Korean Fried Chicken

Ultra-crispy double-fried chicken coated in a sticky, sweet-and-spicy gochujang glaze. This addictive KFC-style chicken has a shattering crunch that stays crispy even under the sauce.

Ingredients

• 2 lbs chicken wings and drumettes
• ½ cup cornstarch
• ¼ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup cold water
• 4 cups vegetable oil for deep-frying
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ketchup
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 2 stalks green onion, sliced

Method

1. Pat chicken wings completely dry. In a bowl, whisk together cornstarch, flour, salt, pepper, and cold water to make a thin batter. Toss the chicken in the batter to coat.
2. Heat vegetable oil to 325F in a large heavy-bottomed pot. Fry the chicken in batches for 8-10 minutes until cooked through but only lightly golden. Remove to a wire rack. This is the first fry.
3. Increase oil temperature to 375F. Fry the chicken a second time in batches for 3-4 minutes until deep golden and extremely crispy. Drain on a wire rack.
4. While the chicken fries the second time, make the glaze. Combine gochujang, soy sauce, honey, rice vinegar, garlic, ketchup, and sesame oil in a small saucepan. Cook over medium heat for 3-4 minutes, stirring until thickened slightly.
5. Toss the hot, crispy chicken in the glaze until evenly coated. Transfer to a serving plate.
6. Sprinkle with sesame seeds and sliced green onions. Serve immediately with pickled radish on the side.

Chef's note: The double-frying technique is what gives Korean fried chicken its legendary crunch. The first fry cooks it through, the second fry at higher heat creates the shatteringly crispy exterior. For a soy garlic version, replace gochujang with more soy sauce and extra garlic.

Nutrition per serving

More Korean recipes

• Bibimbap
• Bulgogi
• Kimchi Jjigae
• Japchae