Ultimate Korean Fried Chicken

Being American, I have always loved fried chicken. Korean Fried Chicken, the better KFC, has been gaining wide popularity in its many forms. The difference is in the very thin crisp skin. The spicy sauce can either be drizzled on top or kept on the side. As a kid, I used to just eat the skin off fried chicken– it's the best part! My version has the thinnest crispiest crust ever.

Ingredients

Serves 2-4

PICKLED RADISH CUBES

  • 1/2 cup (113 grams) rice vinegar
  • 1/2 cup (113 grams) water
  • 1/2 cup (113 grams) superfine sugar or caster sugar
  • 1 teaspoon kosher salt or sea salt
  • 1 pound (about 500 grams) daikon radish, cut into 1/2-inch cubes

PRE-COATING

  • 2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)
  • 1/4 cup (32 grams) cornstarch or corn flour
  • 2 1/2 teaspoons kosher salt or sea salt
  • 1/2 teaspoon baking powder
  • 10 grinds black pepper
  • Oil, for frying

BATTER

  • 1/2 cup (70 grams) cornstarch or corn flour
  • 1/4 cup (34 grams) fine matzo meal
  • 1/4 cup (35 grams) all-purpose flour
  • 2 tablespoons gochugaru (Korean chilli flakes)
  • 1 tablespoon kosher salt or sea salt
  • 2 1/2 teaspoons garlic granules
  • 2 1/2 teaspoons onion granules
  • 1/4 teaspoon baking powder
  • 1 cup (237 grams) water
  • 1/3 cup (75 grams) vodka
  • 2 tablespoons gochujang (Korean chilli paste)

KOREAN BBQ SAUCE

  • 3 tablespoons gochujang (Korean chilli paste)
  • 3 tablespoons ketchup
  • 2 packed tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon roasted sesame oil
  • 2 teaspoons grated ginger (from about a 2-inch piece)
  • 2 cloves garlic, finely chopped

Method

Make the pickled radish cubes

  1. Combine the first four ingredients in a large bowl, whisking until the sugar and salt are dissolved. Add the radish and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.

Make the pre-coating

  1. In a large bowl, whisk together the first 4 ingredients. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest uncovered for 1 hour.
  2. Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees Fahrenheit (175 degrees Celsius).

Make the batter

  1. In a large bowl, whisk together the dry ingredients. In a smaller bowl, whisk together the wet ingredients. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. Working in two batches, dip each piece of chicken into the batter, letting excess batter drip off.
  2. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.

Make the BBQ sauce

  1. Combine all of the ingredients in a small saucepan and simmer over medium heat until slightly thickened, 3 to 5 minutes. Serve the chicken with the BBQ sauce, pickled radish and beer.

Notes

The batter’s dry and wet ingredients can be assembled but not mixed together ahead of time. Whisk the wet and dry ingredients right before you’re ready to fry the chicken, otherwise the batter may thicken too much. Cook the chicken in batches, cooking the drumsticks and thighs together as one batch and the wings as a separate batch. Loosen the BBQ sauce with a little water if you want to drizzle the sauce or glaze the chicken.

Browse all recipes

Judy’s Korea

Judy’s ultimate guide to Korean food. Get started on your journey! Find out the chef’s top kitchen necessities and best places to eat in Seoul.

Restaurants

Explore Seoul’s fun, vibrant and colourful flavours at our Korean-American street-food restaurant: Seoul Bird. Visit and celebrate with us.

Sea Cucumber with Prawns

Crispy Mushroom & Spring Onion Pancake Bacon Egg & Cheese Sando

The Best Blueberry Muffins

Shop online

Shop cookery books and affiliated discounts for Judy’s favourite luxury kitchenware, home accessories and beauty products.

Facebook Twitter Instagram

Social media

@judyjoochef Instagram profile imageMore from my Peru journey—and this chapter was pure magic. My trip was beautifully planned by Cazenove+Lloyd @cazenove_and_loyd, and I soaked up every moment exploring the Sacred Valley, set high at 9,200 feet and overflowing with jaw-dropping views, ancient history, and quiet moments of wonder. We wandered through the remarkable Maras Salt Mines, carved directly into the valley—where mineral-rich mountain stones naturally yield salt prized for its purity, minerals, and superior taste. Nearby, ancient Incan ruins reveal that ingenious tiered agricultural engineering, both a necessity and a marvel to behold. We stayed at the utterly divine Sol y Luna Hotel @solylunahotel—tucked into the valley and surrounded by lush gardens where hummingbirds and butterflies seem to appear on cue. The food was a true highlight (Relais & Châteaux always gets it right), with soulful local specialties (Cuy!) alongside a few comforting standbys—yes, a soy milk latte always finds me! Visiting the Sol y Luna Foundation @solylunafoundation, which includes a school and “orphanage” (the kids are not technically orphans, but they have very challenging home situations), was incredibly moving. I fell in love with some of the children—especially those who simply wanted to be held. I also had the chance to indulge in a traditional Pachamanca lunch at @Las_Qolqas (a charming eco glamping haven)—one of the Andes’ most meaningful culinary rituals. Pachamanca, which means “earth pot” in Quechua, is both a dish and an ancient cooking method: marinated meats like lamb, pork, and chicken, along with potatoes, corn, and beans, are layered with aromatic herbs such as huacatay, wrapped in leaves, and slow-cooked underground over hot stones. The result is unforgettable—smoky, tender, and infused with deep, earthy flavors that truly reflect the land. Add long hikes, an adventurous off-road bike ride alongside a roaring river through the mud, and days filled with delicious meals, muddy shoes, and endless smiles, and I had a Sacred Valley experience I’ll never forget. #travelgram #peru #judyjoo #cheflife @beckyfenn876 hours ago via Instagram
@judyjoochef Instagram profile imageMy journey through Peru continued from the Amazon rainforest to Machu Picchu and Cusco—a chapter I’ve been dreaming about for a very long time. There is something deeply satisfying about finally ticking off a true bucket-list moment, and Machu Picchu delivers on *every* promise. It is absolutely worth the hype—and the effort it takes to get there. The journey alone feels epic: a two-hour panoramic train ride, followed by a slightly harrowing 30-minute bus climb up the mountain, all switchbacks and hairpin turns. And then, of course, you hike. You climb. You work for it. And only then are you rewarded with a view of truly epic proportions. Standing there, it’s impossible not to marvel at the Incas—their advanced engineering, the precision, the mystery of how and why they built this breathtaking city in the clouds. With no written language, we’ll never fully know their story, but the beauty and ingenuity speak volumes. In Cusco, we stayed at the exquisite Belmond Palacio Nazarenas @belmondpalacionazarenas @belmond —a converted convent filled with atmospheric corridors and tranquil courtyards. Our room blended old-world charm with thoughtful modern comforts—oxygen pumped in at night (Cusco sits at 11,000 feet), hot water bottles tucked into the bed, and food that was genuinely swoon-worthy. Breakfast was a daily joy: freshly baked breads and croissants that could rival Paris, paired with locally brewed Peruvian coffee—instant happiness. Dinner was equally memorable, with dishes by Pía León @pialeonkjolle, weaving local ingredients into refined, soul-warming plates. The spa was pure bliss and exactly what my feet and legs needed after long days of hiking. Cusco ended up being one of my favorite cities of the entire journey—and this adventure is far from over. More to come. Thank you to @cazenove_and_loyd @beckyfenn87 for arranging the most luxe trip! #judyjoo #traveling #peru #machupicchu22 hours ago via Instagram
@judyjoochef Instagram profile imageReturning to the H Club at Tottenham Hotspur Stadium with @chefandrewhales for a fourth season feels both grounding and exhilarating—like revisiting a favorite dish and refining it just a little more each time! Cooking there is always a pleasure: thoughtful hospitality, amazing kitchen and brigade, an electric atmosphere, and guests who truly appreciate the craft behind every plate. This game’s menu (Spurs vs. Man City) is quietly sophisticated, cozy, and deeply soulful—Korean flavors and technique interpreted through a modern British lens. From pickled beetroot ssam wraps with grilled tofu and crisp black rice, to braised pork belly with a rich ssamjang glaze; confit duck mandu dumplings with Asian pear and maesil plum hoisin; spiced rack of lamb with aubergine purée, sesame bok choy, and doenjang dauphinoise; and roasted sirloin paired with slow-cooked kalbi, Yorkshire pudding, ginger-glazed carrots, cavolo nero, and a soy–red wine jus finished with wasabi and horseradish cream. A huge thank you to the brilliant H Club kitchen brigade @regionallondonchef @chefvilliers @christina_celene —your skill, dedication, and teamwork are what make these nights truly special. @tottenhamhotspurstadium @spursofficial #koreanfood #tottenham #chefsofinstagram #korea #football1 day ago via Instagram
@judyjoochef Instagram profile imagePeru’s Amazon has been calling my name for years—and wow, did it deliver. I ate paiche, the legendary river giant that can grow up to 15 feet long (basically the Godzilla of freshwater fish), met locals whose warmth and wisdom stay with you long after you leave, and fell headfirst into a world bursting with culture, flavor, and life at every turn. I spotted pink river dolphins, tarantulas (yes, actual huge tarantulas 😳), poisonous dart frogs, snakes of all sizes, mischievous monkeys, and what felt like a billion species of birds—nature showing off, unapologetically. I even met a real shaman who introduced us to her magical jungle elixirs… including ayahuasca. The Amazon does not do subtle! The absolute dream way to experience it all? Living on the river with Delfin Amazon Cruises @delfinamazoncruises by Relais & Châteaux. I highly recommend the Owner’s Suite (bliss!)—a cinematic, wraparound view of the river and jungle that made every sunrise feel like a movie premiere. Each day we explored by skiff and on foot, gliding deep into the rainforest with expert guides leading the way and the jungle unfolding scene by scene. I love traveling for food, stories, and soul-stirring moments—and the Amazon Rainforest in Peru gave me all three in the most unforgettable way. What an adventure. 🌎💚 Thank you to @cazenove_and_loyd. # #travel #judyjoochef #cheflife #chefsofinstagram amazon4 days ago via Instagram
Loading