PrintAuthentic Korean Fried Chicken Recipe with Double-Fry Crunch
Make restaurant-style Korean Fried Chicken at home using the double-frying method for ultimate crispiness. This recipe includes instructions for a sweet and spicy gochujang glaze.
- Prep Time: 25 min
- Cook Time: 25 min
- Total Time: 65 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Deep Frying
- Cuisine: Korean
- Diet: Low Lactose
Ingredients
Scale
- 3 lbs chicken pieces (wings, drumettes, or boneless thighs)
- 1 cup all-purpose flour
- 1/2 cup potato starch or cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder
- 1 cup cold water
- Vegetable oil, for deep frying
- For the Sauce: 1/4 cup gochujang (Korean chili paste)
- For the Sauce: 3 tablespoons soy sauce
- For the Sauce: 2 tablespoons honey or corn syrup
- For the Sauce: 2 tablespoons rice vinegar
- For the Sauce: 1 tablespoon minced garlic
- For the Sauce: 1 tablespoon brown sugar
Instructions
- Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step is key for crispiness.
- Mix the dry coating: In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder.
- Make the wet batter: Gradually whisk the cold water into the dry ingredients until you have a thin, smooth batter. Do not overmix; a few small lumps are acceptable.
- Coat the chicken: Dip each piece of chicken into the batter, letting excess drip off slightly. You want a thin, even coat.
- First Fry (Cooking): Heat about 3 inches of vegetable oil in a deep pot or Dutch oven to 325°F (160°C). Fry the chicken in batches, ensuring you do not overcrowd the pot, for 8 to 10 minutes until lightly golden and cooked through. Remove and drain on a wire rack.
- Rest the chicken: Let the chicken rest on the rack for at least 15 minutes. This allows moisture to redistribute and prepares the crust for the second fry.
- Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil in small batches and fry for 2 to 3 minutes until deep golden brown and extremely crispy. Remove and drain again.
- Make the sauce: While the chicken rests, combine all sauce ingredients (gochujang, soy sauce, honey, vinegar, garlic, and sugar) in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 minutes.
- Glaze the chicken: Place the hot, double-fried chicken in a large bowl. Pour the warm sauce over the chicken and toss quickly until every piece is evenly coated.
- Serve immediately while hot and crunchy.
Notes
- For an even crispier crust, you can dust the battered chicken lightly with extra potato starch before the first fry.
- If you prefer a Soy Garlic glaze instead, substitute the gochujang and sugar with 1/2 cup soy sauce, 1/4 cup water, 1/4 cup brown sugar, 2 tablespoons minced garlic, and 1 teaspoon grated ginger.
- This recipe works well for meal planning; store the fried chicken plain and toss it in the sauce just before serving to maintain crunch.
Nutrition
- Serving Size: 4 pieces
- Calories: 550
- Sugar: 18g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg