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The Ultimate Crispy Double-Fried Korean Fried Chicken with Gochujang Glaze

A pile of crispy korean fried chicken pieces coated in a thick, glossy, dark red sweet and spicy sauce and sprinkled with sesame seeds.
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Make takeout-quality Korean Fried Chicken at home. This recipe uses a double-frying technique for maximum crunch and features a classic sweet and spicy gochujang sauce.

Ingredients

Scale
  • 2 lbs chicken pieces (wings or thighs)
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup potato starch
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Vegetable oil, for frying
  • For the Sauce:
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil

Instructions

  1. Place the chicken pieces in a bowl and cover with buttermilk, salt, and pepper. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  2. In a separate shallow dish, whisk together the potato starch, flour, and baking powder for the dry coating.
  3. Remove chicken from the buttermilk, letting excess drip off, and dredge thoroughly in the dry mixture. Press the coating onto the chicken firmly.
  4. Heat 2 inches of vegetable oil in a deep pot or Dutch oven to 325°F (160°C).
  5. Fry the chicken in batches for 8 to 10 minutes until lightly golden. Remove and drain on a wire rack. This is the first fry.
  6. Increase the oil temperature to 375°F (190°C).
  7. Return the chicken to the hot oil for the second fry. Cook for 3 to 5 minutes until the crust is deep golden brown and extremely crisp. Drain well.
  8. While the chicken fries, prepare the sauce: Combine gochujang, honey, soy sauce, rice vinegar, brown sugar, minced garlic, and sesame oil in a small saucepan. Heat over medium heat, stirring until smooth and slightly thickened, about 3 minutes.
  9. Place the hot, double-fried chicken in a large bowl. Pour the sauce over the chicken and toss quickly until every piece is evenly coated.
  10. Serve immediately to maintain the crisp texture.

Notes

  • For the best crunch, use potato starch in your dry mix.
  • Do not overcrowd the pot during frying; fry in small batches.
  • If you prefer a milder sauce, reduce the gochujang slightly.

Nutrition

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