Description
Make shatteringly crisp Korean Fried Chicken using the double-fry method, served with your choice of spicy Gochujang glaze or savory Soy Garlic sauce.
Ingredients
Scale
- 3 lbs chicken wings or drumettes, separated
- 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 deep frying
- For Spicy Gochujang Glaze: 1/4 cup gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, 1 teaspoon sesame oil
- For Soy Garlic Glaze: 1/4 cup soy sauce, 3 tablespoons honey or brown sugar, 2 tablespoons water, 1 tablespoon minced garlic, 1 teaspoon grated ginger
Instructions
- Pat the chicken pieces completely dry with paper towels. This is key 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 just combined into a thin, lumpy batter. Do not overmix.
- Dip the chicken pieces into the batter, shaking off excess.
- Heat 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C).
- First Fry: Fry the chicken in batches, ensuring not to overcrowd the pot, for 8 to 10 minutes until lightly golden. Remove and drain on a wire rack for at least 10 minutes.
- Increase the oil temperature to 375°F (190°C).
- Second Fry: Return the chicken to the hot oil and fry for another 2 to 4 minutes until deep golden brown and extremely crisp. Drain well.
- Prepare the Glazes: For the Gochujang Glaze, combine all ingredients in a small saucepan and simmer for 2 minutes until slightly thickened. For the Soy Garlic Glaze, combine all ingredients and simmer for 3 minutes until syrupy.
- Toss the hot, double-fried chicken immediately in your chosen sauce until evenly coated. Serve right away.
Notes
- Using potato starch instead of just flour helps create the signature thin, hard crust.
- For the crispiest result, let the fried chicken rest on a wire rack between the first and second fry.
- If you prefer a less spicy sauce, reduce the amount of gochujang in the first glaze option.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 pieces
- Calories: 550
- Sugar: 18
- Sodium: 750
- Fat: 35
- Saturated Fat: 8
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 32
- Cholesterol: 110