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Ultimate Double-Fried Korean Fried Chicken with Sticky Gochujang Glaze

A close-up of crispy, glazed korean fried chicken pieces piled high on a white plate, catching the sunlight.
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Make restaurant-quality Korean Fried Chicken at home using the double-fry method for maximum crispiness, coated in a sweet and spicy Gochujang glaze.

Ingredients

Scale
  • 3 lbs chicken wings or drumettes, separated
  • 1 cup potato starch or cornstarch
  • 1/2 cup all-purpose flour
  • 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
  • Sesame seeds, for garnish
  • Chopped scallions, for garnish

Instructions

  1. Prepare the chicken: Pat the chicken pieces very dry with paper towels. In a large bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
  2. Make the batter: Slowly whisk in the cold water until you have a thin, smooth batter, similar to crepe batter. Do not overmix.
  3. Coat the chicken: Dip each piece of chicken into the batter, allowing excess to drip off. You want a thin, even coating.
  4. First Fry: Heat about 3 inches of 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. Let the chicken rest for at least 15 minutes.
  5. Make the glaze: While the chicken rests, combine the Gochujang, soy sauce, honey, rice vinegar, brown sugar, 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). Remove from heat.
  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 extremely crispy. Drain well.
  7. Toss and serve: Place the hot, crispy chicken in a large bowl. Pour the warm Gochujang glaze over the chicken and toss quickly to coat every piece evenly.
  8. Garnish immediately with sesame seeds and chopped scallions. Serve right away.

Notes

  • For the crispiest result, use potato starch instead of cornstarch in the batter.
  • If you prefer a less spicy glaze, reduce the amount of Gochujang by half and substitute with ketchup.
  • You can substitute wings with boneless thighs cut into 1-inch pieces for easier eating.

Nutrition

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