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Ultra Crispy Double-Fried Korean Fried Chicken with Two Sauce Options

Close-up of glossy, sauced korean fried chicken recipe pieces piled on a white plate, showing juicy white meat inside.
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Make restaurant-quality Korean Fried Chicken at home using the double-fry method for maximum crunch. This recipe includes instructions for both a sweet and spicy Gochujang glaze and a savory Soy Garlic sauce.

Ingredients

Scale
  • 2 lbs chicken pieces (wings or thighs, cut into serving size)
  • 1 cup potato starch
  • 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 frying
  • 1/4 cup soy sauce (for Soy Garlic Sauce)
  • 2 tablespoons rice vinegar (for Soy Garlic Sauce)
  • 2 tablespoons honey or corn syrup (for Soy Garlic Sauce)
  • 1 tablespoon minced garlic (for Soy Garlic Sauce)
  • 1 tablespoon minced ginger (for Soy Garlic Sauce)
  • 1/4 cup Gochujang (for Sweet & Spicy Sauce)
  • 3 tablespoons honey or corn syrup (for Sweet & Spicy Sauce)
  • 2 tablespoons water (for Sweet & Spicy Sauce)
  • 1 tablespoon soy sauce (for Sweet & Spicy Sauce)
  • 1 teaspoon minced garlic (for Sweet & Spicy Sauce)
  • 1 teaspoon sesame oil (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Pat the chicken pieces completely dry with paper towels. This helps achieve crispiness.
  2. In a medium bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
  3. Add the cold water to the dry mix and whisk until a thin, smooth batter forms. It should be thinner than typical pancake batter.
  4. Dip each piece of chicken into the batter, allowing excess to drip off. You want a thin coating.
  5. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C).
  6. First Fry: Carefully place the battered chicken pieces into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until lightly golden and cooked through.
  7. Remove the chicken and place it on a wire rack set over a baking sheet. Let the chicken rest for at least 10 minutes. This resting period is crucial for the double-fry technique.
  8. Increase the oil temperature to 375°F (190°C).
  9. Second Fry: Return the rested chicken to the hot oil in batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and extremely crisp.
  10. Remove the chicken and drain briefly on the wire rack.
  11. Prepare the Sauces: For Soy Garlic, combine all Soy Garlic ingredients in a small saucepan. Simmer over medium heat for 3 minutes until slightly thickened. For Sweet & Spicy, combine all Sweet & Spicy ingredients in a separate saucepan and simmer for 2 minutes until sticky.
  12. Toss the hot, crispy chicken immediately in your desired sauce until evenly coated.
  13. Serve immediately, garnished with sesame seeds and sesame oil.

Notes

  • Using potato starch instead of just flour is key to the signature Korean crunch.
  • Do not skip the resting time between the first and second fry; this allows moisture inside the chicken to escape, resulting in a crispier final crust.
  • If you prefer a less spicy sauce, reduce the amount of Gochujang in the Sweet & Spicy glaze.

Nutrition

Find it online: https://afripaket.com/korean-fried-chicken-recipe/