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

A pile of glossy, red-glazed korean fried chicken pieces topped with sesame seeds and sliced green onions.
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Make ultra-crispy, juicy Korean Fried Chicken at home using the double-fry technique, coated in an addictive sweet and spicy Gochujang glaze.

Ingredients

Scale
  • 2 lbs chicken pieces (wings, drumettes, or boneless thighs)
  • 1 cup all-purpose flour
  • 1/2 cup potato starch or cornstarch
  • 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
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish
  • For the Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step is crucial for crispiness.
  2. Make the batter: In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder. In a separate bowl, whisk the egg and cold water. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix; lumps are fine.
  3. Coat the chicken: Dip each piece of chicken into the batter, allowing excess to drip off. Place the battered chicken on a wire rack set over a baking sheet. Let the chicken rest for 15 minutes at room temperature.
  4. First Fry: Heat about 3 inches of oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully place the chicken pieces into the hot oil in batches, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until lightly golden and cooked through. Remove the chicken and place it back on the wire rack to drain and rest for at least 10 minutes.
  5. Make the glaze: While the chicken rests, combine all glaze ingredients (Gochujang, honey, soy sauce, rice vinegar, garlic, ginger, brown sugar, sesame oil) in a small saucepan. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3 minutes. Remove from heat.
  6. Second Fry: Increase the oil temperature to 375°F (190°C). Return the rested chicken pieces to the hot oil in batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and extremely crispy. Remove immediately and drain briefly on a clean wire rack.
  7. Glaze and Serve: Place the hot, double-fried chicken into a large bowl. Pour the prepared sweet and spicy glaze over the chicken. Toss quickly and thoroughly to coat every piece evenly.
  8. Garnish immediately with sliced green onions and sesame seeds. Serve hot.

Notes

  • For the crispiest result, use potato starch in the batter instead of cornstarch if available.
  • If you prefer a soy-garlic flavor instead of spicy, substitute the Gochujang with 1/2 cup of low-sodium soy sauce, 1/4 cup of honey, and increase the garlic to 2 tablespoons.
  • If you do not want to deep fry, you can air fry the battered chicken at 380°F (195°C) for 18-20 minutes, flipping halfway, before tossing in the glaze.

Nutrition

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