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Extra Crispy Korean Fried Chicken with Gochujang Glaze Recipe

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This extra crispy Korean fried chicken with gochujang glaze is a weekend project that pays you back in pure, crunchy, spicy joy. The double-fry method creates a shatteringly crisp crust, while the sweet-spicy glaze delivers bold, balanced flavor.

Ingredients

Scale
  • 2 lbs chicken wings or drumettes (about 10–12 pieces)
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce, low-sodium
  • 1 tablespoon rice wine (mirin)
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ½ cup ice-cold water
  • 1 large egg
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon water
  • Neutral oil for frying (about 4-5 cups, canola, vegetable, or peanut oil)
  • Toasted sesame seeds for garnish
  • Sliced green onions for garnish

Instructions

  1. Marinate the Chicken (30 minutes): In a large bowl, combine the salt, pepper, grated ginger, soy sauce, and rice wine. Add the chicken pieces and toss to coat. Cover and let it sit in the fridge for at least 30 minutes.
  2. Make the Wet Batter: In a separate bowl, whisk together the cornstarch, all-purpose flour, baking powder, salt, and white pepper. Add the ice-cold water and the egg. Whisk until smooth. The batter should be thin, like heavy cream. If it’s too thick, add a tablespoon more water. Set it aside.
  3. Prepare the Glaze: In a small saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, minced garlic, sesame oil, and water. Whisk until smooth. Bring it to a gentle simmer, then reduce the heat to low. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
  4. Heat the Oil: Fill your Dutch oven with about 2 inches of oil. Heat it over medium-high heat until it reaches 350°F (175°C). Use your thermometer to monitor it. While the oil heats, line a baking sheet with a wire rack.
  5. First Fry (Cook Through): Remove the chicken from the marinade. Shake off any excess liquid. Dip each piece into the wet batter, letting the excess drip off. Carefully lower the chicken into the hot oil using tongs. Don’t overcrowd the pot—work in batches of 5-6 pieces. Fry for 5-6 minutes, turning occasionally, until the chicken is golden and cooked through (internal temp of 165°F). The crust will be pale and soft—that’s normal. Transfer to the wire rack. Let it rest for 5 minutes.
  6. Second Fry (Get the Crunch): Increase the oil temperature to 375°F (190°C). Once the oil is hot, carefully add the first batch of chicken back in. Fry for another 3-4 minutes, until the crust is deep golden brown and shatteringly crispy. Remove and drain on the wire rack.
  7. Glaze and Serve: While the chicken is still hot, toss it in the prepared gochujang glaze. Use a large bowl and gently toss until each piece is coated. Transfer to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.

Notes

Keep the batter cold for maximum crispiness. Don’t skip the rest between the first and second fry. Oil temperature is crucial—use a thermometer. Work in small batches to maintain oil temperature. Glaze the chicken right before serving to keep the crust crispy. For gluten-free, use a gluten-free 1:1 flour blend.

Nutrition

Keywords: Korean fried chicken, gochujang glaze, crispy chicken, double fry, chicken wings, Korean recipe, spicy chicken

Find it online: https://nadinetable.com/extra-crispy-korean-fried-chicken-with-gochujang-glaze-recipe/