How to Make the BEST Korean Fried Chicken (+ Science)
About this recipe
Korean fried chicken is a beloved dish known for its crispy texture and flavorful coatings. This recipe takes you through the entire process, from butchering the chicken to creating delicious sauces, ensuring that every bite is packed with flavor.
What sets this version apart is the use of a master curing blend and a unique dredging technique that results in an extra crispy finish. Plus, the double frying method adds to the crunch, making it a must-try for fried chicken lovers.
Ingredient notes
- If you want a spicier kick, increase the capsicum powder from 1 tbsp to 3 tbsp.
- For a smaller batch, use 180g of flour and 20g of tapioca flour for one chicken.
Tips from Doobydobap’s video
- Marinate the chicken for at least 4 hours or overnight to ensure it stays juicy and flavorful after frying.
- The double frying technique is key: fry the chicken first at 165°C for 6-7 minutes, let it rest, then fry again at 195°C for 1-2 minutes for extra crispiness.
- When dredging, agitate the chicken in the flour mix 20-30 times before dunking it in cold water, then dredge again to achieve the perfect coating.
Good to know
- How long should I marinate the chicken?
- Marinate the chicken for at least 4 hours or overnight for the best flavor and juiciness.
- What is the purpose of the double frying?
- Double frying helps achieve an extra crispy texture, with the first fry cooking the chicken and the second fry adding crunch.
No life story here — the video and the recipe are the whole point. All credit to Doobydobap: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Butcher the chicken into pieces: cut the breast, thighs, drumsticks, and wings, removing the spine for stock.
- 2
Prepare the master curing blend by mixing 70g kosher salt, 30g sugar, and 5g MSG (optional).
- 3
Make the seasoning blend with 1 tbsp garlic powder, 1 tbsp onion powder, ½ tbsp cayenne pepper, ½ tbsp black pepper, ¼ tbsp white pepper, ½ tbsp turmeric, 1 tbsp curry powder, 1 tbsp capsicum powder, and 1 tbsp parsley.
- 4
In a large bowl, combine the chicken pieces with enough water to total 1000g, then add 30g of the master curing blend, 15g of the seasoning blend, and 30g white vinegar. Massage the chicken and marinate in the fridge for 4 hours or overnight.
- 5
Prepare the dredge by mixing 900g all-purpose flour, 100g tapioca flour, 30g master curing blend, and 20g spice blend in a large bin.
- 6
Remove the chicken from the marinade, shake off excess, and drop into the dredge mix. Agitate for 20-30 times, then dunk in cold water for 10-20 seconds. Let excess water drip off and dunk again into the dredge mix, agitating for another 10-20 times.
- 7
Heat oil to 165°C and fry the chicken for 6-7 minutes or until golden brown. Let it rest for at least 30 minutes.
- 8
Increase oil temperature to 195°C and fry the chicken again for 1-2 minutes for extra crispiness.
- 9
Prepare the soy honey glaze by mixing 100g honey, 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce, and 200ml water, adding 1 chili for spice.
- 10
Make the yangnyeom sauce by combining ½ cup corn syrup, 3 tbsp ketchup, 1 tbsp gochujang, 1 ½ tbsp soy sauce, 2 tbsp minced garlic, 1 tbsp gochugaru, 2 tbsp sugar, and 1 tbsp sesame seeds.
- 11
For garlic confit sauce, cover 400g garlic with neutral oil, then add 2 cloves garlic, 1 tsp sesame oil, 1 tbsp honey, 4 tbsp confit oil, 1 tbsp vinegar, 2 tsp salt, and 1 tsp black pepper.
- 12
Prepare cheese powder by mixing ¼ cup cheddar cheese powder, 1 tbsp onion powder, 1 tsp salt, 1 tbsp icing sugar, and 1 tbsp parsley powder.
Heads up — we had to guess a little:
- The quantity for the optional MSG was inferred based on common usage in recipes.
Credit where it’s due: this recipe was transcribed from Doobydobap’s original video on YouTube. Follow them there — it’s their dish.
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