Korean Fried Chicken
Crispy double-fried chicken coated in a sweet and spicy gochujang glaze. A restaurant-quality dish with a shatteringly crisp exterior and juicy, tender meat inside.
- Total time
- 45 min
- Servings
- 2
- Calories
- 628
- Protein
- 42g
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- ¾ cup cornstarch
- ½ cup all-purpose flour
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 tablespoon rice vinegar
- 1.5 quarts vegetable oil for frying
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- 1
Pat the chicken thighs completely dry with paper towels by pressing firmly on all surfaces, turning each piece over and dabbing until no moisture remains — this ensures the coating crisps up properly.
- 2
Place the cornstarch and flour into a shallow bowl and stir together with a fork until completely blended and no lumps remain.
- 3
In a separate small bowl, whisk together the gochujang, soy sauce, honey, minced garlic, and rice vinegar until the mixture is smooth with no visible streaks, about 30 seconds.
- 4
Pour the vegetable oil into a 5-quart Dutch oven or heavy pot to a depth of about 2 inches, then place the pot over medium-high heat and insert a food thermometer so you can monitor the temperature.
- 5
While the oil heats, working with one chicken thigh at a time, dredge each piece in the cornstarch-flour mixture by rolling it around until every surface is coated evenly and no bare chicken shows, then place on a clean plate.
- 6
Once the oil reaches 325°F (check with your thermometer), carefully place half the chicken pieces into the hot oil one at a time, then wait without moving them for 1 minute before stirring gently.
- 7
Continue frying the first batch, stirring occasionally, until the surface looks pale golden, about 6 to 8 minutes total, then use tongs to transfer the pieces to a paper-towel-lined plate.
- 8
Repeat the frying process with the remaining chicken pieces, adding them to fresh oil at 325°F and cooking until pale golden, about 6 to 8 minutes, then remove to a clean paper-towel-lined plate.
- 9
Allow the oil to heat back up to 350°F, then return all the chicken pieces to the pot at once and fry for the second time until the surface turns deep golden brown and crispy-looking, about 2 to 3 minutes.
- 10
Remove all the chicken to a clean paper-towel-lined plate and let drain for 1 minute while still hot.
- 11
Place the gochujang glaze into a large bowl, then add all the fried chicken pieces and use tongs to toss everything together until every piece is completely coated in glaze, about 30 seconds.
- 12
Transfer the glazed chicken to a serving plate, then sprinkle the sesame seeds and sliced green onions evenly over the top in a thin layer.
Tools you’ll need
- 5-quart Dutch oven or heavy pot
- food thermometer (instant-read)
- tongs
- paper towels
- shallow bowl
- small bowl
- fork
- whisk
- large mixing bowl
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