Korean Fried Chicken (Double Fry — Potato Starch Batter Science)

Ingredients

• 800 g boneless, skinless chicken thighs, cut into 4 cm pieces
• 120 g potato starch
• 40 g all-purpose flour
• 2.5 g baking soda
• 5 g Maldon sea salt
• 2 g white pepper, finely ground
• 3 g garlic powder
• 240 ml ice-cold soda water or club soda
• 1000 ml neutral oil for frying (peanut or vegetable)
• FOR MARINATION
• 60 ml soy sauce (Japanese shoyu preferred)
• 30 ml rice vinegar
• 15 ml mirin
• 3 cloves garlic, minced
• 10 g ginger, minced

Method

1. 1
   Combine soy sauce, rice vinegar, mirin, garlic, and ginger in a bowl; add chicken pieces and marinate 30 minutes minimum (refrigerated) to penetrate flavour and break down surface proteins.
2. 2
   Drain chicken thoroughly in colander; pat completely dry on paper towels (residual moisture inhibits crisping and batter adhesion).
3. 3
   Combine potato starch, flour, baking soda, salt, white pepper, and garlic powder in a shallow bowl; whisk to combine evenly.
4. 4
   Pour ice-cold soda water into starch mixture and stir until batter reaches thick pancake consistency (carbon dioxide from soda water creates crevasses during frying—essential for double-fry texture).
5. 5
   Heat oil to 160°C in heavy-bottomed pot or wok; dredge chicken pieces in batter, ensuring complete coating, and fry first batch 8–10 minutes until golden exterior and internal temperature reaches 74°C (first fry cooks through, second fry crisps).
6. 6
   Remove chicken with slotted spoon and drain on paper towels; cool 5 minutes.
7. 7
   Increase oil temperature to 190°C; re-fry all chicken pieces 2–3 minutes until exterior turns deep mahogany and surface becomes intensely crispy (Maillard reaction accelerates at higher temperature after moisture is expelled).
8. 8
   Drain on fresh paper towels; serve immediately with gochujang mayo, pickled daikon radish, or soy-vinegar dipping sauce.