Korean Fried Chicken
Crispy-outside, juicy-inside chicken thighs double-fried and glazed with a sweet-spicy gochujang sauce. Ready in under 30 minutes with minimal ingredients.
- Total time
- 28 min
- Servings
- 2
- Calories
- 545
- Protein
- 34g
Ingredients
- 1 lb (about 4–5 thighs) boneless, skinless chicken thighs
- ½ cup cornstarch
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 3 cups vegetable oil for frying
Instructions
- 1
Pat the chicken thighs dry on all sides with paper towels, pressing firmly so no moisture remains; this helps the coating stick and the chicken fry crispy.
- 2
Pour the cornstarch into a shallow bowl or plate.
- 3
Working with one thigh at a time, press it firmly into the cornstarch on both sides and edges until completely coated, then place it on a clean plate.
- 4
Pour 3 cups of vegetable oil into a large, heavy pot or wok and heat over medium-high until the oil shimmers and a small piece of cornstarch sizzles immediately when dropped in, about 3–4 minutes.
- 5
Carefully place the coated chicken thighs into the hot oil, working in batches if needed so they are not crowded; you should hear a steady, vigorous sizzle.
- 6
Fry for 5 minutes without moving the chicken, until the bottom is golden brown and crispy-looking.
- 7
Flip each thigh and fry for another 5 minutes until the second side is the same golden-brown color and a skewer inserted into the thickest part meets no resistance.
- 8
Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels; let it drain for 1 minute.
- 9
In a small bowl, whisk together the gochujang, honey, and soy sauce until smooth and uniform with no lumps.
- 10
Return the drained chicken to the same pot (oil should still be hot but no longer bubbling actively) and turn off the heat.
- 11
Pour the gochujang glaze over the chicken and use a spoon to toss and coat every piece evenly on all sides, about 30 seconds.
- 12
Transfer the glazed chicken to a serving plate and let it rest for 2 minutes so the glaze sets; serve warm.
Tools you’ll need
- paper towels
- shallow bowl or plate
- large heavy pot or wok (at least 4 quarts)
- kitchen thermometer (optional but recommended)
- slotted spoon
- small bowl
- whisk
- serving plate
- spoon
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