Korean Fried Chicken Recipe Chicken Breast: Double-Crisp Coating With Gochujang Glaze

This Korean fried chicken recipe transforms chicken breast into an irresistible dish with its double-crisp coating and sticky gochujang glaze. The secret lies in a two-step frying process that ensures every piece stays extra crunchy.

What sets this version apart is the balance between the crispy exterior and juicy interior, achieved through a simple batter and careful frying technique. The gochujang glaze adds a perfect blend of sweet, spicy, and savory flavors.

You’ll end up with golden-brown chicken pieces coated in a glossy, finger-licking sauce. The texture contrast between the crunchy shell and tender meat makes it impossible to resist.

Ideal for game days, gatherings, or a flavorful weeknight dinner. Here’s how to make it at home.

Ingredients for Korean Fried Chicken Recipe Chicken Breast

Transform chicken breast with crispy coatings and a bold gochujang glaze using these ingredients.

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The chicken breast must be fresh and uniformly cut—Whole Foods or Costco offer reliable quality. For the double-crisp effect, cornstarch is non-negotiable; it creates that signature crunch. Gochujang paste varies by brand; Sempio or Chung Jung One deliver consistent heat and depth. Baking powder in the batter might seem unusual, but it’s the professional trick for that airy, puffed texture.

No gochujang? Sriracha plus 1 tbsp miso paste gets you 80% there. Honey can be swapped for brown sugar or maple syrup at equal amounts. For gluten-free, replace all-purpose flour with rice flour at a 1:1 ratio. The egg in the batter can be omitted—use sparkling water instead for a lighter, tempura-like coating. Vegetable oil can be peanut or canola if preferred.

Fry in batches to avoid crowding—this keeps the oil at proper temperature for maximum crisp. Leftovers (if any exist) reheat best in a 400°F oven for 10 minutes. The glaze thickens as it cools, so thin with a splash of water if needed. Consume within 2 days for peak texture.

Step-by-Step Instructions for Korean Fried Chicken

Master the double-frying technique for an ultra-crispy exterior and juicy interior with this method.

Step 1: Prepare the Chicken and Create the Batter

Cut the 1.5 lb boneless skinless chicken breast into 1-inch pieces and pat them completely dry with paper towels. This ensures the coating adheres properly and prevents splattering during frying.

In a large bowl, whisk together the 1 cup all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, and 0.5 tsp ground black pepper. In a separate bowl, beat the 1 whole large egg with the 0.75 cup cold water until fully combined.

Pour the wet mixture into the dry ingredients and stir just until a thin, lumpy batter forms. The batter should coat the back of a spoon but still drip off easily. Overmixing will develop gluten, resulting in a dense, chewy coating rather than a light, crispy one.

Step 2: First Fry for Structure and Cooking

Heat the 4 cups vegetable oil in a heavy-bottomed pot or Dutch oven to 325°F. Use a deep-fry or candy thermometer to monitor the temperature accurately. Maintaining the correct temperature is crucial for even cooking and a crispy texture.

Dip each piece of chicken into the batter, allowing any excess to drip off, then carefully lower it into the hot oil. Work in batches to avoid overcrowding the pot, which would cause the oil temperature to drop too low. Fry the chicken for 6-8 minutes, turning occasionally, until the coating is set and light golden brown but not fully crisp.

Remove the chicken with a slotted spoon and drain on a wire rack set over a baking sheet. This allows air to circulate around the pieces, preventing them from becoming soggy as they cool slightly.

Step 3: Create the Gochujang Glaze

While the chicken rests, combine the 0.5 cup gochujang paste, 0.25 cup honey, 3 tbsp soy sauce, 2 tbsp rice vinegar, 3 cloves minced garlic, and 1 tbsp grated fresh ginger in a saucepan. Place over medium heat and bring to a gentle simmer.

Cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly and becomes glossy. The sauce should coat the back of a spoon but still be pourable. Remove from heat and stir in the 1 tbsp sesame oil for added aroma. Keep the sauce warm while you complete the second fry.

Step 4: Second Fry for Maximum Crispiness

Increase the oil temperature to 375°F. Return the chicken to the hot oil in batches and fry for an additional 2-3 minutes until the coating is deep golden brown and ultra-crispy. The second fry at a higher temperature ensures the exterior becomes shatteringly crisp while the interior stays tender and juicy.

Drain the chicken again on the wire rack. The coating should be noticeably darker and much crisper than after the first fry. This double-frying technique is what sets Korean fried chicken apart, delivering that signature crunch with every bite.

Step 5: Toss in Gochujang Glaze and Serve

Working quickly while the chicken is still hot, transfer it to a large bowl. Pour about half of the warm gochujang glaze over the chicken and toss gently to coat evenly. Add more glaze as needed to achieve your desired level of coverage, ensuring each piece is thoroughly coated.

The glaze should cling to the crispy coating, creating a sticky, glossy finish. Serve immediately while the chicken is still hot and crispy. The contrast of the sweet, spicy, tangy glaze with the crunchy exterior and tender interior makes this dish irresistible.

Flavor Customization for These Flavors

Spice Level Adjustments

For milder heat, reduce gochujang paste to ¼ cup and add 2 tbsp extra honey. This balances the flavors while keeping the signature sweet-spicy profile. I often do this for friends who prefer less heat.

Sweet and Tangy Twist

Add 1 tbsp lime juice and 1 tbsp extra honey to the glaze for a brighter, sweeter finish. The acidity cuts through the richness beautifully. I love this variation for summer gatherings.

Umami Boost

Stir in 1 tbsp fish sauce or 1 tsp MSG into the glaze for deeper savory notes. This small addition enhances all the other flavors without overpowering them. 💫

Extra Crispy Coating

Replace ½ the all-purpose flour with rice flour in the batter for an even crunchier texture. This is a popular trick in Korean restaurants for that addictive crunch.

Garlic Lovers Version

Double the minced garlic to 6 cloves in the glaze and add 1 tsp garlic powder to the batter. The extra garlic adds incredible depth and aroma to every bite.

Smoky Depth

Add ½ tsp smoked paprika to the batter for a subtle smoky flavor that complements the gochujang glaze perfectly. It’s a small change with big impact. 🔥

Frequently Asked Questions