Korean fried chicken (Chikin)

 

Authentic Chikin RecipeSouth Korea, Asia

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Introduction & history

Chikin refers to Korean-style fried chicken, a popular dish known for its ultra-crispy, paper-thin skin and bold, flavorful sauces. The preparation starts with small cuts of chicken (often wings, drumsticks, or boneless pieces) that are lightly coated in flour, corn or potato starch, and baking soda, then deep-fried twice — a technique that ensures a crisp, non-greasy texture. After frying, the chicken is typically brushed or tossed in sauces such as soy garlic, yangnyeom (a sweet and spicy chili sauce), or honey butter glaze. Korean fried chicken emphasizes light seasoning before frying (usually just salt and pepper), letting the sauces provide the main flavor punch afterward. Unlike traditional American fried chicken, chikin is lighter, crispier, and often eaten as a social food, paired with beer in the popular combination known as chimaek (chicken + maekju, or beer). It is commonly served as anju — food meant to accompany drinking — but also enjoyed ... Read more

Main ingredients

• 
  Chicken
• 
  Ginger
• 
  Corn Starch
• OR
  
  Potato Starches
• 
  Rice Wine
• 
  Vegetable Oil
• 
  Black Pepper
• 
  Salt

Cooking tips

• batter

  The typical batter will consist of corn or potato starch, baking powder, and flour, with usually salt and black pepper as the only seasonings. Sometimes, eggs are added or soybean flour for color and nuttiness.

• frying

  Traditionally, breaded chicken is fried twice, first at a lower, then at a higher temperature. Always ensure the oil is at the right temperature before placing a new batch of chicken in.

• variations

  There is plain Korean fried chicken and sauced ones. The plain one is not covered in anything post-frying, while sauced ones are tossed in a sauce after frying. Typical sauces are the soy garlic one, which is less spicy, and the spicy one, seasoned primarily with Korean red pepper paste gochujang. Another popular sauce is the honey and butter one. The sauced version should be eaten as soon as served ... Read more

• serving

  The typical pairing for Korean fried chicken is beer, or a carbonated beverage, for those who do not want to drink alcohol. Korean pickled radish chicken-mu is another traditional pairing.

• Recipe variations

  • 

    4.7

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    Foolproof Chikin

    Ready in 1h 30min

    The following recipe is all about crisp texture and rich flavor achieved through careful technique. First, the wings are lightly coated and chilled to ensure a dry surface, then battered with a vodka-infused mixture for extra lightness. A quick double fry locks in the crunch, making every bite shatteringly crisp whether served plain or sauced. The recipe is courtesy of J. Kenji López-Alt, food writer, cook, and New York Times best-selling author.
  • 

    4.7

    Rate It

    Seasoned Korean Fried Chicken

    This is the seasoned, sauced-up version of classic Korean fried chicken — ultra-crispy and coated in a sweet, spicy glaze. The chicken is first marinated with salt, pepper, and a light egg and flour-starch batter, then double-fried for maximum crunch. After frying, it’s tossed in a bold garlic gochujang sauce that makes every bite sticky, savory, and irresistible. The recipe is adapted from the website of Emily Kim, also Maangchi, a South Korean-born American YouTuber and author that The New York Times has proclaimed "YouTube's Korean Julia Child."

  • 

    4.6

    Rate It

    Market-Style Korean Fried Chicken

    The following is a traditional take where a whole chicken is halved, seasoned, battered, and deep-fried until extra crispy. The chicken is double-fried for maximum crunch, with slits cut into the thick parts to help it cook evenly and stay juicy. Served hot with a spicy dipping salt and pickled radish, it's a bold, savory dish just like the ones found in Korean street markets. The recipe is adapted from the website of Emily Kim, also Maangchi, a South Korean-born American YouTuber and author that The New York Times has proclaimed "YouTube's Korean Julia Child."

  Foolproof Chikin

  PREP 20min

  COOK 40min

  chilling 30min

  READY IN 1h 30min

  4.7

  Rate It

  The following recipe is all about crisp texture and rich flavor achieved through careful technique. First, the wings are lightly coated and chilled to ensure a dry surface, then battered with a vodka-infused mixture for extra lightness. A quick double fry locks in the crunch, making every bite shatteringly crisp whether served plain or sauced. The recipe is courtesy of J. Kenji López-Alt, food writer, cook, and New York Times best-selling author.

  Ingredients

  4 Servings

  Kosher salt

  3/4 cups (90g) corn starch

  1 tsp baking powder

  2 lbs (900g) chicken wings (about 12 whole wings, see note)

  2 quarts (2 L) peanut oil

  1/2 cup (60g) all-purpose flour

  1/2 cup (120 ml) cold water

  1/2 cup (120 ml) vodka

  Preparation

  Step 1/6

  Whisk 2 tsp kosher salt, ¼ cup cornstarch, and ½ tsp baking powder in a bowl. Add wings and coat thoroughly. Shake off extra coating and arrange wings on a wire rack over a baking sheet. Chill uncovered for 30 minutes to overnight.

  Step 2/6

  Heat oil to 350°F (177°C) in a wok, Dutch oven, or fryer.

  Step 3/6

  In a separate bowl, mix ½ cup cornstarch, ½ tsp baking powder, flour, and 2 tsp kosher salt. Whisk in water and vodka until smooth and runny, like thin paint. Add a little more water if needed.

  Step 4/6

  Dip half the wings in the batter. Let excess drip off, clearing any heavy spots with your finger. Gently lower each wing into the hot oil.

  Step 5/6

  Fry, stirring occasionally, until crisp and deep golden, about 8 minutes. Drain on paper towels and sprinkle with salt. Keep warm until you fry the rest of the chicken.

  Step 6/6

  Serve plain or coated with a desired sauce.