Ultimate Double-Fried Korean Fried Chicken
Make ultra-crispy Korean Fried Chicken using the double-frying method, with options for a spicy Gochujang glaze or a savory Soy Garlic glaze.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Dinner
- Method: Deep Frying
- Cuisine: Korean
- Diet: Low Lactose
Ingredients
Scale
- 3 lbs chicken wings or 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 Glaze: 1/4 cup Gochujang, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 clove garlic (minced)
- For Soy Garlic Glaze: 1/4 cup soy sauce, 3 tablespoons honey, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 2 cloves garlic (minced), 1 teaspoon grated ginger
Instructions
- Pat the chicken pieces very dry with paper towels. This step is important for crispiness.
- In a large bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
- Pour in the cold water and mix until you have a thin, slightly lumpy batter. Do not overmix.
- Dip each piece of chicken into the batter, shaking off any excess.
- 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. Do not overcrowd the pot.
- Remove the chicken and let it rest on a wire rack for at least 10 minutes. This allows moisture to escape.
- Increase the oil temperature to 375°F (190°C).
- Return the chicken to the hot oil and fry again for 2 to 3 minutes until deep golden brown and extremely crispy. Remove and drain well.
- Prepare the glaze: Combine all ingredients for your chosen glaze (Gochujang or Soy Garlic) in a small saucepan. Bring to a simmer over medium heat and cook for 2 minutes until slightly thickened.
- Toss the hot, double-fried chicken immediately in the warm glaze until fully coated.
- Serve immediately.
Notes
- For extra flavor, you can lightly season the raw chicken with salt, pepper, and a dash of ginger powder before battering.
- If you prefer Soy Garlic, add a teaspoon of sesame oil to the finished sauce for aroma.
- For a slightly spicier Gochujang glaze, add a pinch of cayenne pepper.
Nutrition
- Serving Size: 4 pieces
- Calories: 550
- Sugar: 18
- Sodium: 750
- Fat: 30
- Saturated Fat: 7
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 35
- Cholesterol: 110