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Glossy red gochujang-glazed chicken drumettes with sesame seeds on a white plate, similar to this Korean fried chicken recipe
Chef Emma

Korean Fried Chicken

Chicken wings in a thin potato starch batter, double-fried at 325°F and 375°F until glassy and crisp, then tossed in a sweet, spicy gochujang-honey-garlic glaze.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 870
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb chicken wings 1.36 kg, split into drumettes and flats, tips removed (or 2 lb boneless, skinless thighs cut into 1 1/2-inch pieces)
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 2 cloves garlic grated
  • 1 tsp fresh ginger grated
Batter
  • 3/4 cup potato starch 96 g, or cornstarch
  • 1/4 cup all-purpose flour 31 g
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 cup ice-cold water 180 ml
  • 2 quarts neutral oil for frying 1.9 L; peanut, canola, vegetable or rice bran
Gochujang glaze
  • 1 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 3 tbsp gochujang
  • 1/4 cup honey 85 g
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp toasted sesame seeds to finish
  • 2 scallions thinly sliced, to finish

Equipment

  • Heavy 5- to 6-quart Dutch oven
  • Deep-fry or instant-read thermometer
  • Wire rack set over a sheet pan
  • Spider or slotted spoon
  • Small saucepan

Method
 

  1. Pat the wings very dry. Toss with the salt, pepper, grated garlic and ginger and let sit 15 minutes (or refrigerate up to 8 hours).
  2. Pour the oil into a heavy Dutch oven to about 2 inches deep, no more than half full. Heat over medium to 325°F (163°C) on a thermometer.
  3. Whisk the potato starch, flour, baking powder and salt, then whisk in the ice-cold water until smooth and thin like heavy cream. Toss the wings in the batter and let the excess drip off.
  4. First fry: fry 8 to 10 pieces at a time for 9 to 10 minutes (boneless thighs 5 to 6 minutes), keeping the oil at 315°F to 330°F, until pale gold. Move to a wire rack and rest at least 5 minutes.
  5. Meanwhile make the glaze: melt the butter over medium-low heat, cook the garlic and ginger 1 minute, then stir in the gochujang, honey, soy sauce, vinegar and brown sugar. Simmer 2 to 3 minutes until it coats a spoon. Stir in the sesame oil off the heat.
  6. Second fry: heat the oil to 375°F (190°C) and fry the chicken again in batches for 2 to 3 minutes (boneless 1 1/2 to 2 minutes) until deep golden and very crisp. The thickest piece should read at least 165°F (74°C).
  7. Toss the hot chicken with the warm glaze just before serving and sprinkle with sesame seeds and scallions.

Notes

Soy-garlic glaze: simmer 1/4 cup low-sodium soy sauce, 3 tbsp honey, 2 tbsp brown sugar, 1 tbsp rice vinegar, 2 tbsp water, 6 minced garlic cloves and 1 tsp grated ginger 4 to 5 minutes. Air fryer: toss dry, seasoned wings with 1/2 cup potato starch and 1 tsp baking powder, spray with oil and cook at 380°F for 20 minutes, flipping halfway, then 400°F for 5 to 7 minutes, until 165°F inside. Never leave hot oil unattended; cool, strain and reuse the oil 2 or 3 times or seal it and put it in the trash, never down the drain. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat in an air fryer or oven to 165°F. Calories are an estimate per serving with the glaze, from USDA FoodData Central values plus an estimated 1 to 2 tbsp of absorbed frying oil per serving.