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Ultimate Double-Fried Korean Fried Chicken with Choice of Gochujang or Soy Garlic Glaze

A pile of crispy, dark, and glossy korean fried chicken wings coated in a sticky sauce on a white plate.
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Master the restaurant-quality Korean Fried Chicken technique at home. This recipe uses a double-fry method for an ultra-crispy crust and offers two classic, addictive glazes: sweet and spicy Gochujang or savory Soy Garlic.

Ingredients

Scale
  • 3 lbs chicken pieces (wings, drumettes, or boneless thighs)
  • 1 cup all-purpose flour
  • 1/2 cup potato starch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1/2 cup cold water
  • Vegetable oil, for frying
  • For Gochujang Glaze: 1/4 cup Gochujang (Korean chili paste), 1/4 cup soy sauce, 3 tablespoons honey or corn syrup, 2 tablespoons rice vinegar, 1 tablespoon minced garlic, 1 teaspoon sesame oil
  • For Soy Garlic Glaze: 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup water, 2 tablespoons honey or corn syrup, 1 tablespoon minced garlic, 1 teaspoon grated ginger

Instructions

  1. Pat the chicken pieces completely dry with paper towels. This step is key for crispiness.
  2. In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder for the dry coating.
  3. In a separate bowl, whisk the egg and cold water. Add the wet mixture to the dry mixture and stir until just combined. The batter should be thin and slightly lumpy.
  4. Dredge the dried chicken pieces thoroughly in the batter, shaking off any excess.
  5. Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C).
  6. First Fry: Carefully place the battered chicken into the hot oil, working in small batches to avoid overcrowding. Fry for 6 to 7 minutes until lightly golden and cooked through. Remove the chicken and let it rest on a wire rack for at least 10 minutes.
  7. 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 the crust is deep golden brown and exceptionally crunchy. Drain on a clean wire rack.
  8. Prepare your chosen glaze: For Gochujang, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until the sauce thickens slightly (about 3 minutes). For Soy Garlic, combine all ingredients and simmer until slightly reduced and sticky.
  9. Toss the hot, double-fried chicken immediately in the warm glaze until evenly coated.
  10. Serve your Korean Fried Chicken immediately while the crust is at its peak crispiness.

Notes

  • Using potato starch in the batter helps achieve the signature thin, crackly crust sought after in authentic Korean Fried Chicken.
  • Maintain oil temperature carefully during both frying stages; temperature drops lead to greasy chicken.
  • Serve with pickled radish (mu) to cut through the richness of the fried chicken.

Nutrition

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