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The Best Double-Fried Korean Fried Chicken with Two Sauce Options

A plate piled high with glossy, saucy Korean fried chicken pieces, garnished with sesame seeds and fresh green onions.
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Create restaurant-style, ultra crispy Korean Fried Chicken at home using the double-fry technique. This recipe includes instructions for both a spicy Gochujang glaze and a savory Soy Garlic coating.

Ingredients

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  • 3 lbs chicken pieces (wings or thighs)
  • 1 cup all-purpose flour
  • 1/2 cup potato starch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 cup cold water
  • Vegetable oil, for frying
  • For Spicy Gochujang Sauce: 1/4 cup Gochujang (Korean chili paste), 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 clove garlic (minced), 1 teaspoon sesame oil
  • For Soy Garlic Sauce: 1/4 cup soy sauce, 3 tablespoons honey or brown sugar, 2 tablespoons water, 1 tablespoon rice vinegar, 2 cloves garlic (minced), 1 teaspoon grated ginger
  • Garnish: Toasted sesame seeds, sliced green onions

Instructions

  1. Prepare the Chicken Batter: In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder. Slowly whisk in the cold water until you have a thin, slightly lumpy batter. Do not overmix.
  2. Coat the Chicken: Pat the chicken pieces dry. Dip each piece into the batter, letting excess drip off. You want a thin coating.
  3. First Fry (Cooking): Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully place chicken pieces into the oil, ensuring not to overcrowd the pot. Fry for 8 to 10 minutes until lightly golden and cooked through. Remove chicken and drain on a wire rack. Let the chicken rest for at least 15 minutes. This step is key for ultra crispy chicken.
  4. Prepare Sauces: While the chicken rests, prepare the sauces. For the Gochujang Sauce, combine all sauce ingredients in a small saucepan over medium heat. Simmer for 3 minutes until slightly thickened. For the Soy Garlic Sauce, combine all sauce ingredients in a saucepan and simmer for 3 minutes until slightly reduced and syrupy.
  5. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the rested chicken pieces to the hot oil in batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and extremely crispy. Drain immediately on a clean wire rack.
  6. Toss and Serve: Place the hot, double-fried chicken into a large bowl. Drizzle with your choice of sauce (or divide the chicken and use both sauces). Toss gently to coat evenly. Garnish with sesame seeds and green onions. Serve immediately for the best texture.

Notes

  • For the crispiest result, use a mix of potato starch and flour in your dredge. This combination helps create that signature shatteringly crisp exterior.
  • If you prefer a less spicy glaze, reduce the amount of Gochujang in the spicy sauce.
  • Serve this authentic Korean chicken with pickled radishes to cut through the richness.

Nutrition

Find it online: https://www.unfoldrecipes.com/korean-fried-chicken-recipe-double-fry/