Ingredients
Scale
- Boneless, skinless chicken thighs (cut into 1-inch cubes) 1.5 lbs
- Potato Starch or Cornstarch 1 cup
- All-Purpose Flour 1/2 cup
- Baking Powder 1 teaspoon
- Fine Sea Salt 1 teaspoon
- Vegetable Oil (for deep frying) 4 cups
- Gochujang (Korean chili paste) 2 tablespoons
- Soy Sauce 1 tablespoon
Instructions
- Step 1: Prepare the Coating
- Step 2: First Fry (Cooking)
- Step 3: Prepare the Quick Sauce
- Step 4: Second Fry (Crisping)
- Step 5: Sauce and Serve
Notes
- If you are making a large batch, keep a portion of the fried chicken *unsauced* and store it separately; the sauce is best stored in the fridge and added just before reheating.
- To revive the signature crispiness, spread leftovers on a wire rack over a baking sheet and heat in a 400°F oven or air fryer for 5-7 minutes until hot and crackling.
- This spicy chicken is traditionally balanced by sour flavors; serve alongside a simple side of rice and quick-pickled cucumber or radishes (Korean *mu*) to refresh the palate.
- The inclusion of baking powder alongside the starch creates the ultra-light, shattery crust characteristic of true KFC; make sure your oil temperature is steady (around 350°F) before beginning the critical second fry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American