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The Ultimate Crispy Double-Fried Korean Fried Chicken with Sweet & Spicy Gochujang Glaze

A close-up of glossy, dark red Korean fried chicken coated in sauce, sprinkled with sesame seeds and green onions.
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Make takeout-quality Korean Fried Chicken at home using the double-frying technique for maximum crispiness. This recipe features juicy chicken coated in a sticky, sweet, and spicy Gochujang sauce.

Ingredients

Scale
  • 2 lbs chicken pieces (wings or boneless 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
  • For the Sauce:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • Garnish: Toasted sesame seeds, sliced green onions

Instructions

  1. Marinate the chicken: Place the chicken pieces in a bowl and cover with buttermilk, salt, and pepper. Let it sit in the refrigerator for at least 1 hour, or up to 4 hours.
  2. Prepare the dry coating: In a separate shallow dish, whisk together the potato starch, flour, and baking powder.
  3. Coat the chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the dry coating, pressing lightly to adhere.
  4. First Fry: Heat 2 inches of vegetable 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.
  5. Prepare the sauce: While the chicken rests, combine all sauce ingredients (Gochujang, honey, soy sauce, vinegar, sugar, garlic, ginger, sesame oil) in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3 minutes. Remove from heat.
  6. Second Fry (For Crispiness): Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil in batches and fry for another 2 to 3 minutes until deep golden brown and extremely crispy. Drain immediately.
  7. Glaze the chicken: Place the hot, double-fried chicken in a large bowl. Pour the prepared Gochujang sauce over the chicken and toss quickly until every piece is evenly coated and sticky.
  8. Serve immediately garnished with sesame seeds and green onions.

Notes

  • For the best results, use potato starch in the coating mixture; this is key to the signature crispiness.
  • If you prefer a less spicy sauce, reduce the amount of Gochujang by half and substitute with ketchup or water.
  • This recipe works well for chicken wings or boneless thighs.

Nutrition

Find it online: https://dishicious.com/korean-fried-chicken-recipe-ultimate-crispy/