Korean Fried Chicken Recipe Not Spicy: Double Crisp Coating With Sweet Glaze

This Korean-inspired fried chicken delivers double-crisp perfection without the heat. I developed this recipe after testing multiple versions in my Boston kitchen to achieve that signature shatteringly crunchy exterior.

The secret lies in the two-step frying process and a thin batter that creates air pockets for maximum crispiness. A sweet, sticky glaze replaces traditional spicy sauces, making it universally appealing.

Each bite offers a satisfying crunch followed by tender, juicy chicken. The glaze adds a glossy finish and subtle sweetness that complements the savory base.

Serve immediately for optimal texture, with extra glaze on the side for dipping. This method guarantees consistent results every time.

Ingredients for Korean Fried Chicken Recipe Not Spicy

Double-fry for shatteringly crisp chicken with a sweet, glossy glaze finish.

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The chicken is everything here. Thighs stay juicier than breasts through double-frying—skin-on for maximum crunch. Source from Whole Foods or a trusted butcher for consistent sizing. Potato starch is non-negotiable for that signature Korean crisp (find it in the Asian aisle at H Mart or any well-stocked supermarket). Baking powder might seem odd, but it’s the secret to those air pockets that make each bite shatter.

No potato starch? Cornstarch alone works in a pinch, but the texture won’t be quite as delicate. Swap honey for agave or maple syrup if needed—the glaze just needs that sticky sweetness. For the soy sauce, tamari makes it gluten-free. The oil must have a high smoke point; peanut or vegetable oil are ideal. Skip the sesame oil if you must, but it adds that final authentic touch.

Fry in batches and keep warm in a 200°F oven while finishing. The glaze can be made ahead and reheated gently. Leftovers? They won’t be as crisp, but store in the fridge for up to 3 days—reheat in the oven to revive some crunch.

Step-by-Step Instructions for Korean Fried Chicken With Sweet Glaze

This method ensures an ultra-crispy coating and perfectly glossy glaze every time.

Step 1: Season and Coat the Chicken

Pat the 2 lb Chicken Thighs dry with paper towels to ensure maximum crispiness. In a large bowl, combine the 1 cup Potato Starch, 0.5 cup Cornstarch, 1 tsp Baking Powder, 1 tsp Kosher Salt, 0.5 tsp Ground Black Pepper, 1 tsp Garlic Powder, and 1 tsp Onion Powder.

Lightly dredge each piece of chicken in the 0.5 cup All-Purpose Flour first, shaking off any excess. Then coat thoroughly in the potato starch mixture, pressing gently so the coating adheres evenly. This double-layer approach creates an extra-crispy texture that stays crunchy even after glazing.

Step 2: Deep-Fry to Golden Perfection

Heat the 4 cups Neutral Oil in a deep, heavy-bottomed pot to 350°F. Use a kitchen thermometer for accuracy—oil temperature is critical. Carefully lower the coated chicken pieces into the oil in batches, avoiding overcrowding. Fry for 6-8 minutes until golden brown and fully cooked through.

Remove the chicken with a slotted spoon and drain on a wire rack set over a baking sheet. This allows air to circulate, preventing the coating from becoming soggy. Increase the oil temperature to 375°F and fry the chicken a second time for 2-3 minutes for an extra crispy finish.

Step 3: Prepare the Sweet Glaze

In a saucepan over medium heat, combine the 0.5 cup Honey, 0.25 cup Soy Sauce, 2 tbsp Rice Vinegar, and 0.25 cup Brown Sugar. Stir until the brown sugar dissolves completely and the mixture begins to simmer.

Let it cook for 3-4 minutes until slightly thickened—it should coat the back of a spoon but still be pourable. Remove from heat and stir in the 1 tsp Sesame Oil for a subtle aromatic finish. The glaze should be glossy and slightly syrupy, with a balance of sweet and savory notes.

Step 4: Toss and Serve Immediately

Transfer the double-fried chicken to a large mixing bowl. Pour the warm glaze over the hot chicken and toss gently with a spatula until every piece is evenly coated. The heat from the chicken will help the glaze adhere and slightly caramelize on the surface.

Serve immediately while the chicken is still crispy and the glaze is glossy. The contrast of the ultra-crispy coating and the sticky-sweet glaze is what makes this dish irresistible. Garnish with sesame seeds if desired, though they’re not required for this preparation.

Troubleshooting Great korean fried chicken recipe not spicy

Soggy Coating Fix

If your chicken loses its crunch, the oil temperature was likely too low during frying. Use a thermometer to maintain 350°F for the first fry and 375°F for the second. I learned this the hard way in my tiny Boston kitchen. 🌡️

Glaze Too Thin

If your glaze is runny, it needs more reduction time. Simmer the honey, soy sauce, and brown sugar mixture for 5-6 minutes until it thickens enough to coat a spoon. Be patient—it will thicken as it cools slightly.

Chicken Not Cooked Through

Make sure the internal temperature reaches 165°F. If unsure, use a meat thermometer. If the outside is browning too quickly, lower the oil temperature slightly and extend cooking time by 1-2 minutes per batch.

Coating Falling Off

This usually means the chicken wasn’t dry enough before coating. Pat the chicken thighs thoroughly with paper towels. Also, let the coated pieces rest for 5-10 minutes before frying to help the coating adhere better.

Glaze Overpowering

If the glaze is too sweet, balance it with an extra 1 tsp rice vinegar or a pinch of kosher salt. Taste as you go—this recipe is forgiving. I often adjust based on the honey’s natural sweetness. 💡

Oil Temperature Drops

Frying too many pieces at once causes temperature drops. Work in small batches, giving each piece space. If the oil temperature falls below 325°F, wait for it to recover before adding more chicken. This ensures even cooking and maximum crispiness.

Frequently Asked Questions