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Amazing korean fried chicken recipe: 3 Secrets

korean fried chicken recipe
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This recipe delivers authentic, ultra-crispy Korean Fried Chicken using the double-fry method popularized in Seoul. We coat the chicken in a light potato starch batter, fry it twice for maximum crunch, and toss it in a vibrant, sticky sweet and spicy Gochujang glaze. Follow these steps to achieve restaurant-quality texture at home.

Ingredients

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  • 2 lbs Chicken wings and/or drumettes, fully jointed
  • 1 cup Potato starch (or cornstarch)
  • 1/4 cup All-purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Baking powder
  • 1 large Egg
  • 1/2 cup Cold water
  • Vegetable oil, for deep frying
  • For the Sweet & Spicy Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 Tablespoons Honey or corn syrup
  • 2 Tablespoons Soy sauce
  • 2 Tablespoons Rice vinegar
  • 1 Tablespoon Brown sugar
  • 1 clove Garlic, minced
  • 1 teaspoon Ginger, grated
  • Optional Garnish: Toasted sesame seeds, sliced green onions

Instructions

  1. Prepare the chicken: Pat the chicken pieces very dry with paper towels. This step is crucial for crispiness.
  2. Make the batter: In a large bowl, whisk together the potato starch, flour, salt, pepper, and baking powder.
  3. In a separate bowl, whisk the egg and cold water. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thin and slightly lumpy. Do not overmix.
  4. Coat the chicken: Dip each chicken piece into the thin batter, allowing excess to drip off. You want a thin coating.
  5. First Fry: Heat about 3 inches of oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the chicken in batches, ensuring not to overcrowd the pot. Fry for 8-10 minutes until lightly golden and cooked through. Remove and place on a wire rack.
  6. Rest: Let the chicken rest at room temperature for at least 15 minutes while you bring the oil temperature up.
  7. Second Fry: Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil in batches. Fry for an additional 2-3 minutes until deep golden brown and extremely crispy. Remove and drain briefly on a wire rack.
  8. Make the glaze: While the chicken rests after the second fry, combine all glaze ingredients (Gochujang, honey, soy sauce, vinegar, sugar, garlic, ginger) in a small saucepan. Heat over medium heat, stirring constantly, until the sugar dissolves and the sauce bubbles and thickens slightly (about 3 minutes). Remove from heat.
  9. Toss and serve: Place the hot, double-fried chicken in a large, clean bowl. Pour the warm glaze over the chicken and toss quickly until every piece is evenly coated.
  10. Garnish immediately with sesame seeds and green onions. Serve right away to enjoy the crunch.

Notes

  • The key to the ultimate crunch is using potato starch in the batter and frying the chicken twice.
  • Patting the chicken completely dry before battering prevents splattering and ensures a better crust.
  • If you prefer a milder sauce, reduce the Gochujang slightly or add a teaspoon of water to the simmering glaze.
  • Chef Tariq recommends keeping the second fry temperature high to immediately crisp up the crust without overcooking the interior.

Nutrition

Find it online: https://savoryskies.com/korean-fried-chicken-recipe-ultra-crispy/