Authentic Double-Fried Korean Fried Chicken with Classic Sweet & Spicy Gochujang Glaze

Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. This step is important for a crispy coating.

Make the Batter: In a medium bowl, whisk together the potato starch, flour, salt, pepper, and baking powder. Slowly whisk in the ice-cold water until you have a thin, smooth batter. Do not overmix.

Coat the Chicken: Dip each piece of dried chicken into the batter, letting any excess drip off. You want a thin, even coating.

First Fry (Cooking the Meat): Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully add the battered chicken in batches, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until the chicken is cooked through and pale golden. Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet. Let it rest for at least 10 minutes. This is part of the double fried chicken technique.

Make the Glaze: While the chicken rests, combine all glaze ingredients (gochujang, soy sauce, honey, vinegar, garlic, ginger, brown sugar, sesame oil) in a small saucepan. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3 minutes. Remove from heat.

Second Fry (Achieving Ultimate Crunch): Increase the oil temperature to 375°F (190°C). Return the rested chicken pieces to the hot oil in small batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and extremely crispy. Remove immediately and drain briefly on the wire rack.

Glaze the Chicken: Place the hot, crispy chicken into a large bowl. Pour the prepared sweet and spicy glaze over the chicken. Toss quickly and gently until every piece is evenly coated in the sticky sauce.

Serve: Transfer the glazed Korean fried chicken to a serving platter. Garnish immediately with toasted sesame seeds and sliced green onions. Serve this game day chicken appetizer right away for the best crunch.