Description
A homemade version of Korean fried chicken featuring a double-fried coating for insane crispiness and a sticky, sweet, and spicy gochujang glaze. Ready in about 30 minutes.
Ingredients
Scale
- 2 pounds chicken wings (wingettes and drumettes, separated)
- 1 cup potato starch
- 1/2 cup all-purpose flour
- Salt and white pepper (for seasoning)
- Peanut oil or canola oil (for frying)
- 3 tablespoons gochujang (fermented red chili paste)
- 2 tablespoons soy sauce (low-sodium preferred)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons water
- 2 stalks green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds, toasted (for garnish)
Instructions
- Pat chicken wings completely dry with paper towels. Season with salt and white pepper.
- In a bowl, mix potato starch and all-purpose flour. Dredge each wing in the mixture, shaking off excess and pressing flour into the skin. Let rest on a plate for 5 minutes.
- Heat oil in a deep skillet or Dutch oven to 325°F (160°C). Fry wings in batches for 6-8 minutes until pale golden and cooked through. Remove and place on a wire rack to rest for 5-10 minutes.
- While chicken rests, make the glaze: In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water. Whisk constantly and simmer for 2-3 minutes until thickened. Remove from heat.
- Increase oil temperature to 375°F (190°C). Fry the wings again for 2-3 minutes until deep golden brown and crispy. Remove and drain on the wire rack.
- While chicken is hot, toss it in the glaze in a large bowl until evenly coated.
- Serve immediately, garnished with sliced green onions and toasted sesame seeds.
Notes
Double-frying is essential for crispiness. The first fry cooks the meat, and the second fry at a higher temperature creates a porous shell that holds the sauce without getting soggy. Use a wire rack instead of paper towels to keep the bottom crisp. Toss the chicken in the glaze while it is still hot from the fryer to ensure the sauce sticks. For a gluten-free version, use 100% potato starch or tapioca starch and tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 450
- Sugar: 20
- Sodium: 600
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 1
- Protein: 25
Keywords: Korean fried chicken, gochujang glaze, crispy chicken, double fry, chimaek, spicy chicken, easy dinner, homemade takeout