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Authentic Double-Fried Korean Fried Chicken Recipe

Close-up of glossy, deep-red pieces of korean fried chicken recipe coated in spicy sauce and sprinkled with sesame seeds.
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Make ultra-crispy Korean Fried Chicken at home using the double-frying method. This recipe includes instructions for both a classic Sweet & Spicy Gochujang glaze and a Soy Garlic glaze.

Ingredients

Scale
  • 2 lbs chicken wings or boneless thighs, cut into bite-sized pieces
  • 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 large egg, lightly beaten
  • 1/2 cup cold water
  • Vegetable oil, for deep frying
  • For Sweet & Spicy Glaze: 1/4 cup Gochujang, 2 tablespoons soy sauce, 2 tablespoons honey or corn syrup, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 teaspoon sesame oil
  • For Soy Garlic Glaze: 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon mirin, 1 tablespoon minced garlic, 1 teaspoon grated ginger

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step is crucial for crispiness.
  2. Make the dry dredge: In a large bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
  3. Make the wet batter: In a separate bowl, whisk the egg and cold water together.
  4. Coat the chicken: Dip the dry chicken pieces into the wet batter, letting excess drip off. Immediately toss the wet chicken pieces thoroughly in the dry dredge until fully coated. Press the coating onto the chicken lightly.
  5. First Fry: Heat about 3 inches of oil in a deep 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. Do not overcrowd the pot. Remove and drain on a wire rack. Let the chicken rest for at least 15 minutes.
  6. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the rested chicken again in batches for 2 to 3 minutes until deep golden brown and shatteringly crisp. Drain well on a wire rack.
  7. Prepare the glazes: For the Sweet & Spicy glaze, combine all glaze ingredients in a small saucepan. Simmer over medium heat for 3 minutes until slightly thickened. For the Soy Garlic glaze, combine ingredients and simmer for 3 minutes until sugar dissolves and the sauce thickens slightly.
  8. Toss: Place the hot, double-fried chicken in a large bowl. Pour your desired glaze over the chicken and toss quickly to coat evenly. Serve immediately.

Notes

  • For the best crunch, use potato starch instead of just flour in the coating mixture.
  • Do not skip the resting period between the first and second fry; this allows moisture to escape, resulting in a crispier crust.
  • If you prefer a less spicy glaze, reduce the amount of Gochujang in the Sweet & Spicy sauce.

Nutrition

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