Korean Fried Chicken

Step 1

Pat the chicken thighs dry on all sides with paper towels, pressing firmly so no moisture remains; this helps the coating stick and the chicken fry crispy.

Step 2

Pour the cornstarch into a shallow bowl or plate.

Step 3

Working with one thigh at a time, press it firmly into the cornstarch on both sides and edges until completely coated, then place it on a clean plate.

Step 4

Pour 3 cups of vegetable oil into a large, heavy pot or wok and heat over medium-high until the oil shimmers and a small piece of cornstarch sizzles immediately when dropped in, about 3–4 minutes.

Step 5

Carefully place the coated chicken thighs into the hot oil, working in batches if needed so they are not crowded; you should hear a steady, vigorous sizzle.

Step 6

Fry for 5 minutes without moving the chicken, until the bottom is golden brown and crispy-looking.

Step 7

Flip each thigh and fry for another 5 minutes until the second side is the same golden-brown color and a skewer inserted into the thickest part meets no resistance.

Step 8

Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels; let it drain for 1 minute.

Step 9

In a small bowl, whisk together the gochujang, honey, and soy sauce until smooth and uniform with no lumps.

Step 10

Return the drained chicken to the same pot (oil should still be hot but no longer bubbling actively) and turn off the heat.

Step 11

Pour the gochujang glaze over the chicken and use a spoon to toss and coat every piece evenly on all sides, about 30 seconds.

Step 12

Transfer the glazed chicken to a serving plate and let it rest for 2 minutes so the glaze sets; serve warm.