Crispy Korean Fried Chicken with Gochujang Glaze

Name: Crispy Korean Fried Chicken with Gochujang Glaze
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 kg bone-in chicken thighs (skin on); 1 tbsp soy sauce; 1 tbsp rice wine; 1 tsp ginger (grated); 1 tsp garlic (minced); 1 cup all-purpose flour; 1 cup cornstarch; 1 tsp baking powder; 1 cup cold water; 3 tbsp gochujang; 2 tbsp honey; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 2 tbsp sesame seeds (toasted); 2 tbsp scallions (sliced)

60 min 4 servings Medium

All Recipes

Crispy Korean Fried Chicken with Gochujang Glaze

Indulge in double-fried chicken with a sweet and spicy gochujang-honey glaze, topped with sesame seeds and scallions.

Prep

20 min

Cook

30 min

Total

60 min

Servings

Difficulty

Medium

Korean Fried Chicken, known for its incomparable crispy texture and fiery glaze, is a beloved dish around the world. The secret to its addictive crunch lies in the double-frying technique, which ensures a shatteringly crisp crust that holds its own even when doused in sauce. This recipe combines the heat of gochujang with the sweetness of honey, creating a balanced glaze that perfectly coats each piece of chicken. Topped with sesame seeds and scallions, this dish is a feast for both the eyes and the palate. Whether you're new to Korean cuisine or a seasoned enthusiast, this crispy Korean Fried Chicken is sure to become a household favourite.

Ingredients

Servings

Chicken and Marinade

Batter

Gochujang-Honey Glaze

Garnish

Instructions

Marinate the Chicken

In a large bowl, combine soy sauce, rice wine, ginger, and garlic. Add the chicken thighs and toss to coat. Cover and marinate in the fridge for at least 30 minutes.

Pro tip: Marinating longer enhances flavour.

Prepare the Batter

In another bowl, mix flour, cornstarch, and baking powder. Gradually whisk in cold water until smooth. The batter should be slightly runny.

Pro tip: Cold water keeps the batter light and crispy.

First Fry

Heat oil in a deep fryer or large pot to 160°C (320°F). Dip each marinated chicken piece in the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches for 8-10 minutes until pale golden. Remove and drain on paper towels.

Pro tip: Do not overcrowd the pot to maintain oil temperature.

Second Fry

Increase oil temperature to 180°C (356°F). Refry the chicken in batches for another 3-5 minutes until deep golden and crispy. Drain again on paper towels.

Make the Glaze

In a small saucepan, combine gochujang, honey, soy sauce, sesame oil, and rice vinegar. Heat over medium-low heat until smooth and slightly thickened, about 3-4 minutes.

Pro tip: Adjust sweetness by adding more honey if desired.

Coat the Chicken

Toss the fried chicken in the warm glaze until well coated. Ensure each piece is evenly covered.

Pro tip: Let the chicken rest for a few minutes after glazing to absorb flavours.

Garnish and Serve

Transfer the glazed chicken to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions before serving.

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Tips & Tricks

<ul><li>Double-frying ensures extra crispy chicken.</li><li>Use a thermometer to check oil temperature for perfect frying.</li><li>Let the chicken rest before glazing for better flavour absorption.</li><li>Adjust spice level by varying the gochujang amount.</li></ul>

Serving Suggestions

Serve this Korean Fried Chicken as an appetizer or a main dish alongside steamed rice or a fresh salad. For a complete Korean meal, pair it with kimchi and pickled radishes. This dish can be made ahead by preparing the chicken and glaze separately. Store the fried chicken in the fridge for up to two days and re-crisp in the oven before serving. Leftovers should be stored in an airtight container and reheated in the oven to maintain crispiness.