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7 Steps: korean fried chicken recipe Triumph

korean fried chicken recipe
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This is Jacob’s guide to making Authentic Ultra-Crispy Korean Fried Chicken using the double-fry technique. We finish it with a perfect sweet and spicy Gochujang glaze. Prepare for next-level crunch.

Ingredients

Scale
  • 2 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
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1/2 cup cold water
  • Vegetable oil, for deep frying
  • For the Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons soy sauce
  • 2 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon water
  • Garnish: Toasted sesame seeds, chopped green onions

Instructions

  1. Prepare the chicken: Pat the chicken pieces very dry with paper towels. This step is important for crispiness.
  2. Make the batter: In a large bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
  3. In a separate bowl, whisk the egg and cold water. Add the wet ingredients to the dry ingredients and mix until just combined. The batter should be thin and slightly lumpy. Do not overmix.
  4. Coat the chicken: Dip each piece of chicken into the batter, allowing excess to drip off slightly.
  5. First Fry: Heat about 3 inches of oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the chicken in batches for 6 to 8 minutes, until lightly golden and cooked through. Remove and drain on a wire rack. Let the chicken rest for at least 15 minutes.
  6. Make the glaze: While the chicken rests, combine all glaze ingredients in a small saucepan over medium heat. Stir until smooth and slightly thickened, about 3 minutes. Remove from heat.
  7. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the rested chicken pieces again for 2 to 3 minutes until deeply golden brown and extremely crispy. Drain quickly.
  8. Toss: Place the hot, double-fried chicken into a large, clean bowl. Pour the prepared glaze over the chicken and toss quickly to coat every piece evenly.
  9. Serve immediately garnished with sesame seeds and green onions.

Notes

  • Use potato starch for the ultimate crisp texture that holds up to the glaze.
  • Ensure your oil temperature is accurate for both frying stages; temperature control is key.
  • The resting period between the first and second fry allows moisture to escape, leading to a shatteringly crisp crust.

Nutrition

Find it online: https://tasteportfolio.com/korean-fried-chicken-recipe-ultra-crispy-double-fry/