Twice-Fried Crispy Korean Chicken
Shatteringly crispy on the outside and impossibly juicy within, this Korean fried chicken gets its legendary crunch from a double-fry technique and a light potato starch coating. Tossed in your choice of sticky-sweet gochujang glaze or soy-garlic sauce, each piece is an addictive balance of heat, sweetness, and crunch that puts ordinary fried chicken to shame.
Ingredients
- 2 lbs chicken drumettes and wingettes
- 1 cup potato starch (or cornstarch)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
+ 11 more ingredients
Instructions
Pat the chicken pieces completely dry with paper towels. Season generously with salt and pepper.
In a large bowl, whisk together potato starch, flour, salt, pepper, and ice-cold water until a thin, slightly lumpy batter forms. It should coat the chicken lightly, not thickly.
Heat vegetable oil in a deep pot or Dutch oven to 325°F (165°C). Use a thermometer for accuracy.
Dip each chicken piece into the batter, shake off any excess, and carefully lower into the oil. Fry in batches of 5-6 pieces for 8-10 minutes until the chicken is cooked through but only lightly golden.
Transfer the chicken to a wire rack and let it rest for 10 minutes. This rest period is essential for the double-fry method.
Meanwhile, prepare the glaze by combining gochujang, ketchup, honey, soy sauce, rice vinegar, and garlic in a small saucepan. Heat over medium-low, stirring until smooth and slightly thickened, about 3 minutes.
Increase the oil temperature to 375°F (190°C) for the second fry.
Return the chicken to the hot oil in batches and fry for 5-7 minutes until deeply golden and crackling crisp.
Drain on a wire rack for 1 minute, then immediately toss the hot chicken in the gochujang glaze until every piece is evenly coated.
Plate and garnish with sesame seeds and sliced green onions. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI