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Ultimate Crispy Double-Fried Korean Fried Chicken with Signature Gochujang Glaze

A pile of crispy, glazed korean fried chicken pieces topped with sesame seeds and chopped green onions.
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You will make restaurant-quality Korean Fried Chicken at home using the double-fry method for maximum crunch, coated in a sticky, sweet, and spicy Gochujang sauce. This recipe delivers juicy meat inside and an addictive crispy shell outside.

Ingredients

Scale
  • 2 lbs chicken wings or drumettes, separated
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup potato starch
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Vegetable oil, for frying
  • For the Sauce:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • Garnish: Toasted sesame seeds, chopped green onions

Instructions

  1. In a bowl, combine the chicken pieces with buttermilk, salt, and pepper. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  2. In a separate shallow dish, whisk together the potato starch, flour, and baking powder for the coating.
  3. Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the dry coating mixture, pressing firmly to adhere.
  4. Heat about 3 inches of oil in a deep pot or Dutch oven to 325°F (160°C). Fry the chicken in batches for 8 to 10 minutes until lightly golden and cooked through. Do not overcrowd the pot.
  5. Remove the chicken and place it on a wire rack. Increase the oil temperature to 375°F (190°C). This is the second fry.
  6. Return the chicken to the hot oil and fry for another 2 to 3 minutes until deep golden brown and extremely crispy. Drain on a clean wire rack.
  7. While the chicken fries the second time, prepare the sauce. In a small saucepan, combine all sauce ingredients (Gochujang, honey, soy sauce, vinegar, sugar, garlic, ginger, sesame oil). Heat over medium heat, stirring constantly, until the sugar dissolves and the sauce thickens slightly, about 3 minutes. Do not boil rapidly.
  8. Place the hot, double-fried chicken in a large bowl. Pour the warm sauce over the chicken and toss quickly until every piece is evenly coated and sticky.
  9. Serve immediately, garnished with sesame seeds and green onions. This recipe is a great alternative to using meal planning services for a fun dinner.

Notes

  • For extra crispiness, you can dust the coated chicken with a thin layer of dry potato starch again before the second fry.
  • If you prefer a less spicy glaze, reduce the Gochujang amount and add a tablespoon of water or chicken broth.
  • You can find inspiration for more dishes like this on our Pinterest account.
  • If you are looking for alternatives to deep frying, consider using a sous-vide precision cooker for the initial cook, though the texture will differ from traditional frying.

Nutrition

Find it online: https://kitchenuser.net/korean-fried-chicken-ultimate-crispy-recipe/