Description
A family-friendly Korean fried chicken recipe featuring a double-fry technique for extra crispiness and a spicy-sweet gochujang glaze that everyone will enjoy.
Ingredients
Scale
- 2 pounds chicken wings or drumettes
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- About 4 cups vegetable oil (canola or sunflower) for frying
- ¼ cup gochujang (Korean chili paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves minced garlic (about 2 teaspoons)
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
- Pat chicken wings dry with paper towels to ensure crispiness.
- In a large bowl, mix flour, cornstarch, baking powder, garlic powder, salt, and pepper.
- Toss the wings in the dry mixture until fully coated. Set aside.
- Pour vegetable oil into a large heavy-bottomed pot or deep fryer and heat to 350°F (175°C).
- Fry the chicken in batches for 8-10 minutes until pale golden and cooked through. Remove and drain on a wire rack.
- While chicken rests, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan over medium heat.
- Stir and simmer glaze for 3-4 minutes until slightly thickened. Remove from heat.
- Increase oil temperature to 375°F (190°C). Fry chicken a second time in batches for 3-5 minutes until deep golden brown and ultra-crispy. Drain on wire rack.
- Place fried chicken in a large bowl and toss quickly with warm gochujang glaze to coat evenly.
- Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
Notes
Double frying is essential for extra crispiness. Pat chicken dry before coating to avoid sogginess. Maintain steady oil temperature using a thermometer. Toss chicken in glaze just before serving to keep coating crispy. Leftovers reheat well under a broiler to restore crispiness. For a lighter version, bake at 425°F (220°C) for 35-40 minutes on a wire rack and then glaze.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 450
- Sugar: 8
- Sodium: 700
- Fat: 30
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 28
Keywords: Korean fried chicken, gochujang glaze, crispy fried chicken, double-fry chicken, spicy chicken, family-friendly recipe