Korean Fried Chicken
Korean fried chicken is double-fried to achieve an impossibly thin and ultra-crispy coating, then tossed in a sweet and spicy gochujang glaze or a sticky soy garlic sauce. It is lighter and crunchier than Western fried chicken and has become a global phenomenon alongside Korean culture.
Ultra-crispy double-fried chicken coated in a sticky sweet and spicy Korean glaze.
Nutrition per serving
Ingredients
Protein
Coating
Sauce
Cooking
Instructions
Coat the Chicken
Pat the chicken pieces completely dry with paper towels as moisture is the enemy of crispiness. Season with salt and pepper, then toss evenly in potato starch until every piece has a thin uniform coating. Shake off any excess starch before frying.
First Fry
Heat the oil in a deep pot to 160 degrees Celsius. Fry the chicken in batches for 7 to 8 minutes until the coating is set and the chicken is cooked through but not yet golden. Remove and drain on a wire rack, then let the chicken rest for 5 minutes.
Second Fry
Increase the oil temperature to 190 degrees Celsius. Fry the chicken a second time in batches for 3 to 4 minutes until the coating is shatteringly crispy and deeply golden. The second fry is what creates the signature Korean fried chicken crunch.
Make the Glaze and Toss
In a small saucepan over medium heat, combine gochujang, honey, and minced garlic. Stir for 2 minutes until the sauce is warmed and glossy. Toss the hot fried chicken in the glaze until fully coated, then serve immediately garnished with sesame seeds and chopped green onions.
Substitutions
Common mistakes
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