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Authentic Double-Fried Korean Fried Chicken with Sweet & Spicy Gochujang Glaze

Close-up of glossy, dark red glazed korean fried chicken recipe pieces garnished with sesame seeds and green onions.
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Learn how to make restaurant-quality Korean Fried Chicken at home. This recipe uses the double-fry technique for an ultra-crispy crust and features a sticky, sweet and spicy Gochujang glaze.

Ingredients

Scale
  • 2 lbs chicken pieces (wings, drumettes, or boneless thighs), cut into serving size
  • 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 Sweet & Spicy 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
  • For Garnish (Optional):
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, thinly sliced

Instructions

  1. Prepare the Chicken Coating: In a large bowl, whisk together the potato starch, flour, salt, pepper, and baking powder. Slowly whisk in the cold water until you have a thin, smooth batter. It should be thinner than pancake batter.
  2. Coat the Chicken: Pat your chicken pieces completely dry with paper towels. Dip each piece into the batter, letting excess drip off. You want a thin, even coating.
  3. First Fry (Cooking Through): Heat about 3 inches of oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully place the battered chicken into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 8 minutes until the chicken is cooked through and pale golden. Remove the chicken and place it on a wire rack set over a baking sheet. Let it rest for at least 15 minutes. This resting period is key for the ultimate crunch.
  4. Prepare the Glaze: While the chicken rests, combine all glaze ingredients (Gochujang, soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil) in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
  5. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Carefully return the rested chicken pieces to the hot oil. Fry for an additional 2 to 4 minutes until the crust is deep golden brown and shatteringly crisp. Remove and drain immediately on a clean wire rack.
  6. Glaze and Serve: Place the hot, double-fried chicken into a large bowl. Pour about half of the prepared glaze over the chicken. Toss quickly and thoroughly until every piece is evenly coated in the sticky glaze. Add more glaze as needed.
  7. Finish the dish by sprinkling with toasted sesame seeds and sliced green onions before serving immediately.

Notes

  • For the crispiest coating, use potato starch instead of all-purpose flour for the batter.
  • If you prefer a less spicy glaze, reduce the amount of Gochujang and add a tablespoon of water or chicken broth.
  • This recipe works well for both bone-in pieces and boneless chicken thighs, but adjust the first fry time slightly for smaller pieces.

Nutrition

Find it online: https://kingscook.com/korean-fried-chicken-recipe-ultimate-crunch/