Korean Fried Chicken
Double-fried crispy chicken tossed in a garlicky, slightly sweet gochujang glaze. Comes together in under 30 minutes for a restaurant-quality weeknight dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 pounds chicken drumsticks or thighs (skin on, bone in)
- ½ cup cornstarch
- 1 teaspoon salt
- 3 tablespoons gochujang (Korean red chili paste)
- 3 cloves garlic cloves, minced
- 1.5 tablespoons honey
- 2 cups vegetable oil for frying
Instructions
- 1
Pat the chicken pieces dry using paper towels, pressing gently on each side to remove all surface moisture; this helps the coating stick better and the skin crisp more.
- 2
Pour the cornstarch into a large bowl and add 1 teaspoon of salt; stir together until evenly combined.
- 3
Add the chicken pieces to the cornstarch mixture and toss with your hands until every piece is coated all over in a thin, even white layer.
- 4
In a small bowl, combine the 3 tablespoons gochujang, 3 minced garlic cloves, and 1.5 tablespoons honey; stir until you have a smooth, uniform sauce with no lumps.
- 5
Pour 2 cups vegetable oil into a large heavy-bottomed pot or Dutch oven and set it over medium-high heat; wait until the oil shimmers and a wooden spoon dipped into it produces vigorous bubbles, about 4 minutes.
- 6
Carefully place half the chicken pieces into the hot oil; they should sizzle loudly and immediately float slightly. Do not move them for 6 minutes.
- 7
Using a slotted spoon or spider strainer, turn each piece over; the skin should be deep golden brown. Fry for another 5 minutes without moving them until the second side is the same golden brown.
- 8
Lift the cooked chicken out of the oil using a slotted spoon and transfer to a plate lined with paper towels to drain; repeat steps 6 and 7 with the remaining chicken.
- 9
Return all the drained chicken pieces to the pot over medium heat (you can leave a little oil in); pour in the gochujang sauce and toss continuously for 90 seconds until every piece is coated glossy and dark.
- 10
Transfer the glazed chicken to a clean plate or serving bowl and let it rest for 2 minutes; the glaze will set slightly and stick to the chicken.
Tools you’ll need
- paper towels
- large bowl
- small bowl
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- slotted spoon or spider strainer
- instant-read thermometer (optional, for verifying oil temp)
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