Korean Fried Chicken
Crispy double-fried chicken coated in a sweet and spicy gochujang glaze with a sticky caramelized finish. Served with pickled radish and a cooling beer or soft drink.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 lbs chicken wings and drumettes
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp white pepper
- 2 quarts vegetable oil for frying
- 3 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp honey
- 2 cloves minced garlic
- ½ tsp sesame oil
- 1 tbsp butter
- 1 tbsp sesame seeds
- 2 stalks sliced scallions
- ½ cup pickled daikon radish
Instructions
- 1
Pat chicken wings dry with paper towels. Mix cornstarch, flour, salt, and white pepper in a shallow bowl.
- 2
Whisk together gochujang, soy sauce, rice vinegar, honey, garlic, and sesame oil in a small bowl. Set aside.
- 3
Heat oil in a large pot or deep fryer to 325°F. Working in batches, coat chicken in cornstarch mixture and fry for 8–10 minutes until golden and internal temperature reaches 165°F.
- 4
Remove chicken to a wire rack. Increase oil temperature to 350°F and return chicken for a second fry of 2–3 minutes until extra crispy.
- 5
Melt butter in a large skillet over medium heat. Add gochujang mixture and simmer for 1 minute until aromatic.
- 6
Toss fried chicken in glaze until well coated. Transfer to serving plate, sprinkle with sesame seeds and scallions, and serve with pickled radish.
Tools you’ll need
- large heavy-bottomed pot or deep fryer
- instant-read thermometer
- wire rack
- shallow bowl
- small mixing bowl
- large skillet
- tongs
- paper towels
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