Korean Crispy Fried Chicken with Sweet and Spicy Gochujang Glaze
Shatteringly crispy double-fried chicken pieces coated in a sticky, sweet and spicy gochujang glaze that's utterly addictive. This Korean-style fried chicken features an extra-crunchy coating that stays crisp even under the glossy, flavour-packed sauce.
Ingredients
- 1kg chicken wings or drumettes
- 240ml buttermilk
- 150g plain flour
- 75g cornflour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 litre vegetable oil for frying
- 4 tablespoons gochujang paste
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 spring onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
Place chicken pieces in a bowl and pour buttermilk over them. Cover and refrigerate for at least 20 minutes or up to 2 hours.
In a large bowl, whisk together plain flour, cornflour, salt, garlic powder, and black pepper.
Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat well.
Heat vegetable oil in a large deep pan or Dutch oven to 160°C. Fry chicken in batches for 8-10 minutes until light golden. Transfer to a wire rack and rest for 5 minutes.
Increase oil temperature to 190°C. Fry chicken a second time for 5-7 minutes until deeply golden and crispy, ensuring internal temperature reaches 75°C. Drain on wire rack.
While chicken rests, make the glaze by combining gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat.
Stir the glaze constantly for 3-4 minutes until slightly thickened and glossy.
Toss the hot crispy chicken in the gochujang glaze until evenly coated.
Transfer to a serving plate and garnish with sliced spring onions and sesame seeds. Serve immediately.
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