Description
A fast, double-fried Korean fried chicken recipe with a sticky, sweet, and spicy glaze that stays crispy. Perfect for weeknight dinners when you want takeout quality without the wait.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2–3 cups neutral oil (vegetable, canola, or peanut)
- ¼ cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2–3 tablespoons water
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced thinly
Instructions
- Cut chicken thighs into 1.5-inch bite-sized pieces and pat completely dry with paper towels.
- Season chicken with salt and pepper.
- In a small bowl, whisk together flour and cornstarch.
- Toss chicken pieces in the flour mixture to coat evenly, shaking off excess. Let sit on a rack for 10 minutes if time permits.
- Heat oil in a large skillet or wok to 325°F (160°C).
- Fry chicken in batches for 5-6 minutes until pale golden and cooked through. Remove to a wire rack and rest for 5-10 minutes.
- Increase oil temperature to 375°F (190°C).
- Fry chicken again for 2-3 minutes until deep golden brown and crispy. Remove to wire rack.
- In a small saucepan, combine ketchup, brown sugar, soy sauce, gochujang, garlic, ginger, and 2 tablespoons water.
- Whisk over medium heat until sugar dissolves and sauce thickens slightly (3-4 minutes). Stir in sesame oil at the end.
- Toss hot fried chicken in the glaze immediately before serving.
- Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
Notes
Double-frying is essential for achieving a crispy texture that holds up to the sauce. Do not crowd the pan during frying to maintain oil temperature. Use a wire rack instead of paper towels to rest chicken to prevent sogginess. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend. Gochujang can be substituted with chili flakes and miso paste if unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 520
- Sugar: 22
- Sodium: 680
- Fat: 26
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 1
- Protein: 28
Keywords: Korean fried chicken, crispy chicken, weeknight dinner, easy recipe, double fry, gochujang, spicy chicken, 30 minute meals