How to make Korean fried chicken at home: double-fried, crispy, with two sauces

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Korean fried chicken is known for a shatteringly thin, crisp crust that stays crunchy even under a sticky sauce. The secret is not a special ingredient but a method: a light starch coating and frying twice. You can do it at home with an ordinary pan and a thermometer.

The chicken

Wings and drumettes are the classic choice. Boneless thigh pieces are easier for beginners because they cook evenly and quickly. Pat the chicken completely dry with kitchen paper; surface water stops the coating crisping and makes the oil spit. Season it simply: salt, pepper and a little grated garlic and ginger. Some cooks marinate the chicken briefly in milk or add a splash of rice wine to reduce the smell of the meat.

The coating

Starch is what makes the crust thin and glassy rather than bready.

Potato starch gives the crispest, lightest result. Cornstarch works well too.
Many recipes mix starch with some plain flour for a bit more structure.
A little baking powder adds tiny bubbles for extra crunch.

There are two common approaches:

Dry dredge: toss the seasoned chicken in starch, shake off the excess, and fry.
Thin batter: mix starch and flour with cold water until it is the thickness of single cream, and dip the chicken. This gives a slightly thicker, more even shell.

Either way, keep the coating thin. A thick layer turns heavy and soaks up oil.

Frying twice

First fry at about 160 to 170°C, until the chicken is cooked through and pale gold. Wings take roughly 8 to 10 minutes; smaller boneless pieces less.
Rest the chicken on a rack for a few minutes. Moisture moves from the inside to the surface.
Second fry at about 180 to 190°C for a minute or two, until deep golden and very crisp. This drives off that moisture and sets the crust.

Fry in small batches so the oil temperature does not crash. Use a thermometer; guessing is the most common reason for greasy or burnt chicken. Drain on a rack rather than on paper, which traps steam under the chicken.

Yangnyeom sauce (sweet and spicy)

Gently simmer until glossy:

gochujang (Korean chilli paste)
ketchup
honey, rice syrup or sugar
soy sauce
lots of minced garlic
a little gochugaru (chilli flakes) if you want more heat

Simmer for a few minutes until it thickens slightly, then toss the hot chicken in it just before serving.

Soy-garlic sauce

Simmer soy sauce, sugar or honey, water, plenty of minced garlic and a little ginger until it reduces to a glaze. Some cooks add rice vinegar or a few dried chillies. Brush or toss it over the chicken. For the crispest result, sauce only what you are about to eat. Many people serve half and half: one plate plain (huraideu), one sauced.

What to serve with it

Chicken-mu: cubes of pickled white radish, sweet and sharp, which cut through the oil.
Shredded cabbage salad.
Beer, which is why the combination is called chimaek (chicken and maekju).

Safety

Use a heavy, deep pan and fill it no more than about a third of the way with oil.
Never leave hot oil unattended, and keep children and pets away.
Lower food in gently, away from you.
If the oil starts smoking, turn off the heat.
Never put water on an oil fire. Turn off the heat and cover the pan with a lid or a fire blanket.
Make sure the chicken is cooked through: the juices should run clear, and a thermometer in the thickest part should read at least 74°C.
Let the oil cool completely before you strain or dispose of it, and do not pour it down the sink.

Post a photo description of your attempt, your own sauce recipe or a question in the comments below.