Korean BBQ · Korean home cooking

Crispy Korean fried chicken (huraideu)

Name: Crispy Korean fried chicken (huraideu)
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: Boneless skinless chicken thigh — 1 pack (400 g); Potato starch — 6 level eating spoons (55 g); Plain wheat flour — 2 level eating spoons (15 g); Cold water — 3 level eating spoons (45 ml); Salt — ½ small teaspoon (3 g); Minced garlic — 1 small teaspoon (3 g); Ground black pepper — 1 small pinch; Neutral oil for frying — 5 paper cups (900 ml)

Small boneless pieces with a thin, crisp double-fried crust. This home version explains safe oil depth, batch sizes and how to check the chicken is cooked.

45 min2 servings6 stepsDifficulty: Intermediate

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Boneless skinless chicken thigh1 packOriginal quantity: 400 g
Substitute available
If Boneless skinless chicken thigh is unavailable

Use instead
Boneless skinless chicken breast

Substitute quantity
1 packReference quantity: 400 g

Cut into the same size pieces. Breast dries out more easily: check early and stop cooking once the centre reaches 74°C.
Potato starch6 level eating spoonsOriginal quantity: 55 g
Substitute available
If Potato starch is unavailable

Use instead
Cornstarch

Substitute quantity
6 level eating spoonsReference quantity: 50 g

Use the same coating and cooking method. The crust will be slightly lighter; ordinary flour is not the same ingredient.
Plain wheat flour2 level eating spoonsOriginal quantity: 15 g
Substitute available
If Plain wheat flour is unavailable

Use instead
Rice flour

Substitute quantity
2 level eating spoonsReference quantity: 15 g

Mix with the starch in the same way. The crust is a little more brittle; check all ingredients if avoiding wheat.
Cold water3 level eating spoonsOriginal quantity: 45 ml
Essential
This moistens the coating. Extra water will make it runny; do not pour water into the hot frying oil.
Salt½ small teaspoonOriginal quantity: 3 g
Essential
Season the chicken with this amount; do not add extra salt to the frying oil.
Minced garlic1 small teaspoonOriginal quantity: 3 g
Optional
May be omitted. Skip its preparation and addition; keep all other amounts unchanged. The flavour will be milder.
Ground black pepper1 small pinch
Optional
May be omitted. Skip its preparation and addition; keep all other amounts unchanged. The flavour will be milder.
Neutral oil for frying5 paper cupsOriginal quantity: 900 ml
Essential
Use fresh oil suitable for frying in a heavy pot at least 3 litres in capacity. The oil must fill no more than one third of the pot; use a larger pot if needed.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Pat the chicken dry and cut into even 3 cm pieces. Mix with the salt, garlic and black pepper in a bowl. Wash hands and clean the raw-chicken board before preparing anything else.
Step 1
Step 2

Mix the potato starch and flour in a clean bowl. Add the seasoned chicken and 3 eating spoons of cold water, then toss until every piece has a thin sticky coating. The coating should cling rather than form a watery pool.
Step 2
Step 3

Pour the frying oil into a dry heavy pot of at least 3 litres, filling it no more than one third. Heat to 170°C over medium heat. Set a wire rack over a tray nearby; keep water away from the oil.
Step 3
Step 4

Using long dry tongs, carefully lower half the chicken into the oil, away from you. Fry for 4–5 minutes, gently separating pieces once the crust sets. Lift onto the rack. Let the oil return to 170°C and repeat with the second batch.
Step 4
Step 5

Increase the oil temperature to 180°C. Fry each batch again for 1–2 minutes until crisp. Check the centre of the thickest piece with a clean food thermometer: it must reach 74°C. If cooler, continue frying and check again.
Step 5
Step 6

Drain on the rack for 2 minutes and serve while crisp. Use a clean serving plate and clean tongs. Turn off the heat and leave the oil in a safe place until completely cool.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Do not wash raw chicken. Keep its board and utensils separate from cooked food. Use a food thermometer: colour and cooking time alone cannot confirm 74°C inside. Never add water to hot oil; let the oil cool completely before handling. Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat leftovers to 74°C.