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Ultra Crispy Korean Fried Chicken with Sweet and Spicy Glaze

A close-up stack of glossy, saucy korean fried chicken pieces topped with sesame seeds and green onions.
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Make restaurant-quality Korean fried chicken at home using the double-fry technique for an ultra-crispy crust and a juicy interior. This recipe features an addictive sweet and spicy Gochujang glaze.

Ingredients

Scale
  • 2 lbs chicken pieces (wings 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
  • 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 brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon water
  • For Garnish:
  • Toasted sesame seeds
  • Sliced green onions

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 medium bowl, whisk together the flour, potato starch, salt, pepper, and baking powder. In a separate small bowl, whisk the egg and cold water. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  3. Coat the chicken: Dip the dried chicken pieces into the batter, ensuring they are fully coated. Let excess batter drip off slightly.
  4. First Fry: Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 8 to 10 minutes until lightly golden and cooked through. Remove the chicken and drain on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes.
  5. Make the glaze: While the chicken rests, 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 constantly until the sauce thickens slightly and becomes glossy, about 3 to 4 minutes. Remove from heat.
  6. Second Fry (The Crisp Factor): 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 crisp. Drain immediately on a clean wire rack.
  7. Toss and Serve: Place the hot, double-fried chicken into a large bowl. Pour the prepared sweet and spicy glaze over the chicken and toss quickly until every piece is evenly coated and sticky.
  8. Garnish immediately with toasted sesame seeds and sliced green onions. Serve your crispy fried chicken right away.

Notes

  • For the best texture, use a mixture of potato starch and flour in your coating. This combination helps achieve the signature thin, shatteringly crisp crust associated with authentic Korean fried chicken.
  • If you prefer a Soy Garlic flavor instead of spicy, substitute the Gochujang in the sauce with an extra 1/4 cup of soy sauce and 1 tablespoon of brown sugar.
  • Resting the chicken between the first and second fry allows moisture to escape, which results in a much crispier final product.

Nutrition

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