Print

Double-Fried Korean Fried Chicken with Gochujang and Soy Garlic Glazes

Close-up of crispy korean fried chicken pieces coated in a thick, glossy, dark red chili glaze.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make ultra-crispy Korean fried chicken at home using the double-fry method. This recipe includes instructions for two popular sauces: a sweet and spicy Gochujang glaze and a savory soy garlic glaze.

Ingredients

Scale
  • 3 lbs chicken wings or pieces, 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 water (ice cold)
  • Vegetable oil, for deep frying
  • For Spicy Gochujang Glaze: 1/4 cup Gochujang (Korean chili paste), 3 tablespoons honey or corn syrup, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 clove garlic (minced), 1 teaspoon sesame oil
  • For Soy Garlic Glaze: 1/2 cup soy sauce, 1/4 cup water, 1/4 cup brown sugar, 2 cloves garlic (minced), 1 teaspoon grated fresh ginger

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. Create the batter: Slowly whisk in the ice-cold water until you have a thin, slightly lumpy batter. Do not overmix. Dip the chicken pieces into the batter, shaking off excess.
  3. 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 for 8 to 10 minutes until pale golden and cooked through. Remove and drain on a wire rack. Let rest for at least 15 minutes.
  4. Prepare the glazes: For the Gochujang glaze, combine all sauce ingredients in a small saucepan. Simmer over medium heat for 3 minutes until slightly thickened. For the Soy Garlic glaze, combine all sauce ingredients and simmer for 5 minutes until reduced and syrupy. Keep warm.
  5. 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 deep golden brown and extremely crispy. Remove and drain briefly.
  6. Glaze the chicken: Toss the hot, double-fried chicken immediately in your choice of glaze until fully coated. Serve immediately.

Notes

  • Using potato starch in the coating mixture is key to achieving the signature thin, crunchy crust.
  • Ensure your oil temperature is accurate for both frying stages; the first fry cooks the meat, the second fry crisps the exterior.
  • If you prefer a less spicy Gochujang glaze, reduce the amount of Gochujang slightly.

Nutrition

Find it online: https://delishdiarist.com/korean-fried-chicken-recipe-ultra-crispy/