Ingredients
Scale
- 1.5 lbs boneless, skin-on chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp potato starch (optional, for extra crispiness)
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (or more, to taste)
- 1/2 tsp salt
- 1 cup buttermilk
- Vegetable oil, for frying
Instructions
- Step 1: In a large bowl, whisk together the flour, cornstarch, potato starch (if using), baking powder, garlic powder, onion powder, paprika, black pepper, cayenne pepper, and salt.
- Step 2: Add the chicken pieces to the buttermilk and let them marinate for at least 30 minutes, or up to overnight in the refrigerator. This helps the chicken become incredibly juicy and flavorful.
- Step 3: Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (165°C). Ensure the oil is at the correct temperature using a thermometer – this is crucial for even cooking and optimal crispiness.
- Step 4: Dredge each chicken piece thoroughly in the flour mixture, ensuring it's fully coated. Carefully place the chicken in the hot oil, working in batches to avoid overcrowding the pot (overcrowding lowers the oil temperature). Fry for about 8-10 minutes, until golden brown and cooked through.
- Step 5: Remove the chicken from the oil and place it on a wire rack to drain excess oil. Increase the oil temperature to 350°F (175°C).
- Step 6: Fry the chicken a second time for 2-3 minutes, until extra crispy. This double-frying process is key to achieving that signature Korean fried chicken texture.
- Step 7: Serve immediately with your favorite dipping sauces, such as Gochujang sauce (Korean chili paste), soy sauce, or mayonnaise.
Notes
- Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days; its crispiness will diminish slightly but the flavor remains delicious.
- Reheat leftover chicken in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until heated through and crispy again – avoid microwaving to maintain texture.
- Serve your amazing Korean fried chicken with a vibrant slaw for a refreshing contrast of textures and flavors, enhancing the overall dining experience.
- For extra flavorful chicken, marinate the chicken in buttermilk for at least overnight; the longer the better, up to 24 hours! The buttermilk tenderizes the meat and adds incredible depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American