Soft Boil Stories

Tag: sticky fried chicken

  • Spicy Korean Fried Chicken: Crackly, Saucy, Insane

    Spicy Korean Fried Chicken: Crackly, Saucy, Insane

    Korean fried chicken is different. It’s lighter, cracklier, and glossier than American-style. The secret is double-frying and a thin, starch-based batter.

    Then comes the sauce: sweet, spicy, sticky, and packed with gochujang (Korean chili paste). This chicken doesn’t just taste good—it glows.

    Ingredients

    Serves 4.

    • 2 lbs chicken wings or drumettes
    • ½ cup potato starch or cornstarch
    • ¼ cup all-purpose flour
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • Oil for frying (peanut or vegetable)

    Spicy Gochujang Sauce:

    • ¼ cup gochujang (Korean red pepper paste)
    • ¼ cup honey (or corn syrup)
    • 2 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 4 cloves garlic, minced
    • 1 tablespoon sesame oil

    Garnish:

    • Sesame seeds, chopped green onions

    Step-by-Step Instructions

    Step 1: Prep and Coat the Chicken

    1. Pat chicken completely dry.
    2. In a large bowl, mix potato starch, flour, salt, and pepper.
    3. Toss chicken in the mixture until well coated.

    Step 2: First Fry (Cook Through)

    1. Heat oil to 325°F (160°C).
    2. Fry chicken in batches for 6-8 minutes until cooked but not brown.
    3. Drain on a wire rack. Let rest for 5 minutes.

    Step 3: Second Fry (Get Crackly)

    1. Increase oil temperature to 375°F (190°C).
    2. Fry chicken again for 2-3 minutes until deep golden and super crispy.

    Step 4: Make the Sauce

    1. In a small saucepan, combine gochujang, honey, soy sauce, vinegar, garlic, and sesame oil.
    2. Simmer over medium-low heat for 3-4 minutes until slightly thickened.

    Step 5: Toss and Serve

    1. Place hot chicken in a large bowl. Pour sauce over and toss to coat.
    2. Sprinkle with sesame seeds and green onions. Serve immediately with pickled radish (or cold beer).

    Summary

    Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

    Yield: 4 servings

    Difficulty: Medium

    Storage Notes

    Leftovers:

    Store in the fridge for up to 3 days. The sauce soaks in and softens the crunch—but it’s still delicious.

    Reheating:

    Air fryer at 375°F for 6-8 minutes (best). Oven at 375°F for 12-15 minutes. Microwave = lost crunch.

    Make-Ahead Frying:

    Do the first fry, cool completely, and freeze. Second fry straight from frozen (add 2-3 minutes). Sauce when ready.

    Heat Level:

    Add 1-2 tablespoons extra gochujang or a chopped fresh chili for more fire. Reduce honey for less sweet.