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Authentic Double-Fried Korean Fried Chicken with Sweet and Spicy Gochujang Glaze

A plate piled high with glossy, dark glazed korean fried chicken pieces, topped with sesame seeds and green onions.
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Make restaurant-style Korean Fried Chicken at home. This recipe uses a double-fry technique for an ultra-crispy crust, coated in a sticky, sweet, and spicy Gochujang glaze.

Ingredients

Scale
  • 3 lbs chicken pieces (wings, drumettes, or thighs)
  • 1 cup all-purpose flour
  • 1/2 cup potato starch or cornstarch
  • 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)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • Garnish: Toasted sesame seeds, sliced green onions

Instructions

  1. Prepare the Chicken Batter: In a large bowl, whisk together the flour, potato starch, salt, pepper, and garlic powder. Slowly whisk in the cold water until you have a thin, smooth batter, similar to crepe batter.
  2. Coat the Chicken: Pat the chicken pieces very dry with paper towels. Dip each piece into the batter, allowing excess to drip off.
  3. First Fry: Heat about 3 inches of vegetable 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 chicken and drain on a wire rack. Let the chicken rest for at least 15 minutes.
  4. Prepare the Glaze: While the chicken rests, combine all glaze ingredients (Gochujang, soy sauce, honey, vinegar, sugar, garlic, ginger) in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 minutes. Remove from heat.
  5. Second Fry (For Crispiness): Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and extra crispy. Drain well on a clean wire rack.
  6. Glaze and Serve: Place the hot, crispy chicken in a large bowl. Pour the warm glaze over the chicken and toss quickly to coat every piece evenly.
  7. Garnish immediately with toasted sesame seeds and sliced green onions. Serve hot.

Notes

  • For the crispiest result, ensure your oil temperature is accurate for both frying stages.
  • If you prefer a Soy Garlic flavor, substitute the Gochujang glaze ingredients with 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons minced garlic, and 1 tablespoon sesame oil.
  • Resting the chicken between fries allows moisture to escape, resulting in a superior crunch.

Nutrition

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