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Crispy Double-Fried Korean Fried Chicken with Gochujang Glaze

A pile of glossy, dark red korean fried chicken pieces topped with white sesame seeds on a white plate.
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Make authentic, ultra-crispy Korean fried chicken at home. This recipe uses a double-frying technique for maximum crunch and coats the chicken in a sticky, sweet, and spicy gochujang sauce.

Ingredients

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  • 2 lbs chicken pieces (wings, drumettes, 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
  • 1/2 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 1/4 cup honey or corn syrup
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon sesame oil
  • Sesame seeds, for garnish

Instructions

  1. Place 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. Dredge each piece thoroughly in the dry mixture, pressing to adhere the coating.
  4. Heat about 3 inches of vegetable oil in a deep pot or Dutch oven to 325°F (160°C).
  5. First fry: Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 8 to 10 minutes until lightly golden. Remove and drain on a wire rack.
  6. Increase oil temperature to 375°F (190°C).
  7. Second fry: Return the chicken to the hot oil in batches. Fry for an additional 3 to 5 minutes until deep golden brown and very crispy. Drain well on a wire rack.
  8. While the chicken fries the second time, prepare the sauce: Combine gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan. Bring to a simmer 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, garnished with sesame seeds. This recipe provides a great alternative to relying on meal planning services for a flavorful dinner.

Notes

  • For extra flavor, you can substitute some of the flour in the coating with cornstarch.
  • If you prefer a less spicy glaze, reduce the amount of gochujang.
  • This double-fry method is key to achieving the signature Korean crunch that beats many meal delivery companies for texture.

Nutrition

Find it online: https://blissbatter.com/korean-fried-chicken-crunch/