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Amazing korean fried chicken recipe: 2 secret fries

korean fried chicken recipe
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Make authentic, ultra-crispy Korean Fried Chicken at home using the double-frying method. This recipe features a light, shattering crust and is coated in our homemade sweet and spicy Gochujang glaze. You will achieve restaurant-quality crunch.

Ingredients

Scale
  • 1.5 lbs chicken wings or drumettes, jointed
  • 1 cup all-purpose flour
  • 1/2 cup potato starch (or cornstarch)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup ice-cold water
  • Vegetable oil, for frying
  • For the Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons soy sauce
  • 2 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • Garnish: Toasted sesame seeds, chopped scallions

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step is key for crispiness.
  2. Make the batter: In a large bowl, whisk together the flour, potato starch, baking powder, salt, and pepper.
  3. Slowly pour in the ice-cold water, mixing gently until just combined. Do not overmix; lumps are fine. The batter should be thin.
  4. Coat the chicken: Dip the dried chicken pieces into the thin batter, letting excess drip off.
  5. First Fry: Heat about 2 inches of oil in a deep pot or Dutch oven to 325°F (160°C). Fry the chicken in small batches for 8-10 minutes until pale golden and cooked through. Remove and drain on a wire rack.
  6. Prepare the glaze: While the chicken rests, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves and the sauce thickens slightly, about 3 minutes. Remove from heat.
  7. Second Fry: Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil and fry for an additional 2-3 minutes until deep golden brown and extremely crispy. This double-fry technique creates the signature crunch.
  8. Toss and serve: Immediately transfer the hot, crispy chicken to a large bowl. Pour the warm glaze over the chicken and toss quickly to coat evenly.
  9. Garnish with sesame seeds and scallions before serving immediately.

Notes

  • The cold water shocks the flour, creating a lighter batter structure.
  • Ensure your oil temperature is accurate for the best results. Too low, and the chicken absorbs oil; too high, and it burns outside before cooking inside.
  • Glaze the chicken right before serving to prevent the crust from softening.

Nutrition

Find it online: https://whiskdaily.com/korean-fried-chicken-recipe-ultra-crispy/