Korean Fried Chicken

Ultra-crispy double-fried korean fried chicken tossed in a glossy sweet-spicy gochujang soy-garlic glaze. Perfect for sharing, game nights, or a show-stopping weeknight dinner.

Print Pin

Course: Main Course

Cuisine: Korean

Keyword: korean fried chicken, gochujang chicken, double-fried chicken, korean cuisine, crispy fried chicken

Prep Time: 25

Cook Time: 40

Total Time: 1 5

Servings: servings

Calories: 670kcal

Ingredients

1 kg chicken wings and drumettes split
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 cup potato starch or cornstarch
1/2 cup all-purpose flour
1 tsp baking powder
2 large eggs
1/4 cup cold water
Neutral oil for deep frying vegetable or peanut
3 tbsp vegetable oil for sauce
3 tbsp gochujang
3 tbsp soy sauce
3 tbsp honey or corn syrup
2 tbsp rice vinegar
2 tbsp brown sugar
3 cloves garlic minced
1 tsp grated ginger
1 tbsp sesame oil
1 tbsp toasted sesame seeds for garnish
2 scallions sliced (for garnish)

Instructions

Pat chicken pieces dry and season evenly with salt, pepper and garlic powder.
In a bowl whisk eggs with cold water; set aside.
Combine potato starch, flour and baking powder in a separate bowl; mix thoroughly.
Dip each piece into the egg wash, then dredge in the starch-flour mix; press to coat well.
Heat oil in a deep pot to 320°F (160°C). Fry chicken in batches 5–7 minutes until pale golden and cooked through; do not overcrowd.
Remove to a wire rack to rest 8–10 minutes; keep warm.
Increase oil temperature to 375°F (190°C) for the second fry.
Fry chicken a second time 2–3 minutes until deeply golden and extra crispy. Drain on rack; sprinkle a pinch of salt.
Meanwhile, combine gochujang, soy, honey, rice vinegar, brown sugar, garlic, ginger and sesame oil in a saucepan; simmer gently 3–4 minutes until glossy and slightly thickened.
Heat 3 tbsp vegetable oil in a skillet over medium, add the sauce and bring to a bubbling glaze; reduce until spoon coats back of ladle.
Toss the hot fried chicken in the warm sauce in a large bowl until evenly coated, or brush sauce over pieces for a lighter coating.
Transfer to a platter, sprinkle with toasted sesame seeds and sliced scallions. Serve immediately for best crunch.

Nutrition