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Authentic Double-Fried Korean Fried Chicken with Classic Sweet & Spicy Gochujang Glaze

Close-up of crispy Korean fried chicken recipe pieces coated in a glossy red spicy sauce, topped with sesame seeds and green onions.
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Make unbelievably crispy, juicy Korean Fried Chicken at home using the double-frying technique. This recipe features a classic sweet and spicy Gochujang glaze.

Ingredients

Scale
  • 2 lbs chicken wings or pieces, cut
  • 1 cup potato starch or cornstarch
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup water (for batter)
  • Vegetable oil, for deep frying
  • For the Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • Garnish: Sesame seeds, chopped scallions

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step is crucial for crispiness.
  2. Make the dry mix: In a large bowl, whisk together the potato starch, flour, salt, pepper, and garlic powder.
  3. Make the wet batter: Slowly whisk the water into the dry mix until a thin, smooth batter forms. It should be thin, not thick like pancake batter.
  4. Coat the chicken: Dip each piece of chicken into the batter, letting excess drip off. Immediately return the coated chicken to the dry mix, pressing lightly to ensure a full, thin coating. Set aside on a wire rack.
  5. First Fry: 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. Remove and drain on a wire rack. Let rest for at least 15 minutes.
  6. Make the glaze: While the chicken rests, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until smooth and slightly thickened, about 3 minutes. Remove from heat.
  7. Second Fry (The Crunch Step): 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.
  8. Glaze the chicken: Place the hot, double-fried chicken into a large bowl. Pour the warm glaze over the chicken and toss quickly until every piece is evenly coated.
  9. Serve immediately garnished with sesame seeds and chopped scallions.

Notes

  • For the best results, use potato starch in the coating mix; it contributes significantly to the signature crunch.
  • Do not skip the resting period between the first and second fry; this allows moisture to escape, leading to a crispier final product.
  • If you prefer a less spicy glaze, reduce the amount of Gochujang by half and add a little extra honey.

Nutrition

Find it online: https://spoonfulsnap.com/korean-fried-chicken-recipe-double-fry-crunch-2/