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Ultra Crispy Double-Fried Korean Fried Chicken with Sweet & Spicy Gochujang Sauce

A pile of crispy korean fried chicken pieces coated in a thick, glossy, bright red spicy sauce on a white plate.
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Make authentic, ultra-crispy Korean Fried Chicken at home using the double-fry technique. This recipe includes instructions for the classic sweet and spicy gochujang glaze, perfect for a satisfying dinner.

Ingredients

Scale
  • 2 lbs chicken pieces (wings, drumettes, or thighs)
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup potato starch (or cornstarch)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Vegetable oil, for frying
  • For the Sweet & Spicy Gochujang Sauce:
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • For Garnish (Optional):
  • 1 teaspoon sesame seeds
  • 1 green onion, sliced

Instructions

  1. Prepare the chicken: Place the chicken pieces in a bowl. Pour buttermilk over the chicken, ensuring it is fully coated. Add salt and pepper, mix well, and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  2. Mix the dry coating: In a separate shallow dish, whisk together the potato starch, flour, and baking powder.
  3. Coat the chicken: Remove the chicken from the buttermilk, letting excess drip off slightly. Dredge each piece thoroughly in the dry coating mixture, pressing firmly to create a thick, even layer. Shake off any loose excess flour.
  4. First Fry: Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully place the chicken pieces into the hot oil, 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 with a slotted spoon and place it on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes.
  5. Prepare the sauce: While the chicken rests, combine all sauce ingredients (gochujang, honey, soy sauce, rice vinegar, brown sugar, garlic, and ginger) in a small saucepan. Heat over medium-low heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
  6. Second Fry (For maximum crispiness): 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. Remove and drain immediately on a clean wire rack.
  7. Glaze the chicken: Place the hot, double-fried chicken into a large bowl. Pour the prepared gochujang sauce over the chicken. Toss quickly and gently until every piece is evenly coated in the sticky glaze.
  8. Serve immediately, garnished with sesame seeds and sliced green onions.

Notes

  • For the juiciest technique, ensure your oil temperature is accurate for both frying stages. Do not skip the resting period between the first and second fry.
  • If you prefer a less spicy flavor, reduce the amount of gochujang in the sauce by half and substitute with ketchup or water.
  • This recipe works well for wings, drumettes, or cut-up boneless thighs.

Nutrition

Find it online: https://kingscook.com/korean-fried-chicken-recipe-crispy-double-fry/