlSalt · 1 tsp

Toss with the tongs until every piece is coated.

40sLarge bowl, Tongs

Cover the bowl with cling film.

10sLarge bowl, Cling film

Put it in the fridge.

10sLarge bowl, Refrigerator

Leave to marinate for at least 1 hour, or overnight.

1 hrLarge bowl

Meanwhile, put the gochujang in the small saucepan.

10sSmall saucepanGochujang · 4 tbsp

Add the ketchup.

5sSmall saucepanTomato ketchup · 2 tbsp

Add the honey.

10sSmall saucepanHoney · 3 tbsp

Add the sugar.

5sSmall saucepanLight brown sugar · 1 tbsp

Add the sesame oil.

5sSmall saucepanSesame oil · 1 tbsp

Add the rice vinegar.

5sSmall saucepanRice vinegar · 1 tbsp

Stir over a medium-low heat for about 3 minutes, until the sugar dissolves and the glaze is glossy, then take off the heat.

Result · Gochujang glaze · used in step 53

3 minSmall saucepan, Spoon

Put the potato starch in the medium bowl.

5sMedium bowlPotato starch · 120 g

Add the flour.

5sMedium bowlPlain flour · 60 g

Add the baking powder.

5sMedium bowlBaking powder · 1 tsp

Break in the eggs.

20sMedium bowlEgg · 2 piece

Add the cold water.

10sMedium bowlWater · 60 ml

Whisk to a smooth, thick batter with no dry pockets.

1 minMedium bowl, Whisk

Take the chicken out of the fridge and uncover it.

10sLarge bowl, Refrigerator, Cling film

Add the chicken to the batter.

30sMedium bowl, TongsMarinated chicken · step 33

Turn the pieces until thickly coated.

Result · Battered chicken · used in step 38

1 minMedium bowl, Tongs

Pour the oil into the large deep saucepan; it should come no more than a third of the way up.

20sLarge deep saucepanVegetable oil · 1,500 ml

Heat over a medium heat until it reads 160 °C.

10 minLarge deep saucepan, Thermometer

Lower in half the chicken, one piece at a time.

40sLarge deep saucepan, TongsBattered chicken · step 35

Fry for about 6 minutes, turning now and then, until pale golden.

6 minLarge deep saucepan, Tongs

Lift onto the wire rack.

20sFried chicken rack (wire rack), Slotted spoonFirst batch, once fried · step 39

Fry the rest of the chicken the same way.

40sLarge deep saucepan, TongsFirst batch, once fried · step 40

Fry for about 6 minutes, turning now and then, until pale golden.

6 minLarge deep saucepan, Tongs

Lift onto the rack with the first batch.

Result · Once-fried chicken · used in step 45

20sFried chicken rack (wire rack), Slotted spoonSecond batch, once fried · step 42

Turn up the heat until the oil reads 180 °C.

3 minLarge deep saucepan, ThermometerOnce-fried chicken · step 43

Return half the chicken to the oil.

30sLarge deep saucepan, TongsOnce-fried chicken · step 43

Fry for 3–4 minutes, turning with the tongs, until deep golden and crunchy and the thickest piece reads 74 °C on a thermometer.

3 min 30sLarge deep saucepan, Tongs, Thermometer

Lift onto a second wire rack.

20sUsed frying rack (wire rack), Slotted spoonFirst batch, twice fried · step 46

Return the rest of the chicken to the oil.

30sLarge deep saucepan, TongsFirst batch, twice fried · step 47

Fry the same way, turning with the tongs, until the thickest piece reads 74 °C on a thermometer.

3 min 30sLarge deep saucepan, Tongs, Thermometer

Lift onto the rack and turn off the heat.

Result · Used frying oil · used in step 52

20sUsed frying rack (wire rack), Slotted spoonSecond batch, twice fried · step 49

Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.

10sLarge deep saucepanUsed frying oil · step 50

Put the hot chicken in the large mixing bowl.

20sLarge mixing bowl, TongsUsed frying oil · step 50

Spoon the glaze over.

15sLarge mixing bowl, SpoonGochujang glaze · step 26

Toss until every piece is coated.

40sLarge mixing bowl, Tongs

Pile the chicken on the serving platter.

20sLarge serving platter, TongsGlazed chicken · step 54

Lay the spring onions on the board.

5sChopping boardSpring onions · 3 piece

Trim off the roots and ragged tops.

20sChopping board, Chefs knifeSpring onions · step 56

Slice them thinly on the diagonal.

Result · Sliced spring onions · used in step 60

30sChopping board, Chefs knifeTrimmed spring onions · step 57

Scatter the sesame seeds over the chicken.

10sLarge serving platterSesame seeds · 10 g

Scatter the spring onions over and serve straight away.

Result · Korean Fried Chicken

10sLarge serving platterSliced spring onions · step 58

Printed 6 October 2026