Korean Double-Fried Chicken With Gochujang Sauce

Imperial June 15, 2026June 15, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Quick Ingredients

Chicken: 1 1/2 lb boneless skinless chicken thighs, trimmed, cut into thin 2-inch pieces, and pounded to 1/3 inch thick
Marinade: 2 tbsp rice wine, 1 tbsp soy sauce, 2 tsp grated ginger, 2 grated garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, 1 large egg white
Coating: 1 cup potato starch, 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/4 cup white rice flour, 2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp pepper, 3 tbsp ice-cold water
Frying: 2 quarts neutral oil, such as canola, peanut, or vegetable oil
Sweet-spicy gochujang sauce: 3 tbsp gochujang, 3 tbsp honey, 2 tbsp ketchup, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tbsp sesame oil, garlic, ginger, and 2 tbsp water
Or soy-garlic coating: 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp water, 2 tsp sesame oil, garlic, ginger, and a cornstarch slurry
To serve: 2 tsp toasted sesame seeds, 2 scallions, and 1/2 cup pickled daikon or cucumber pickles

Do This

1. Marinate the thin chicken pieces for 20 minutes with rice wine, soy sauce, ginger, garlic, salt, and pepper; stir in egg white just before coating.
2. Simmer either the gochujang sauce or the soy-garlic coating until glossy, then keep it warm.
3. Heat 2 quarts oil in a heavy pot to 325°F and set a wire rack over a baking sheet.
4. Mix the starch-flour coating, rub in 3 tbsp ice-cold water to make tiny crisp flakes, then press the chicken firmly into the coating.
5. First-fry the chicken in 4 batches at 325°F for 5 minutes per batch; rest on the rack for 10 minutes.
6. Raise the oil to 375°F and second-fry each batch for 2 minutes 30 seconds, until deeply crisp and 165°F inside.
7. Toss lightly with warm sauce, brush with sauce for maximum crunch, or leave plain and serve sauce on the side; garnish with sesame seeds and scallions.

Why You’ll Love This Recipe

Incredibly crunchy: A potato starch and cornstarch coating plus double frying creates a light, shattering shell.
Thin, fast-cooking chicken: Pounded thigh pieces stay juicy while cooking quickly and evenly.
Two sauce options: Choose glossy sweet-spicy gochujang or sticky soy-garlic, or serve the chicken plain with sauce for dipping.
Home-kitchen friendly: No deep fryer needed; a Dutch oven, thermometer, and wire rack are all you need.

Grocery List

Produce: Fresh ginger, garlic, scallions, and optional pickled daikon or cucumber pickles for serving
Meat: 1 1/2 lb boneless skinless chicken thighs
Dairy: None needed
Pantry: Rice wine, soy sauce, kosher salt, black or white pepper, potato starch, cornstarch, all-purpose flour, white rice flour, baking powder, neutral frying oil, gochujang, honey, ketchup, rice vinegar, brown sugar, toasted sesame oil, sesame seeds

Full Ingredients

For the Thin Chicken and Marinade

1 1/2 lb boneless skinless chicken thighs, trimmed of excess fat
2 tbsp Korean rice wine, dry sherry, or sake
1 tbsp soy sauce
2 tsp finely grated fresh ginger
2 garlic cloves, finely grated
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 large egg white, lightly beaten

For the Ultra-Crisp Coating

1 cup potato starch
1/2 cup cornstarch
1/2 cup all-purpose flour
1/4 cup white rice flour
2 tsp baking powder
1 tsp kosher salt
1/2 tsp ground white pepper or black pepper
3 tbsp ice-cold water

For the Sweet-Spicy Gochujang Sauce

3 tbsp gochujang
3 tbsp honey or Korean rice syrup
2 tbsp ketchup
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp packed light brown sugar
1 tbsp toasted sesame oil
3 garlic cloves, finely grated
1 tsp finely grated fresh ginger
2 tbsp water
1 tsp gochugaru, optional, for extra heat

For the Sticky Soy-Garlic Coating

1/4 cup soy sauce
3 tbsp honey or Korean rice syrup
2 tbsp packed light brown sugar
1 tbsp rice vinegar
1 tbsp water
2 tsp toasted sesame oil
4 garlic cloves, finely grated
1 tsp finely grated fresh ginger
1 tsp cornstarch
1 tbsp cold water, for the cornstarch slurry

For Frying and Serving

2 quarts neutral oil, such as canola, peanut, vegetable, or rice bran oil
2 tsp toasted sesame seeds
2 scallions, thinly sliced on the diagonal
1/2 cup pickled daikon, cucumber pickles, or quick-pickled radishes, for serving

Korean Double-Fried Chicken With Gochujang Sauce – Closeup

Step-by-Step Instructions

Step 1: Slice and marinate the chicken

Cut the chicken thighs into roughly 2-inch pieces. Place each piece between two sheets of parchment paper or plastic wrap and pound to an even 1/3-inch thickness. Thin, even pieces are the secret to chicken that cooks quickly while staying juicy under the crisp shell.

In a medium bowl, combine the rice wine, soy sauce, grated ginger, grated garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken and toss until every piece is coated. Let the chicken marinate at room temperature for exactly 20 minutes. If you need to marinate ahead, cover and refrigerate for up to 4 hours, then let it stand at room temperature for 15 minutes before coating.

Step 2: Make one sauce option

For the sweet-spicy gochujang sauce, combine the gochujang, honey, ketchup, soy sauce, rice vinegar, brown sugar, sesame oil, grated garlic, grated ginger, water, and optional gochugaru in a small saucepan. Set over medium-low heat and simmer for exactly 4 minutes, stirring often, until glossy and slightly thickened. Turn the heat to low to keep warm.

For the soy-garlic coating, combine the soy sauce, honey, brown sugar, rice vinegar, 1 tbsp water, sesame oil, grated garlic, and grated ginger in a small saucepan. Simmer over medium-low heat for exactly 3 minutes. In a small cup, stir together 1 tsp cornstarch and 1 tbsp cold water, then whisk the slurry into the sauce. Simmer for exactly 1 minute, until shiny and lightly thickened. Turn the heat to low to keep warm.

Step 3: Set up the frying station

Place a wire rack over a rimmed baking sheet. If you want to keep batches warm, heat the oven to 200°F and place the rack-lined baking sheet inside once the first batch is fried. Pour 2 quarts neutral oil into a heavy Dutch oven or deep pot, making sure the oil comes no more than halfway up the sides. Clip on a deep-fry thermometer and heat the oil to 325°F over medium-high heat.

Step 4: Mix the craggy coating

In a wide shallow bowl, whisk together the potato starch, cornstarch, all-purpose flour, white rice flour, baking powder, 1 tsp kosher salt, and 1/2 tsp pepper. Drizzle 3 tbsp ice-cold water over the dry mixture and rub it in with your fingertips until tiny pebbly flakes form. Those little flakes fry into the extra-crunchy ridges that make Korean-style fried chicken so satisfying.

Add the lightly beaten egg white to the marinated chicken and toss well. Lift one piece of chicken from the marinade, let the excess drip off for 2 seconds, then press it firmly into the coating on both sides. Transfer to a plate or rack. Repeat with all the chicken, then let the coated pieces rest for exactly 5 minutes so the coating hydrates and clings better.

Step 5: First-fry for structure

When the oil reaches 325°F, fry the chicken in 4 batches. Add the pieces one at a time so they do not stick together, and do not crowd the pot. Fry each batch for exactly 5 minutes, adjusting the heat as needed to keep the oil between 315°F and 330°F. The chicken will look pale golden and lightly crisp, but not fully browned yet.

Use a spider strainer or tongs to transfer the first-fried chicken to the wire rack. Let all the chicken rest on the rack for exactly 10 minutes after the final first-fry batch. This rest helps moisture move outward, which makes the second fry dramatically crispier.

Step 6: Second-fry until shatteringly crisp

Increase the heat and bring the oil to 375°F. Fry the chicken again in 4 batches for exactly 2 minutes 30 seconds per batch, keeping the oil between 365°F and 380°F. The crust should be deeply golden, dry-looking, and audibly crisp when tapped with tongs. The thickest piece of chicken should register 165°F in the center on an instant-read thermometer.

Transfer the second-fried chicken back to the wire rack and let it drain for exactly 2 minutes before saucing. Avoid paper towels if possible; they trap steam underneath the chicken and can soften the underside.

Step 7: Sauce, glaze, or serve plain

For the crunchiest sauced chicken, place the hot fried chicken in a large bowl, drizzle with about two-thirds of the warm gochujang sauce or soy-garlic coating, and toss for exactly 20 seconds. Add the remaining sauce only if you want a stickier finish. For maximum shatter, brush sauce lightly over the top of each piece instead of fully tossing.

If you prefer plain ultra-crisp chicken, leave the pieces unsauced and serve the warm gochujang sauce or soy-garlic coating on the side for dipping. This is especially helpful if you are serving kids, spice-sensitive guests, or anyone who loves the pure crunch of the double-fried shell.

Step 8: Garnish and serve immediately

Transfer the chicken to a platter while it is still hot and glossy. Sprinkle with 2 tsp toasted sesame seeds and the sliced scallions. Serve immediately with pickled daikon, cucumber pickles, or quick-pickled radishes to cut through the richness. The chicken is at its very best within 10 minutes of saucing.

Pro Tips

Use potato starch for the lightest crunch: It fries up delicate and crisp, while cornstarch and rice flour help make the shell extra snappy.
Keep the chicken thin: A 1/3-inch thickness lets the crust become deeply crisp without overcooking the meat.
Do not skip the second fry: The first fry cooks the chicken and sets the coating; the second fry drives off moisture and creates the shattering texture.
Use a thermometer: Oil temperature matters. Too cool, and the chicken gets greasy; too hot, and the coating browns before the chicken reaches 165°F.
Sauce lightly for crunch: Tossing makes the chicken sticky and delicious, but brushing or drizzling preserves more of the crisp shell.

Variations

Half-and-half platter: Toss half the chicken in gochujang sauce and half in soy-garlic coating, then garnish both with sesame seeds and scallions.
Extra spicy version: Add 1 tsp gochugaru to the coating and use the optional 1 tsp gochugaru in the gochujang sauce.
Chicken breast version: Use 1 1/2 lb boneless skinless chicken breast, sliced into cutlets and pounded to 1/3 inch thick. First-fry for exactly 4 minutes 30 seconds at 325°F and second-fry for exactly 2 minutes at 375°F.

Storage & Make-Ahead

Korean-style double-fried chicken is best eaten right away, especially once sauced. Store leftover chicken and sauce separately when possible. Refrigerate unsauced fried chicken in an airtight container for up to 3 days, and refrigerate sauce in a separate container for up to 5 days. To reheat, place unsauced chicken on a wire rack set over a baking sheet and bake at 400°F for exactly 10 minutes, then air-fry at 375°F for exactly 3 minutes if you want extra crunch. Warm sauce in a small saucepan over low heat for exactly 3 minutes, then brush or toss just before serving. You can mix the dry coating 1 week ahead and keep it sealed at room temperature. You can also make either sauce 3 days ahead and refrigerate it; rewarm gently before using.

Nutrition (per serving)