Total Time: 40 minutes + 2-12 hours to marinate, Serves 4

Chicken Ingredients

  • 4 Bone-in, Skin on Chicken Thighs
  • 3-4 c Canola or Peanut Oil

Brine and Dredge Ingredients

  • 1 ½ c Buttermilk
  • 1 tablespoon Korean Chili Flakes (can substitute with sriracha)
  • 1 tablespoon Salt
  • 1 teaspoon Minced Onion
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Minced Ginger
  • ½ c All Purpose Flour
  • ½ c Corn Starch
  • ½ c Potato Starch (can substitute with more corn starch)
  • 1 tablespoon Salt

Sauce and Garnish Ingredients

  • ¼ c Gochujang (Korean fermented chili paste)
  • ¼ c Honey
  • ¼ c Dark Soy Sauce (can substitute any soy sauce)
  • 2 tablespoon Brown Sugar
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Minced Ginger
  • 2 teaspoon Sesame Oil
  • ¼ teaspoon MSG (optional)
  • 5 Scallions (sliced thin)
  • 1 T Toasted Sesame Seeds


  • Combine brine ingredients, whisk thoroughly 
  • Pour buttermilk brine over chicken thighs and marinate for at least two hours, preferably overnight
  • Mix together dredge ingredients
  • Heat the 3-4 c of oil in a large saucepan or dutch oven over medium heat until it reaches a temperature of 325 to 350 degrees Fahrenheit. Make sure there are at least 2-3 inches of space between the surface of the oil to the top edge of the saucepan to prevent overflow
  • Prepare a wire rack over a sheet pan, or a sheet pan with a layer of paper towels to drain the chicken once it is fried
  • Strain the chicken thighs out of the buttermilk brine
  • Coat the thighs with the dredging mixture, making sure there is a thin layer of the flour mixture fully coating the chicken without any bare spots
  • Give each thigh a little shake to remove any excess flour
  • Carefully place each thigh into the oil, frying two at a time to prevent overflow
  • Let the thighs cook in the oil for about 10-15 minutes, or until the internal temperature of the thigh has reached 160 degrees Fahrenheit. The thighs should be a pale golden brown color
  • Let the thighs rest for a moment on the sheet pan to drain excess oil
  • Bring the oil temperature to 375-400 degrees Fahrenheit
  • Gently place each thigh in the oil, working in batches of two
  • Fry until the thighs have reached a deep golden brown color. This technique of double frying is the key to achieving the crispiest outcome
  • Mix the Korean Fried Chicken sauce ingredients together and pour into a large saute pan
  • Heat the sauce over medium heat until it begins to bubble and thicken. Once the sugar and honey have dissolved, remove from the heat
  • To serve, toss the fried chicken thighs in the sauce and garnish with the toasted sesame seeds and scallions