Print

Authentic Double-Fried Korean Fried Chicken with Gochujang Glaze

A mound of sticky, glazed korean fried chicken pieces topped with sesame seeds and chopped green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for ultra-crispy Korean Fried Chicken using the double-frying method, coated in a sticky sweet and spicy gochujang sauce.

Ingredients

Scale
  • 2 lbs chicken wings or drumettes, separated
  • 1 cup potato starch or cornstarch
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 cup cold water
  • Vegetable oil, for deep frying
  • For the Glaze: 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • Optional Garnish: Toasted sesame seeds, chopped scallions

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. In a large bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
  2. Make the batter: Slowly whisk in the cold water until you have a thin, smooth batter, similar to crepe batter. It should coat the back of a spoon thinly.
  3. Coat the chicken: Dip each piece of chicken into the batter, allowing excess to drip off. You want a thin coating, not a thick layer.
  4. First Fry: Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Fry the chicken in batches for 8 to 10 minutes until lightly golden and cooked through. Remove and drain on a wire rack. Let the chicken rest for at least 15 minutes.
  5. Make the glaze: While the chicken rests, combine all glaze ingredients (gochujang, soy sauce, honey, vinegar, sugar, garlic, ginger, sesame oil) in a small saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3 minutes. Remove from heat.
  6. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the rested chicken pieces again for 2 to 3 minutes until they are deep golden brown and extremely crispy. This step creates the signature crunch. Drain well.
  7. Toss and Serve: Place the hot, double-fried chicken in a large, clean bowl. Pour the warm glaze over the chicken and toss quickly until every piece is evenly coated.
  8. Serve immediately, garnished with sesame seeds and scallions.

Notes

  • For the crispiest result, ensure your oil temperature is accurate for both frying stages.
  • If you prefer a soy garlic flavor, substitute the gochujang glaze ingredients with 1/2 cup soy sauce, 1/4 cup water, 1/4 cup sugar, 2 tablespoons minced garlic, and 1 tablespoon ginger, simmered until reduced.
  • Do not overcrowd the pot during frying; work in small batches to maintain oil temperature.

Nutrition

Find it online: https://epicureempire.com/korean-fried-chicken-recipe-ultra-crispy/