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Ultimate Crispy Double-Fried Korean Fried Chicken with Sweet & Spicy Gochujang Glaze

A plate piled high with glossy, red-glazed korean fried chicken pieces, topped with sesame seeds and chopped green onions.
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Make authentic, ultra-crispy Korean Fried Chicken at home using the double-frying method. This recipe features juicy chicken coated in a sticky, sweet, and spicy Gochujang glaze, perfect for game day or dinner gatherings.

Ingredients

Scale
  • 2 lbs chicken wings or drumettes, cut into pieces
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup potato starch (or cornstarch)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Vegetable oil, for deep frying
  • For the Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • Garnish: Toasted sesame seeds, chopped green onions

Instructions

  1. In a bowl, soak the chicken pieces in buttermilk, salt, and pepper for at least 1 hour, or preferably overnight in the refrigerator. This step helps tenderize the chicken.
  2. In a separate shallow dish, whisk together the potato starch, flour, and baking powder for the dry coating.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not rinse. Dredge each piece thoroughly in the dry mixture, pressing the coating onto the chicken to create a thick layer.
  4. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C).
  5. First Fry: Carefully place chicken pieces into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 8 minutes until lightly golden and cooked through. Remove chicken and drain on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes.
  6. Second Fry: Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches. Fry for another 2 to 3 minutes until the crust is deep golden brown and extremely crispy. Drain again on a clean wire rack.
  7. Prepare the Glaze: While the chicken rests after the second fry, combine all glaze ingredients (Gochujang, honey, soy sauce, rice vinegar, garlic, ginger, brown sugar, sesame oil) in a small saucepan. Heat over medium heat, stirring constantly until the sauce simmers and thickens slightly, about 3 minutes.
  8. Toss the hot, crispy chicken pieces in the warm glaze until evenly coated.
  9. Serve immediately, garnished with toasted sesame seeds and chopped green onions.

Notes

  • For the crispiest result, use potato starch in your dry mix; it absorbs less moisture than plain flour.
  • If you prefer a milder heat level, reduce the amount of Gochujang in the sauce by half and add a tablespoon of ketchup.
  • This recipe works well for chicken wings, drumettes, or boneless thighs cut into bite-sized pieces.

Nutrition

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