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Korean Fried Chicken with Gochujang Glaze

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Crispy Korean fried chicken coated in glossy gochujang glaze with sesame seeds and scallions.
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Korean fried chicken is loved for its impossibly crisp coating and bold sweet-spicy glaze. Double-frying keeps the crust crunchy even after the sauce is added.

Use potato starch for a light, craggy coating, fry the chicken twice, then toss it quickly in a simmered gochujang glaze so the texture stays lively.

Let the first fry cool for a few minutes before the second fry. This drives off surface moisture and gives the coating its signature crunch.

Serving Suggestions

Serve with pickled radish, steamed rice, shredded cabbage, or cold Korean beer. Add extra sliced scallions and sesame seeds just before serving.

Close serving of glossy Korean fried chicken with sesame seeds, scallions, and pickled radish.

Recipe Notes

For milder chicken, reduce the gochujang and add a little more honey or rice syrup. Reheat leftovers in a hot oven or air fryer rather than the microwave.

Crispy Korean fried chicken coated in glossy gochujang glaze with sesame seeds and scallions.

Korean Fried Chicken with Gochujang Glaze

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Extra-crispy fried chicken tossed in a glossy sweet-spicy gochujang glaze with sesame and scallions.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 710
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Coating
  • 2 lb boneless skinless chicken thighs cut into bite-size pieces
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 cup potato starch for coating
  • 4 cups neutral frying oil or enough for deep frying
Gochujang Glaze
  • 1/4 cup gochujang
  • 1/4 cup soy sauce
  • 2 tbsp rice syrup or honey
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
Garnish
  • sesame seeds and sliced scallions for serving
  • pickled radish for serving

Equipment

  • Large bowl
  • Dutch oven or deep skillet
  • Wire rack
  • Tongs
  • Small saucepan

Method
 

Season and Coat:
  1. Toss the chicken with salt and pepper. Add the potato starch and toss until every piece is dry and thoroughly coated.
Fry the Chicken:
  1. Heat the oil to 350 F (175 C). Fry the chicken in batches for 5 to 6 minutes, until pale golden and cooked through. Drain on a wire rack.
  2. Raise the oil to 375 F (190 C) and fry the chicken a second time for 2 to 3 minutes, until deeply crisp. Drain again.
Glaze and Serve:
  1. Simmer the gochujang, soy sauce, rice syrup, ketchup, vinegar, garlic, and ginger in a saucepan for 2 minutes.
  2. Add the hot chicken and toss quickly to coat. Finish with sesame seeds and scallions, and serve with pickled radish.

Nutrition

Calories: 710kcalCarbohydrates: 44gProtein: 42gFat: 40gSaturated Fat: 7gCholesterol: 165mgSodium: 1550mgFiber: 2gSugar: 15g

Notes

  • Fry in batches so the oil temperature stays steady.
  • Use a wire rack instead of paper towels to protect the crust.
  • Toss with the glaze immediately before serving.

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