Fried Chicken · Korean Style
The crispiest fried chicken on earth — Korean double-fried technique creates an impossibly thin, glass-like crust that stays crispy for hours. Sweet, spicy, addictive. Follow our tested method and you'll get perfect results every single time.
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This is the Korean fried chicken secret — potato starch creates a dramatically thinner, crispier crust than flour. Toss wings in potato starch, salt and white pepper until fully coated.
Heat oil to 325°F. Fry wings 8 minutes — they won't look done, that's correct. Remove and drain. Let rest on wire rack exactly 5 minutes. This first fry sets the structure.
While wings rest, simmer gochujang, honey, soy sauce, rice vinegar and garlic together 3-4 minutes until thickened and glossy. Add sesame oil off heat. Set aside.
Increase oil to 375°F. Return wings and fry a second time, just 4-5 minutes. Watch the transformation — the crust turns deep golden and becomes glass-like in texture.
Toss half the wings in yangnyeom sauce immediately. Keep the other half plain to show off the extraordinary crispiness. Both styles are popular in Korea.
Korean fried chicken is always served with cubes of yellow pickled radish — the tang cuts through the richness perfectly. Also serve with cold beer (chi-maek style).
Korean fried chicken uses potato starch (not flour) and double frying at two different temperatures. This creates an impossibly thin, glass-like crust that stays crispy even after being sauced — something American-style can't achieve.
You can, but results are 20-30% less crispy. Potato starch has different starch molecules that create a uniquely thin and shatteringly crispy crust. It's worth finding it at an Asian grocery store.
Korean fried chicken stays crispy far longer than American due to the double-fry technique. If reheating, use an air fryer at 375°F for 3-4 minutes — it comes back to near-original crispiness.
