Double-fried, gochujang-glazed, and finished with sesame and scallions — this is Korean fried chicken done properly. The secret is frying twice: low and slow to cook through, then a quick blast at high heat to shatter the crust. The buttermilk marinade keeps the meat juicy while the potato starch coating cracks on the outside the way it should.

Korean Fried Chicken

Crispy double-fried Korean chicken with buttermilk marinade and gochujang glaze. Fried twice for an impossibly crunchy shell, tossed in a sticky gochujang, honey, and sesame glaze.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Chicken

• 1.4 kg bone-in, skin-on chicken pieces (thighs and drumsticks) 3 lb

Buttermilk Marinade

• 240 ml buttermilk 1 cup
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp salt

Coating

• 200 g potato starch 1½ cups — or cornstarch
• 50 g all-purpose flour ⅓ cup
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp baking powder

Gochujang Glaze

• 60 ml gochujang (Korean red pepper paste) ¼ cup
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

To Serve

• 1 tbsp sesame seeds
• 3 scallions, thinly sliced
• pickled daikon optional

Method

 

1. Marinate the chicken: Combine buttermilk, gochugaru, soy sauce, garlic, ginger, and salt in a large bowl. Add chicken pieces, toss to coat, cover and refrigerate for at least 4 hours or overnight.
2. Make the glaze: Combine gochujang, honey, soy sauce, rice wine vinegar, sesame oil, garlic, and ginger in a small saucepan. Cook over medium heat, stirring, until slightly thickened, about 3–4 minutes. Set aside.
3. Coat the chicken: Mix potato starch, flour, salt, pepper, garlic powder, and baking powder in a shallow dish. Remove chicken from marinade, letting excess drip off. Dredge each piece in coating, pressing to adhere. Shake off excess.
4. First fry: Heat a deep pot of neutral oil to 160°C (320°F) — 8–10 cm (3–4 in) depth. Fry in batches for 8–10 minutes until pale golden and just cooked through (internal temp 72°C / 162°F). Drain on a wire rack. Rest 10 minutes.
5. Second fry: Increase oil to 190°C (375°F). Fry batches again for 2–3 minutes until deep golden and very crispy.
6. Glaze: While hot from the second fry, toss chicken in the gochujang glaze for a light sticky coating.
7. Serve: Arrange on a platter, sprinkle with sesame seeds and sliced scallions. Serve immediately with pickled daikon.

Notes

The double-fry is non-negotiable — it’s what makes Korean fried chicken distinctly crispier than a single fry. First fry cooks it through at lower heat; second fry blasts the exterior to crackly perfection.

Potato starch gives a crispier shell than all-flour. Gochujang varies wildly in heat and sweetness between brands — taste and adjust the glaze.

Can be fried outdoors in a large cast iron or wok over high heat.