Korean Fried Chicken

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Korean Fried Chicken (KFC) is Double fried, double yummy! This fried chicken, also known as Dakgangjeong (닭강정), is essentially what the name implies: chicken that has been double-fried in a very hot pot of oil. The first fry gives the chicken its crispy skin, and the second cook — which occurs hours later after being stored overnight in an airtight container — crisps up the skin even more to create a crunchy, slightly sweet crust around the succulent, juicy chicken underneath.

Many people know that Korean fried chicken is double fried and double yum, but what makes it so good? The first reason is because the chicken is bathed in a soy sauce based sauce with garlic and ginger. These ingredients help make the meat extra tender and flavorful. The other key ingredient to help make Korean fried chicken so tasty is the batter. It’s made of flour, corn starch and water to create a light crispy coating.

There is a lot of garlic in this recipe. Garlic is revered in Egypt for its medicinal qualities, and prized in Italian, Asian, and Indian cooking, garlic has been called “the stinking rose” for good reason. Check out more Garlic Recipes.

Not what you are looking for? Try these other wing variations: Crispy Baked Chicken Wings, Japanese-Style Chicken Wings or Alton Brown’s Buffalo Wings.


Korean Fried Chicken

korean fried chicken

Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon.


  • Author: Saveur
  • Prep Time: :20
  • Cook Time: :24
  • Total Time: :44
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Fried
  • Cuisine: Korean


Units Scale


  1. Pour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.
  2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.



  • Serving Size: 4

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