The OG of Korean Fried Chicken: Tongdak Korean Fried Chicken. Also called “Market Chicken,” it’s a popular deep-fried chicken that was first sold in South Korean markets in the 1970s. On payday, Dads would buy a whole deep-fried chicken and bring it home to their families. The ultra-crispy skin and juicy meat make this a beloved classic. Different from other Korean Fried Chicken recipes, there’s no sauce, glaze, or powder.

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What is Tongdak Korean Fried Chicken?

Tongdak Korean Fried Chicken is a kind of Korean Fried Chicken. It’s an iconic Korean food because of its simplicity. On the surface, it looks plain. But the brining method and thin batter make it extra special. Take a bite to discover juicy, tender chicken with an incredibly crispy skin!

Tongdak Chicken is the original Korean Fried Chicken or KFC. It was the first commercially available fried chicken in South Korea. It caused a sensation with its ultra crispy skin and perfectly seasoned, juicy meat. Before the era of signature sauces (spicy sauce or savory sauce) and different powders added on top (snow, cheese, etc.), this was the most popular kind of Korean Fried Chicken.

Traditionally, Tongdak Chicken is deep fried whole — either an entire spatchcocked chicken or halved chicken. Since it’s hard to find a container big enough to deep fry an entire chicken at home, I suggest using meaty drumsticks. The dark meat stays moist. And the drumstick size still keeps the meaty essence of the original.

To make a korean fried chicken recipe at home, make sure to marinate the chicken in an aromatic brine. A thin batter made with flour and potato starch (or corn starch) will ensure a flavorful fried chicken with thin, crispy skin!

Ingredients

• Chicken. Look for small but meaty drumsticks.
• Brine. Water, salt, sugar, coriander seed, fennel seed, bay leaf, and garlic. A brine seasons the chicken to juicy, tender perfection. The aromatics add subtle flavor and fragrance.
• Flour. Regular all purpose flour works great.
• Potato Starch. For that extra crispy texture. Can be subbed with corn starch.
• Curry Powder. Optional ingredient. Adds subtle flavor and removes the gamey scent of chicken.
• Onion Powder. Add flavor to the wet batter.
• Cooking Oil. For deep frying. I recommend any neutral oil with a high smoke point, like Avocado Oil, Grapeseed Oil, Canola Oil, and Vegetable Oil. You’ll need enough to fill 2-3 inches in the cooking vessel.

How to make Korean Fried Chicken

1. Brine chicken. Add water to a large measuring cup. Add salt, sugar, coriander seed, fennel seed, and bay leaf. Whack garlic cloves with the side of a knife so it’s partially smashed and cracked. Add to the brine. Stir together until the salt and sugar dissolves. Pour over the chicken drumsticks. Cover and brine for 24 hours or at minimum, overnight.
2. Make batter. In a large mixing bowl, add the dry ingredients: flour, corn starch (or potato starch), salt, curry powder. Add cold water and whisk until well combined. The batter should be thin and runny. Remove the raw chicken from the brine and add directly into the batter. It’s ok if a few coriander seeds and fennel seeds stick to the chicken but make sure to remove the garlic cloves and bay leaf. Mix until the chicken is well coated.
3. Deep fry chicken. Add enough oil so the chicken pieces can float, about 2-3 inches of avocado oil (or canola oil or vegetable oil) to a Dutch Oven. Heat over medium heat until the temperature reaches 350F/176C. Add the battered chicken to the hot oil, making sure not to crowd the pan. The drumsticks should float in the oil. Be careful — the oil is hot! Deep fry until the chicken is golden brown, about 5-6 minutes. Remove from the hot oil and transfer to a cooling rack fitted over a sheet pan to catch the drips. Repeat until all the chicken is deep fried.
4. Deep fry chicken twice. After all the chicken has been deep fried the first time, deep fry for the second time. Heat the oil until it reaches 370F/187C on the thermometer. Add the fried chicken back to the hot oil and cook until dark golden brown, another 3-4 minutes.
5. TIP: *To ensure the chicken is completely cooked through, use a food thermometer. The internal temperature should reach 165C/74C.
6. Serve. Garnish with green onion, if desired. Enjoy with White Radish Kimchi (dongchimi), beer, and rice.

PRO Tips

• Brine for (at least) 24 hours. Make sure to brine the chicken for at least 24 hours and up to 3 days. The combination of salt, sugar, and aromatics will soak into the meat for the most juicy chicken.
• Deep fry twice. The best results come from the double fry method of deep frying. The chicken is deep fried twice. The first fry is longer, at a lower temperature. The second fry is shorter, at a higher temperature.
• Make sure not to crowd the pan. When frying the chicken, make sure the chicken is not too crowded. Overcrowded chicken will lower the temperature of the oil too quickly, resulting in soggy chicken.

Special Equipment

• Dutch oven. An enameled cast iron Dutch Oven retains heat well. The high walls also prevent the oil from splashing. It’s the perfect kitchen tool for deep frying.
• Thermometer. To measure the oil temperature. I use a candy thermometer and clip it to the side of the Dutch Oven. Frying at the right temperature will ensure the fried chicken is perfectly crispy and crunchy instead of overly greasy and oily.
• Cooling Rack + Sheet Pan. Transfer the fried chicken to a cooling rack or wire rack fitted over a sheet pan. As it cools, the air will circulate under and around the chicken — keeping it crispy and crunchy.

Serve with

• Dongchimi. Korean radish kimchi. Little white cubes of radish kimchi are a classic side dish that’s served with Korean Fried Chicken. Sweet, sour, and slightly salty.
• Beer. In South Korea, the combination of Fried Chicken and Beer has a special term: ChiMaek. Chicken + Maekju (beer) = ChiMaek. Cold beer and fried chicken is a classic, unbeatable combination.
• Rice. To make it a meal, serve Tongdak Korean Fried Chicken with rice. That’s how my Korean grandpa liked to eat it, alongside a small dish of salt and pepper for dipping the chicken.

FAQ

More Chicken recipes:

• Soy Garlic Korean Fried Chicken (Dak Ganjeong)
• Kimchi Brined Korean Fried Chicken Sandwich
• Spicy Braised Chicken (Dak Dori Tang)
• Spicy Gochujang Chicken Drumsticks