Authentic Korean Fried Chicken

Twice Fried Chicken slathered in a delicious Homemade Sauce

AuthorSara Bojarski Prep Time: 2:00:00
Cook Time: 1:00:00
Total Time: 3:00:00
Serving Size: Serves 4 Ingredients
  • 2 3/4 lbs Boneless Skinless Chicken Thighs (cut into 1" strips)
  • 4 T Cornstarch
  • 2 tsps Baking Powder
  • 1 Recipe Korean Fried Chicken Sauce (recipe below)
  • In a large bowl combine your Chicken pieces, cornstarch and baking powder. Mix together until every piece of chicken is completely coated in the cornstarch/baking powder. Cover the bowl with plastic wrap and let sit in the refrigerator for at least 2 hours. Remove the chicken from the fridge 30 minutes prior to cooking.
  • To cook: Heat up a medium sized pot with canola oil about 3" deep. Heat the oil to 300 degrees, and in batches, fry the chicken for 4-5 minutes, remove the chicken from the oil with a slotted spoon and place on a paper towel lined baking sheet. Do this until all chicken has been cooked. Now raise the temperature of the oil to 350 degrees, and again, in batches fry the chicken another 4-5 minutes or until golden brown. Remove the chicken from the oil with a slotted spoon and place on a fresh baking sheet lined with paper towels.
  • Once all the chicken has been fried the second time, place the chicken in a large bowl, and pour about 3/4 of the Korean Fried Chicken Sauce (recipe below) on top. Toss the chicken until it's been fully coated.
  • Use the remaining sauce for dipping. Optional: top chicken with minced chives.