Description
This Better-Than-Takeout Korean Fried Chicken recipe delivers irresistibly crispy, juicy chicken coated in a sweet, spicy, and savory Korean glaze. Using a double-frying technique for ultimate crunch and a fresh homemade sauce, it offers bold flavors and an authentic restaurant-quality experience you can easily recreate at home. Perfect as a crowd-pleasing appetizer or main dish, it’s customizable to your preferred spice level and dietary needs.
Ingredients
Units
Scale
Chicken
- 2 lbs bone-in, skin-on chicken wings or drumettes
Coating
- 1 cup potato starch (or cornstarch for gluten-free option)
- Salt and pepper to taste
Sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
Frying
- Vegetable oil (for frying, enough for deep frying)
Optional Garnishes
- Thinly sliced green onions
- Toasted sesame seeds
- Fresh cilantro
- Toasted sesame seeds or chopped peanuts (for sesame crunch variation)
Instructions
- Prepare the Chicken: Pat the chicken pieces dry using paper towels to ensure the coating sticks well and fries evenly. Lightly season with salt and pepper for a base flavor.
- Coat with Potato Starch: Place the potato starch in a large bowl and toss each piece of chicken until completely coated. This forms a thicker layer than flour, yielding a crispier result when fried.
- First Fry at Low Temperature: Heat vegetable oil to about 300°F (150°C). Fry the chicken in batches for 6 to 7 minutes until they begin to cook through and develop a light crust. Avoid overcrowding to maintain a consistent oil temperature.
- Drain and Rest: Remove the chicken and place it on a wire rack or paper towels to drain excess oil. Let it rest for 15 minutes to allow juices to redistribute and improve texture.
- Prepare the Sauce: While the chicken rests, combine gochujang, soy sauce, garlic, ginger, sugar, honey, and rice vinegar in a saucepan. Simmer gently until the mixture thickens into a sticky glaze.
- Second Fry for Ultimate Crisp: Increase the oil temperature to 375°F (190°C). Fry the chicken again for 2 to 3 minutes to create an extra-crispy outer layer that holds the sauce well.
- Toss in Sauce and Serve: Drain the chicken once more, then immediately toss it in the warm glaze, ensuring even coating. Serve hot, garnished with desired toppings.
Notes
- Ensure chicken skin is thoroughly patted dry before coating to maximize crispiness.
- The double-fry technique locks moisture inside while creating an irresistible crunchy texture outside.
- Maintain proper oil temperature to avoid greasy chicken and ensure even cooking.
- Make the sauce fresh right before serving to keep it glossy and vibrant, preventing it from becoming cloying.
- Allow the chicken to rest between fries so the texture firms for the second frying’s ultimate crisp.
Nutrition
- Serving Size: 1 serving (approx. 5-6 pieces)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg