About this recipe

Crispy, double-fried chicken coated in a sticky, sweet-spicy gochujang glaze — this is the real deal Korean fried chicken experience at home. The double-fry technique is the secret to an ultra-shatteringly crisp crust that holds up even under the glossy sauce. Approachable enough for a weekend dinner, impressive enough to wow a crowd.

Instructions

1. 1

   Pat the chicken pieces completely dry with paper towels — this is critical for crispiness. In a large mixing bowl, combine the chicken with salt, black pepper, garlic powder, and soy sauce. Toss well to coat. Let marinate at room temperature for 15 minutes while you prepare the batter and sauce.

2. 2

   In a small mixing bowl, whisk together the gochujang Korean red chili paste, soy sauce, honey, brown sugar, and rice vinegar until smooth. Set aside. Heat 1 tablespoon of neutral oil for sauteing in a small saucepan over ^[medium heat]. Add the garlic minced and ginger grated and sauté for about 60 seconds until fragrant — don't let it brown. Pour in the sauce mixture and stir to combine. Simmer for 2–3 minutes until slightly thickened and glossy. Remove from heat and stir in the sesame oil. Set aside.

3. 3

   In a large mixing bowl, whisk together the all-purpose flour and baking powder. Add the ice-cold water and whisk until a smooth, thin batter forms — it should be about the consistency of heavy cream. If it's too thick, add water one tablespoon at a time.

4. 4

   Add the marinated chicken pieces to the batter and toss to coat each piece evenly.

5. 5

   Pour the neutral oil for sauteing into a large, heavy pot (a Dutch oven works great) so it's about 3 inches deep. Heat over ^[medium-high heat] to ![340°F]. Set a wire rack over a baking sheet nearby.

6. 6

   Working in batches of 5–6 pieces, lift each chicken piece from the batter, let the excess drip off, and carefully lower into the hot oil using tongs. Fry for 7–8 minutes, turning occasionally, until the batter is set and lightly golden but not yet deeply browned. The chicken doesn't need to be fully cooked through yet. Remove with a slotted spoon and transfer to the wire rack. Repeat with remaining pieces, returning the oil to ![340°F] between batches.

7. 7

   Once all chicken has been fried once, increase the oil temperature to ![375°F]. This is the second fry — the secret to ultra-crispy Korean fried chicken. Fry the chicken again in batches for 3–4 minutes until deeply golden, shatteringly crisp, and cooked through (%[internal temperature of 165°F]). Drain on the wire rack again.

8. 8

   Gently warm the gochujang Korean red chili paste glaze over ^[low heat] if it has thickened too much. Working quickly, toss the hot fried chicken in the glaze in a large mixing bowl until every piece is evenly coated. Transfer to a serving platter, sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately.