Korean fried chicken gets its shatter-crisp coating from a double fry, but a shallow pan works just as well as a deep-fat fryer. Coat the chicken in a thin cornflour batter, fry it twice with a rest in between, then toss it in a sticky gochujang glaze.
The double fry is what makes the difference. The first fry cooks the chicken through, the rest lets the crust set, and the second fry is what makes it crackle.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken thighs, boneless, cut into pieces | 500g |
| Cornflour | 100g |
| Egg | 1 |
| Vegetable oil, for frying | 500ml |
| Gochujang | 2 tablespoons |
| Honey | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Garlic, minced | 2 cloves |
Method
- Whisk the egg into the cornflour with a splash of water to make a thin, loose batter. Coat the chicken pieces.
- Heat 2 to 3cm of oil in a wide pan to 160C. Fry the chicken in batches for 5 to 6 minutes, until cooked through but pale. Drain and rest for 10 minutes.
- Raise the oil to 180C. Fry the chicken again for 2 to 3 minutes, until deep golden and crisp.
- Warm the gochujang, honey, soy sauce, and garlic in a small pan for 1 minute, until glossy.
- Toss the fried chicken through the glaze while both are still hot, and serve straight away.
No deep-fat fryer needed
A wide, heavy-based pan or wok with 2 to 3cm of oil does the same job as a fryer. A cooking thermometer keeps the temperature honest, since guessing tends to undercook the first fry or burn the second. Without a thermometer, a cube of bread should brown in about 45 seconds at 180C.
Keeping it crisp
Toss the chicken in the glaze only just before serving. Left to sit in the sauce, the crust softens within minutes. If frying ahead, keep the chicken and glaze separate and combine at the table.
FAQ
Why fry the chicken twice?
The first fry cooks the meat through at a lower temperature. The rest lets the crust firm up, and the second, hotter fry is what gives the shatter-crisp texture Korean fried chicken is known for.
Can I use chicken breast instead of thigh?
Yes, though thigh stays juicier through the double fry. If using breast, cut it slightly larger to reduce the risk of it drying out.
Is Korean fried chicken very spicy?
This glaze is more sweet and sticky than hot. Add extra gochujang or a pinch of gochugaru if you want more heat.
Can I bake it instead of frying?
Baking will not give the same crust. An air fryer gets closer, cooked in batches at 200C for 12 to 15 minutes, shaking halfway, then tossed in the warm glaze.
For another gochujang-based dish, try our gochujang chicken. New to the ingredient? See our what is gochujang guide.
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- Cooking thermometer. Takes the guesswork out of the two frying temperatures.
- Gochujang paste. The base of the glaze.
