Print

Crispy Korean Fried Chicken Recipe with Easy Bold Gochujang Glaze

crispy korean fried chicken - featured image
Print Recipe

This recipe delivers crispy Korean fried chicken with a bold, smoky-sweet gochujang glaze. It’s quick, easy, and perfect for weeknights or entertaining.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 cup potato starch
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable or canola oil
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves minced garlic
  • 1 teaspoon grated ginger (optional)

Instructions

  1. Pat chicken thighs dry with paper towels. Season both sides with salt and black pepper. Let rest for 10 minutes.
  2. In a large bowl, combine potato starch, all-purpose flour, and garlic powder. Stir well.
  3. Coat each chicken piece thoroughly in the dry mix, pressing lightly. Dip coated chicken briefly in cold water, then dredge again in the dry mix for a double coating.
  4. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
  5. Fry chicken pieces in batches without overcrowding for 8-10 minutes, turning halfway, until golden brown and internal temperature reaches 165°F (75°C). Drain on a wire rack.
  6. In a small saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Stir constantly until glaze thickens slightly, about 3-5 minutes.
  7. Toss fried chicken in the warm glaze until fully coated. Serve immediately.

Notes

Maintain oil temperature at 350°F (175°C) for best crispiness. Use double coating with potato starch and flour for signature crunch. Rest chicken on wire rack to avoid sogginess. Glaze can be made ahead and warmed before use. For gluten-free, substitute flour with gluten-free blend and check gochujang label.

Nutrition

Keywords: Korean fried chicken, gochujang glaze, crispy chicken, spicy chicken, fried chicken recipe, Korean cuisine, double coating, potato starch

Find it online: https://evabake.com/crispy-korean-fried-chicken-recipe-with-easy-bold-gochujang-glaze/