The double-fry is the whole game. Shatteringly crispy outside, juicy inside, gochujang glaze.
Restaurant-quality Korean fried chicken via double frying: coat in soda water batter and seasoned flour, fry twice at 350°F, then toss in a gochujang-honey glaze.
30 min
Prep
1 hr
Ready in
4
Servings
Medium
Level
1 pound chicken tenderloins
1 teaspoon kosher salt
0.5 teaspoon white pepper
0.5 teaspoon black pepper
0.5 teaspoon garlic powder
0.5 teaspoon ginger powder
0.25 teaspoon cayenne pepper
2 cup all-purpose flour
1 cup cold soda water
1 piece egg
2 liter neutral oil for deep frying
0.5 cup soy sauce for sauce
3 tablespoon sugar
2 tablespoon honey
2 tablespoon gochujang
0.5 tablespoon gochugaru
1 tablespoon rice vinegar
Season the chicken
Mix salt, white pepper, black pepper, garlic powder, ginger powder, and cayenne. Season chicken and rest 20 minutes.
Make batter and flour
Combine flour and seasonings. Add cold soda water to create textured clumps. Separately whisk ½ cup flour mix with 1 egg and 1 cup cold soda water for wet batter.
Bread the chicken
Dust chicken in plain flour, dip in wet batter, coat firmly in seasoning flour. Rest on rack 15 minutes.
First fry
350°F. Fry in batches 4–5 minutes until pale golden. Transfer to rack.
Make glaze
Simmer soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water 3–4 minutes until slightly thickened.
Second fry and glaze
Fry a second time at 350°F for 1–2 minutes until deep golden. Toss in sauce immediately.
Ingredients
Batch
Units
Steps
Tips
✿The second fry drives out moisture and locks in the crunch.
