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Authentic Korean Fried Chicken Recipe with Double-Fry Crunch

Close-up of crispy Korean fried chicken recipe wings coated in a thick, glossy, deep red spicy sauce with sesame seeds.
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Make restaurant-style Korean Fried Chicken at home. This recipe uses the double-fry technique for an ultra-crispy crust and includes instructions for both a classic sweet and spicy Gochujang glaze and a savory Soy Garlic sauce.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or wings, cut into bite-sized pieces
  • 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
  • 1/4 teaspoon baking powder
  • 1 large egg, beaten
  • 1/2 cup cold water
  • Vegetable oil, for frying
  • For Sweet & Spicy Glaze (Yangnyeom): 1/4 cup Gochujang, 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon minced garlic, 1 teaspoon sesame oil
  • For Soy Garlic Glaze: 1/4 cup soy sauce, 3 tablespoons honey or corn syrup, 2 tablespoons water, 1 tablespoon minced garlic, 1 teaspoon grated ginger, 1 teaspoon sesame oil

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, garlic powder, and baking powder.
  2. Make the Wet Batter: In a separate bowl, whisk the beaten egg and cold water. Pour the wet mixture into the dry ingredients and mix until just combined. A few lumps are fine; do not overmix.
  3. Coat the Chicken: Toss the dried chicken pieces into the batter until lightly coated. Let the coated chicken rest for 10 minutes.
  4. First Fry (Cooking Through): Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the chicken in batches, ensuring the pot is not overcrowded, for 6 to 7 minutes until pale 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. This resting period is key for the ultimate crunch.
  5. Prepare the Sauces: While the chicken rests, prepare your chosen sauce. For the Sweet & Spicy Glaze, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until smooth and slightly thickened (about 3 minutes). Remove from heat. For the Soy Garlic Glaze, combine all ingredients in a saucepan and simmer until slightly reduced and syrupy (about 4 minutes).
  6. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in small batches. Fry for 2 to 3 minutes until the crust is deep golden brown and shatteringly crisp. Remove immediately and drain on a clean wire rack.
  7. Glaze and Serve: Place the hot, double-fried chicken into a large bowl. Pour your desired sauce over the chicken and toss quickly to coat evenly. Serve immediately for the best texture. Garnish with sesame seeds or chopped green onions if desired.

Notes

  • For the best results in achieving that paper-thin, ultra-crispy coating, use a mix of all-purpose flour and potato starch in your dry dredge.
  • Do not skip the resting period between the first and second fry; this allows moisture to escape, resulting in a crispier final product.
  • If you prefer a less spicy Yangnyeom sauce, reduce the amount of Gochujang and add a little more honey or corn syrup.

Nutrition

Find it online: https://cookingbyfelix.com/korean-fried-chicken-recipe/