Korean Fried Chicken

The secret to this recipe is to fry the chicken twice, assuring it’s crispness. It is super crunchy, savory and spicy!

Serves: 4
Preparation time: 1-2 hours
Cook time: 30 minutes



10 pieces chicken, white and dark
1 tablespoon gochugang
1/4 cup gluten-free soy sauce
1 egg, beaten
1 teaspoon salt + for seasoning
1 gallon canola oil, for frying
1 tablespoon green onions, sliced thin


For the batter:

1 cup rice flour
1/2 cup cornstarch
1/2 teaspoon black pepper


For the sauce:

1 tablespoon sesame oil
1 tablespoon canola oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 green onions, thinly sliced
2 tablespoons Chinese rice wine
1/4 cup gochugang
2 tablespoons palm sugar
1 tablespoon honey
1 tablespoon rice wine vinegar
2 tablespoon lime juice



Combine chicken, egg, 1 tablespoon gochugang, 1/4 cup gluten-free soy sauce and salt in a bowl and cover with lid. Place in refrigerator for 30 minutes-2 hours.


For the sauce: Add sesame oil and canola oil in a saucepan over medium heat. Add ginger, garlic and green onions and cook for 2 minutes, or until fragrant. Turn off flame and then add rice wine, let alcohol burn off (about 30 seconds), and turn flame back on. Add gochugang, palm sugar, honey, rice wine vinegar and lime juice and cook for an additional 3 minutes. Turn off flame and set aside.


Heat oil in a deep fryer or heavy stockpot until it reaches 320 degrees F.


Toss chicken in a bowl with rice flour, cornstarch and black pepper until the chicken is evenly coated. Working in batches slowly add the chicken to the pot of oil. Cook until the chicken is crispy brown, about 6-7 minutes. Remove chicken from oil and place on paper towel lined plate.


Increase temperature of oil to 350 degrees F. Place fried chicken in oil again and fry for another 6 minutes. Remove chicken to plate and season lightly with salt.


Toss chicken with sauce and top with green onions.