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The Ultimate Double-Fried Korean Fried Chicken with Two Classic Sauces

Close-up of crispy, glazed korean fried chicken pieces garnished with fresh chopped green onions.
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Make restaurant-quality Korean Fried Chicken at home. This recipe uses the double-fry technique for an ultra-crispy coating and includes instructions for both a spicy Gochujang glaze and a savory Soy Garlic sauce.

Ingredients

Scale
  • 3 lbs chicken pieces (wings or thighs)
  • 1 cup all-purpose flour
  • 1/2 cup potato starch or cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 cup cold water
  • Vegetable oil, for frying
  • For Spicy Gochujang Sauce: 1/4 cup Gochujang (Korean chili paste), 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 teaspoon sesame oil
  • For Soy Garlic Sauce: 1/4 cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons honey, 1 tablespoon minced garlic, 1 teaspoon grated ginger
  • Garnish: Toasted sesame seeds, sliced green onions

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, and baking powder.
  2. Make the Batter: Slowly whisk in the cold water until a thin, slightly lumpy batter forms. Do not overmix. Dip each piece of chicken into the batter, allowing excess to drip off.
  3. First Fry (Cooking): Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully place the battered chicken into the oil, ensuring not to overcrowd the pot. Fry for 8 to 10 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.
  4. Prepare the Sauces: While the chicken rests, prepare your chosen sauce. For the Gochujang sauce, combine all ingredients in a small saucepan and simmer over medium heat for 3 minutes until slightly thickened. For the Soy Garlic sauce, combine all ingredients in a saucepan and simmer for 3 minutes until the sugar dissolves and the sauce thickens slightly. Keep warm.
  5. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and extremely crispy. This double fried chicken technique creates the signature crunch. Remove and drain briefly.
  6. Glaze and Serve: Immediately toss the hot, crispy chicken pieces in your desired sauce until evenly coated. Transfer to a serving platter. Garnish with toasted sesame seeds and sliced green onions. Serve immediately for the best texture.

Notes

  • For the best results with this ultra crispy chicken wings recipe, use a thermometer to monitor the oil temperature precisely during both frying stages.
  • If you prefer a less spicy flavor, reduce the amount of Gochujang in the spicy glaze.
  • You can substitute chicken wings with bone-in thighs or drumsticks, adjusting the first fry time as needed.

Nutrition

Find it online: https://mistyplate.com/korean-fried-chicken-ultimate-double-fried-recipe/