
Experience authentic Korean flavors at home with this double-fried chicken that delivers the perfect combination of crunch and juiciness. This recipe captures the essence of Korea's beloved fried chicken, featuring a delicate, shattering crust and a sweet-spicy glaze that creates an irresistible combination.
After testing numerous Korean fried chicken techniques, I discovered that resting between fries and maintaining proper oil temperature are the secrets to achieving that distinctive crackling crust that stays crispy even after glazing.
Essential Components
- Chicken Selection: Wings and drumsticks provide ideal surface area for maximum crunch
- Starch Choice: Potato starch creates a lighter, crispier coating than wheat flour
- Oil Temperature: Maintaining consistent heat ensures proper cooking without greasiness
- Gochujang Quality: Traditional Korean chili paste provides authentic flavor and color
- Sauce Balance: The perfect ratio of sweet, spicy and savory elements

Creating Your Masterpiece
- Perfect The Marinade:
- Combine rice vinegar, ginger, salt and pepper with chicken pieces. The acid tenderizes while the ginger adds aromatic depth.
- Master The Coating:
- Thoroughly drain marinated chicken before coating with potato starch. Press gently to ensure even coverage and adhesion.
- Execute The Double Fry:
- First fry at lower temperature to cook the chicken through. Rest, then fry again at higher temperature for the signature crackle.
- Develop The Sauce:
- Gently heat all sauce ingredients until they meld together. The consistency should coat the back of a spoon but remain pourable.
- Create The Finish:
- Toss hot chicken in sauce quickly to coat evenly while preserving the crispy texture. Garnish immediately while still hot.
This chicken has become my signature dish for gatherings, where the distinctive sweet-spicy aroma and dramatic crunch never fail to impress guests. The moment that first piece is picked up, everyone notices something special about this chicken.
Perfect Pairings
Complete your Korean feast with traditional accompaniments. Serve with pickled radish (danmuji) for a refreshing counterpoint. Include steamed rice to balance the intensity of flavors. For an authentic experience, pair with cold Korean beer or soju. For a complete meal, add kimchi and a simple cucumber salad.
Creative Variations
Adapt this recipe to create your own signature version. Try a soy garlic variation by omitting the gochujang and adding more garlic and soy sauce. Create a honey butter version by replacing the spicy components with additional honey and butter. For extra crunch, add a tablespoon of rice flour to the potato starch.

Storage Success
For maximum crispiness, enjoy immediately after cooking. If storing leftovers, keep the sauce separate and refrigerate chicken in an airtight container for up to two days. Reheat in a 375°F oven until hot and crisp, then toss with rewarmed sauce.
Through many iterations of this recipe, I've found that respecting the technique while understanding the science behind it creates chicken that rivals any Korean restaurant. The double-fry method might take a little extra time, but the exceptional texture and flavor make it absolutely worthwhile.
Frequently Asked Questions
- → Is double-frying really necessary?
- Yes, it's key to achieving the signature crispy texture. The first fry cooks the chicken; the second creates the crackly crust that stays crispy even after saucing.
- → Can I make this less spicy?
- Yes, reduce the amount of gochujang or substitute with a milder chili paste. You can also increase the honey for a sweeter balance.
- → What can I substitute for gochujang?
- While not authentic, you can mix 1 tbsp sriracha with 1/2 tbsp miso paste and 1/2 tsp sugar for a similar flavor profile.
- → Can I bake this instead of frying?
- Yes, though the texture will differ. Bake at 425°F (220°C) for 25-30 minutes, flipping halfway through.
- → What sides pair well with Korean fried chicken?
- Traditional accompaniments include pickled radish (danmuji), kimchi, or a simple cabbage slaw dressed with rice vinegar.