Korean Fried Chicken (Double-Fried)
Shatter-crisp double-fried wings glazed in spicy-sweet gochujang sauce. Korean drinking food that ruins all other fried chicken.
- Total time:
- 50 min
- Servings:
- 4
- Per serving:
- 620 kcal
- Cost per serving:
- $5.20
- Difficulty:
- medium
Step-by-step
Season wings with salt and pepper. Toss in potato starch until completely coated.
Heat oil to 325°F. Fry wings 8 minutes per batch. Remove and rest 10 minutes.
8 min timer
Heat oil to 375°F. Fry wings second time 4 minutes per batch until deep golden and shatter-crisp.
4 min timer
Whisk sauce: gochujang, soy, vinegar, honey, sugar, garlic, ginger.
Heat sauce in a wok 1 minute. Add wings, toss to coat.
Top with sesame and green onion. Serve immediately with pickled radish.
Cook's tip
Double-frying is non-negotiable. First fry cooks, second fry crisps. The pause between drives off moisture.
Storage
Eat immediately. Reheating ruins texture.
Freezer: Do not freeze.
Nutrition per serving
- Calories
- 620
- Protein
- 38g
- Carbs
- 42g
- Fat
- 34g
- Fiber
- 1g
- Sugar
- 18g
- Sat Fat
- 8g
- Sodium
- 1280mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Cornstarch vs potato starch?
Potato starch crisps harder and stays crispy longer. Use it if you can.
Less spicy version?
Reduce gochujang to 1.5 tbsp and add 1 extra tbsp honey for soy-honey glaze.
Reviews
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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