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The Ultimate Double-Fried Korean Fried Chicken with Two Sauce Options

A plate piled high with crispy Korean fried chicken pieces coated in a shiny, spicy glaze and topped with sesame seeds and green onions.
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You can make restaurant-quality, ultra-crispy Korean Fried Chicken at home using the double-fry technique. This recipe gives you two authentic flavor profiles: sticky Gochujang Spicy and savory Soy Garlic.

Ingredients

Scale
  • 3 lbs chicken pieces (wings, drumettes, or thighs)
  • 1 cup all-purpose flour
  • 1/2 cup potato starch or cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 cup cold water
  • Vegetable oil, for deep frying
  • For Gochujang Spicy Sauce: 1/4 cup Gochujang (Korean chili paste), 2 tablespoons soy sauce, 2 tablespoons honey or corn syrup, 1 tablespoon rice vinegar, 1 clove garlic (minced), 1 teaspoon sesame oil
  • For Soy Garlic Sauce: 1/4 cup soy sauce, 3 tablespoons honey or corn syrup, 2 tablespoons water, 1 tablespoon rice vinegar, 2 cloves garlic (minced), 1/2 teaspoon grated ginger
  • Garnish: Toasted sesame seeds, sliced green onions

Instructions

  1. Prepare the Chicken Batter: In a large bowl, whisk together the flour, potato starch, salt, pepper, and baking powder. Slowly pour in the cold water while whisking until you have a thin, slightly lumpy batter. Do not overmix.
  2. Coat the Chicken: Pat the chicken pieces very dry with paper towels. Dip each piece into the batter, letting excess drip off, ensuring a light, even coat.
  3. First Fry (Cooking): Heat about 3 inches of oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully place the battered chicken into the hot oil, working in batches to avoid overcrowding. Fry for 8 to 10 minutes until the chicken is cooked through and lightly golden. Remove the chicken and drain on a wire rack set over a baking sheet. Let the chicken rest for at least 15 minutes. This rest period is key for maximum crunch.
  4. Prepare the Sauces: While the chicken rests, make the sauces. For the Gochujang Spicy Sauce, combine all sauce ingredients in a small saucepan. Heat over medium-low heat, stirring until smooth and slightly thickened, about 3 minutes. For the Soy Garlic Sauce, combine all ingredients in a separate saucepan and simmer until slightly reduced and syrupy, about 5 minutes. Keep both sauces warm.
  5. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the rested chicken pieces to the hot oil in batches. Fry for an additional 2 to 4 minutes until the crust is deep golden brown and extremely crispy. This double-fried technique creates the signature crunch. Drain well on a clean wire rack.
  6. Toss and Serve: Place the hot, crispy chicken in a large bowl. Drizzle generously with your chosen sauce (Gochujang Spicy or Soy Garlic) and toss quickly to coat evenly. Serve immediately, garnished with sesame seeds and green onions.

Notes

  • For the best results in achieving that shatteringly crisp texture, use potato starch in your dry mix.
  • If you want to make Air Fryer Korean Fried Chicken, skip the oil frying steps. Coat the chicken in batter, spray lightly with oil, and air fry at 380°F (195°C) for 20 minutes, flipping halfway, then toss in sauce.
  • Serve this authentic Korean chicken with pickled radish cubes to cut through the richness.

Nutrition

Find it online: https://kitchenslang.com/korean-fried-chicken-recipe-double-fried-crunch/