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

Close-up of crispy, glazed korean fried chicken recipe pieces piled high on a white plate.
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Make restaurant-style Korean Fried Chicken at home using the double-frying technique for an ultra-crispy crust and juicy interior. This recipe includes instructions for a popular 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 baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cold water or club soda
  • Vegetable oil, for frying
  • For the Sweet & Spicy Glaze:
  • 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
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon water
  • For the Soy Garlic Glaze (Optional):
  • 1/4 cup soy sauce
  • 1/4 cup honey or corn syrup
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil

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 large bowl, whisk together the flour, potato starch, baking powder, salt, and pepper. Gradually whisk in the cold water or club soda until you have a thin, smooth batter, similar to pancake 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, even coating.
  4. First Fry: Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully place the battered chicken into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 8 minutes until the chicken is cooked through and lightly golden. Remove the chicken and place it on a wire rack set over a baking sheet. Let it rest for at least 15 minutes. This resting period is part of the double-fried chicken technique.
  5. Increase oil temperature: Raise the oil temperature to 375°F (190°C).
  6. Second Fry: 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 shatteringly crisp. Remove and place back on the wire rack.
  7. Prepare the Sweet & Spicy Glaze: While the chicken rests after the second fry, combine all glaze ingredients (gochujang, honey, soy sauce, vinegar, sugar, garlic, ginger, and water) in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 minutes.
  8. Toss the chicken: Place the hot, crispy chicken in a large, clean bowl. Pour the glaze over the chicken and toss quickly to coat every piece evenly. Work fast so the chicken stays crunchy.
  9. Prepare the Soy Garlic Glaze (if using): Combine all soy garlic ingredients in a small saucepan and simmer until slightly reduced and syrupy. Toss a portion of the chicken in this glaze if desired.
  10. Serve immediately.

Notes

  • For the best crunch, use potato starch or cornstarch in the batter instead of relying only on flour.
  • If you prefer boneless chicken, cut boneless, skinless thighs into 1-inch pieces before coating.
  • You can substitute the sweet and spicy glaze with a simple dusting of salt and pepper after the second fry for a plain crispy style.

Nutrition

Find it online: https://daisyrecipe.com/korean-fried-chicken-recipe-ultimate-crunch/