Description
Make restaurant-quality Korean Fried Chicken at home. This recipe uses the double-fry method for an ultra-crispy crust, finished with a sticky, sweet, and spicy Gochujang glaze. Prepare for serious crunch.
Ingredients
Scale
- 1.5 lbs chicken wings or drumettes, separated
- 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 large egg white
- 1/2 cup 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 teaspoon grated fresh ginger
- 1 tablespoon brown sugar
- Garnish: Sesame seeds, chopped green onions
Instructions
- Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. This step is key for crispiness.
- Make the Batter: In a medium bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
- In a separate small bowl, lightly whisk the egg white and cold water.
- Pour the wet ingredients into the dry ingredients and mix briefly until just combined. Do not overmix; a few lumps are fine.
- Dredge the chicken pieces thoroughly in the batter, shaking off any excess.
- 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, ensuring the pot is not overcrowded. Fry for 6 to 7 minutes until lightly golden and cooked through. Remove and drain on a wire rack. Let rest for at least 10 minutes.
- Make the Glaze: While the chicken rests, combine all glaze ingredients in a small saucepan over medium heat. Stir until the sugar dissolves and the sauce simmers and thickens slightly, about 3 minutes. Remove from heat.
- Second Fry (The Crunch Step): Increase the oil temperature to 375°F (190°C).
- Fry the rested chicken pieces again for 2 to 3 minutes until they turn deep golden brown and achieve maximum crispiness. Remove and drain quickly.
- Toss and Serve: Immediately place the hot, double-fried chicken into a large bowl. Pour the warm glaze over the chicken and toss quickly to coat every piece evenly.
- Transfer to a serving platter and immediately garnish with sesame seeds and green onions before serving hot.
Notes
- For extra flavor, you can lightly season the raw chicken with salt, pepper, and a teaspoon of grated ginger before battering.
- Ensure your oil temperature is accurate for the second fry; this quick blast of heat seals the crust.
- If the glaze becomes too thick while waiting, add a teaspoon of water or vinegar to loosen it before tossing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 pieces
- Calories: Approx. 450
- Sugar: Approx. 15g
- Sodium: Approx. 650mg
- Fat: Approx. 28g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 1g
- Protein: Approx. 20g
- Cholesterol: Approx. 70mg