Korean Fried Chicken

Watch full Instagram reel tutorial -here-.

Korean fried chicken is all about texture. The crust should be thin but insanely crispy—almost glassy—with juicy chicken underneath. And while most people focus on the sauce, the real secret starts way before frying.

One of the biggest differences with Korean fried chicken is the double fry and the use of starches like potato starch and cornstarch, which help create that signature crunch. But another step that makes a huge difference is a simple 4% brine. It seasons the chicken all the way through while helping it stay juicy and tender even after frying twice.

This version keeps things simple while still delivering that classic Korean fried chicken texture.

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Stainless steel Japanese deep fryer pot with lid, temperature control, and oil drip-down rack.

See the Amazon link below for the exact Japanese deep fryer pot I used in the video. There are many brands, sizes, and quality levels available, so be sure to get this one if you want the exact model I used.

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4% Brine

• 4 cups cold water

• 2 tbsp + 1 tsp Diamond Crystal kosher salt
  (If using Morton kosher salt, use 1 tbsp + 1 tsp)

Add the chicken to the brine and refrigerate for 4–8 hours.

Once brined, drain and pat the chicken completely dry. Season lightly with below 30 min before frying:

• Salt

• Black pepper

• Garlic powder

Flour Mixture

• 1 cup all-purpose flour

• 3/4 cup rice flour

• ¼ cup cornstarch

• 1 1/2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp Korean chili powder (gochugaru)

• 1 tsp baking powder

Mix everything together well.

Lightly coat the chicken in the flour mixture then quickly dip into regular ice cold water, then toss back into flour mixture and shake off excess flour and let rest on rack 10 min.

Frying Instructions

Heat oil to 315°F.

Fry the chicken until cooked through and lightly golden. Avoid overcrowding the pot so the oil temperature stays consistent.

Transfer the chicken to a rack and let it rest for a few minutes.

Increase the oil temperature to 350°F and fry again until deeply golden, crispy, and crackly.

That second fry is what creates the signature Korean fried chicken crunch.

For a More Traditional Korean Fried Chicken Crust

For an even thinner, glassier crust often found in Korean fried chicken shops, take the same flour mixture and slowly whisk in cold water until it reaches a thin pancake batter consistency.

Coat the chicken directly in the batter and fry using the same double-fry method.

This creates a lighter shell with that signature shatter-crisp texture Korean fried chicken is known for.