Coqodaq Copycat Fried Cicken

 Chasing Michelin Stars on Apple TV. Coqodaq fried chicken copycat re pie from Reddit. Where do you go for KOREAN fried chicken in Houston?

“…Based on discussions on Reddit (specifically r/FoodNYC, r/KoreanFood, and related cooking threads) and recent, closely-watched,, recreation attempts, Coqodaq's fried chicken is known for being extremely crispy, light, and less greasy than traditional Korean Fried Chicken, partly due to using non-seed oils like Zero Acre oil. 

Here is a reconstructed, high-level recipe for a Coqodaq-style fried chicken based on popular Reddit, TikTok, and media recreations. 

Coqodaq-Style Fried Chicken Reconstruction

Key Technique: Brining + Triple Fry (or intense double-fry) for maximum crunch.

Batter: A mix of potato starch, rice flour, AP flour, and often beer or vodka to keep the batter light and crisp. 

1. The Brine (Crucial for Juiciness) 

3.5 lbs chicken wings/drumettes

Buttermilk to cover

Salt (5% salt solution)

Optional: Garlic powder, onion powder

Method: Brine for at least 6-8 hours. 

2. The Coating & Fry

Dry Mix: 1 part Potato Starch, 1 part Rice Flour, 1 part AP flour, salt, pepper, garlic powder.

Wet Mix: Mix some of the dry batter with water/vodka/beer until it resembles a light pancake batter.

Method:

Dredge brined chicken in dry mix.

Dip into wet batter.

First Fry: 300-325°F for 10-13 minutes (or 240-275°F for 6 min in some versions) to cook through.

Rest 10 minutes.

Second/Third Fry: 400-425°F for 2-4 minutes until golden brown and super crispy. 

3. The Sauces (Coqodaq is known for 4 distinct sauces) 

Reddit users mention that the green sauce is a standout, along with their signature garlic soy and gochujang. 

Signature Soy Garlic Glaze: Soy sauce, honey/rice syrup, garlic, ginger, mirin, vinegar.

Gochujang Sauce: Gochujang, ketchup, honey, brown sugar, garlic, ginger. 

Tips from Reddit Users

Non-Seed Oil: To truly replicate, use a high-smoke-point, neutral, non-seed oil (like Zero Acre oil, as used by the restaurant).

Texture: Shake the wet-battered chicken in the dry flour mix again before the first fry to get the "wavy" crunchy texture.

The "Egg": The restaurant serves their chicken with a "caviar" theme (trout roe), but the core of the flavor is in the light, airy batter and the dipping sauces.

Don't Overcrowd: Fry in small batches to keep the oil hot, or you will have "steamed" chicken.