Nutritional values are estimates per serving
Double fried chicken in a sticky, spicy, sweet gochujang glaze. Impossibly crispy outside, juicy inside. Korean fried chicken is in a completely different league and once you try it you will never go back.
A note from us
Potato starch is the secret to the signature shatteringly crisp crust of Korean fried chicken — it creates a lighter, crispier coating than cornflour alone that stays crunchy even after being coated in sauce. Available in most large UK supermarkets or Asian grocery stores.
What you need 🛒
For crispiest results marinate the chicken overnight in the fridge — the longer the better
How to make it 👨🍳
Pat the chicken completely dry with kitchen paper — this is essential for crispiness.
Mix the potato starch, plain flour, garlic powder and salt in a bowl.
Toss the chicken in the flour mixture until every piece is well coated.
Heat oil to 160C in a deep pan or wok. Fry the chicken in batches for 8 minutes — it will be pale, that is fine. Remove and drain on a wire rack. Rest for 5 minutes — this allows the crust to firm up before the second fry.
While the chicken rests make the sauce by mixing gochujang, soy sauce, honey, sesame oil, crushed garlic and grated ginger in a pan over low heat until glossy.
Increase the oil temperature to 190C and fry the chicken a second time for 3-4 minutes until deeply golden and incredibly crispy — this double fry is the secret.
Toss the hot crispy chicken in the gochujang sauce until every piece is coated.
Scatter over sesame seeds and sliced spring onions.
Serve immediately — the crispiness does not last long.
