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Spicy Korean Fried Chicken

Spicy Korean Fried Chicken

Spicy Korean Fried Chicken is a crispy, double-fried sensation coated in a bold, sweet-heat glaze that delivers mouthwatering flavor and texture in every bite. This globally loved Korean dish perfectly blends tradition and trend, making it a must-try comfort food that’s endlessly customizable.
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Servings 4

Ingredients
  

  • 2 pounds of chicken wings
  • ½ teaspoon of kosher salt
  • ½ teaspoon of ground black pepper
  • ½ cup of potato starch
  • ¼ cup of all-purpose flour
  • ½ teaspoon of baking soda
  • 2 large eggs
  • 1 tablespoon of toasted sesame seeds

For the sauce:

  • 2 teaspoons of vegetable oil
  • 3 cloves of garlic minced
  • ⅓ cup of ketchup
  • ⅓ cup of rice syrup
  • ¼ cup of gochujang Korean red chili paste
  • 2 teaspoons of white vinegar
  • 2 teaspoons of vegetable oil additional

For frying:

  • Corn oil or vegetable oil for deep frying

Instructions
 

Begin the First Fry:

  • Pour about 2 inches of oil into a large, heavy-bottomed frying pan or pot and heat over medium-high heat for 10 to 12 minutes, or until the oil reaches 330–350°F. I used a 12-inch pan for this, but if your pan is smaller, fry the chicken in batches to avoid overcrowding. If you don’t have a thermometer, you can check if the oil is ready by dipping in a piece of chicken—if it sizzles and bubbles, the oil is hot enough.
  • While the oil is heating, place the chicken in a large mixing bowl. Add the salt, ground black pepper, potato starch, flour, baking soda, and eggs. Mix everything thoroughly by hand until the chicken is evenly coated.
  • Carefully add the coated chicken pieces into the hot oil one at a time. Fry for about 12 minutes, turning the pieces with tongs to ensure all sides become golden brown and crunchy.
  • Once fried, remove the chicken using tongs or a slotted spoon and place them on a wire rack set over a bowl or tray to drain any excess oil.

Prepare the Sauce:

  • In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds, or until it turns light golden brown. Stir in the ketchup, rice syrup, gochujang, and vinegar. Mix well using a wooden spoon. Lower the heat and let the sauce simmer gently until it starts to bubble. Then remove it from the heat and set aside.

Start the Second Fry:

  • Let the oil return to 330–350°F over medium-high heat, which should take about 2 minutes.
  • Refry the chicken pieces for another 12 minutes, turning occasionally with tongs, until they become extra crispy and golden brown.

Coat the Chicken:

  • Reheat the prepared sauce over medium-high heat until it begins to bubble again. Add all the freshly fried chicken to the skillet and toss thoroughly using a wooden spoon and tongs until each piece is evenly coated in the sticky, spicy sauce.

Finish and Serve:

  • Transfer the sauced chicken to a serving plate and garnish with a generous sprinkle of toasted sesame seeds. Serve hot, ideally with a side of chicken-mu (pickled radish) if available.