Double-Fried Chicken with Spicy Soy Glaze

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This dish features Bonchon-style Korean fried chicken, double-fried for extra crunch and coated in a sticky, spicy soy glaze balanced with garlic and ginger. This Korean-inspired chicken recipe, ready in about 40 minutes, pairs chicken wings, cornstarch, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Korean cuisine 550 cal/serving

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Ingredients

2 lbs chicken wings
1 cup cornstarch
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1 cup cold water
for frying vegetable oil
1/4 cup soy sauce
3 tbsp brown sugar
2 tbsp gochujang (Korean chili paste)
2 tbsp minced garlic
1 tbsp grated ginger
1 tbsp rice vinegar
1 tbsp sesame seeds
2 tbsp thinly sliced green onions

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Instructions

Step 1: In a large bowl, combine 1 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Gradually whisk in 1 cup cold water until smooth to make a batter.
Step 2: Pat dry 2 lbs chicken wings with paper towels, then toss them gently in the batter until fully coated.
Step 3: Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the battered chicken wings in batches for 6-7 minutes until light golden and cooked through. Remove and drain on paper towels.
Step 4: Increase oil temperature to 375°F and fry the wings again in batches for 2-3 minutes until deep golden and extra crispy. Drain again.
Step 5: Meanwhile, in a small saucepan over medium heat, combine 1/4 cup soy sauce, 3 tbsp brown sugar, 2 tbsp gochujang, 2 tbsp minced garlic, 1 tbsp grated ginger, and 1 tbsp rice vinegar. Simmer for 3-4 minutes until the sauce thickens and becomes glossy.
Step 6: Toss the double-fried chicken wings in the spicy soy glaze until well coated. Sprinkle 1 tbsp sesame seeds and 2 tbsp thinly sliced green onions on top before serving.