Print

The Best Double-Fried Korean Fried Chicken with Sweet & Spicy Glaze

A pile of glistening, saucy korean fried chicken pieces topped with sesame seeds and chopped green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style Korean fried chicken at home. This recipe uses the double-fry technique to achieve an ultra-crispy coating, finished with a sticky, sweet and spicy gochujang glaze. This is a flavorful chicken coating perfect for game day appetizers or an easy Korean dinner.

Ingredients

Scale
  • 3 lbs chicken pieces (wings or thighs)
  • 1 cup all-purpose flour
  • 1/2 cup potato starch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 cup cold water
  • Vegetable oil, for frying
  • For the Sweet & Spicy Glaze:
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • For Garnish:
  • 1 teaspoon sesame seeds
  • 1 green onion, sliced

Instructions

  1. Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder.
  2. Make the Batter: Slowly whisk in the cold water until you have a thin, smooth batter. Do not overmix; a few small lumps are fine.
  3. Coat the Chicken: Dip each piece of chicken into the batter, letting excess drip off.
  4. 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. This step creates the juicy chicken recipe interior.
  5. Prepare the Sauce: While the chicken rests, combine all glaze ingredients (gochujang, soy sauce, honey, vinegar, garlic, brown sugar, sesame oil) in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 to 5 minutes. Keep warm.
  6. Second Fry (For Ultra Crispy Chicken): 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 shatteringly crisp. Drain well.
  7. Toss and Serve: Place the hot, crispy fried chicken in a large bowl. Pour the warm sweet and spicy glaze over the chicken and toss quickly to coat evenly.
  8. Garnish: Transfer the coated chicken to a serving platter. Sprinkle with sesame seeds and sliced green onion. Serve immediately for the best crunchy chicken homemade experience.

Notes

  • For a Soy Garlic variation, skip the gochujang sauce and instead simmer soy sauce, minced garlic, brown sugar, and a splash of water until reduced and syrupy.
  • If you prefer not to deep fry, you can use an air fryer after coating the chicken in the dry flour mix (skip the wet batter) and cooking according to your air fryer’s instructions until golden.
  • Serve this Korean fried chicken with quick pickled radishes for a traditional pairing.

Nutrition

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