Korean Gochujang Fried Chicken
This Korean-style fried chicken is coated in a fiery, sticky gochujang glaze that delivers an irresistible combination of heat, sweetness, and umami. The double-fry technique ensures an ultra-crispy exterior that holds up beautifully under the bold sauce.
Crispy double-fried chicken coated in a bold and sticky Korean gochujang sauce.
Nutrition per serving
Ingredients
Chicken
Coating
Sauce
Frying
Instructions
Prepare and Coat the Chicken
Pat chicken pieces completely dry with paper towels to remove all moisture. Season generously with salt and pepper. Toss each piece in cornstarch pressing firmly to ensure a thorough and even coating on all surfaces.
First Fry
Heat oil in a deep pot or Dutch oven to 160 degrees Celsius. Fry the chicken pieces in batches for 8 minutes per batch. Do not overcrowd the pot. Remove chicken and drain on a wire rack. Allow to rest for 5 minutes.
Second Fry
Increase oil temperature to 190 degrees Celsius. Fry the chicken pieces again for 3 to 4 minutes until deeply golden and extra crispy. This second fry is the secret to achieving that signature shattering crunch.
Make the Gochujang Glaze
In a small saucepan over medium heat combine gochujang, soy sauce, honey, sesame oil, and garlic. Stir continuously for 3 minutes until the sauce thickens slightly and becomes fragrant. Do not let it burn.
Toss and Serve
Working quickly while the chicken is still hot, toss the fried pieces in the gochujang glaze until every piece is evenly coated and glistening. Transfer to a serving platter and garnish with toasted sesame seeds and sliced green onions.
Substitutions
Common mistakes
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