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Ultimate Double-Fried Korean Fried Chicken with Classic Sweet & Spicy Gochujang Glaze

Close-up of crispy Korean fried chicken pieces coated in a dark, glossy sauce and topped with sesame seeds and scallions.
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Make restaurant-style Korean fried chicken at home. This recipe uses a double-frying technique for an ultra-crispy coating and a sticky, sweet and spicy gochujang sauce that keeps the meat juicy.

Ingredients

Scale
  • 2 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
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • Garnish: Toasted sesame seeds and sliced green onions

Instructions

  1. Pat the chicken pieces completely dry with paper towels. This helps the coating stick.
  2. In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder.
  3. Pour in the cold water and mix until just combined. The batter should be thin and slightly lumpy. Do not overmix.
  4. Dip each piece of chicken into the batter, letting excess drip off, then dredge lightly in any remaining dry flour mixture if desired for extra texture.
  5. Heat about 3 inches of oil in a deep pot or Dutch oven to 325°F (160°C).
  6. First Fry: Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 8 to 10 minutes until lightly golden. Remove and drain on a wire rack. Let the chicken rest for at least 15 minutes.
  7. Second Fry: Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil and fry for another 3 to 5 minutes until deep golden brown and very crispy. This is the double fried chicken technique for maximum crunch. Drain well.
  8. Prepare the Glaze: While the chicken rests, combine the gochujang, soy sauce, honey, rice vinegar, brown sugar, minced garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 minutes.
  9. Toss the hot, double-fried chicken pieces in the sweet and spicy glaze until fully coated.
  10. Serve immediately garnished with sesame seeds and green onions.

Notes

  • For the best results, use potato starch or cornstarch in the batter; this is key for the signature crispy coating secrets of authentic Korean fried chicken.
  • If you prefer a milder flavor, reduce the amount of gochujang in the sauce.
  • You can substitute the sweet and spicy glaze with a soy garlic chicken sauce by swapping gochujang for more soy sauce and adding 1 tablespoon of mirin.

Nutrition

Find it online: https://miameal.com/korean-fried-chicken-ultimate-crispy-recipe/