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Authentic Double-Fried Korean Fried Chicken with Sweet & Spicy Glaze

Close-up of crispy, saucy korean fried chicken pieces coated in a dark, glossy glaze and sprinkled with sesame seeds.
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Make ultra-crispy Korean fried chicken at home using the double-fry method. This recipe delivers juicy meat inside a shatteringly crisp crust, coated in an addictive sweet and spicy Gochujang glaze. Perfect for game days or an impressive weeknight dinner.

Ingredients

Scale
  • 2 lbs chicken pieces (wings, drumettes, or thighs)
  • 1 cup all-purpose flour
  • 1/2 cup potato starch or cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 cup cold water or vodka
  • Vegetable oil, for deep frying
  • For the Sweet & Spicy Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • For Garnish:
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, thinly sliced

Instructions

  1. Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder.
  2. Create the Batter: Slowly whisk in the cold water or vodka until you have a thin, smooth batter. The liquid should coat the back of a spoon lightly. Do not overmix.
  3. First Fry: Heat about 3 inches of oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Dip the chicken pieces into the batter, letting excess drip off, and carefully place them into the hot oil without overcrowding the pot. Fry for 8 to 10 minutes until lightly golden and cooked through. Remove the chicken and drain on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes.
  4. Prepare the Glaze: While the chicken rests, combine all glaze ingredients (Gochujang, honey, soy sauce, rice vinegar, garlic, brown sugar, sesame oil) in a small saucepan. Heat over medium-low heat, stirring constantly, until the mixture bubbles and thickens slightly, about 3 to 4 minutes. Remove from heat.
  5. Second Fry (For Maximum Crispiness): Increase the oil temperature to 375°F (190°C). Return the rested chicken pieces to the hot oil in batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and extremely crisp. Drain immediately on a clean wire rack.
  6. Glaze and Serve: Place the hot, double-fried chicken into a large bowl. Pour the prepared sweet and spicy glaze over the chicken and toss quickly until every piece is evenly coated and sticky.
  7. Serve immediately garnished with toasted sesame seeds and sliced green onions. This crispy Korean fried chicken is excellent served with quick pickled radish.

Notes

  • Using vodka instead of water in the batter helps create a lighter, crispier crust because the alcohol evaporates faster than water during frying.
  • For a Soy Garlic flavor, skip the Gochujang glaze and instead simmer soy sauce, minced garlic, honey, and a splash of water until thick. Toss the fried chicken in this sauce.
  • If you plan to serve this later, keep the fried chicken on a wire rack at room temperature and toss it with the warm glaze just before serving to maintain the crunch.

Nutrition

Find it online: https://cookingzenith.com/korean-fried-chicken-double-fried-recipe/