Authentic Korean Fried Chicken with Double-Frying Technique
Make restaurant-style Korean Fried Chicken at home using the double-frying method for an ultra-crispy exterior and juicy interior. This recipe includes instructions for both a sweet and spicy Gochujang glaze and a savory Soy Garlic sauce.
- Prep Time: 25 min
- Cook Time: 20 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Deep Frying
- Cuisine: Korean
- Diet: Low Lactose
Ingredients
Scale
- 2 lbs chicken pieces (wings or boneless 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 or club soda
- Vegetable oil, for frying
- For Spicy Glaze: 1/4 cup Gochujang, 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 teaspoon sesame oil
- For Soy Garlic Glaze: 1/4 cup soy sauce, 3 tablespoons honey or brown sugar, 2 tablespoons water, 1 tablespoon minced garlic, 1 teaspoon grated ginger
Instructions
- 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.
- Make the Batter: Slowly whisk the cold water or club soda into the dry ingredients until just combined. Do not overmix; a few lumps are fine. The batter should be thin.
- Coat the Chicken: Dip each piece of chicken into the batter, allowing excess to drip off. You want a thin, even coating.
- First Fry (Cooking): Heat about 3 inches of oil in a deep pot or Dutch oven to 325°F (160°C). Fry the chicken in batches for 8 to 10 minutes until lightly golden and cooked through. Remove and drain on a wire rack. Let the chicken rest for at least 15 minutes. This step is key for crispiness.
- Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Fry the rested chicken again in batches for 2 to 3 minutes until deep golden brown and shatteringly crisp. Remove and drain immediately.
- Prepare the Glaze (Choose One): For the Spicy Glaze, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until slightly thickened (about 3 minutes). For the Soy Garlic Glaze, combine ingredients and simmer until slightly reduced and syrupy.
- Toss and Serve: Place the hot, double-fried chicken in a large bowl. Pour your chosen glaze over the chicken and toss quickly to coat evenly. Serve immediately.
Notes
- For the best results, use potato starch in the dry mix; it helps create the signature thin, crisp crust.
- Do not overcrowd the pot during frying; fry in small batches to maintain oil temperature.
- If you prefer boneless chicken, cut boneless, skinless thighs into 1-inch pieces before battering.
Nutrition
- Serving Size: 4 pieces
- Calories: 550
- Sugar: 18
- Sodium: 750
- Fat: 32
- Saturated Fat: 8
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 30
- Cholesterol: 110