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Double-Fried Korean Fried Chicken with Sticky Gochujang Glaze

Close-up of glossy, deep red korean fried chicken pieces topped with sesame seeds and fresh green scallions.
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Make ultra-crispy, restaurant-style Korean Fried Chicken at home using the double-fry technique. This recipe features a sticky, sweet, and spicy Gochujang glaze that keeps the chicken crunchy.

Ingredients

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  • 3 lbs chicken pieces (wings 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 baking powder
  • 1 cup cold water
  • Vegetable oil, for frying
  • 1/2 cup Gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 1/4 cup honey or corn syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

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. Create the batter: Slowly whisk in the cold water until you have a thin, pancake-like batter. Do not overmix; a few lumps are fine.
  3. Coat the chicken: Dip each piece of chicken into the batter, allowing excess to drip off.
  4. First fry: Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Fry the chicken in batches for 10 to 12 minutes until lightly golden and cooked through. Remove and drain on a wire rack. Let the chicken rest for at least 15 minutes.
  5. Prepare the Gochujang Glaze: While the chicken rests, combine the Gochujang, soy sauce, honey, rice vinegar, brown sugar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 to 5 minutes. Remove from heat and stir in the sesame oil.
  6. Second fry: 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. This double fried chicken technique builds the crunch.
  7. Glaze the chicken: Place the hot, crispy chicken into a large bowl. Pour about half of the Gochujang glaze over the chicken and toss quickly to coat evenly. Add more glaze as needed, but avoid over-saucing, which softens the crust.
  8. Serve immediately: Transfer the Korean fried chicken to a serving platter. Garnish with sliced green onions and sesame seeds.

Notes

  • For Soy Garlic Glaze: Substitute the Gochujang, rice vinegar, and brown sugar in the sauce with 1/2 cup soy sauce, 1/4 cup water, 1/4 cup honey, 3 tablespoons minced garlic, and 1 tablespoon grated ginger. Simmer until thick.
  • To maintain crispiness, serve the sauce on the side or toss the chicken immediately before serving.
  • For an air fryer option, cook the battered chicken at 380°F (195°C) for 18-20 minutes, flipping halfway, then toss in the warm glaze.

Nutrition

Find it online: https://delicerecipe.com/korean-fried-chicken-double-fried-gochujang-glaze/