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The Ultimate Double-Fried Korean Fried Chicken with Classic Gochujang Glaze

A plate piled high with crispy Korean fried chicken coated in a glossy red sauce, sprinkled with sesame seeds and green onions.
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Make shatteringly crisp Korean Fried Chicken at home using the double-fry technique, coated in a sweet and spicy Gochujang glaze.

Ingredients

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

Instructions

  1. Prepare the chicken: Pat the chicken pieces very dry with paper towels. This helps achieve a better crust.
  2. Mix the dry coating: In a large bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
  3. Make the batter: Slowly whisk the water into the dry ingredients until just combined. Do not overmix; a few lumps are fine. The batter should be thin.
  4. Coat the chicken: Dip each piece of chicken into the batter, letting excess drip off, then dredge thoroughly in any remaining dry coating mixture. Set aside on a wire rack.
  5. First fry (Cooking through): Heat the oil in a deep pot or Dutch oven to 325°F (160°C). Fry the chicken in batches, ensuring not to overcrowd the pot, for 8 to 10 minutes until lightly golden and cooked through. Remove and drain on a wire rack for at least 10 minutes.
  6. Prepare the glaze: While the chicken rests, combine all glaze ingredients (Gochujang, honey, soy sauce, vinegar, sugar, garlic, sesame oil) in a small saucepan. Heat over medium heat, stirring constantly, until smooth and slightly thickened, about 3 minutes. Remove from heat.
  7. Second fry (Crisping): Increase the oil temperature to 375°F (190°C). Fry the rested chicken pieces again in batches for 2 to 3 minutes until deep golden brown and extremely crispy. Drain quickly.
  8. Toss and serve: Place the hot, double-fried chicken in a large bowl. Pour the warm glaze over the chicken and toss quickly to coat evenly. Garnish immediately with sesame seeds and scallions. Serve right away for maximum crunch.

Notes

  • For extra juicy meat, you can let the chicken rest for 30 minutes between the first and second fry.
  • 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 teaspoon ginger.
  • Use potato starch for the best crispiness; cornstarch is an acceptable substitute if potato starch is unavailable.

Nutrition

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