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how to make fried chicken Korean style

If you’re a fan of this delicious dish, you might be wondering how to make it at home. Fortunately, it’s not as difficult as you might think. In this article, we’ll show you how to make Korean fried chicken that’s juicy, tender, and bursting with flavor.


  • 2 lbs. boneless, skinless chicken thighs
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. cayenne pepper (optional)
  • 1 cup cold water
  • 1 egg
  • Vegetable oil, for frying


  1. Cut the chicken thighs into bite-sized pieces and pat them dry with paper towels. This will help the coating adhere better to the chicken.
  2. In a large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using).
  3. In a separate bowl, whisk together the cold water and egg.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined. The batter should be thick and slightly lumpy.
  5. Heat a deep-fryer or a large pot with at least 2 inches of oil to 350°F (175°C).
  6. Working in batches, dip the chicken pieces into the batter, shaking off any excess, and carefully lower them into the hot oil. Be careful not to overcrowd the pot, as this can cause the temperature to drop and make the chicken less crispy.
  7. Fry the chicken for 6-8 minutes, or until golden brown and cooked through. You can check the internal temperature of the chicken with a meat thermometer – it should be at least 165°F (75°C).
  8. Use a slotted spoon or tongs to remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
  9. Repeat with the remaining chicken pieces, making sure to bring the oil back up to temperature between batches.
  10. Serve the Korean fried chicken hot, with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or gochujang sauce.

Tips for making Korean fried chicken:

  1. Use boneless, skinless chicken thighs for the juiciest and most flavorful chicken. You can also use chicken wings or drumettes if you prefer.
  2. Make sure the batter is thick and slightly lumpy, as this will create a more textured coating on the chicken.
  3. Use cold water and egg in the batter, as this will help to create a lighter and crispier coating.
  4. Don’t overcrowd the pot when frying the chicken, as this can cause the temperature to drop and make the chicken less crispy.
  5. Maintain a consistent frying temperature of around 350°F (175°C) to ensure that the chicken cooks evenly and stays crispy.
  6. Let the chicken rest on a wire rack after frying to prevent it from becoming soggy. You can also lightly sprinkle the chicken with salt while it’s still hot to enhance the flavor.

Making Korean fried chicken at home is a fun and easy way to enjoy this popular dish. With a few simple ingredients and some basic frying techniques, you can create a delicious and satisfying meal that’s sure to impress. So next time you’re in the mood for some crispy, flavorful chicken, give this recipe a try and see how easy it is to make Korean fried chicken that rivals your favorite Korean restaurant. Don’t be afraid to experiment with different dipping sauces and spice levels to find your perfect combination. With this recipe, you’ll have the tools you need to create a Korean fried chicken dish that’s crispy, juicy, and full of flavor. Enjoy!

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