Korean Fried Chicken

Ingredients List

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

The Chicken & Marinade

Chicken pieces: 2–3 whole leg quarters or equivalent pieces (0:35)
Gochujang (Korean red pepper paste): A generous dollop (0:48)
Yellow mustard: A squeeze (standard hot dog style) (1:01)
Sweet pickle juice: A splash (0:48)
Cornstarch: A handful to bind the marinade (1:01)
Seasoning baseline: A pinch of ginger powder, garlic powder, onion powder, and white pepper (0:54)

The Crispy Batter Coating

The Sticky Glaze Sauce

Step-by-Step Cooking Instructions

1. Marinate the Chicken

Place your chicken pieces into a large bowl (0:20). Coat them entirely with gochujang, yellow mustard, sweet pickle juice, a handful of cornstarch, and a light sprinkling of your ginger powder, garlic powder, onion powder, and white pepper (0:48). Massage the flavor deeply into the meat and let it rest (0:20).
Pro-Tip: Do not skip the marinade! This step infuses structural juiciness and deep flavor directly into the meat grains so the chicken tastes excellent even without sauce (1:47).

Step 2: Add the Egg Binder

Crack 2 large eggs directly into your marinated chicken bowl. Mix them entirely by hand until every piece of meat is slick, slippery, and fully covered in a wet glaze (1:24). [1]

Step 3: Whisk the Dry Dredge

In a clean, dry bowl, weigh out 150 g of potato starch, 30 g of cornstarch, 30 g of all-purpose flour, and 30 g of tapioca starch. Whisk in 7 g of baking soda along with 29.5 mL each of ginger powder, garlic powder, onion powder, and white pepper. Blend this flour combination thoroughly until uniform (4:23).

Step 4: Dredge and Rest the Chicken

Take one wet chicken piece at a time and drop it into the dry dredge mixture (5:11). Press the dry powder firmly and patiently into every single crevice of the meat to guarantee massive crunch coverage (5:11). Lay the coated chicken on a clean surface and let it rest for a few minutes while you bring your frying oil up to heat (5:30).

Step 5: The First Fry

Drop the rested chicken carefully into a pot of clean hot cooking oil. Fry for exactly 7 minutes (6:36). This initial blast crisps up the outer starches and locks the exterior framework into place (9:06). Remove the chicken and let it rest briefly.

Step 6: The Second Fry

Drop the chicken pieces back into the hot oil for a secondary fry lasting another 7 minutes (6:36). Do not skip this step! This second deep fry forces deep pocket moisture out of the interior flesh, ensuring the coating remains insanely crunchy even after it gets doused in sticky sauce (9:14).

Step 7: Build the Glaze Sauce

In a saucepan over medium heat, sauté 3 pressed garlic cloves in 29.5 mL of vegetable oil. Whisk in 80 g of ketchup, 105 g of rice syrup, 32 g of apple cider vinegar, 60 g of gochujang, 18 g of soy sauce, and 18 g of sugar. Whisk continuously until the mixture comes to a gentle simmer and glazes into a shiny, unified sauce (11:28).

Step 8: Toss and Serve

Place your hot, double-fried chicken into a large mixing bowl (11:28). Pour the warm, glistening red glaze entirely over the crispy skin and toss vigorously until every surface is covered (11:28). Serve immediately while roaring hot (12:38).