The Crunchiest Super-Crispy Korean Chicken Recipe Ever

Crispy korean chicken has been my culinary obsession since discovering its magical crunch at a small street market.

Vibrant spices and secret marinades create an irresistible flavor profile that makes taste buds dance.

My neighborhood restaurant taught me authentic techniques that elevate this dish beyond typical fried chicken.

Perfectly seasoned meat combines with a golden, crackling exterior that shatters with each delightful bite.

Unexpected ingredients like gochujang and rice flour ensure an unbelievably crunchy coating that keeps everyone coming back for more.

Rich umami notes and complex seasonings promise a meal that feels both comforting and exciting.

Super-Crispy Korean Chicken with Bold Flavors

• Maximize Crispiness: Achieve an incredible crunchy exterior through a genius combination of egg white, vodka, and cornstarch that creates the ultimate crispy chicken coating.
• Master Korean Flavor Explosion: Dive into an authentic gochujang sauce that delivers a perfect balance of sweet, spicy, and savory notes, transporting your taste buds straight to Korean street food heaven.
• Impress with Restaurant-Quality Results: Create a professional-level dish that looks and tastes like it came from a high-end Korean restaurant, without needing advanced culinary skills or complicated techniques.
• Versatile Crowd-Pleaser: Perfect for game nights, family dinners, or casual gatherings where everyone craves something deliciously different from standard chicken recipes.

Ingredients Needed for Super-Crispy Korean Chicken

Main Ingredients:

Chicken: Chicken thighs are the star protein that will be marinated, coated, and fried to create a crispy and flavorful dish.

• Egg White: Helps create a smooth, even coating for the chicken.
• Soy Sauce: Adds depth of flavor and saltiness to the marinade.
• Vodka: Helps to break down proteins and create a crispier exterior.
• Shaoxing Wine: Provides a subtle, complex flavor to the marinade.
• Baking Soda: Helps tenderize the chicken and promote browning.
• Corn Starch: Creates a light and crispy coating for the chicken.

• Flour, Corn Starch, Baking Powder, Kosher Salt: Create a crispy and well-seasoned exterior for the chicken.

• Gochujang: Adds a spicy and sweet Korean chili paste flavor.
• Sugar: Balances the heat and adds sweetness to the sauce.
• Low-Sodium Soy Sauce: Provides additional depth and saltiness.
• Shaoxing Wine: Contributes a complex flavor to the sauce.
• Toasted Sesame Oil: Adds a nutty and aromatic element.
• Garlic, Ginger: Provide a fragrant and zesty base for the sauce.

• Green Onions, Sesame Seeds: Add freshness, color, and texture to the final dish.

• Vegetable Oil: Used for deep-frying the chicken to achieve a crispy exterior.

How to Make Super-Crispy Korean Chicken

Step 1: Whip Up Magical Marinade

Grab a large bowl and combine egg white, soy sauce, vodka, Shaoxing wine, baking soda, and corn starch. Whisk everything until smooth with zero lumps.

Split the marinade into two portions – one for chicken, one for coating.

Step 2: Bath Chicken in Flavor

Submerge chicken thighs in the first portion of marinade.

Stir thoroughly and let sit for marinating magic.

Step 3: Create Crunchy Coating Mixture

• Flour
• Corn starch
• Baking powder
• Kosher salt

Mix ingredients until perfectly combined.

Step 4: Craft Spicy Sauce

• Gochujang
• Sugar
• Low-sodium soy sauce
• Shaoxing wine
• Toasted sesame oil
• Garlic
• Ginger

Stir until sugar dissolves completely.

Step 5: Simmer Sauce

Pour sauce into skillet over medium-high heat.

Cook until sugar melts and sauce thickens. Reduce heat and keep warm.

Step 6: Heat Oil for Frying

Fill dutch oven with vegetable oil. Heat to 350 degrees Fahrenheit.

Step 7: Prepare Coating Station

Mix remaining marinade into coating mixture until well blended.

Step 8: Coat Chicken Pieces

Use tongs to pull chicken from marinade.

Let excess drip off. Roll chicken in coating mixture, ensuring total coverage.

Place coated pieces on clean plate.

Step 9: Fry to Golden Perfection

Carefully drop coated chicken into hot oil.

Fry until golden brown and internal temperature reaches 165 degrees Fahrenheit (about 4 minutes). Transfer to paper towel-lined rack to drain.

Step 10: Glaze and Serve

Toss fried chicken in warm sauce. If sauce seems thick, thin with soy sauce or water.

Plate over rice. Sprinkle with chopped green onions and sesame seeds.

Enjoy immediately!

Tips to Nail Korean Chicken Crispiness

• Use vodka in the marinade to help break down protein and create an extra crispy exterior without adding extra moisture.
• Maintain oil temperature between 325-375°F for perfectly crisp chicken without burning the coating.
• Pat chicken dry before marinating to ensure maximum coating adherence and crunchier texture.
• Allow chicken to rest in marinade for at least 30 minutes to enhance flavor penetration and tenderness.
• Toss chicken in sauce just before serving to keep the crispy coating from getting soggy, ensuring maximum crunch and flavor.

Variations That Elevate Korean Chickens

• Gluten-Free Korean Chicken: Replace wheat flour with rice flour or gluten-free all-purpose flour blend. Use tamari instead of traditional soy sauce to maintain the authentic flavor profile while keeping the recipe celiac-friendly.
• Air Fryer Korean Chicken: Skip deep-frying and use an air fryer at 375°F for 12-15 minutes. Spray chicken with cooking oil to achieve crispy exterior without excess oil.
• Substitute chicken thighs with firm tofu or seitan. Press tofu to remove moisture, then follow the same marinating and coating techniques for a plant-based alternative.
• Low-Sodium Korean Chicken: Reduce soy sauce quantity and replace with low-sodium alternatives. Add more herbs and spices like ginger and garlic to enhance flavor without increasing salt content.

Pairing Suggestions for Korean Chicken Dishes

• Light, refreshing beer cuts through the rich, spicy Korean chicken, balancing its intense flavors and providing a clean palate reset between bites.
• Tangy, cool side dish offers a sharp contrast to the hot, crispy chicken, adding refreshing texture and helping neutralize the spicy gochujang sauce.
• Soft, fragrant rice absorbs the savory sauce perfectly, creating a harmonious base that supports the bold chicken flavors and helps moderate the dish's heat.
• Korean rice liquor mixed with citrus creates a zesty, smooth drink that mirrors the chicken's complexity and provides a traditional cultural pairing.

Storage Advice to Keep Korean Chicken Crispy

• Store leftover Korean chicken in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days, ensuring maximum freshness and food safety.
• Wrap individual pieces tightly in plastic wrap, then place in freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Preheat oven to 375°F. Place chicken on a baking sheet lined with parchment paper. Warm for 10-15 minutes, turning once halfway through to restore crispiness and prevent drying.

FAQs

• Why is vodka used in the marinade?

Vodka helps break down protein and prevents gluten formation, resulting in a crispier chicken coating that stays crunchy longer.

• What is the purpose of using baking soda in the marinade?

Baking soda raises the pH level of the chicken, helping it brown faster and create a crispier exterior during frying.

• How does the coating technique make the chicken extra crispy?

The double-dip method using marinade and coating mixture creates multiple layers that trap air pockets, producing an exceptionally crisp and textured outer layer.

• Why is maintaining oil temperature important when frying?

Consistent oil temperature between 325-375°F ensures even cooking, prevents oil absorption, and creates a perfectly golden, crispy exterior without burning the chicken.

Super-Crispy Korean Chicken Recipe

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4.6 from 33 reviews

• Total Time: 1 hour 40 minutes
• Yield: 4 1x

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Description

Korean fried chicken blends crispy textures with bold flavors from Seoul’s street food culture. Spicy-sweet sauce and perfectly crunchy coating make this dish an irresistible feast you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1½ lb chicken thighs (boneless, skinless, cut into ¾-inch pieces)
• 1/2 cup all-purpose flour
• 1/2 cup corn starch
• 3 tbsp corn starch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup gochujang
• 1/3 cup sugar
• 1/4 cup low-sodium soy sauce
• 2 tbsp soy sauce
• 2 tbsp vodka
• 2 tbsp Shaoxing wine
• 2 tbsp Shaoxing wine
• 1 tbsp toasted sesame oil
• 1 tbsp garlic (grated)
• 1 tbsp ginger (grated)
• 1 egg white
• 2 tbsp green onions (sliced, for garnish)
• vegetable or canola oil (for frying)
• sesame seeds (for garnish)
• cooked jasmine rice (for serving, optional)

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Instructions

1. Create a flavor-packed marinade by whisking egg white, soy sauce, vodka, Shaoxing wine, baking soda, and corn starch until smooth. Divide the mixture, reserving half for later use.
2. Submerge chicken thighs in the marinade, ensuring complete coverage. Let marinate in the refrigerator for optimal flavor absorption.
3. Prepare the crispy coating by mixing flour, corn starch, baking powder, and Kosher salt in a shallow dish. Incorporate the reserved marinade into the dry ingredients to create a thick, clinging batter.
4. Craft a vibrant sauce by combining gochujang, sugar, low-sodium soy sauce, Shaoxing wine, toasted sesame oil, minced garlic, and grated ginger. Simmer in a skillet over medium heat until sugar dissolves and sauce thickens.
5. Heat vegetable oil in a large dutch oven to 350°F, maintaining a consistent temperature between 325-375°F throughout frying.
6. Dredge each marinated chicken piece thoroughly in the prepared coating, ensuring complete and even coverage.
7. Carefully lower coated chicken pieces into the hot oil, frying until golden brown and internal temperature reaches 165°F, approximately 4 minutes per batch.
8. Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
9. Toss the crispy chicken in the prepared sauce, adjusting consistency with soy sauce or water if needed.
10. Plate the sauced chicken over rice, garnishing with chopped green onions and a sprinkle of sesame seeds for a final touch of flavor and presentation.

Notes

• Measure marinade precisely to ensure the perfect coating consistency, preventing a soggy or overly thick texture.
• Maintain consistent oil temperature between 325-375°F for uniform crispiness and even cooking throughout the chicken pieces.
• Pat chicken dry before marinating to help the coating adhere better and create an extra-crispy exterior.
• For a gluten-free version, substitute regular flour with rice flour or a gluten-free all-purpose blend to maintain the same crunch and texture.

• Prep Time: 1 hour 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 435 kcal
• Sugar: 13 g
• Sodium: 820 mg
• Fat: 14 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.1 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 34 g
• Cholesterol: 75 mg