This Korean fried chicken delivers the signature double-fried crunch without any heat. I developed this recipe after multiple attempts to perfect the technique in my small Boston kitchen, focusing on achieving that addictive crispness with a sweet glaze.
The secret lies in the two-step frying process, which creates an extra-crispy exterior while keeping the meat juicy. A thin, starchy coating ensures even browning and maximum crunch in every bite.
What you get is golden, shatteringly crisp chicken pieces coated in a sticky, sweet glaze. The glaze caramelizes slightly during the second fry, creating a glossy finish that clings perfectly to the crunchy surface.
Serve as an appetizer or main dish with pickled vegetables for contrast. This method guarantees restaurant-quality results at home.
Ingredients for Korean Fried Chicken Recipe Not Spicy
A simple list of quality ingredients transforms into restaurant-style crispy chicken with sweet glaze.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 2 lb | Boneless, skin-on, cut into bite-sized pieces |
| Potato Starch 🥔 | ¾ cup | For ultra-crispy coating |
| All-Purpose Flour 🌾 | ½ cup | Lightly dredge chicken first |
| Cornstarch 🌽 | ¼ cup | Mixed with potato starch |
| Baking Powder 🧂 | 1 tsp | For extra crispiness in coating |
| Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning and glaze |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Soy Sauce 🫒 | ¼ cup | Low-sodium recommended |
| Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Honey 🍯 | ¼ cup | For sticky, sweet glaze |
| Rice Vinegar 🍋 | 2 tbsp | Adds tang to the glaze |
| Garlic Cloves 🧄 | 4 cloves | Minced for glaze |
| Fresh Ginger 🌿 | 1 tbsp | Grated for glaze |
| Vegetable Oil 🫒 | 4 cups | For deep frying, high smoke point |
| Sesame Seeds 🌰 | 2 tbsp | Toasted for garnish |
The chicken thighs are non-negotiable for juiciness—bone-in, skin-on also works but takes longer to cook. Asian markets often carry potato starch in bulk, but Whole Foods or the international aisle at your supermarket will have it too. For oil, peanut or canola are great alternatives to vegetable oil if you prefer their flavor profiles. The baking powder in the coating is the professional trick for extra crunch.
No potato starch? Cornstarch alone works in a pinch (though the texture won’t be quite as crisp). Swap honey for maple syrup or agave if needed. For a deeper flavor in the glaze, add a tablespoon of gochujang (it’s mild in small amounts). The rice vinegar can be apple cider vinegar, but its milder tang complements the sweetness better.
Fry in batches and keep finished pieces warm on a rack—not paper towels—to maintain crispness. Leftovers reheat best in a 375°F oven for 10-12 minutes, but honestly, they’re best fresh. The glaze can be made 2 days ahead and reheated gently before tossing with the chicken.
Why You’ll Love This Recipe
- No-Fuss Coating: I just toss the chicken thighs in the potato starch and flour mix—no fancy techniques, just crispy perfection every time.
- Addictively Crispy: That double-starch combo with baking powder makes the crust so light and shatteringly crisp, I can’t stop sneaking bites.
- Crowd Pleaser: Honestly, it’s the only fried chicken my picky nephew and spice-averse sister will both devour.
- Budget Stretcher: A bag of thighs and a handful of pantry staples feed my family of four with leftovers for lunch the next day.
Step-by-Step Instructions for Korean Fried Chicken With Sweet Glaze
Master the double-fry technique for ultra-crispy results with a glossy, sweet finish.
Step 1: Prep and Season the Chicken
Pat the 2 lb Chicken Thighs dry with paper towels to remove excess moisture. This ensures the coating adheres properly. Cut each thigh into bite-sized pieces, trimming any excess fat. Season the chicken with 1 tsp Kosher Salt and 0.5 tsp Black Pepper for a balanced flavor base.
Divide the remaining 0.5 tsp Kosher Salt for the glaze later. Proper seasoning at this stage enhances the overall taste, so don’t skip this step. The chicken should be uniformly coated with the seasoning to ensure every bite is flavorful.
Step 2: Create the Crispy Coating
In a large bowl, combine 0.5 cup All-Purpose Flour, 0.75 cup Potato Starch, 0.25 cup Cornstarch, 1 tsp Baking Powder, and the remaining 0.5 tsp Kosher Salt. The baking powder adds lift, creating micro-bubbles in the coating for extra crunch.
Dredge each piece of chicken in the flour mixture, pressing gently to ensure full coverage. Shake off any excess coating—this prevents clumping during frying. The combination of potato starch and cornstarch guarantees a shatteringly crisp texture that stays crunchy even after glazing.
Step 3: First Fry for Even Cooking
Heat 4 cups Vegetable Oil in a deep, heavy pot to 325°F. Use a thermometer for accuracy, as temperature control is critical. Fry the chicken in batches to avoid overcrowding, which lowers the oil temperature and leads to greasy results.
Cook for 6-8 minutes until the chicken is light golden and cooked through but not yet crispy. The internal temperature should reach 165°F. Drain on a wire rack (not paper towels) to maintain airflow and prevent sogginess. This first fry ensures the chicken is fully cooked before the final crisping stage.
Step 4: Double-Fry for Maximum Crunch
Increase the oil temperature to 375°F. Return the chicken to the oil in batches and fry for another 3-4 minutes until deep golden brown and ultra-crispy. The second fry at a higher temperature is what creates that signature Korean fried chicken crunch.
Listen for a loud sizzle—this confirms the oil is at the correct temperature. The coating should puff slightly and turn a rich amber color. Drain again on the wire rack and let the chicken rest for 2-3 minutes while you prepare the glaze.
Step 5: Make the Sweet Glaze and Finish
In a saucepan, combine 0.25 cup Soy Sauce, 0.5 cup Brown Sugar, 0.25 cup Honey, 2 tbsp Rice Vinegar, 4 cloves minced Garlic Cloves, and 1 tbsp grated Fresh Ginger. Simmer over medium heat for 5-7 minutes until the mixture thickens slightly and becomes syrupy.
Toss the hot fried chicken in the glaze until every piece is evenly coated. The glaze should cling to the crispy exterior, creating a sticky, glossy finish. Garnish with 2 tbsp Sesame Seeds and serve immediately while the chicken is still hot and crispy.
Pro Tips For Making Korean Fried Chicken Recipe Not Spicy
- Double Fry for Crisp: Fry the chicken once at 325°F for 6-8 minutes, rest for 2 minutes, then fry again at 375°F for 3-4 minutes. I learned this the hard way—skipping the second fry leaves the crust limp.
- Pat Dry Thoroughly: Use paper towels to remove every bit of moisture from the chicken thighs before dredging. Sounds tedious, but wet skin steams instead of frying, and you’ll end up with a sad, soggy coating.
- Skip the Overcrowding: Resist the urge to dump all the pieces in at once—fry in batches with at least an inch of space between each piece. After ruining a batch with greasy, undercooked chicken, I finally accepted that patience pays off.
- Boost with Baking Powder: Add 1 teaspoon of baking powder to your potato starch and flour mix. My grandmother swore by this, and she was right: it creates tiny air pockets for that extra-crispy texture without any spice.
Best Sauces and Condiments for This Recipe
Sweet Soy Glaze
The base glaze for this dish uses soy sauce, brown sugar, and honey for that signature sticky-sweet coating. I simplify it further by adding rice vinegar for tang. Simmer for 5-7 minutes until syrupy.
Garlic-Ginger Boost
For depth, I always add 4 minced garlic cloves and 1 tbsp grated ginger to the glaze. These aromatics bloom beautifully in the warm sauce, creating a fragrant foundation that complements the sweetness without any heat.
Honey Mustard Twist
Mix 3 tbsp honey with 1 tbsp Dijon mustard for a quick dipping sauce. The mustard’s sharpness cuts through the richness. I like French’s Classic Yellow Mustard for a milder, kid-friendly version. 💛
Sesame-Ginger Drizzle
Whisk 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp grated ginger. Drizzle lightly over the chicken just before serving for an extra layer of flavor.
Creamy Yogurt Dip
Combine ½ cup Greek yogurt with 1 tbsp honey and a pinch of salt. This cool dip balances the crispy texture and sweet glaze perfectly, adding a refreshing contrast.
Pickled Radish Slaw
Toss thinly sliced radishes with 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt. The acidity and crunch pair wonderfully with the chicken, cleansing your palate between bites. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breast, brine for 30 minutes in saltwater first to prevent dryness. The cooking time may be slightly shorter.
Why do we double-fry the chicken?
The first fry at 325°F cooks the meat through. The second at 375°F creates that ultra-crispy exterior. This method ensures crunch without overcooking.
How do I keep the chicken crispy after glazing?
Toss in glaze just before serving. If storing, keep glaze separate and reheat chicken in a 375°F oven for 10-12 minutes.
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