Description
This homemade Korean fried chicken uses a double-fry method and cornstarch slurry to achieve a shatteringly crisp crust that stays crunchy even after being tossed in a sweet, spicy, and savory glaze.
Ingredients
Scale
- 3 pounds boneless, skinless chicken thighs
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup cornstarch
- 4–5 cups vegetable oil (for frying)
- 2 tablespoons gochujang
- 3 tablespoons soy sauce
- 1/4 cup apple juice
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 stalks green onions, sliced
Instructions
- Pat chicken thighs dry and cut into 1-inch uniform pieces. Season with salt and pepper.
- Mix minced garlic, grated ginger, and cornstarch in a bowl. Toss chicken pieces in the mixture until evenly coated, shaking off excess.
- Heat oil in a large heavy-bottomed pot or Dutch oven to 325°F (160°C).
- Fry chicken in batches for 6-8 minutes until cooked through and lightly golden. Remove and place on a wire rack to rest for at least 5 minutes.
- Increase oil temperature to 375°F (190°C).
- Fry chicken again in batches for 2-3 minutes until deep golden brown and firm. Remove and drain on the wire rack.
- While chicken rests, combine gochujang, soy sauce, apple juice, rice vinegar, maple syrup, and sesame oil in a small saucepan over medium heat.
- Whisk until smooth and simmer for 2-3 minutes until the sauce thickens slightly and becomes glossy.
- Place hot, crispy chicken in a large bowl. Pour glaze over chicken and toss quickly to coat.
- Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
Notes
Ensure oil temperature is maintained by frying in batches. Do not drain chicken on paper towels as this traps steam; use a wire rack instead. For best results, serve immediately after tossing with sauce. Leftovers can be reheated in an air fryer or oven at 400°F to restore crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 450
- Sugar: 18
- Sodium: 680
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 1
- Protein: 28
Keywords: Korean fried chicken, double fry, crispy chicken, homemade fried chicken, gochujang sauce, spicy chicken, comfort food