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Double-Fried Korean Fried Chicken with Gochujang Glaze

A plate piled high with sticky, dark red korean fried chicken pieces, garnished with sesame seeds and green onions.
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Make ultra-crispy, restaurant-style Korean Fried Chicken at home using the double-fry method. This recipe features juicy chicken coated in a sticky, sweet, and spicy gochujang sauce, perfect for game day or dinner.

Ingredients

Scale
  • 3 lbs chicken pieces (wings or drumettes)
  • 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
  • For the Gochujang Glaze:
  • 1/2 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup honey or corn syrup
  • 3 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • For Garnish:
  • 1 teaspoon sesame seeds
  • 1 green onion, sliced

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step is key for crispiness.
  2. Mix the dry coating: In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder.
  3. Mix the wet batter: In a separate bowl, whisk the egg and cold water. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  4. Coat the chicken: Toss the dried chicken pieces in the batter until lightly and evenly coated.
  5. First Fry: Heat 2 inches of vegetable 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. Remove the chicken and drain on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes.
  6. Prepare the glaze: While the chicken rests, combine all glaze ingredients (gochujang, soy sauce, vinegar, sugar, honey, garlic, ginger, sesame oil) in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
  7. Second Fry: Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil and fry again in batches for 3 to 5 minutes until deep golden brown and extremely crispy. This double fry creates the signature crunch. Drain well.
  8. Glaze the chicken: Place the hot, crispy chicken in a large, clean bowl. Pour the warm glaze over the chicken and toss quickly until every piece is evenly coated. Work fast so the chicken stays crisp.
  9. Serve immediately: Transfer the coated chicken to a serving platter. Garnish with sesame seeds and sliced green onions. Serve this crispy chicken recipe right away.

Notes

  • For the Soy Garlic Glaze variation, substitute the gochujang ingredients with 1/2 cup soy sauce, 1/4 cup water, 1/4 cup brown sugar, 2 tablespoons honey, 4 cloves minced garlic, and 1 teaspoon grated ginger. Simmer until thick.
  • To achieve the best crunch, use a mixture of flour and potato starch in your coating.
  • If you prefer larger pieces, ensure the internal temperature reaches 165°F (74°C) after the second fry.

Nutrition

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