Juicy chicken is coated in a light, crispy crust with a savory, garlicky flavor. This easy Korean fried chicken recipe stays tender inside while turning golden and crunchy outside. Best of all, it only needs a single fry instead of the usual double-frying.
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Korean fried chicken is a popular South Korean dish that was influenced by American-style fried chicken introduced by U.S. soldiers stationed there around the Korean War. Over time, Koreans created their own style known for its thin, crispy coating and variety of sauces, often enjoyed with ice-cold beer in a popular pairing called chimaek. My obsession with Korean fried chicken began after tasting the unforgettable crunch at bb.q Chicken restaurant, which inspired me to recreate it at home with juicy bone-in drumsticks.
After testing different batters and frying methods on a standard stove and pan, I found that frying in small batches helps maintain steady oil temperature, giving me a crispy coating in a single fry.
Why It Works
- Cold starch batter: Tapioca starch and ice-cold water create a thin coating that fries up light and crispy.
- Baking powder: A small amount creates tiny air pockets in the batter for a lighter, crunchier crust.
- Steady frying heat: A heavy-bottomed pan and small batches help keep the oil at 325-350°F so the chicken cooks through while developing a crisp crust in a single fry.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Drumsticks: Bone-in, skin-on drumsticks stay juicy during the longer frying time. Bone-in, skin-on chicken thighs also work.
- Vegetable Oil: Use a neutral, high-smoke-point oil for frying. Canola or peanut oil also works.
Chicken Marinade
- Shaoxing Wine: Dry sherry also works.
- Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce for a less salty marinade.
- Fresh Garlic: Jarred minced garlic also works.
- Salt and Black Pepper
Wet Batter
- Tapioca Starch: Potato starch or cornstarch also works, but the coating will have a slightly different texture.
- Onion Powder: Granulated onion also works.
- Garlic Powder: Granulated garlic also works.
- Yellow Curry Powder: Use a mild yellow curry powder. Avoid Madras or Jamaican curry powder because their different spice blends can throw off the flavor.
- Baking Powder: Do not substitute with baking soda.
- Ice-Cold Water: Keep it very cold until you're ready to make the batter.
- Salt and Black Pepper
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Pat the chicken dry before marinating so excess moisture doesn't dilute the marinade.
- Flip the chicken gently with tongs to prevent the crispy coating from breaking off.
- Drain on a wire rack so steam doesn't soften the crispy bottom crust.
Instructions
Below are step-by-step instructions on how to make Korean fried chicken:
- Marinate the chicken: Combine all the marinade ingredients in a large bowl. Add the chicken drumsticks and toss until evenly coated. Cover and marinate for 10 minutes at room temperature, or refrigerate overnight if time permits.
- Make the wet batter: Combine all the wet batter ingredients in a separate large bowl until well combined. The starch will naturally settle as the batter sits, so re-whisk thoroughly right before coating the chicken.
- Coat the chicken: Add the marinated drumsticks to the wet batter and toss until evenly coated. Toss the chicken again right before frying to redistribute any starch that has settled.
- Fry the chicken: Heat the vegetable oil in a heavy-bottomed pan over medium heat to 350°F. Fry the chicken in small batches for 20 minutes, flipping halfway through and rotating occasionally, until deep golden brown and the thickest part reaches 165°F on a digital meat thermometer. Let the oil return to 350°F between batches.
- Drain and serve: Transfer the fried chicken to an elevated wire rack to drain excess oil and prevent steam from softening the bottom crust. Serve hot.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let the chicken cool completely, then freeze in a freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Air fry at 350°F for 7-10 minutes or bake at 350°F for 10-15 minutes, until hot and crispy.
Variation
- Make it gluten-free: Use tamari or certified gluten-free soy sauce instead of regular soy sauce.
Pairing Suggestions
Serve crispy Korean fried chicken with:
- Steamed Rice: The mild flavor balances the savory, crispy chicken and makes it a complete meal.
- Pickled Daikon Radish: Its crisp texture and tangy flavor cut through the richness of the fried chicken.
- Korean Cucumber Salad: The cool, refreshing cucumbers add a fresh contrast to the hot, crispy chicken.
FAQ
This is normal. Tapioca starch naturally settles to the bottom as the batter sits. Re-whisk it thoroughly right before coating the chicken to evenly redistribute the starch.
Yes. I have a separate air fryer Korean fried chicken recipe with the proper cooking method and timing. Click here for that recipe.
More Like This
Check out my other fried chicken recipes:
📖 Recipe
Easy Crispy Korean Fried Chicken
Ingredients
- 8 chicken drumsticks patted dry
- 4 cups vegetable oil or any neutral oil
Chicken Marinade:
- 1 tablespoon dry sherry
- 1.5 teaspoon regular soy sauce or light soy sauce
- 3 garlic cloves finely minced
- ¼ teaspoon black pepper
- ½ teaspoon salt
Wet Batter:
- 1.25 cups tapioca starch
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1.5 teaspoon curry powder mild yellow kind
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon baking powder
- ½ cup + 2 tbsp water ice-cold (measure liquid only without the ice cubes)
Instructions
- Combine all the marinade ingredients in a large bowl. Add the chicken drumsticks and toss until evenly coated. Cover and marinate for 10 minutes at room temperature, or refrigerate overnight if time permits.
- Combine all the wet batter ingredients in a separate large bowl until well combined. The starch will naturally settle as the batter sits, so re-whisk thoroughly right before coating the chicken.
- Add the marinated drumsticks to the wet batter and toss until evenly coated. Toss the chicken again right before frying to redistribute any starch that has settled.
- Heat the vegetable oil in a heavy-bottomed pan over medium heat to 350°F. Fry the chicken in small batches for 20 minutes, flipping halfway through and rotating occasionally, until deep golden brown and the thickest part reaches 165°F on a digital meat thermometer. Let the oil return to 350°F between batches.
- Transfer the fried chicken to an elevated wire rack to drain excess oil and prevent steam from softening the bottom crust. Serve hot.
Akiko
I made it with potato starch. It was a little bit difficult to coat drumsticks with the mixture. I needed more water than the instructions. But chicken was absolutely delicious!!! Inside is juicy outside is crispy!
By itself is amazing but I also eat with homemade garlic honey soy sauce too.
That was very good too! Thank you for the amazing recipe!
Christie Lai
So happy to read this! Thanks so much for making my recipe and for leaving this positive review 🙂 Yes, the coating mixture will take some arm strength since the starch will temporarily solidify with water until you mix it again but glad it all worked out well.
Lazer
I’ve made this with bone-in chicken a couple times, and it was great. Is there a similar recipe for beef? This looks like it make a great chicken fried steak.
Christie Lai
Thank you so much for making my recipe and for leaving this positive review, Lazer! Unfortunately I don't have a recipe for this using beef.
Pamela
So flavorful and an amazing crunch will be making a lot
Christie Lai
Thanks so much for making my recipe, Pamela! Glad you found it flavorful!
Ashley
I love this recipe! I originally made this with drumsticks and tried it again tonight with chicken breast. This makes for a mean chicken sandwich in a pinch. (I omit curry powder and add cayenne and paprika instead.) Thank you for sharing!
Christie Lai
Thank you so much for making my recipe and for leaving such a kind review, Ashley! I'm so happy you love it with both cuts of meat. Have a great weekend!
Tom Cooney
Tried this today on chicken legs. This is now one of my favorites! Flavorful and super crispy! Can't wait to try it on boneless chicken thighs next!
Christie Lai
I am so thrilled to hear that you enjoyed it! Thanks so much for making my recipe and for sharing this kind review with me, Tom! Have a fantastic day 🙂
Tom
incredible recipe! i don't think i will want to buy fried chicken ever again lol there was a ton of batter left over for 8 drumsticks (almost half the amount) i would suggest cutting the batter in half for 8 legs or keeping the current recipe for double the amount of chicken. but super tasty and crispy fired chicken
Christie Lai
Thank you so much for sharing your kind review with me Tom! I am so happy that you enjoyed it and thank you for your feedback about the batter. I've reduced the ingredient amounts by half to reflect this. I hope you enjoy this recipe again in the future 🙂
Tom
thank you, Christie for the great recipe! i actually thought it was handy to have some left over batter as i will use it again tomorrow! lol cheers
Garry
This looks amazing & I will try very soon.
Thanks Christie
Kristen Cayce
Made this tonight with boneless skinless chix thighs cut into nuggets. My family flipped out for them. They were so flavorful and juicy. Very easy recipe. Thank you.
christieathome
Thank you so much for making my recipe, Kristen! So happy your whole family enjoyed it!