Description
This recipe delivers crispy Korean fried chicken with a vibrant Gochujang red glaze, offering a perfect balance of savory, sweet, and spicy heat. It’s an ideal dish for family dinners, game nights, or a special weekend treat.
Ingredients
- 3 lbs bone-in, skin-on chicken thighs and drumsticks
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp ginger powder
- 4 cups high smoke point vegetable oil (such as canola, peanut, or grapeseed)
- 0.5 cup Gochujang (authentic Korean chili paste)
- 0.25 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2–3 tbsp sugar or honey
- 2 cloves minced garlic
- 1 tbsp grated fresh ginger
- 1 tsp toasted sesame oil
- 0.25 cup chicken broth or water
- Fresh green onions, for garnish
- Toasted sesame seeds, for garnish
- Chili flakes, for garnish (optional)
- Lime or lemon, for garnish (optional)
Instructions
- Prepare Chicken: Pat chicken pieces thoroughly dry with paper towels. In a large bowl, season chicken with salt, pepper, garlic powder, and ginger powder; toss to coat evenly.
- Mix Flour Blend: In another bowl, whisk together flour, cornstarch, and baking powder.
- Dredge Chicken: Dredge each chicken piece in the flour mixture, ensuring full coating; shake off excess and place on a wire rack.
- First Fry: Heat 3-4 inches of frying oil in a large, heavy-bottomed Dutch oven to 325°F (160°C). Fry chicken in batches for 6-8 minutes, until lightly golden and cooked through.
- Rest Chicken: Remove chicken to a wire rack and let it rest for 10-15 minutes while frying other batches.
- Second Fry for Crispiness: Increase oil temperature to 375°F (190°C). Return all fried chicken to the hot oil for a second fry, 2-3 minutes, until deep golden brown and extra crispy. Remove chicken to a clean wire rack to drain.
- Make Gochujang Glaze: In a saucepan, combine Gochujang, soy sauce, rice vinegar, sugar (or honey), minced garlic, grated ginger, and water or broth.
- Simmer Glaze: Bring to a gentle simmer over medium heat, stirring constantly, until the glaze thickens slightly and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in toasted sesame oil.
- Coat Chicken: In a large bowl, add the double-fried chicken (ensure it’s still warm). Pour the warm Gochujang red glaze over the chicken.
- Serve: Toss gently until all pieces are evenly coated and glistening. Garnish with fresh green onions and toasted sesame seeds, then serve immediately.
Notes
Ensure oil temperature is accurate and avoid overcrowding the pot during frying for maximum crispiness. If the glaze is too thin, simmer longer; if too thick, add a tablespoon of water or broth. Consider using boneless chicken for quicker cooking, a gluten-free flour blend for a gluten-free version, or maple syrup for a different sweetness. Garnish with fresh green onions, toasted sesame seeds, and a squeeze of lime or lemon for enhanced flavor and presentation.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1-2 pieces (approx 180 g)
- Calories: 650 calories
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 65 g
- Cholesterol: 200 mg
Keywords: Korean fried chicken, Gochujang, crispy chicken, spicy glaze, easy dinner, main course, fried, family friendly, game night, chicken thighs