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Ultimate Double-Fried Korean Fried Chicken with Sticky Gochujang Glaze

Close-up of crispy korean fried chicken pieces coated in a glossy, spicy red sauce and topped with sliced green onions.
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Make restaurant-quality Korean fried chicken at home. This recipe uses a double-fry technique for an ultra-crispy crust and coats it in an addictive sweet and spicy Gochujang sauce.

Ingredients

Scale
  • 2 lbs chicken pieces (wings or thighs work well)
  • 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
  • 2 cups neutral oil for frying (e.g., canola or vegetable)
  • 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
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • Sesame seeds and sliced green onions for garnish

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step is key for crispiness.
  2. Mix the dry coating: In a medium bowl, whisk together the flour, potato starch, salt, pepper, and baking powder.
  3. Make the batter: Slowly whisk the cold water into the dry ingredients until just combined. Do not overmix; a few lumps are fine.
  4. Coat the chicken: Dip each piece of chicken into the batter, letting excess drip off.
  5. First Fry (Cooking the chicken): Heat the oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Fry the chicken in batches, ensuring not to overcrowd the pot, for 8 to 10 minutes until lightly golden and cooked through. Remove and drain on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes.
  6. Make the glaze: While the chicken rests, combine the Gochujang, honey, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil in a small saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3 to 4 minutes. Remove from heat.
  7. Second Fry (Crisping): 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 extremely crisp. Drain quickly on the wire rack.
  8. Glaze the chicken: Place the hot, double-fried chicken into a large bowl. Pour the warm Gochujang glaze over the chicken and toss quickly to coat every piece evenly.
  9. Serve immediately: Transfer the coated Korean fried chicken to a serving platter. Garnish generously with sesame seeds and sliced green onions. Serve this crispy fried chicken right away for the best texture.

Notes

  • For extra juicy tender chicken, you can marinate the chicken pieces in a mixture of salt, pepper, and a splash of buttermilk for 30 minutes before battering.
  • If you prefer a less spicy flavor, reduce the amount of Gochujang in the glaze and substitute with extra honey or soy sauce.
  • This recipe focuses on the double fried chicken technique for maximum crunch, which is essential for authentic KFC style.

Nutrition

Find it online: https://www.purecookingjoy.com/korean-fried-chicken-ultimate-double-fry-recipe/

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