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Ultimate Crispy Double-Fried Korean Fried Chicken with Two Sauce Options

Close-up of perfectly glazed korean fried chicken pieces topped with sesame seeds and chopped scallions.
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Make restaurant-style Korean Fried Chicken at home using the double-fry technique for an ultra-crispy texture. This recipe includes instructions for both the classic sweet and spicy Gochujang glaze and a savory Soy Garlic coating.

Ingredients

Scale
  • 3 lbs chicken pieces (wings, drumettes, or 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 cup cold water
  • Vegetable oil, for frying
  • For Sweet & Spicy Gochujang Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • For Soy Garlic Glaze:
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 1 tablespoon minced garlic
  • 1 teaspoon sesame oil
  • Garnish: Toasted sesame seeds, chopped green onions

Instructions

  1. Prepare the Chicken Batter: In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder. Gradually whisk in the cold water until you have a thin, smooth batter, similar to pancake batter.
  2. Coat the Chicken: Pat the chicken pieces very dry with paper towels. Dip each piece into the batter, letting excess drip off, and place them on a wire rack.
  3. First Fry (Cooking): Heat about 3 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 and drain on a wire rack. Let the chicken rest for at least 15 minutes. This rest period is key for crispiness.
  4. Second Fry (Crisping): 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 4 minutes until the crust is deep golden brown and shatteringly crisp. Remove and drain immediately.
  5. Prepare Sauces: While the chicken rests after the second fry, prepare your chosen sauce. For the Gochujang Glaze, combine all glaze ingredients in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly (about 3 minutes). For the Soy Garlic Glaze, combine all ingredients in a saucepan and simmer until slightly reduced and syrupy.
  6. Toss and Serve: Place the hot, crispy chicken in a large bowl. Pour your desired sauce over the chicken and toss quickly to coat evenly. Work fast so the sauce adheres without softening the crust too much.
  7. Garnish immediately with toasted sesame seeds and chopped green onions. Serve your crispy chicken dinner right away.

Notes

  • For the best results in achieving that ultra-crispy texture, use a mix of flour and potato starch in your coating.
  • If you prefer a milder heat in the Gochujang sauce, reduce the amount of Gochujang slightly.
  • To keep the chicken warm while you finish frying the batches, place cooked pieces on a wire rack set over a baking sheet in a very low oven (around 200°F).

Nutrition

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