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Authentic Ultra Crispy Korean Fried Chicken with Sweet & Spicy Glaze

Close-up of crispy Korean fried chicken pieces coated in a thick, glossy red sauce, garnished with sesame seeds and scallions.
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You can make restaurant-style Korean Fried Chicken at home. This recipe uses a double-fry technique for an ultra-crispy coating that stays crunchy, covered in an addictive sweet and spicy Gochujang glaze. It is perfect for game days or weeknight dinners.

Ingredients

Scale
  • 3 lbs chicken pieces (wings, drumettes, or thighs)
  • 1 cup potato starch
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/2 cup water
  • Vegetable oil, for frying
  • For the Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • For Garnish:
  • 1 teaspoon toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions

  1. Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. In a large bowl, whisk together the potato starch, flour, salt, and pepper. In a separate bowl, whisk the egg and water.
  2. Create the Batter: Pour the wet ingredients into the dry ingredients. Mix until just combined; the batter should be thin and slightly lumpy. Toss the dried chicken pieces thoroughly in the batter, ensuring every piece is coated.
  3. First Fry: Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully add the chicken in batches, ensuring you do not overcrowd the pot. Fry for 10 to 12 minutes until the chicken is cooked through and pale golden. Remove the chicken and drain on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes.
  4. Prepare the Glaze: While the chicken rests, combine all glaze ingredients in a small saucepan. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
  5. Second Fry (For Ultra Crispiness): Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches. Fry for an additional 2 to 4 minutes until the crust is deep golden brown and extremely crispy. Drain immediately on a clean wire rack.
  6. Toss and Serve: Place the hot, double-fried chicken into a large bowl. Pour the prepared sweet and spicy glaze over the chicken. Toss quickly until all pieces are evenly coated and sticky.
  7. Garnish the Korean Fried Chicken with toasted sesame seeds and sliced green onions before serving immediately.

Notes

  • For the best results, use potato starch in your coating; this is key to achieving the signature thin, crackly crust.
  • If you prefer a soy garlic flavor instead of spicy, substitute the Gochujang with 1/4 cup of low-sodium soy sauce and increase the honey to 4 tablespoons.
  • You can serve this with quick pickled radishes or cabbage for a refreshing contrast to the rich chicken.

Nutrition

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