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

A pile of crispy, glazed korean fried chicken recipe pieces topped with sesame seeds and chopped green onions.
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Follow these steps to make ultra-crispy Korean Fried Chicken using the double-fry method, coated in a balanced sweet and spicy Gochujang glaze.

Ingredients

Scale
  • 2 lbs chicken pieces (wings or boneless thighs)
  • 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
  • 1/2 cup cold water
  • Vegetable oil, for frying
  • For the Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • Garnish: Toasted sesame seeds, chopped scallions

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry using paper towels. This step is critical for crispiness.
  2. Make the batter: In a large bowl, whisk together the potato starch, flour, salt, pepper, and baking powder. In a separate bowl, whisk the egg and cold water.
  3. Combine: Pour the wet ingredients into the dry ingredients. Mix briefly until just combined; do not overmix. A few lumps are fine.
  4. Coat the chicken: Dip each piece of chicken into the batter, letting excess drip off. The coating should be thin.
  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. Remove and drain on a wire rack. Let the chicken rest for at least 15 minutes.
  6. Make the glaze: While the chicken rests, combine all glaze ingredients in a small saucepan. Heat over medium heat, stirring constantly, until the mixture simmers and thickens slightly, about 3 minutes. Remove from heat.
  7. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the rested chicken pieces again for 2 to 3 minutes until they are deep golden brown and extremely crispy. This second fry removes residual moisture.
  8. Toss and serve: Immediately transfer the hot, crispy chicken to a large bowl. Pour the warm glaze over the chicken and toss quickly to coat evenly.
  9. Garnish with sesame seeds and scallions before serving immediately.

Notes

  • Use potato starch or cornstarch for the best crunch; avoid using only wheat flour.
  • Ensure the oil temperature is accurate for both frying stages; too low results in greasy chicken.
  • Do not skip the resting period between the first and second fry.

Nutrition

Find it online: https://kitchnkudos.com/korean-fried-chicken-recipe-crunch-secrets/