The Easiest Crispy Korean Fried Chicken (2 Ways)

Pour into a saucepan over medium heat and bring to a simmer, while stirring occasionally. Continue to simmer until the sugar has melted and the sauce reduces slightly, about 4-5 minutes. Remove from heat.

Stir in the grated garlic and rice vinegar and set aside until the wings are fried.

Add the chicken to a large bowl and season with salt, pepper and ginger. Toss to combine, cover in plastic wrap and cure in the fridge for 1 hour but ideally overnight.

Before frying, removing the cured wings to a baking sheet lined with paper towels and pat dry to remove excess water.

Add back to the bowl and in the potato starch; toss to coat

Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.

Fry the wings in batches, until light golden brown color, about 3-4 minutes. Don’t worry about cooking the wings all the way through at this point. Remove to the prepared baking sheet.

Increase the oil temperature to 375℉ (190℃). Fry the wings, again in batches, until golden brown, crispy and cooked through, an additional 4-5 minutes. Drain on the baking sheet.

Add the wings to a large bowl and pour in the sauce. Toss to coat the wings.

Add the wings to a serving plate and garnish with sesame seeds and green onions. Serve immediately.

In a medium bowl, whisk together the buttermilk and salt. Add the chicken thighs, toss to coat, and cover with plastic wrap. Marinate in the fridge for at least 1 hour but ideally overnight.

In a medium bowl whisk together the mayo, kimchi, green onions, salt, lemon and shirodashi.

Add in the cabbage and toss to coat. Hold in the fridge until ready to serve.

Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 375℉ (190℃). Line a baking sheet with a cooling rack and place that next to the hot oil.

Whisk together the flour and potato starch in a large bowl.

Add the marinated chicken to the flour and press until the chicken is completely coated on all sides.

Fry 2 pieces of chicken at a time, for 6-8 minutes, turning occasionally or until the chicken is golden brown, crispy and cooked to an internal temperature of 165℉ (73℃).

Remove to the prepared baking sheet and repeat with the remaining pieces of chicken.

Add the fried chicken to a large bowl and toss to coat with the gochujang sauce.

Add the slaw to the bottom buns. Top the slaw with 3-4 slices of pickle. Top with the fried chicken and the top bun. Serve immediately.