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

Close-up of crispy, double-fried korean fried chicken recipe pieces coated in a thick, glossy brown sauce.
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Welcome to My Kitchen! I am sharing my recipe for ultra-crispy Korean Fried Chicken using the double-fry technique. This recipe delivers a paper-thin, shatteringly crisp coating with juicy meat, finished in a sticky, sweet and spicy gochujang sauce. This is restaurant style fried chicken you can make at home.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or wings, cut into uniform pieces
  • 1 cup potato starch (the secret to the crunch)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 cup ice-cold water
  • Vegetable oil, for 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
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • Garnish (Optional):
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, thinly sliced

Instructions

  1. Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. This step is important for a crispy coating.
  2. Make the Batter: In a medium bowl, whisk together the potato starch, flour, salt, pepper, and baking powder. Slowly whisk in the ice-cold water until you have a thin, smooth batter. Do not overmix.
  3. Coat the Chicken: Dip each piece of dried chicken into the batter, letting any excess drip off. You want a thin, even coating.
  4. First Fry (Cooking the Meat): Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully add the battered chicken in batches, ensuring you do not overcrowd the pot. Fry for 6 to 7 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 it rest for at least 10 minutes. This is part of the double fried chicken technique.
  5. Make the Glaze: While the chicken rests, combine all glaze ingredients (gochujang, soy sauce, honey, vinegar, garlic, ginger, brown sugar, sesame oil) in a small saucepan. Bring the mixture 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 (Achieving Ultimate Crunch): Increase the oil temperature to 375°F (190°C). Return the rested chicken pieces to the hot oil in small batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and extremely crispy. Remove immediately and drain briefly on the wire rack.
  7. Glaze the Chicken: Place the hot, crispy chicken into a large bowl. Pour the prepared sweet and spicy glaze over the chicken. Toss quickly and gently until every piece is evenly coated in the sticky sauce.
  8. Serve: Transfer the glazed Korean fried chicken to a serving platter. Garnish immediately with toasted sesame seeds and sliced green onions. Serve this game day chicken appetizer right away for the best crunch.

Notes

  • For the best results achieving juicy inside crispy outside chicken, use potato starch or a mix of potato starch and cornstarch in your dry coating mix.
  • If you prefer a soy garlic Korean chicken option instead of spicy, omit the gochujang and use 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon minced garlic, and 1 teaspoon grated ginger for the sauce.
  • You can use chicken wings or boneless thighs; thighs stay juicier.

Nutrition

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