Amazing korean fried chicken in 2 easy fries

I used to think restaurant-quality texture was reserved for professional chefs, especially when it came to deep-fried dishes. Seriously, I spent years ordering takeout thinking I could never replicate that shatteringly crispy crust at home. Well, I’m here to tell you that’s completely false! My journey here at Pure Cooking Joy taught me that amazing flavor doesn’t have to mean complicated steps, and this recipe is proof. Get ready for the Ultimate Double-Fried Korean Fried Chicken with Sticky Gochujang Glaze. This korean fried chicken is approachable for all of you, whether you’re new in the kitchen or just looking for that perfect crunch! Trust me, once you see how easy it is to nail that texture, you’ll want to look into my whole philosophy on why cooking brings joy.

Why This Ultimate Double-Fried korean fried chicken Recipe Works

If you’ve ever wondered why takeout korean fried chicken stays crunchy even when drenched in sauce, you’ve hit the jackpot! This recipe isn’t just about good flavor; it’s about structure. We are building a bomb-proof crust that holds up to the glaze. It sounds fancy, but I promise, these techniques are easy to master. They are honestly the difference between good fried chicken and truly unforgettable fried chicken.

The Secret to Crispy fried chicken: Double Frying

This is the game-changer, folks. We fry the chicken once at a lower temperature to cook the meat all the way through and lightly set the crust. Then, we rest it—that pause is really important! After resting, we crank the heat up and give it a second, quick fry. That second blast of heat evaporates every last bit of surface moisture. That’s how you get that incredible, light, crackly shell that defines authentic Korean chicken.

Flavor Profile: Sweet and Spicy chicken Glaze

Nobody wants a dull piece of poultry, right? Our sticky glaze brings the heat and the sweetness, hitting all those savory notes we crave. That Gochujang paste creates something truly addictive. The beauty of this sweet and spicy chicken sauce is that it’s not just drizzled on top; we toss the chicken right after that second fry, so the hot crust absorbs the glaze perfectly. It sticks, it shines, and it tastes like pure happiness.

Ingredients for the Best korean fried chicken

Okay, now for the fun part—gathering our tools! Remember, I’m all about big flavor without needless complication, so even though this is restaurant-quality korean fried chicken, the ingredient list is totally manageable. If you’re shopping for a fantastic weeknight chicken dinner idea, these bits and pieces go a long way.

For the Double-Fried korean fried chicken

This is where we set up that amazing crust. I always recommend using bone-in thighs or wings because they stay so moist inside, which helps tremendously with that juicy tender chicken result. And seriously, don’t skimp on the oil here; we need enough depth for that double-fry technique!

• 2 lbs chicken pieces (wings or thighs work well)
• 1 cup all-purpose flour
• 1/2 cup potato starch or cornstarch (Don’t skip the starch—it’s our secret weapon for crispiness!)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1 cup cold water (Ice cold water makes the batter crackle perfectly!)
• 2 cups neutral oil for frying (e.g., canola or vegetable)

For the Spicy Sticky chicken Glaze

This glaze is pure magic. If you’re nervous about the heat level, you can cut back the Gochujang, but honestly, that rich, fermented spice is what makes this dish shine. This is how we create that unforgettable spicy sticky chicken glaze.

• 1/2 cup Gochujang (Korean chili paste)
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 4 cloves garlic, minced (Make sure they are really minced!)
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame oil
• Sesame seeds and sliced green onions for garnish (Don’t skip these garnishes; they add necessary pops of freshness!)

Step-by-Step Instructions for Authentic korean fried chicken

Alright, here we go! This is where the magic happens, and believe me, following these steps exactly guarantees that incredible texture we’re dreaming about. This whole process turns simple chicken into the best chicken recipes for game day you’ll ever serve. Keep an eye on your oil thermometer, that’s the secret weapon for temperature control! If you’re looking for more inspiration on satisfying eats, you’ll always find the best in comfort food right here.

Preparing the Coating and Batter

First thing, make sure your chicken pieces are totally dry. Pat them down with paper towels—I learned this the hard way when my first batch sputtered like crazy because it had too much moisture! Next, whisk all your dry coating ingredients together. Then, slowly stream in that ice-cold water while mixing gently. Please, please, please, do not overmix this batter. A few small lumps are actually what we want; they create those little nooks and crannies that get extra crispy later on. You just want to combine, that’s it!

The First Fry: Cooking the chicken

Get your oil heated up good—we’re aiming for 325°F (160°C). Work in batches, don’t crowd the pot, or the oil temperature will crash, and we’ll end up with greasy chicken, not homemade KFC style! Fry these beauties for about 8 to 10 minutes. We aren’t looking for brown color yet, just cooked through. Pull them out and let them rest on a wire rack for a full 15 minutes. Seriously, don’t skip this rest time!

Creating the Spicy sticky chicken glaze

While that chicken is recovering from its first bath, let’s make the sauce that makes this stand out. Toss everything—sweet, spicy, savory—into a small saucepan. Bring it to a simmer over medium heat. You’ll see it start to thicken up beautifully as the sugar dissolves. This beautiful, sticky sauce is what makes those gochujang chicken wings so popular. It should only take about 3 or 4 minutes to get nice and cohesive. Pull it right off the heat once it coats the back of a spoon.

The Second Fry and Final Toss for perfect korean fried chicken

Time for the blast furnace! Crank that oil up to 375°F (190°C). You want it hot! Drop those rested pieces back in for just 2 or 3 minutes. Listen for that sizzling sound—that means you’re restoring that crispiness! They will turn deep golden fast. Drain them quickly, toss them immediately into a big bowl with the warm glaze, and coat every surface. Get this onto a platter with your green garnishes right away for the best texture. This immediate tossing is what locks in that incredible, glossy finish! Check out how I get shrimp super crispy for another great recipe here.

Ingredient Notes and Substitutions for korean fried chicken

I know sometimes you’re staring into your pantry thinking, “I don’t have that exact thing!” and you put the chicken back in the fridge. Don’t you dare! We can absolutely work around things. Part of cooking joy is figuring out what you have and making it work brilliantly. I want you to feel confident making this korean fried chicken, even if you need to swap an ingredient or two along the way. Let’s talk about achieving that perfect crust and keeping the inside tender.

Achieving Juicy tender chicken Cuts

Look, if you’re using wings or thighs—great, you’re halfway there! Those cuts handle frying much better than breasts. But if you are using chicken breasts or just want that extra insurance policy against dryness, you need an acid bath. My trick is a quick buttermilk marinade. Yes, buttermilk! It tenderizes the meat beautifully. Just soak your pieces for about 30 minutes before you dredge them in the flour mix. It tenderizes the protein structure, so you end up with the most unbelievably juicy tender chicken inside that crunchy shell. It’s totally optional, but wow, what a difference.

Starch Matters for Crispy fried chicken

This is important, so listen up! Why do we call for potato starch or cornstarch instead of just using all flour? Flour absorbs a lot of liquid, which can make your coating dense and sometimes heavy. Starch, on the other hand, creates a lighter, more shatter-prone exterior. If you are aiming for that true, thin, glassy crust reminiscent of the best homemade KFC style, the starch is non-negotiable in the batter. It’s what turns that batter into a coating that stays rock-hard crisp even after it’s swimming in that sticky glaze!

Serving Suggestions for your korean fried chicken Feast

Okay, you’ve got this epic, crispy, sticky korean fried chicken hot and ready. What do we serve with it? This dish is rich and boldly flavored, right? So, the trick is to serve things that cut through that richness or give you a nice cooling contrast. This isn’t just dinner; this is an event! It’s the ultimate star for any chicken recipes for game day setup, trust me.

I always lean into the Korean side of things first, but feel free to get creative. We need something pickled, something fresh, and something starchy to soak up any extra sauce droppings (we hate wasting that glaze!).

If you’re looking for ways to incorporate comfort sides into your meals, I have a fantastic recipe for Texas Toast that is perfect with savory meals too, though tonight we are keeping it light!

Classic Korean Pairing: Radish Pickle (Musaengchae)

You absolutely need quick pickles! The tang and crunch of pickled white radish (or even thinly sliced cucumber) is essential. That high acidity just wipes your palate clean between bites of that rich, fatty, crispy chicken. It’s non-negotiable for that authentic experience!

Cooling Sides to Balance the Spice

When that Gochujang sauce hits hard, you need relief! Simple steamed white rice is perfect because it soaks up the sauce beautifully. Beyond rice, a simple, lightly dressed cold cucumber salad or even some creamy potato salad provides a wonderful, cooling counterbalance to the spicy heat. You want texture and temperature variety on your plate!

Make It a Full Spread for Game Day

When hosting friends for a big game, skip the heavy casseroles. This korean fried chicken is the main attraction. Serve it platter style alongside some easy, crunchy coleslaw—maybe one with a light sesame dressing. You can also set up a little ‘sauce bar’ on the side if you happen to make a soy garlic version too, just in case someone wants a break from the spice. Everyone raids a good platter like this first!

Storage and Reheating Instructions for Leftover korean fried chicken

Okay, let’s talk about the inevitable: leftovers! We both know that fresh-from-the-fryer korean fried chicken is miles better than anything reheated, but sometimes we just can’t finish that whole glorious batch. If you find yourself with sticky, glorious pieces the next day, you have to treat them right, or the crust will turn sad and soggy fast. Believe me, I’ve made that microwaving mistake, and it’s devastating to that perfect texture!

The goal when reheating is to reactivate the crispness we worked so hard to create with the double fried chicken technique. That means avoiding moist heat at all costs. If you try the microwave, you might as well just boil the chicken; it steams the crust right into submission. That’s a total no-go in my kitchen!

The No-Microwave Rule for Crispy fried chicken

I learned this early on: Zapping leftover Asian fried chicken in the microwave guarantees a rubbery interior and a soft exterior. It just doesn’t work for anything this delicate. If you want that crunch back, you need dry, circulating heat. Period.

The Best Way to Reheat for Maximum Crunch

If you want to recapture that fresh-out-of-the-pot experience, you have two excellent options, depending on what equipment you have handy. Both aim to make your leftovers taste almost as incredible as the first time around.

1. Oven Method (Great for Large Batches): Preheat your oven to a pretty warm 400°F (200°C). Lay the chicken pieces out in a single layer on a wire rack set over a baking sheet. Putting it on a rack lets air circulate underneath so the bottom doesn’t steam! Bake them for about 8 to 10 minutes. They’ll heat through, and that outer crust will firm right back up.
2. Air Fryer Method (My Favorite for Small Batches): This is fantastic because the air fryer is essentially a mini convection oven designed for crisping. Set your air fryer to about 375°F (190°C). Pop your pieces in there (don’t overlap them!) and cook for just 4 to 6 minutes. You get that amazing texture back in half the time. If you need more tips on getting that awesome blast of dry heat, check out my guide on air fryer chicken wings!

Because this korean fried chicken glaze is so thick and sugary, the pieces might look a little darker when reheating, but trust me, as long as you use dry heat, that satisfying crunch will be completely restored!

Troubleshooting Common korean fried chicken Issues

So, you’ve been cooking along, and maybe things didn’t turn out exactly like the picture I shared. Guess what? That’s totally fine! Even when I’m making this korean fried chicken, sometimes the oil decides to act moody, or the glaze gets a little sticky too fast. Cooking is about adjusting on the fly, and I want to share the fixes I’ve learned so you can skip the frustration and go straight to enjoying that perfect homemade KFC style crunch.

My Crust Isn’t Crispy—It’s Chewy or Soggy!

This is the number one heartbreak when frying, right? Almost always, a chewy or soggy crust means one of two things, and usually, it’s the temperature. If your crust isn’t snapping, your oil wasn’t hot enough during that second fry. For the final crisping stage, you need that 375°F (190°C) heat aggressively attacking the batter to drive out moisture. If your oil is too cool, the crust just absorbs grease instead of crisping up.

The other culprit? Crowding the pot. If you drop too many pieces in at once after the first rest period, the oil temperature plummets immediately. It cools down, the chicken soaks oil, and boom—soggy chicken. Cook in small, manageable batches for both fries, please!

The Glaze Isn’t Sticking Well or It’s Too Thin

We want a glaze that clings nicely, right? If your glaze is too runny when you toss the chicken, it’s just going to drip right off the crispy coating. This usually happens if you didn’t simmer it long enough. You need that mixture—the Gochujang, honey, soy sauce—to reduce slightly. It should look thicker than maple syrup by the time you turn the heat off. If it looks thin like water, put it back on low heat and let it bubble gently for another minute or two.

If the glaze is *too* thick, guess what? It might seize up and become clumpy instead of coating nicely. If you accidentally cook it down too much, don’t panic! Just remove it from the heat and whisk in a teaspoon of warm water or a splash of rice vinegar until it loosens up and becomes glossy again. Simple fix!

My Oil Is Smoking—What Did I Do Wrong?

If you see smoke during frying, your oil is way too hot. Remember, we use 325°F for the first fry and 375°F for the second. If your oil hits 400°F or higher, you are burning the oil, and you risk burning your crust before the inside is done. This is a safety and flavor issue, so kill the heat immediately and let it cool down before adding more chicken! Keep that cooking thermometer handy; it’s the best insurance policy you have for successful frying.

The Chicken Tastes Greasy

This is almost always linked back to temperature, just like the sogginess issue. If the oil isn’t hot enough (see above), the chicken absorbs the fat instead of cooking quickly in it. Low temperature equals greasy korean fried chicken. Also, remember that resting period between the first and second fry? That time lets the chicken release steam and a little surface oil before you shock it into crispiness with the second, hotter fry. Don’t rush that cooling step!

Frequently Asked Questions About korean fried chicken Recipe

Whenever I post pictures of this korean fried chicken, I always get a flood of questions about shortcuts or substitutions. That’s why I think having a quick FAQ is so helpful! We want everyone to feel secure trying this recipe, whether you’re scaling it up for a massive party or just trying to satisfy a weeknight comfort food craving. If you’re ever curious about my general cooking thoughts, feel free to browse my latest blog posts!

Can I make this korean fried chicken recipe without double frying?

Oh, I hear you! Sometimes you just don’t have the time or the patience for that second fry, especially if you’re just trying to get dinner on the table. You absolutely *can* do a single fry. However, I have to be honest: you will lose that legendary, feather-light, shatteringly crisp texture that makes this recipe special. If you must single fry, make sure your oil is right at 375°F (190°C) to begin with, and don’t crowd the pot. But for true, show-stopping, restaurant-quality korean fried chicken, the double fry is the key.

What if I don’t have Gochujang for the spicy sticky chicken glaze?

Gochujang is pretty unique, but if you find yourself without it, don’t sweat it! You can definitely create a decent substitute for that spicy sticky chicken glaze, though the deep, fermented sweetness won’t be exactly the same. Think about what Gochujang brings: spice, sweetness, and body. I’d suggest using Sriracha or Sambal Oelek for the heat, and then adding a little extra brown sugar and a dash of soy sauce until the consistency mimics that thick paste. It won’t be authentic, but it will still be deliciously sweet and spicy!

Is this the best crispy chicken recipe for parties?

Yes, a thousand times yes! This is hands-down my favorite chicken recipes for game day or any gathering. The only caution I have is timing. Because the glaze is sticky, the absolute best time to serve is immediately after tossing for that perfect crunch. If you have a lot of guests coming, here’s my secret: do the entire double-fry process the morning of the party and keep the pieces on a rack at room temperature. When guests arrive, you just toss the hot chicken into the warm sauce in big batches. It keeps the crust intact, and you don’t have to fry constantly!

If you make this and love it, tell everyone! You can always connect with me on Facebook too, where I share behind-the-scenes cooking moments!

Nutritional Estimates for this korean fried chicken

I know some of you, my fellow home cooks, like to track macros, or maybe you’re just curious about what you’re digging into when you make this amazing korean fried chicken. Now, I have to give you the grown-up disclaimer right here: Because this involves deep frying and a sugary glaze, the numbers can swing wildly based on whether you use chicken thighs or wings, how much oil you use, and exactly how much glaze you scoop on!

The numbers below are just my best estimates based on the recipe above, assuming standard 2 lbs thighs and average glaze coverage, yielding four good-sized servings. This recipe definitely leans into the indulgent side of comfort food, but hey, that’s why we make it, right? Enjoy it, and don’t stress too much over the tracking!

• Serving Size: 4 pieces
• Calories: 550
• Fat: 35g
• Protein: 32g
• Carbohydrates: 30g
• Sugar: 22g
• Sodium: 850mg

We kept the fat content high because, well, frying is part of the process that gets us that wonderful crispiness! But look at that protein count—it’s still a seriously satisfying meal. Remember, these are just estimates for this incredibly flavorful crispy fried chicken!

Share Your Homemade KFC Style Success

That’s it, my friends! You have conquered the ultimate challenge: making restaurant-quality korean fried chicken right in your own kitchen. I sincerely hope that rich, sticky, shatteringly crisp texture brought you as much joy as it brings me every single time I make a batch. Finding comfort and confidence in complex dishes like this is exactly what Pure Cooking Joy is all about!

Now I can’t wait to see what you created! Did your double fry turn out perfectly crunchy? Did the Gochujang glaze set just right on your crispy fried chicken? Please, don’t be shy! Jump down into the comments section below and let me know how it went. Did you make any tweaks? Did it vanish instantly at your chicken recipes for game day party? I read every single comment, and hearing about your successes truly makes my day.

Rate This Recipe and Leave a Comment

If this recipe was the ticket to crispy, delicious, spicy-sweet heaven for you, please show your appreciation by hitting those stars and leaving a rating! Ratings help other home cooks find these recipes they can trust. It’s such a huge help to me as I keep trying to build this community.

And if you need anything at all—maybe you have a burning question about the difference between potato starch and cornstarch, or you just want to say hello—head over to my contact page. I love connecting with all of you!

Show Off Your Sticky, Spicy Chicken!

If you snapped a photo of your beautiful, glossy korean fried chicken platter, I absolutely need to see it! Tag me on social media; I love seeing your table spread. When you create food that tastes this good and looks this impressive, you should feel incredibly proud, and I want to celebrate that with you!

Until next time, keep that oil temp steady, keep tasting your sauces, and keep finding that pure joy in the simple act of cooking something amazing for the people you love.

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