What Makes Korean Fried Chicken Unique?

Tricks like adding vodka to fried chicken can get you extra crispy results, but it pales in comparison to Korean fried chicken. Maricel Gentile, the owner of Maricel's Kitchen and author of "Maricel's Simply Asian Cookbook," laid bare the secrets of making the dish at home. Of all the differences between the Korean version and the Southern fried cuisine most folks are used to tasting, frying the poultry twice is the primary divergence. As Gentile explained, "The double-fried technique gives it that signature crunch that lets it stay crispy even after being sauced."

Still, there is more to Korean fried chicken than just dunking poultry in oil a second time. "The batter itself is a secret to the crunch — it usually includes cornstarch and potato starch which makes a crispier, lighter coating," Gentile said. However, the flavor doesn't come solely from the batter. The poultry needs to be seasoned before frying, and there is no better way to do that than with a tasty marinade. "First marinate them in a little garlic, ginger, salt, and pepper," she said. You don't want to rush the marinating process, either. "Marinate for at least 30 minutes," she maintained, though "overnight will be best."

Once flavored with the marinade, Korean fried chicken is coated in a light batter — "About 3 parts cornstarch to 1 part flour," Gentile said. "If you want an extra crunch, dip the coated mixture into cold water and then dredge again in the start before frying. "You are going to fry the chicken twice," noted Gentile. "First time cooks the chicken thoroughly. The second time is going to make the coating crisp."

Gentile said that it's important to "Use the right oil — high heat requires a canola or vegetable oil." It also needs to be heated correctly for each fry. "325°F (163°C) for the first fry," she said. "Make sure your oil is hot — but not too hot as you want to cook the chicken through." A meat thermometer should be your go-to tool to accurately check the temperature. After the chicken has reached 165 degrees Fahrenheit, let it cool before round two, where the magic really happens. "For the second fry raise your oil temp to 375°F (190°C) and fry for 2-3 minutes until you see a golden crispy shell," said Gentile. 

Once the chicken is fried to perfection, complete the dish with a flavorful sauce. Gentile had a couple of suggestions, the first being a classic for Korean fried chicken. "My favorite sauce is a gochujang-based glaze," she said. "It is sweet, spicy, garlicky, and sticky."

However, feel free to go beyond tradition. As Gentile said, "Another sauce option (I have to bring in my Filipino here) is a suka — which is a Filipino spiced vinegar dipping sauce." You might need to visit your local Asian market to acquire the ingredients, but according to Gentile, the results are worth the trip. "It's simple to make with 1/2 cup Filipino cane Vinegar (such as Datu Puti brand), 2 cloves minced garlic, a small red chili or Thai bird's eye chili, 1/2 tbsp cracked peppercorns, and 1 tbsp soy sauce, 1/2 tbsp brown sugar, and a pinch of salt."