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Authentic Korean Fried Chicken Recipe with Double-Fry Crunch

A pile of crispy korean fried chicken recipe pieces coated in a dark, glossy sauce and topped with sesame seeds and green onions.
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Make restaurant-style Korean Fried Chicken at home using the double-fry method for an ultra-crispy crust and juicy interior. Choose between a savory Soy Garlic glaze or a sweet and spicy Gochujang glaze for this ultimate crowd-pleaser.

Ingredients

Scale
  • 2 lbs chicken pieces (wings or boneless thighs), cut into uniform size
  • 1 cup all-purpose flour
  • 1/2 cup potato starch or cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cold water or club soda
  • Vegetable oil, for deep frying
  • For the Glaze (Choose One):
  • Soy Garlic Glaze: 1/2 cup soy sauce, 1/4 cup honey or corn syrup, 2 tablespoons brown sugar, 1 tablespoon minced garlic, 1 teaspoon grated ginger
  • Sweet & Spicy Glaze: 1/2 cup Gochujang (Korean chili paste), 1/4 cup honey or corn syrup, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon minced garlic
  • Garnish: Toasted sesame seeds, chopped green onions

Instructions

  1. Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. This step is key for crispiness.
  2. Make the Batter: In a medium bowl, whisk together the flour, potato starch (or cornstarch), baking powder, salt, and pepper. Gradually whisk in the cold water or club soda until you have a thin, slightly lumpy batter. Do not overmix.
  3. Coat the Chicken: Dip each piece of chicken into the batter, allowing excess to drip off. You want a thin coating.
  4. First Fry (Cooking): Heat 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 you do not overcrowd the pot. Fry for 6 to 8 minutes until lightly golden and cooked through. Remove chicken and drain on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes.
  5. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in small batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and extremely crispy. Drain well on a clean wire rack.
  6. Prepare the Glaze: While the chicken rests, combine the ingredients for your chosen glaze (Soy Garlic or Sweet & Spicy) in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 minutes. Remove from heat.
  7. Toss and Serve: Place the hot, crispy chicken in a large bowl. Pour the warm glaze over the chicken and toss quickly to coat every piece evenly. Garnish immediately with sesame seeds and green onions. Serve right away for the best texture.

Notes

  • The double-fry method is the secret to achieving that shatteringly crisp coating that stays crunchy even after being tossed in sauce.
  • Using potato starch or a mix of starches over all-purpose flour helps create a thinner, crispier crust characteristic of authentic Korean Fried Chicken.
  • If you prefer a less spicy glaze, reduce the amount of Gochujang and add a little more honey or sugar.

Nutrition

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