Korean · Main · Medium
Korean Fried Chicken
Twice fried chicken with an impossibly crunchy shell, tossed in sweet spicy gochujang glaze. The crunch lasts through the sauce.
The whole recipe in 60 seconds
Korean Fried Chicken, in 5 ideas
- The double fry is the whole secret, first cook renders and sets, second cook shatters
- A thin batter fries up lighter and crunchier than a thick one
- Resting between fries lets moisture redistribute so the second fry crisps evenly
- Toss in the glaze at the last second so the crust stays crunchy
- Gochujang brings sweet heat and depth, find it in the Asian aisle
What you need
Ingredients
- 2 lbs chicken wings or drumettes
- 1 cup cornstarch
- 1/2 cup flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold water
- Vegetable oil for frying
- 1/3 cup gochujang
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar mixed with 1 tsp sesame oil
How to make it
Directions
- Whisk the cornstarch, flour, baking powder, salt, pepper, and cold water into a thin batter. Coat the chicken.
- Fry in 340F oil 8 to 10 minutes until pale gold. Drain and rest 5 minutes.
- Fry again in 375F oil 3 to 4 minutes until deep golden and audibly crisp.
- Simmer the gochujang, honey, soy sauce, vinegar, and sesame oil 2 minutes into a glaze.
- Toss the hot chicken in the glaze, garnish with sesame seeds and green onions, and serve immediately.
Money saver. Chicken wings are cheapest in the big family packs. This feeds a crowd for the price of one restaurant order.