Chicken
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Chicken Thighs | 2 1/4 lb (about 6-8 pieces) | 1.02 kg | 2.04 kg | 3.06 kg | 4.08 kg |
Brine (overnight)
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Buttermilk | 2 cups | 480 mL | 960 mL | 1.44 L | 1.92 L |
| Kosher Salt | 1 tbsp | 18 g | 36 g | 54 g | 72 g |
Batter (wet)
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Reserved Brine | 1 cup brine from step 1 | 240 mL | 480 mL | 720 mL | 960 mL |
| All-Purpose Flour | 1 tbsp | 8 g | 16 g | 24 g | 32 g |
| Potato Starch | 1 tbsp | 8 g | 16 g | 24 g | 32 g |
| EverCrisp | 1 tbsp | 10 g | 20 g | 30 g | 40 g |
| Ice-Cold Vodka | 1/2 cup | 120 mL | 240 mL | 360 mL | 480 mL |
| Baking Powder | 1/2 tsp | 2 g | 4 g | 6 g | 8 g |
| Garlic Powder | 1/2 tsp | 1.4 g | 2.8 g | 4.2 g | 5.6 g |
| Onion Powder | 1/2 tsp | 1.2 g | 2.4 g | 3.6 g | 4.8 g |
| Smoked Paprika | 1/2 tsp | 1.1 g | 2.2 g | 3.3 g | 4.4 g |
| Black Pepper | 1/2 tsp | 1.2 g | 2.4 g | 3.6 g | 4.8 g |
Dredge (dry)
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| All-Purpose Flour | 1 1/4 cup | 160 g | 320 g | 480 g | 640 g |
| Potato Starch | 2/3 cup | 100 g | 200 g | 300 g | 400 g |
| EverCrisp | 1/2 cup | 60 g | 120 g | 180 g | 240 g |
| Baking Powder | 1/2 tsp | 2 g | 4 g | 6 g | 8 g |
| Chicken Bouillon Powder | 1 tbsp | 8 g | 16 g | 24 g | 32 g |
| Garlic Powder | 1 tbsp | 8 g | 16 g | 24 g | 32 g |
| Onion Powder | 1 tbsp | 7 g | 14 g | 21 g | 28 g |
| Smoked Paprika | 1 tsp | 2.2 g | 4.4 g | 6.6 g | 8.8 g |
| Black Pepper | 1 tsp | 2.4 g | 4.8 g | 7.2 g | 9.6 g |
Glaze
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Gochujang (Korean Chili Paste) | 1/4 cup | 75 g | 150 g | 225 g | 300 g |
| Ketchup | 3 tbsp | 45 g | 90 g | 135 g | 180 g |
| Honey | 3 tbsp | 63 g | 126 g | 189 g | 252 g |
| Soy Sauce | 2 tbsp | 30 mL | 60 mL | 90 mL | 120 mL |
| Rice Vinegar | 1 tbsp | 15 mL | 30 mL | 45 mL | 60 mL |
| Sesame Oil | 1 tbsp | 14 mL | 28 mL | 42 mL | 56 mL |
| Gochugaru (Korean Chili Powder) | 1 tbsp | 7 g | 14 g | 21 g | 28 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 |
|---|---|---|---|---|
| Buttermilk | 1 tablespoon lemon juice or vinegar plus milk to equal 1 cup | 1 cup plain yogurt | ||
| 1 | 0.062 | 1 | ||
| All-Purpose Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe). Reader suggestion: 5/8 cup potato flour | 1-1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal |
| 1 | 1 | 1 | 1.25 | 1 |
| Baking Powder | 1/4 teaspoon baking soda plus 1/4 teaspoon cornstarch plus 1/2 teaspoon cream of tartar | |||
| 1 | 0.25 | |||
| Onion Powder | 1 tablespoon dried minced onion | 1 teaspoon onion powder | 1/4 cup frozen chopped onion | |
| — | — | — | — | |
| Smoked Paprika | Ground paprika | |||
| 1 | 0.5 | |||
| Black Pepper | Ground black pepper | |||
| 1 | 0.75 | |||
| Gochujang (Korean Chili Paste) | Dried chili flakes | |||
| — | — | |||
| Ketchup | 1 cup tomato sauce plus 1/4 cup sugar plus 3 tablespoons apple cider vinegar plus 1/2 teaspoon salt plus pinch of ground cloves combined | 1 cup chili sauce | ||
| 1 | 1 | 1 | ||
| Honey | 1-1/4 cups sugar plus 1/2 cup liquid called for in recipe (such as water or oil) | 1 cup pure maple syrup | ||
| 1 | 1.25 | 1 | ||
| Rice Vinegar | 1 teaspoon lemon or lime juice | 2 teaspoons white wine | apple-cider, champagne, or white-wine vinegar | |
| 1 | 1 | 2 | — | |
| Sesame Oil | Ground sesame | |||
| 1 | 1 |
What do fried chicken, the Korean War (1950-53), and American soldiers have in common? American soldiers brought fried chicken to Korea, and over the last 70 years Korean cooks perfected it – sweet, spicy, crackly K.F.C. People say it goes soggy fast; this recipe reinvents it so it stays crispy even after the glaze. The big two tricks for Korean Fried Chicken: an ice-cold vodka batter and a double fry.
This post was built from the on-screen text of the source reel. Quantities are exactly as displayed; method and prep structure are reconstructed from the process shown, and per-serving macros are estimates.
Method
Overnight brine: Submerge the chicken in buttermilk with kosher salt. Refrigerate overnight. After 30 mins the texture starts to change; after 1 hour it is well-flavored.
Make the wet batter: In a bowl, whisk together the reserved 1 cup brine, all-purpose flour, potato starch, EverCrisp, ice-cold vodka, baking powder, garlic powder, onion powder, smoked paprika, and black pepper. Keep it ice-cold – the cold batter is what makes it crackly.
Make the dry dredge: In a shallow dish, combine the all-purpose flour, potato starch, EverCrisp, baking powder, chicken bouillon powder, garlic powder, onion powder, smoked paprika, and black pepper.
Coat the chicken: Take each piece from the wet batter into the dry dredge, shake off the excess, and press the coating on so it sticks. The coating should be super crackly once fried.
Make the glaze: Warm the gochujang, ketchup, honey, soy sauce, rice vinegar, sesame oil, and gochugaru in a pot until combined. It is hot and sticky, and you can’t resist it.
Fry time: Fry the coated chicken twice for extra crispness. First fry at 325F (165C), then fry again at 375F (190C) until golden and crackly. Lighter than single-fried – second fry drives out the oil and crisps the crust.
Toss the hot fried chicken in the glaze so every piece is coated, and serve.
Notes
Servings: 6 (about 2 pieces each). Per serving (approximate – computed from the on-screen amounts, not a label): about 620 kcal, 34 g protein, 38 g fat, 34 g carbs, 2 g fiber. All figures estimated; recalc from exact amounts in your kitchen if you log macros.
- Quantities in the ingredient tables were displayed exactly on screen; prep/cook time and the per-serving macros are estimates.
- EverCrisp is a brand of crispy coating flour. If you don’t have it, sub an equal amount of a corn-flour/crisp mix – but the amounts above are verbatim from the screen, so use them as-is and only note the substitution, don’t invent.
Source: Facebook reel (URL in frontmatter). On-screen text extracted via vision; method reconstructed from the sequence.
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