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

A mound of glossy, dark red Korean fried chicken pieces topped with sesame seeds and green onions.
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Make ultra crispy Korean fried chicken at home using the double-fry technique. This recipe features juicy chicken coated in an addictive sweet and spicy Gochujang sauce, perfect for weeknight dinners or game day appetizers.

Ingredients

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  • 3 lbs chicken pieces (wings, drumettes, or thighs)
  • 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 Sweet & Spicy Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • Garnish:
  • 1 teaspoon sesame seeds
  • 2 green onions, sliced

Instructions

  1. Marinate the chicken: In a bowl, combine the chicken pieces with buttermilk, salt, and pepper. Let it sit for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. Prepare the dry coating: In a separate shallow dish, whisk together the potato starch, flour, and baking powder.
  3. Coat the chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the dry coating mixture, pressing lightly to adhere.
  4. First Fry: Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Fry the chicken in batches, ensuring not to overcrowd the pot, for 8 to 10 minutes until lightly golden and cooked through. Remove the chicken and drain on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes. This resting period is key for the ultra crispy coating.
  5. Prepare the glaze: While the chicken rests, combine all glaze ingredients (Gochujang, soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger) in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
  6. Second Fry: Increase the oil temperature to 375°F (190°C). Carefully return the rested chicken to the hot oil in batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and shatteringly crisp. Drain immediately on a clean wire rack.
  7. Glaze and Serve: 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. Arrange on a serving platter, sprinkle with sesame seeds and sliced green onions. Serve immediately.

Notes

  • For the best results, use potato starch in the coating; it helps create the signature thin, crackly crust associated with restaurant-style Korean fried chicken.
  • If you prefer a milder sauce, reduce the amount of Gochujang or substitute some of it with ketchup.
  • Keep the oil temperature consistent during both frying stages to prevent the chicken from absorbing too much oil.

Nutrition

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