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Korean fried chicken pieces with gochujang glaze on a dark platter

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
Cook Time 40 minutes
Total Time 1 hour
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.