Description
Make ultra-crispy Korean Fried Chicken at home using the double-fry method. This recipe includes instructions for two popular sauces: a sweet and spicy Gochujang glaze and a savory Soy Garlic glaze.
Ingredients
Scale
- 2 lbs chicken wings or pieces, separated
- 1 cup potato starch or cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder
- 1 cup cold water
- Vegetable oil, for deep frying
- For Spicy Gochujang Sauce: 1/4 cup Gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 clove garlic (minced), 1 teaspoon sesame oil
- For Soy Garlic Sauce: 1/4 cup soy sauce, 2 tablespoons honey or brown sugar, 1 tablespoon rice vinegar, 2 cloves garlic (minced), 1/2 teaspoon grated ginger
Instructions
- Pat the chicken pieces completely dry with paper towels. This is important for crispiness.
- In a medium bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
- In a separate bowl, whisk the cold water into the dry ingredients until a thin batter forms. Do not overmix; small lumps are acceptable.
- Dip each piece of chicken into the batter, letting excess drip off.
- Heat about 3 inches of 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).
- Return the chicken to the hot oil and fry again for 2 to 3 minutes until deep golden brown and very crispy. This is the double-fry technique. Remove and drain immediately.
- Prepare the sauces: For the Gochujang sauce, combine all sauce ingredients in a small saucepan. Heat over medium-low heat until slightly thickened, about 3 minutes. For the Soy Garlic sauce, combine ingredients and heat gently until sugar dissolves.
- Toss the hot, double-fried chicken immediately in your choice of sauce, or serve sauces on the side.
Notes
- For extra flavor, you can lightly dust the raw chicken with a mix of salt, pepper, and garlic powder before battering.
- Use potato starch for the crispiest possible coating texture.
- If you prefer wings, toss them in the sauce after the second fry. If you prefer larger pieces, toss them gently to coat evenly.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 pieces
- Calories: 450
- Sugar: 15g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg