Joshua Weissman’s Korean Fried Chicken Recipe: Double-Crisp Gochujang Glaze

There’s a reason Korean fried chicken has taken the culinary world by storm—it’s all about the double-crisp texture and bold, sticky-sweet glaze. This recipe delivers that signature crunch without the fuss of a deep fryer.

I’ve streamlined the process to ensure restaurant-quality results at home, using a simple frying technique and a gochujang-based glaze that balances heat, sweetness, and umami. The key is patience: crisp the chicken twice for maximum crunch.

By the time it’s done, you’ll have golden, shatteringly crispy chicken coated in a glossy, finger-licking glaze. It’s the kind of dish that turns an ordinary dinner into something unforgettable.

Serve it with pickled radishes or a cold beer to cut through the richness. Here’s how to make it perfectly every time.

Ingredients for Korean Fried Chicken Recipe Joshua Weissman

Restaurant-quality ingredients for that signature double-crisp texture and sticky-sweet glaze at home.

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The chicken thighs are non-negotiable for juiciness—boneless, skinless from Costco or a trusted butcher ensures consistent sizing. Potato starch is the secret to that shatteringly crisp coating; Bob’s Red Mill is widely available. Gochujang quality varies wildly—Sempio or Chung Jung One brands deliver authentic depth. For the oil, peanut or vegetable oil with a high smoke point is essential for safe frying.

No gochujang? Sriracha plus miso paste gets you 70% there (use 3 tbsp Sriracha + 1 tbsp white miso). Substitute cornstarch for potato starch if needed. Honey can be replaced with agave or brown sugar syrup at a 1:1 ratio. For gluten-free, swap soy sauce for tamari. The baking powder in the coating might seem odd, but don’t skip it—it’s Joshua Weissman’s trick for extra crunch.

Fry the chicken in batches to avoid crowding—this prevents steaming. The glaze can be made 2 days ahead and reheated gently. Leftovers keep 3-4 days in the fridge, but the coating softens. For best results, re-crisp in a 400°F oven for 10 minutes before serving.

Step-by-Step Instructions for Korean Fried Chicken

Master the double-frying technique that creates an ultra-crispy coating with a sticky, sweet-spicy glaze.

Step 1: Prepare and Dredge the Chicken

Pat the 2 lb Chicken Thighs completely dry with paper towels—this is essential for maximum crispiness. Cut them into bite-sized pieces if not already done. In a large bowl, combine the 0.5 cup All-Purpose Flour, 1 cup Potato Starch, 2 tsp Baking Powder, and 1.5 tsp Kosher Salt.

Toss the chicken in the dredge mixture until every piece is evenly coated with a thick, powdery layer. The baking powder reacts with the starch to create micro-bubbles, ensuring that signature extra-crispy texture. Let the coated pieces rest for 10 minutes to allow the coating to adhere properly.

Step 2: First Fry for Initial Crisp

Heat the 4 cups Vegetable Oil in a heavy pot or deep fryer to 325°F. Use a thermometer for precision—this temperature is crucial for cooking the chicken through without over-browning. Fry the chicken in batches to avoid crowding, which would lower the oil temperature.

Fry for 8-10 minutes, turning occasionally, until the coating is set and the chicken is cooked through but not yet deeply browned. The pieces should float and look pale golden. Drain on a wire rack set over a baking sheet—this allows air circulation so the coating stays crisp, not soggy.

Step 3: Second Fry for Maximum Crunch

Increase the oil temperature to 375°F. This second fry at higher heat creates the final deep golden-brown color and shatteringly crisp texture. Fry the chicken again for 3-4 minutes until it’s deeply browned and ultra-crispy.

Watch for the coating to turn a rich amber color and listen for a loud sizzle—these are your cues that the oil is at the right temperature. Drain once more on the wire rack. Real talk: this double-fry step is non-negotiable for authentic Korean fried chicken texture.

Step 4: Prepare the Gochujang Glaze

In a saucepan, combine the 0.5 cup Gochujang, 0.33 cup Honey, 3 tbsp Soy Sauce, 2 tbsp Rice Vinegar, minced 6 cloves Garlic Cloves, and grated 1 tbsp Fresh Ginger. Simmer over medium heat for 5-7 minutes, stirring frequently.

The glaze should thicken slightly and become glossy, coating the back of a spoon. Taste and adjust the sweetness or spice level if needed, though the balance of sweet, spicy, and umami should be perfect as written. Remove from heat and stir in the 1 tbsp Sesame Oil for depth.

Step 5: Glaze and Garnish the Chicken

Working quickly while the chicken is still hot, toss it in the warm glaze until every piece is evenly coated. The glaze will thicken further as it hits the crispy chicken, creating that signature sticky, crackly finish. Use a spoon to drizzle any remaining glaze over the top.

Transfer to a serving platter and immediately sprinkle with 2 tbsp Sesame Seeds and thinly sliced 4 whole Green Onions. Serve without delay—the contrast of the hot, crispy chicken with the cool, fresh garnishes is what makes this dish unforgettable.

Common Mistakes When Making This Dish

Oil Temperature Issues

Not using a thermometer is the most common mistake. Oil that’s too cool (below 325°F) results in greasy, soggy chicken. Too hot (above 375°F) burns the coating before the chicken cooks through. I use a ThermoWorks instant-read for precision. 🌡️

Crowding the Pot

Frying too many pieces at once drops the oil temperature dramatically. This causes steaming instead of frying, ruining the crispiness. Work in batches with at least 1 inch of space between pieces. I typically do 3-4 batches for this recipe.

Skipping the Double Fry

This step is non-negotiable for authentic texture. The first fry at 325°F cooks the chicken through, while the second at 375°F creates that shatteringly crisp exterior. Skipping it means you’ll lose half the magic.

Wet Chicken

Pat the chicken completely dry before dredging. Any moisture creates a barrier between the coating and the meat, preventing proper adhesion. I use 3-4 paper towels per pound of chicken to ensure it’s bone-dry.

Thin Glaze

Simmer the glaze long enough to thicken—it should coat the back of a spoon. A watery glaze will slide right off the chicken. Aim for 5-7 minutes of simmering, stirring frequently to prevent scorching.

Premature Glazing

Toss the chicken in the glaze immediately after the second fry while it’s still piping hot. The residual heat helps the glaze cling and creates that signature crackly finish. Waiting even 2 minutes results in a less cohesive coating.

Frequently Asked Questions