Print

The Ultimate Double-Fried Korean Fried Chicken with Two Sauces

Close-up of crispy korean fried chicken pieces coated in a glossy red sauce, topped with sesame seeds and green onions.
Print Recipe

Achieve restaurant-style, ultra-crispy Korean Fried Chicken at home. This recipe uses the double-fry technique for maximum crunch and includes instructions for both a classic spicy-sweet Gochujang glaze and a savory Soy Garlic sauce.

Ingredients

Scale
  • 2 lbs chicken pieces (wings or boneless thighs)
  • 1 cup all-purpose flour
  • 1/2 cup potato starch or cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 cup cold water
  • Vegetable oil, for frying
  • For Gochujang Sauce: 1/4 cup Gochujang (Korean chili paste)
  • 1/4 cup honey or corn syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon sesame oil
  • For Soy Garlic Sauce: 1/4 cup soy sauce
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • Garnish: Toasted sesame seeds, sliced green onions

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, salt, pepper, and baking powder. Slowly whisk in the cold water until you have a thin, smooth batter. Do not overmix.
  3. Coat the chicken: Dip each piece of chicken into the batter, letting excess drip off.
  4. First Fry: 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. Remove and drain on a wire rack.
  5. Rest: Let the chicken rest for at least 15 minutes. This allows moisture to escape and sets the crust for the second fry.
  6. Prepare the sauces: While the chicken rests, make the sauces. For the Gochujang sauce, combine all ingredients in a small saucepan and simmer until slightly thickened, about 3 minutes. For the Soy Garlic sauce, combine all ingredients and simmer until the sugar dissolves and the sauce thickens slightly. Keep warm.
  7. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the rested chicken again in batches for 2 to 4 minutes until deep golden brown and shatteringly crisp. Drain well.
  8. Toss and Serve: Immediately toss the hot, crispy chicken in your desired sauce until fully coated. Garnish with sesame seeds and green onions. Serve immediately for the best texture.

Notes

  • For the best results in achieving ultra crispy Korean Fried Chicken, use a mix of potato starch and flour in your dredge.
  • If you are making this for game day appetizers, cutting the chicken into bite-sized pieces speeds up the cooking time.
  • To keep the chicken crispy if making ahead, skip the sauce until just before serving, or use the Soy Garlic sauce which tends to hold crispiness slightly better than the thick Gochujang glaze.

Nutrition

Find it online: https://sundayflavor.com/korean-fried-chicken-recipe-two-sauces/