Korean Fried Chicken

Step 1

Pat the chicken thighs completely dry with paper towels by pressing firmly on all surfaces, turning each piece over and dabbing until no moisture remains — this ensures the coating crisps up properly.

Step 2

Place the cornstarch and flour into a shallow bowl and stir together with a fork until completely blended and no lumps remain.

Step 3

In a separate small bowl, whisk together the gochujang, soy sauce, honey, minced garlic, and rice vinegar until the mixture is smooth with no visible streaks, about 30 seconds.

Step 4

Pour the vegetable oil into a 5-quart Dutch oven or heavy pot to a depth of about 2 inches, then place the pot over medium-high heat and insert a food thermometer so you can monitor the temperature.

Step 5

While the oil heats, working with one chicken thigh at a time, dredge each piece in the cornstarch-flour mixture by rolling it around until every surface is coated evenly and no bare chicken shows, then place on a clean plate.

Step 6

Once the oil reaches 325°F (check with your thermometer), carefully place half the chicken pieces into the hot oil one at a time, then wait without moving them for 1 minute before stirring gently.

Step 7

Continue frying the first batch, stirring occasionally, until the surface looks pale golden, about 6 to 8 minutes total, then use tongs to transfer the pieces to a paper-towel-lined plate.

Step 8

Repeat the frying process with the remaining chicken pieces, adding them to fresh oil at 325°F and cooking until pale golden, about 6 to 8 minutes, then remove to a clean paper-towel-lined plate.

Step 9

Allow the oil to heat back up to 350°F, then return all the chicken pieces to the pot at once and fry for the second time until the surface turns deep golden brown and crispy-looking, about 2 to 3 minutes.

Step 10

Remove all the chicken to a clean paper-towel-lined plate and let drain for 1 minute while still hot.

Step 11

Place the gochujang glaze into a large bowl, then add all the fried chicken pieces and use tongs to toss everything together until every piece is completely coated in glaze, about 30 seconds.

Step 12

Transfer the glazed chicken to a serving plate, then sprinkle the sesame seeds and sliced green onions evenly over the top in a thin layer.