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few dishes get people talking like Korean Fried Chicken. This isn’t your average fried bird — it’s ultra-crispy, double-fried for that signature crunch, and drenched in a sweet, spicy, and tangy gochujang glaze that hits every taste bud. I’ve crafted this version to bring restaurant-quality flavor into your kitchen, whether you’re cooking for a crowd or just craving a late-night treat. Get your napkins ready — this one gets messy in the best way.
Step1
Prepare the Batter In a large bowl, combine the flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Gradually whisk in the cold water until the batter is smooth. Let it rest for 10 minutes.
Step2
Coat the Chicken Pat the chicken pieces dry with paper towels. Dip each piece into the batter, ensuring it’s fully coated. Place the coated chicken on a wire rack and let it rest for 10 minutes to allow the batter to adhere properly.
Step3
Heat the Oil In a deep fryer or large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Ensure there’s enough oil to submerge the chicken pieces completely.
Step4
Fry the Chicken Carefully add the battered chicken pieces to the hot oil in batches, avoiding overcrowding. Fry each batch for about 8–10 minutes, or until golden brown and cooked through. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate. Let them rest for 5 minutes.
Step5
Double-Fry for Extra Crispiness Increase the oil temperature to 375°F (190°C). Return the fried chicken to the hot oil in batches and fry for an additional 2–3 minutes. This second fry ensures an extra-crispy exterior. Transfer the double-fried chicken to a clean wire rack.
Step6
Prepare the Sauce In a saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, and sesame oil. Stir continuously until the mixture is smooth and begins to simmer. Remove from heat.
Step7
Glaze the Chicken Place the double-fried chicken in a large mixing bowl. Pour the warm sauce over the chicken and toss gently to ensure each piece is evenly coated.
Step8
Garnish and Serve Transfer the glazed chicken to a serving platter. Sprinkle with chopped green onions and toasted sesame seeds. Serve immediately for the best texture and flavor.
FAQ
Why do we double-fry the chicken?
Double-frying gives the chicken that ultra-crispy texture Korean fried chicken is famous for. The first fry cooks the meat, the second crisps the exterior without overcooking the inside.
Can I make the sauce less spicy?
Yes! Just reduce the amount of gochujang and increase the honey slightly. You can also add a tablespoon of ketchup to mellow out the heat.
Can I use boneless chicken instead?
Definitely. Boneless thigh or breast pieces work well — just adjust the frying time to avoid drying them out.
Final Summary
Spicy Korean Fried Chicken is the perfect harmony of crunch and flavor. With just a few key techniques — like double-frying and balancing heat in the sauce — you can bring this street-food favorite to life at home. Whether you’re hosting a game night or just want to spice up dinner, this dish delivers bold, crave-worthy results every time.
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