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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.