Description
Make restaurant-quality Korean Fried Chicken at home. This recipe uses the essential double-fry method for an ultra-crispy exterior, perfectly coated in a sweet and spicy Gochujang glaze. You will achieve the crunch you seek.
Ingredients
Scale
- 1.5 lbs Chicken wings or drumettes, jointed
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Garlic powder
- 1 cup Water (ice cold)
- Vegetable oil, for frying
- For the Glaze:
- 1/4 cup Gochujang (Korean chili paste)
- 3 tbsp Soy sauce
- 2 tbsp Honey or corn syrup
- 2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 1 clove Garlic, minced
- 1 tsp Ginger, grated
Instructions
- In a large bowl, combine the flour, cornstarch, salt, pepper, and garlic powder.
- Whisk the ice-cold water into the dry ingredients until just combined. The batter should be thin and lumpy; do not overmix.
- Dredge the chicken pieces thoroughly in the batter, letting excess drip off.
- Heat 2 inches of oil in a deep, heavy-bottomed pot to 325°F (160°C).
- Fry the chicken in batches for 8-10 minutes until pale golden. Do not overcrowd the pot. Remove and drain on a wire rack.
- Increase the oil temperature to 375°F (190°C). This is the second fry.
- Return the chicken to the hot oil and fry for an additional 2-4 minutes until deep golden brown and extremely crispy. Drain well.
- While frying, prepare the glaze: Combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly (about 3 minutes).
- Place the hot, double-fried chicken in a large bowl. Pour the glaze over the chicken. Toss quickly to coat every piece evenly.
- Serve immediately. Garnish with sesame seeds or sliced green onions if desired.
Notes
- Use ice-cold water for the batter. This helps create a crispier crust.
- The double-fry technique is crucial for restaurant-level crunch. Do not skip it.
- Adjust the amount of Gochujang to control the spice level of your glaze.
- Keep the first fry temperature lower to cook the chicken through gently.
- 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. 600mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: N/A
- Trans Fat: Trace
- Carbohydrates: Approx. 35g
- Fiber: Approx. 1g
- Protein: Approx. 25g
- Cholesterol: Approx. 80mg