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The Ultimate Double-Fried Korean Fried Chicken with Choice of Glaze

A close-up of glossy, dark red Korean fried chicken pieces piled on a white plate, garnished with sesame seeds and green onions.
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Make restaurant-style Korean fried chicken at home. This recipe uses the double-fry technique for ultra-crispy texture and includes instructions for both a spicy Gochujang glaze and a savory Soy Garlic glaze.

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 garlic powder
  • 1 cup cold water
  • Vegetable oil, for frying
  • For Gochujang Glaze: 1/4 cup gochujang, 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 clove garlic (minced)
  • For Soy Garlic Glaze: 1/4 cup soy sauce, 3 tablespoons honey, 2 tablespoons water, 1 tablespoon rice vinegar, 2 cloves garlic (minced), 1 teaspoon grated ginger
  • Garnish: Toasted sesame seeds, sliced green onions

Instructions

  1. Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. In a large bowl, whisk together the flour, potato starch, salt, pepper, and garlic powder.
  2. Make the Batter: Slowly whisk in the cold water 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. Place coated pieces on a wire rack set over a baking sheet. Let the chicken rest for 15 minutes. This resting period helps the coating adhere.
  4. First Fry (Cooking the Interior): Heat 2 inches of 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 7 to 8 minutes until lightly golden and cooked through. Remove and drain on a clean wire rack. Let the chicken rest for at least 10 minutes.
  5. Prepare the Glazes: While the chicken rests, prepare your chosen glaze. For Gochujang Glaze, combine all ingredients in a small saucepan over medium heat. Simmer for 3 minutes until slightly thickened. For Soy Garlic Glaze, combine all ingredients in a small saucepan and simmer for 3 minutes until slightly reduced. Keep warm.
  6. Second Fry (Achieving Crispiness): 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 extremely crispy. This is the key to ultra crispy chicken.
  7. Toss and Serve: Transfer the hot, double-fried chicken to a large bowl. Immediately pour the warm glaze over the chicken and toss quickly to coat every piece evenly.
  8. Garnish with sesame seeds and green onions. Serve immediately for the best texture.

Notes

  • For the best results in achieving that restaurant style fried chicken crunch, use a mix of potato starch and flour in your dredge.
  • If you prefer a less spicy flavor, reduce the amount of gochujang in the sweet and spicy glaze by half.
  • Serving this with quick-pickled daikon radish cuts through the richness of the fried chicken beautifully.

Nutrition

Find it online: https://daisyrecipe.com/korean-fried-chicken-recipe-ultra-crispy/