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Ultimate Double-Fried Korean Fried Chicken with Sticky Gochujang Glaze

Close-up of glossy, red-glazed Korean fried chicken pieces sprinkled with sesame seeds on a white plate.
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Make restaurant-quality Korean Fried Chicken at home using the double-fry technique for an ultra-crispy coating. This recipe features juicy chicken tossed in a classic sweet and spicy Gochujang glaze.

Ingredients

Scale
  • 3 lbs chicken pieces (wings, drumettes, or boneless thighs), cut into serving size
  • 1 cup all-purpose flour
  • 1/2 cup potato starch or cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1/2 cup cold water
  • 1 large egg
  • 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 brown sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions

  1. Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. This step is key for crispiness.
  2. Make the Batter: In a medium bowl, whisk together the flour, potato starch, salt, pepper, and baking powder. In a separate small bowl, whisk the cold water and egg. Pour the wet ingredients into the dry ingredients and mix until just combined; the batter should be thin and lumpy. Do not overmix.
  3. Coat the Chicken: Dip each piece of chicken into the batter, allowing excess to drip off. You want a thin, even coat.
  4. First Fry (Cooking the Chicken): Heat about 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully place chicken pieces into the oil, ensuring you do not overcrowd the pot. Fry for 8 to 10 minutes until the chicken is cooked through and lightly golden. Remove the chicken and place it on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes.
  5. Make the Glaze: While the chicken rests, combine the Gochujang, soy sauce, rice vinegar, honey/sugar, minced garlic, ginger, and sesame oil in a small saucepan. Bring the mixture to a simmer over medium heat, stirring constantly until the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
  6. Second Fry (Crisping the Coating): Increase the oil temperature to 375°F (190°C). Return the rested chicken pieces to the hot oil in batches. Fry for an additional 2 to 4 minutes until the crust is deep golden brown and extremely crispy. This double-fry technique creates the signature crunch. Remove and drain briefly on the wire rack.
  7. Toss and Serve: Place the hot, crispy chicken into a large bowl. Pour the prepared Gochujang glaze over the chicken and toss quickly until every piece is evenly coated. Garnish immediately with toasted sesame seeds. Serve hot.

Notes

  • For the best results in achieving that paper-thin, shatteringly crisp coating, use a mix of all-purpose flour and potato starch in your batter.
  • If you prefer a milder flavor, substitute the Gochujang glaze with a simple soy-garlic sauce made from 1/2 cup soy sauce, 1/4 cup water, 1/4 cup sugar, 2 tablespoons minced garlic, and 1 teaspoon ginger, simmered until reduced.
  • Serve this party chicken appetizer with quick-pickled radishes or a simple cabbage slaw to balance the richness.

Nutrition

Find it online: https://cookingbycarla.com/korean-fried-chicken-recipe-ultimate-crunch/