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

A large pile of glossy, red-glazed korean fried chicken pieces topped with sesame seeds and green onions.
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Make ultra-crispy Korean Fried Chicken at home using the double-frying technique, coated in a classic sweet and spicy gochujang glaze.

Ingredients

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

Instructions

  1. Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. This step is crucial for crispiness.
  2. Make the Batter: In a medium bowl, whisk together the potato starch, flour, salt, pepper, and garlic powder. Slowly whisk in the cold water until you have a thin, smooth batter, similar to pancake batter consistency.
  3. Coat the Chicken: Dip each piece of chicken into the batter, allowing excess to drip off. Do not overcrowd the bowl.
  4. First Fry: Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Fry the chicken in batches for 8 to 10 minutes until lightly golden and cooked through. Remove and drain on a wire rack. Let the chicken rest for at least 15 minutes.
  5. Make the Glaze: While the chicken rests, combine all glaze ingredients (gochujang, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil) in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat.
  6. Second Fry (The Crisp Step): Increase the oil temperature to 375°F (190°C). Fry the rested chicken pieces again in batches for 2 to 3 minutes until they are deep golden brown and extremely crispy. Drain well.
  7. Glaze and Serve: Place the hot, double-fried chicken into a large bowl. Pour the warm glaze over the chicken and toss quickly until every piece is evenly coated.
  8. Garnish immediately with sesame seeds and chopped scallions. Serve hot.

Notes

  • For extra crispy skin, you can lightly dust the battered chicken with a thin layer of dry potato starch before the first fry.
  • If you prefer a soy garlic flavor instead of spicy, omit the gochujang and increase the soy sauce to 1/2 cup in the glaze mixture.
  • If you do not want to deep fry, you can air fry the battered chicken at 380°F (195°C) for 20 minutes, flipping halfway, before tossing in the warm glaze. The texture will be slightly different than double-fried.

Nutrition

Find it online: https://eatableempress.com/korean-fried-chicken-recipe-ultra-crispy/