Korean Fried Chicken (Restaurant Copycat)

⏱️ 2 hours (including marinating time)👥 4 servings❤️ Taste: 10/10
Korean Fried Chicken (Restaurant Copycat)

Nutrition Facts

Calories
680
Protein
42g
Carbs
48g
Fiber
2g

Health Benefits

Gut Health4/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 2.5 lbs chicken drumsticks and thighs, bone-in and skin-on
  • •- 1 cup whole buttermilk
  • •- 1 cup all-purpose flour
  • •- 3/4 cup cornstarch
  • •- 1 teaspoon baking powder
  • •- 1 teaspoon kosher salt
  • •- 1/2 teaspoon freshly ground black pepper
  • •- 2-3 quarts vegetable oil for deep-frying
  • •- 3 tablespoons soy sauce
  • •- 2.5 tablespoons gochujang (Korean red chili paste)
  • •- 2.5 tablespoons honey
  • •- 1.5 tablespoons rice vinegar
  • •- 1.5 tablespoons toasted sesame oil
  • •- 1/3 cup water
  • •- 5 cloves garlic, finely minced
  • •- 1.5 tablespoons fresh ginger, peeled and finely minced
  • •- 2 tablespoons unsalted butter
  • •- 3 scallions, thinly sliced
  • •- 1.5 tablespoons toasted white sesame seeds

Instructions

  1. 1Pat chicken pieces completely dry using paper towels, removing all surface moisture. Place chicken in a large bowl and pour buttermilk over the pieces, ensuring each piece is fully submerged. Cover and refrigerate for 1-2 hours to tenderize the meat.
  2. 2Combine flour, cornstarch, baking powder, salt, and black pepper in a large shallow dish, whisking thoroughly to distribute the baking powder evenly throughout the mixture.
  3. 3Remove chicken from buttermilk, allowing excess to drip off but keeping pieces slightly moist. Dredge each piece in the flour mixture, pressing firmly to create an even coating. Shake off excess and place coated chicken on a wire rack. Let rest for 10 minutes to allow coating to set and adhere properly.
  4. 4Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F, monitoring temperature with a deep-fry thermometer. Working in batches of 3-4 pieces to avoid overcrowding, carefully lower chicken into hot oil. Fry until coating is set and lightly golden, about 8-10 minutes, turning occasionally for even cooking. Transfer to a clean wire rack set over a baking sheet. Repeat with remaining chicken. Allow pieces to rest for 5-7 minutes while oil temperature recovers.
  5. 5Increase oil temperature to 365°F. Return chicken pieces to the hot oil in batches, frying until deeply golden and extremely crispy, about 2-3 minutes per batch. The coating should crackle audibly. Transfer to wire rack and let excess oil drip off.
  6. 6Whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, and water in a medium saucepan over medium heat. Add minced garlic and ginger, stirring constantly until fragrant, about 1-2 minutes. Bring mixture to a gentle simmer and cook until slightly thickened and glossy, about 3-4 minutes. Remove from heat and stir in butter until fully melted and incorporated into the sauce.
  7. 7Transfer hot fried chicken to a large mixing bowl. Pour warm sauce over chicken and toss vigorously using tongs, ensuring every piece is evenly coated with the sticky glaze. Work quickly while chicken is still hot for best adhesion.
  8. 8Arrange glazed chicken on a large serving platter. Sprinkle generously with sliced scallions and sesame seeds. Serve immediately while coating is still crispy and chicken is piping hot.