Korean Fried Chicken with Gochujang Glaze
Extra-crispy fried chicken tossed in a glossy sweet-spicy gochujang glaze with sesame and scallions.
Equipment
- Large bowl
- Dutch oven or deep skillet
- Wire rack
- Tongs
- Small saucepan
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
Instructions
Season and Coat:
- Toss the chicken with salt and pepper. Add the potato starch and toss until every piece is dry and thoroughly coated.
Fry the Chicken:
- 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.
- 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:
- Simmer the gochujang, soy sauce, rice syrup, ketchup, vinegar, garlic, and ginger in a saucepan for 2 minutes.
- Add the hot chicken and toss quickly to coat. Finish with sesame seeds and scallions, and serve with pickled radish.
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.
Nutrition
Calories: 710kcalCarbohydrates: 44gProtein: 42gFat: 40gSaturated Fat: 7gCholesterol: 165mgSodium: 1550mgFiber: 2gSugar: 15g