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Authentic Double-Fried Korean Fried Chicken with Classic Gochujang Glaze

A pile of crispy, glossy Korean fried chicken recipe wings coated in a dark red, sweet and spicy sauce on a white plate.
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Make restaurant-quality Korean Fried Chicken at home using the double-fry technique for an ultra crispy crust and a juicy interior. This recipe features the classic sweet and spicy Gochujang glaze.

Ingredients

Scale
  • 2 lbs chicken pieces (wings, drumettes, or boneless thighs), cut into serving sizes
  • 1 cup all-purpose flour
  • 1/2 cup potato starch or cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1/2 cup cold water
  • Vegetable oil, for frying
  • 1/2 cup Gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 1/4 cup honey or corn syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step helps achieve the best crunch.
  2. Make the batter: In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder. In a separate small bowl, whisk the egg and cold water. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  3. Coat the chicken: Dip the dried chicken pieces into the batter, ensuring they are fully coated. Let excess batter drip off slightly.
  4. First fry: Heat about 3 inches of oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully add the chicken in batches, ensuring you do not overcrowd the pot. Fry for 8 to 10 minutes until the chicken is cooked through and pale golden. Remove the chicken and drain on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes.
  5. Make the glaze: While the chicken rests, combine the Gochujang, soy sauce, honey, rice vinegar, minced garlic, ginger, and sesame oil in a small saucepan. Bring the mixture to a simmer over medium heat, stirring constantly until the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
  6. Second fry (The Crunch Step): Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and shatteringly crisp. This double-fried chicken technique creates the ultimate crunch.
  7. Glaze the chicken: Immediately transfer the hot, crispy chicken to a large bowl. Pour the prepared Gochujang glaze over the chicken and toss quickly until every piece is evenly coated.
  8. Serve immediately, garnished with toasted sesame seeds.

Notes

  • For an even juicier inside, you can briefly marinate the chicken in a mixture of salt, pepper, and a tablespoon of rice wine vinegar for 30 minutes before battering.
  • If you prefer a soy garlic flavor instead of sweet and spicy, substitute the Gochujang mixture with 1/2 cup soy sauce, 1/4 cup water, 1/4 cup honey, 2 tablespoons minced garlic, and 1 tablespoon grated ginger, simmered until reduced.
  • This recipe works well for game day gatherings or as a flavorful dinner centerpiece.

Nutrition

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