Gluten Free Korean-Style Double-Fried Chicken with Gochujang Glaze

Total time1 hr 35 min

Prep time25 min

Cook time40 min

Gluten Free Korean-Style Double-Fried Chicken with Gochujang Glaze

This double-fried chicken is all about contrast: a shatteringly crisp, craggy crust built from a cornstarch-based batter, wrapped around juicy, well-seasoned dark meat that's rested with garlic and ginger before it ever hits the oil. Frying twice — once low and slow to set the crust, then again at a higher heat — is the trick that gives it that audible crackle and deep golden color without drying out the chicken inside. The glaze is where the real magic happens, a sticky-sweet-spicy mix of gochujang, honey, rice vinegar, and toasted sesame oil that clings to every ridge of the crust once it's tossed together. Finished with a scatter of sesame seeds and sliced scallions, it's the kind of showstopper platter that disappears fast at any table. Bone-in, skin-on pieces keep everything extra juicy under that crackling exterior, and the whole thing comes together with pantry staples and a thermometer, no fancy equipment required. It's a genuinely satisfying pick for a gluten free spread, delivering all the crunch and heat of the classic version.

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Ingredients

4 servings

For the chicken

3 lb bone-in, skin-on chicken pieces (drumsticks and thighs)
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper
½ tsp garlic powder
½ tsp ginger powder

For the dredge

1 cup cornstarch
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
½ tsp kosher salt
¾ cup cold water

For frying

6 cups neutral oil (such as vegetable oil or canola oil), for frying

For the glaze

3 tbsp gochujang
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp toasted sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated

For serving

1 tbsp toasted sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Pat the chicken pieces completely dry with paper towels. In a large bowl, toss the chicken with 1 tsp kosher salt, black pepper, garlic powder, and ginger powder until evenly coated. Let the seasoned chicken rest at room temperature for 30 minutes.
2
While the chicken rests, make the glaze. Combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a medium saucepan over medium heat. Cook, stirring frequently, until the garlic is fragrant and the sauce thickens slightly and coats the back of a spoon, about 3–4 minutes. Remove from heat and set aside.

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