Bangkok Korean fried chicken is a fusion dish that combines the double-fried, extra-crispy technique of Korean fried chicken with the bold, sweet-savory-spicy flavors of Thai cuisine, featuring fish sauce, lime, and fresh herbs. The result is a sticky, glossy, and intensely flavorful chicken that stays crunchy even after being coated in sauce. This recipe delivers restaurant-quality results at home, with a manageable ingredient list and clear steps that any home cook can follow.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 teaspoon (5 g) salt
- 1 teaspoon (2 g) black pepper
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 teaspoon (5 g) baking powder
- 1 cup (240 ml) cold water
- 1 large egg
- Oil for frying (about 4 cups / 1 L, use neutral oil like canola or peanut)
- For the Bangkok glaze:
- 3 tablespoons (45 g) gochujang (Korean chili paste)
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (40 g) honey
- 2 tablespoons (25 g) brown sugar
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) lime juice (about 1/2 lime)
- 2 cloves garlic, minced
- 1 teaspoon (2 g) grated fresh ginger
- 1/4 teaspoon (0.5 g) cayenne pepper (optional, for extra heat)
- For garnish:
- 1/4 cup (10 g) fresh cilantro leaves
- 2 green onions, thinly sliced
- 1 tablespoon (15 g) toasted sesame seeds
Instructions
- Season the chicken pieces with salt and pepper in a large bowl. Toss to coat evenly. Set aside while you prepare the batter.
- In a separate large bowl, whisk together the flour, cornstarch, baking powder, cold water, and egg until smooth. The batter should be thin and slightly lumpy; do not overmix.
- Add the seasoned chicken to the batter and stir until every piece is fully coated. Let it sit for 10 minutes at room temperature.
- Meanwhile, make the Bangkok glaze: In a small saucepan over medium heat, combine gochujang, fish sauce, honey, brown sugar, rice vinegar, lime juice, garlic, ginger, and cayenne (if using). Stir and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened. Remove from heat and set aside.
- Heat oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Working in batches, carefully add the battered chicken pieces to the hot oil, making sure not to overcrowd the pot. Fry for 5-6 minutes per batch, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry). Remove with a slotted spoon and drain on a wire rack over a baking sheet.
- Let the first-fried chicken rest for 5 minutes. Then, increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 3-4 minutes until deep golden and very crispy. Drain again on the wire rack.
- Place the double-fried chicken in a large bowl. Pour the glaze over the hot chicken and toss gently until every piece is coated.
- Transfer to a serving platter and garnish with cilantro, green onions, and sesame seeds. Serve immediately.
Tips
- Use cold water in the batter: Ice-cold water creates a lighter, crispier crust. Keep the water in the fridge until you’re ready to mix.
- Don’t skip the double fry: The first fry cooks the chicken through; the second fry at a higher temperature creates that signature shattering crunch. Letting the chicken rest between fries also helps the crust set.
- Substitute for gochujang: If you can’t find gochujang, mix 1 tablespoon (15 g) miso paste with 1-2 teaspoons (5-10 g) of chili flakes (like gochugaru or red pepper flakes) and a pinch of sugar. This will change the flavor slightly but still give a similar spicy-sweet base.
- Keep the glaze warm: If the glaze cools down, it becomes thick and hard to toss. Warm it gently before mixing with the chicken.
Serving Suggestions
Serve the Bangkok Korean fried chicken with steamed jasmine rice and a side of pickled cucumbers or a simple Thai papaya salad. It also pairs well with cold beer or a refreshing lime soda. For a complete meal, add a platter of fresh vegetables like cucumber slices and carrot sticks to balance the richness.
Variations
- Spicier version: Add 1-2 fresh Thai bird’s eye chilies, thinly sliced, to the glaze along with the cayenne.
- Herb crust: Add 2 tablespoons (8 g) of finely chopped Thai basil or cilantro to the batter for an extra layer of flavor.
- Baked alternative: For a lighter version, bake the battered chicken on a wire rack over a baking sheet at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and cooked through. The crust will be less crispy but still delicious.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free gochujang (check the label).
Storage and Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, or until heated through and crispy. Avoid microwaving, as it will make the coating soggy. If the glaze becomes too sticky, you can brush on a little extra honey or lime juice before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but thighs are more forgiving and stay moist during double frying. If using breast, cut into uniform pieces and be careful not to overcook; check temperature early.
What if I don’t have a deep-fry thermometer? You can test the oil by dropping a small bit of batter into it; if it sizzles and floats to the surface immediately, the oil is ready (about 350°F/175°C). For the second fry, the oil should be shimmering and slightly smoking.
Can I make the glaze ahead of time? Yes, the glaze can be made up to 3 days in advance and stored in the refrigerator. Warm it gently before using, adding a splash of water if it’s too thick.
Is gochujang very spicy? Gochujang has a moderate heat level with a sweet, fermented flavor. If you’re sensitive to spice, reduce the amount to 2 tablespoons (30 g) or omit the cayenne.
Why is my coating not crispy? The most common reasons are overcrowding the pan (which lowers oil temperature) and not letting the batter rest. Make sure the oil returns to the correct temperature between batches and that the chicken is dry before coating.
Can I freeze the fried chicken? Yes, freeze the unglazed fried chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a 375°F (190°C) oven until hot and crispy, then toss with fresh glaze.
Related
- Dry Brining a Turkey for Smoking: Timing and Tips
- Dry Brining a Turkey Overnight for Juicy, Crisp Results
- Dry Brining Chicken Breast for Juicy, Well-Seasoned Meat
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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