Korean Fried Chicken Recipe Joshua Weissman: Double-Crisp Bites With Sweet Spicy Glaze

This Korean fried chicken delivers double-crisp results with a sweet-spicy glaze that’s impossible to resist. I developed this method to achieve that signature shatteringly crisp exterior while keeping the meat juicy and tender inside.

The secret lies in the double-frying technique, which creates an ultra-crispy coating. The sauce, a perfect balance of sweet, spicy, and tangy, clings to every bite without making the chicken soggy.

What you’ll get is restaurant-quality fried chicken with a glossy, finger-licking glaze. The contrast between the crispy shell and the tender meat makes every bite deeply satisfying.

Serve it hot for the best texture and flavor. Here’s how to make it at home.

Ingredients for Korean Fried Chicken Recipe Joshua Weissman

Pantry staples meet bold Korean flavors for that signature crispy-tender contrast.

The chicken thighs are non-negotiable here—skin-on, bone-in delivers the juiciest results, but boneless works if that’s what you’ve got. Potato starch is key (found in most Asian markets or the baking aisle of Whole Foods). Don’t swap it for cornstarch—the texture won’t be the same. For the gochujang, look for Sempio or CJ brands in the international section.

No gochujang? Sriracha plus 1 tbsp miso paste gets you close. Skip the honey? Brown sugar or agave at a 1:1 ratio. The rice vinegar can be apple cider vinegar in a pinch. Fresh ginger is ideal, but ground ginger at half the amount works. For oil, peanut or canola are great alternatives if you’re avoiding vegetable oil.

The sauce keeps in the fridge for 1 week in a sealed jar. Leftover chicken? Reheat in the air fryer at 375°F for 5 minutes to revive the crisp. Don’t microwave it—it’ll lose that shatteringly crisp texture. Freeze uncooked chicken for up to 3 months.

Step-by-Step Instructions for Korean Fried Chicken

Here’s the method. Straightforward, tested, works every time.

Step 1: Prep and Season the Chicken Thighs

Pat the 2 lb Chicken Thighs completely dry with paper towels. This removes excess moisture that could prevent the coating from adhering properly. Season both sides with the 1 tsp Salt and 0.5 tsp Black Pepper—this enhances flavor in every bite.

I prefer boneless, skin-on thighs for this recipe as they stay juicy during frying and provide extra crispiness. If using skinless, don’t skip the drying step; it’s even more critical for achieving that signature crunch.

Step 2: Create the Double Coating for Maximum Crisp

In a large bowl, whisk together the 1 cup Potato Starch, 0.5 cup All-Purpose Flour, and 1 tbsp Baking Powder. The baking powder adds lift to the coating, creating an airy, ultra-crispy texture that sets this apart from regular fried chicken.

Dredge each thigh in the starch mixture, pressing firmly to ensure full coverage. Shake off any excess—you want a thin, even layer that will fry up light and crispy, not gummy and thick. Let the coated thighs rest for 10 minutes while you heat the oil.

Step 3: Double-Fry for Perfect Texture

Heat the 4 cups Vegetable Oil in a heavy pot to 325°F. Fry the chicken in batches, being careful not to overcrowd the pot. Cook for 8-10 minutes until the coating turns pale golden and the internal temperature reaches 165°F.

Remove the chicken and increase the oil temperature to 375°F. Fry again for 2-3 minutes until the coating is deep golden and shatteringly crisp. This double-fry technique is the secret to that signature Korean fried chicken texture. Drain on a wire rack to maintain crispiness.

Step 4: Make the Sweet Spicy Glaze

In a saucepan, combine the 0.5 cup Gochujang, 0.25 cup Honey, 3 tbsp Soy Sauce, 2 tbsp Rice Vinegar, minced 4 cloves Garlic Cloves, and 1 tbsp Fresh Ginger. Simmer over medium heat for 3-4 minutes, stirring constantly, until thickened and glossy.

The glaze should coat the back of a spoon but still be pourable. Taste and adjust the sweetness or heat level if needed—though I find this balance hits the perfect sweet-spicy note that complements the crispy chicken.

Step 5: Toss, Garnish, and Serve Immediately

While the glaze is still hot, toss the fried chicken in it until every piece is evenly coated. The glaze will thicken slightly as it clings to the crispy surface. Work quickly—the chicken will start to soften if it sits too long.

Transfer to a serving platter and sprinkle with the 2 tbsp Sesame Seeds and thinly sliced 4 whole Green Onions. Serve immediately while the coating is still at its crispiest. The contrast between the sticky-sweet glaze and crunchy exterior is what makes this dish unforgettable.

Common Mistakes When Making This Recipe

Skipping the Drying Step

Never skip drying the 2 lb Chicken Thighs thoroughly with paper towels. Even a little moisture creates steam between the meat and coating, preventing that shatteringly crisp texture. I learned this the hard way with my first batch of soggy, sad chicken.

Overcrowding the Pot

Fry in small batches to avoid overcrowding. Too many pieces at once drops the oil temperature, leading to greasy, undercooked chicken. I use a 5-quart Dutch oven and never add more than 4-5 pieces at a time. 🌡️

Incorrect Oil Temperature

Invest in a candy thermometer to maintain precise oil temps. The first fry at 325°F cooks the chicken through, while the second at 375°F creates the crisp. Guessing temperatures usually ends in disappointment.

Using Cold Chicken

Let your coated thighs rest for 10 minutes before frying. This helps the coating adhere better and prevents temperature shock when hitting hot oil. Cold chicken can also cause the oil to bubble over dangerously.

Thick Glaze Mistake

Simmer your glaze for 3-4 minutes only. Over-reducing makes it too thick and sticky, which can make the chicken soggy instead of glossy. The sauce should coat the back of a spoon but still drizzle easily.

Premature Tossing

Toss the chicken in the glaze immediately after the second fry while both are hot. Waiting causes the coating to lose its crispness. Work quickly—this dish is best served within 5 minutes of glazing. 💡

Frequently Asked Questions