The Ultimate Crispy Korean Fried Chicken Recipe (Double-Fry Method)
Published on April 2nd, 2026
Intermediate
If you want the best Korean fried chicken, your search ends here.
Korean fried chicken stands out with its crisp crust and sticky, bold sauces. Whether you want yangnyeom’s fiery kick or a soy-garlic glaze, this recipe brings restaurant-quality results home.
Grab soju and pickled radish or kimchi—let’s make the crunchiest chicken ever.
What Makes Korean Fried Chicken Different?
If you're wondering how Korean fried chicken (often called KFC) differs from American Southern-style fried chicken, it all comes down to the crust and cooking technique.
Unlike American fried chicken, which often features a thick, heavily seasoned buttermilk-and-flour crust, Korean fried chicken relies on a much thinner, lighter batter. We use a combination of plain flour and cornstarch (or potato starch) to create a delicate, brittle coating.
The real secret? The double-fry method. Frying the chicken twice renders out the fat in the skin (if using skin-on) and creates a glass-like, shatter-crisp crust that stays crunchy even after being drenched in a sticky, sweet and spicy sauce.
Why This is the Best Korean Fried Chicken Recipe
At LemonSalt, we don't do things halfway. This recipe includes a few secret weapons to guarantee success:
1. The Brine: Soaking boneless chicken thighs in a simple salt-and-sugar brine ensures the meat stays incredibly juicy during the intense frying.
2. The Vodka Batter: We add vodka to our wet batter! Because alcohol evaporates faster than water, it creates a violently bubbly reaction in the hot oil, leaving behind a light, incredibly crispy crust.
3. Two Sauces: We couldn't choose between a soy garlic Korean fried chicken recipe and a spicy gochujang version, so we are giving you both!
Ingredients
For the Chicken & Brine
- 8–10 boneless, skinless chicken pieces
- 100g caster sugar
- 75g sea salt
- 200ml hot water
- 1 litre of cold water
For the Dry Coating & Wet Batter
- 2 tbsp flour, 1 tbsp cornflour, 1 tsp baking powder, 1 tsp salt
- The Batter: 125g plain flour, 25g cornflour, ½ tsp salt, ½ tsp baking powder, 100ml cold water, and 100ml vodka.
- Frying Oil
For Sweet Soy Garlic Sauce (Dakgangjeong Style)
- 100ml soy sauce
- 25ml mirin
- 25ml rice wine vinegar
- 2cm fresh ginger root, grated
- 2 garlic cloves, grated
- 50g brown sugar
- A few drops of sesame oil
- 1 tsp cornflour (mixed with a splash of water)
- Sesame seeds (for garnish)
For Spicy Gochujang Sauce (Yangnyeom Style)
- 2 tbsp Korean chilli paste (Gochujang)
- 1 tbsp hot sauce
- 1 tsp rice wine vinegar
- 1 tbsp honey
- A few drops of sesame oil
Step-by-Step Instructions: The Double-Fry Method
- Start by dissolving your caster sugar and sea salt in 200ml of hot water. Once dissolved, pour in the 1 litre of cold water. Submerge your boneless chicken thighs in the brine, cover, and let them sit in the fridge for 2 hours. (Note: If you are short on time, you can skip this, but it highly improves the juiciness!)
- Make the Signature Sauces
For Sweet Soy Garlic Sauce: Add soy sauce, mirin, rice wine vinegar, grated ginger, garlic, and brown sugar to a small saucepan. Stir to combine. Place over low heat and simmer for 2 minutes until the sugar dissolves. Stir in the sesame oil. In a small bowl, whisk 1 tsp cornflour with a little cold water to make a slurry. Slowly whisk the slurry into the simmering sauce, stirring continuously, until the sauce is slightly thickened. Remove from heat and set aside.
For Spicy Gochujang Sauce: Whisk gochujang paste, hot sauce, vinegar, honey, and sesame oil in a bowl. If the sauce is too thick, add a small splash of water. - Drain, rinse, and thoroughly pat the chicken dry with paper towels. In a wide bowl, whisk together the ingredients for your First Coating. Toss the chicken pieces in this dry mix, shaking off any excess. Do not skip this—it gives the wet batter something to cling to! In a separate bowl, whisk together the dry ingredients for your Batter, then whisk in the cold water and the vodka. The texture should be quite thin, resembling double cream.
- Fill a large saucepan, wok, or deep fryer with neutral oil no more than halfway. Heat to 160°C (320°F). Dip each dry-coated chicken piece in the wet vodka batter. Allow excess batter to drip off. Lower chicken into oil. Fry 8–10 minutes until cooked through but very pale. Remove and drain on paper towels.
- Increase the oil to 190°C (375°F). Return the chicken to the oil and fry for 2 more minutes, until golden and crispy. Drain thoroughly.
- Serve chicken with sauces on the side to preserve crispness, or brush with soy garlic sauce immediately and serve chilli sauce separately. Garnish with sesame seeds. Enjoy!
Frequently Asked Questions
What makes Korean fried chicken so crispy? The supreme crunch comes from three main factors: using cornstarch/potato starch in the batter, utilising a highly carbonated or alcoholic liquid (like our vodka trick) to create a brittle crust, and executing the famous double-fry method to draw out all the moisture from the exterior.
Can I use an air fryer for Korean fried chicken? While you won't get the exact shatter-crisp texture of deep-fried chicken, you can make easy air-fryer Korean fried chicken. Skip the wet batter entirely. Instead, coat the brined chicken generously with potato starch and spray it with cooking oil. Air fry at 200°C (400°F) for about 15-20 minutes, flipping halfway, until crispy, then toss in the sauces.
What is Korean fried chicken sauce made of? There are many variations, but the two most popular are Yangnyeom (a spicy, sticky red sauce made with Gochujang paste, garlic, sugar/honey, and soy) and a Soy-Garlic glaze (made from soy sauce, mirin, brown sugar, ginger, and garlic).
How do you reheat Korean fried chicken? Never use the microwave, or you'll lose that beautiful crust! The best way to reheat Korean fried chicken is in an air fryer at 180°C (350°F) for 4-5 minutes, or in a conventional oven at 200°C (400°F) for 8-10 minutes on a wire rack.
Craving more fresh, vibrant, and healthy dinners? Browse the Lemonsalt recipe archives for more weekend inspiration!
Leave a comment
