Gluten Free Korean-Style Double-Fried Chicken with Gochujang Glaze
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Learn more →Ingredients
4 servings
For the chicken
- 3 lb bone-in, skin-on chicken pieces (drumsticks and thighs)
- 1 tsp kosher salt
- 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 tipChoose 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 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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