Super Crispy Korean Fried Chicken With Red Gochujang Sauce! l Dakgangjeong

Ingredients

• 600 g Boneless Chicken Thighs (cut into bite‑size pieces; skin on or off per preference)
• 0.5 Tbsp Coarse Salt (for brine)
• 1 Tbsp Granulated Sugar (for brine)
• 1 Tbsp Chicken Bouillon Powder (for brine)
• 1 Tbsp Garlic Powder (for brine)
• 1 Tbsp Onion Powder (for brine)
• 0.5 Tbsp Cayenne Pepper (for brine, adds heat)
• 1 Tbsp White Vinegar (for brine)
• 0.5 tsp Black Pepper (for brine)
• 3 cups Water (for brine)
• 2 tsp Gochujang (Korean Chili Paste) (core of the red sauce)
• 0.5 Tbsp Korean Chili Flakes (Gochugaru) (adds texture and heat)
• 1 Tbsp Soy Sauce
• 0.5 Tbsp Oyster Sauce
• 1 Tbsp Granulated Sugar (for sauce)
• 6 Tbsp Corn Syrup (gives glossy finish)
• 1 Tbsp Minced Garlic
• 2 Tbsp Ketchup
• 1 Tbsp Mirin (sweet rice wine)
• 3 Tbsp Water (for sauce)
• 1 cup All‑Purpose Flour (dry batter)
• 1 cup Potato Starch (dry batter; can substitute with corn starch)
• 1 pinch Salt (dry batter)
• 1 cup Cold Water (wet batter)
• enough to fill a pot 3 inches deep cup Vegetable Oil (for deep‑frying; use a neutral oil with high smoke point)
• 2 stalks Green Onions (chopped for garnish)
• 2 Tbsp Unsalted Peanuts (roughly chopped for garnish; optional)

Instructions

1. Cut Chicken

   Trim any excess fat and cut the boneless chicken thighs into bite‑size pieces about 2‑3 inches long.

   Time: PT5M

2. Prepare Brine

   In a large bowl combine 0.5 Tbsp coarse salt, 1 Tbsp sugar, 1 Tbsp chicken bouillon powder, 1 Tbsp garlic powder, 1 Tbsp onion powder, 0.5 Tbsp cayenne pepper, 1 Tbsp vinegar, 0.5 tsp black pepper and 3 cups water. Stir until dissolved.

   Time: PT5M

3. Brine Chicken

   Add the chicken pieces to the brine, cover, and refrigerate for at least 1 hour or overnight for maximum juiciness.

   Time: PT1H

4. Make Red Sauce

   In a small container combine 2 tsp gochujang, 0.5 Tbsp gochugaru, 1 Tbsp soy sauce, 0.5 Tbsp oyster sauce, 1 Tbsp sugar, 6 Tbsp corn syrup, 1 Tbsp minced garlic, 2 Tbsp ketchup, 1 Tbsp mirin, and 3 Tbsp water. Mix until smooth.

   Time: PT5M

5. Prepare Dry Batter

   In a large bowl whisk together 1 cup all‑purpose flour, 1 cup potato starch and a pinch of salt.

   Time: PT5M

6. Prepare Wet Batter

   Transfer half of the dry mixture (0.5 cup flour + 0.5 cup starch) into another bowl, add 1 cup cold water and whisk until a thin batter forms.

   Time: PT5M

7. Coat Chicken

   Working in small batches, dip each chicken piece into the wet batter, let excess drip off, then roll in the dry batter until fully coated. Place coated pieces on a tray.

   Time: PT5M

8. First Fry (350°F / 170°C)

   Heat vegetable oil in a deep pot to 170°C (340°F). Gently lower the coated chicken pieces into the oil and fry for about 4 minutes, or until the coating is set but not browned. Remove with tongs and drain on a wire rack.

   Time: PT13M

   Temperature: 170°C

9. Second Fry (355°F / 180°C)

   Increase oil temperature to 180°C (355°F). Fry the same pieces again for 3 minutes, or until golden and crisp. Transfer to the wire rack to drain.

   Time: PT11M

   Temperature: 180°C

10. Glaze Chicken

    In a small saucepan heat 1 Tbsp oil over medium heat. Add the prepared red sauce, stir and bring to a gentle boil for 2 minutes. Add the fried chicken, toss for 2 minutes until each piece is glossy and evenly coated.

    Time: PT4M

11. Garnish and Serve

    Transfer glazed chicken to a serving plate, sprinkle with chopped green onions and toasted peanuts. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

22 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Boneless Chicken Thighs: Boneless Chicken Breast
• Instead of Coarse Salt: Kosher Salt
• Instead of Granulated Sugar: Brown Sugar
• Instead of Chicken Bouillon Powder: Chicken Stock Powder
• Instead of Garlic Powder: Fresh Minced Garlic (use 3 cloves)
• Instead of Onion Powder: Finely minced onion
• Instead of Cayenne Pepper: Paprika (less heat)
• Instead of White Vinegar: Apple Cider Vinegar
• Instead of Black Pepper: White Pepper
• Instead of Gochujang (Korean Chili Paste): Thai Chili Paste
• Instead of Korean Chili Flakes (Gochugaru): Crushed Red Pepper Flakes
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Soy Sauce + a dash of fish sauce
• Instead of Granulated Sugar: Honey
• Instead of Corn Syrup: Honey or maple syrup
• Instead of Minced Garlic: Garlic powder (1/2 tsp)
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Mirin: Sake + sugar
• Instead of All‑Purpose Flour: Bread Flour
• Instead of Potato Starch: Corn Starch
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Green Onions: Chives
• Instead of Unsalted Peanuts: Cashews

Equipment Needed

• Knife
• Cutting Board
• Large Bowl
• Small Container
• Mixing Bowl
• Wire Rack
• Tray or Baking Sheet
• Deep Pot or Dutch Oven
• Thermometer (optional)
• Tongs
• Small Saucepan or Wok
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Brining the chicken for at least 1 hour
• Using two batters (wet then dry) for texture
• Double‑frying at two temperature stages
• Coating with the hot gochujang glaze

Chef Tips from the Video

• For extra crunch, sprinkle a little extra potato starch on the dry batter.
• Use a mix of half chicken thigh and half breast for a balance of juiciness and leanness.
• If you like extra heat, increase gochugaru to 1 Tbsp.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to retain crispness.

Freezer: Freeze cooked chicken in a single layer on a tray, then transfer to a zip‑top bag. Up to 1 month. Reheat in oven.

Room temperature: Best eaten within 2 hours of cooking for maximum crunch.

Make-Ahead Tips

• Brine the chicken overnight for deeper flavor.
• Prepare the red sauce up to 2 days ahead and refrigerate.
• Coated chicken can be refrigerated for 30 minutes before the first fry.

Frequently Asked Questions