Description
Make ultra-crispy, juicy Korean Fried Chicken at home using the double-fry method. Choose between a sweet and spicy Gochujang glaze or a savory Soy Garlic sauce.
Ingredients
Scale
- 2 lbs chicken wings or boneless thighs, cut into bite-sized pieces
- 1 cup potato starch (or cornstarch)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1 cup cold water
- Vegetable oil, for deep frying
- For Gochujang Sauce: 1/4 cup Gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, 1 teaspoon sesame oil
- For Soy Garlic Sauce: 1/4 cup soy sauce, 2 tablespoons honey or brown sugar, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 teaspoon grated ginger
Instructions
- Pat the chicken pieces very dry with paper towels. This step is key for crispiness.
- In a large bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
- Pour in the cold water slowly while whisking until you have a thin, smooth batter, similar to crepe batter. Do not overmix.
- Dip the dried chicken pieces into the batter, ensuring they are lightly coated. Let excess drip off.
- Heat about 3 inches of vegetable oil in a deep, heavy-bottomed 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. Do not overcrowd the pot. Remove chicken and drain on a wire rack.
- Increase the oil temperature to 375°F (190°C). This is the second fry.
- Return the partially cooked chicken to the hot oil and fry for an additional 2 to 3 minutes until deep golden brown and extremely crispy. Remove and drain again on a clean wire rack.
- Prepare your sauce: For Gochujang, combine all sauce ingredients in a small saucepan and simmer for 2 minutes until slightly thickened. For Soy Garlic, combine ingredients and simmer until reduced slightly.
- Toss the hot, double-fried chicken immediately in your chosen sauce until evenly coated. Serve right away.
Notes
- For the best crunch, use potato starch instead of just flour in your coating mixture.
- Keep the oil temperature accurate; too low results in greasy chicken, too high burns the crust before the inside cooks.
- Toss the chicken in the sauce immediately after the second fry while it is still hot.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 6 pieces)
- Calories: 550
- Sugar: 18
- Sodium: 750
- Fat: 35
- Saturated Fat: 7
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 30
- Cholesterol: 110