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The Ultimate Crispy Korean Fried Chicken (Double-Fried Perfection with Sweet & Spicy Gochujang Glaze)

A pile of glossy, deep red korean fried chicken pieces coated in sauce, topped with sesame seeds and green onions.
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Make authentic, insanely crispy Korean Fried Chicken at home using the double-fry technique. This recipe features juicy chicken coated in a sticky, sweet, and spicy Gochujang glaze that beats any takeout.

Ingredients

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

Instructions

  1. Marinate the chicken: In a bowl, combine the chicken pieces with buttermilk, salt, and pepper. Cover and refrigerate for at least 1 hour, or up to 4 hours.
  2. Prepare the dry coating: In a separate shallow dish, whisk together the potato starch, flour, and baking powder. This mixture creates the signature crunch.
  3. Coat the chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the dry coating, pressing firmly to adhere the flour mixture.
  4. First Fry: Heat 2 inches of vegetable 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 chicken and place on a wire rack. Let rest for 10 minutes. This is the double-fried technique secret.
  5. Prepare the glaze: While the chicken rests, combine all sauce ingredients (Gochujang, honey, soy sauce, vinegar, brown sugar, garlic, ginger) in a small saucepan. Bring to a simmer over medium heat, stirring until smooth. Cook for 2-3 minutes until slightly thickened.
  6. Second Fry: Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches. Fry for an additional 2 to 3 minutes until deep golden brown and extremely crispy. Remove and drain briefly.
  7. Glaze the chicken: Place the hot, crispy chicken into a large bowl. Pour the warm Gochujang glaze over the chicken and toss quickly until every piece is evenly coated and sticky.
  8. Serve immediately, garnished with sesame seeds and green onions.

Notes

  • For extra flavor, you can substitute the buttermilk marinade with a mixture of milk and 1 tablespoon of vinegar if you do not have buttermilk on hand.
  • If you prefer a less spicy glaze, reduce the amount of Gochujang by half and add 1 tablespoon of ketchup for color and body.
  • This recipe works well for wings, drumsticks, or boneless thigh pieces. Adjust first fry time based on the size of the cut.

Nutrition

Find it online: https://tastethisplate.com/korean-fried-chicken-recipe-ultimate-crispy/