Korean Twice-Fried Chicken with Spicy Soy Garlic Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden twice-fried Korean chicken coated in a sticky, spicy soy garlic glaze for a crunchy and flavorful bite. This korean-inspired chicken ready in about 45 minutes pairs chicken wings, cornstarch, for frying vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 25 min Serves 4 Korean cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 2 lbs chicken wings with paper towels. Toss wings in 1 cup cornstarch until evenly coated, shaking off excess.
  2. Step 2: Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry the wings in batches for 8 minutes until light golden and cook through. Remove and drain on paper towels.
  3. Step 3: Increase oil temperature to 375°F and fry the wings again for 2-3 minutes until deep golden and extra crispy. Drain on fresh paper towels.
  4. Step 4: In a saucepan, combine 1/4 cup soy sauce, 3 tbsp brown sugar, 4 minced garlic cloves, 2 tbsp gochujang, 1 tbsp rice vinegar, and 2 tbsp water. Simmer over medium heat for 5 minutes until the sauce thickens and becomes glossy.
  5. Step 5: Toss the twice-fried wings in the spicy soy garlic glaze until fully coated.
  6. Step 6: Garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Korean Twice-Fried Chicken with Spicy Soy Garlic Glaze take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean Twice-Fried Chicken with Spicy Soy Garlic Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken wings from drying out.

Can I substitute ingredients in Korean Twice-Fried Chicken with Spicy Soy Garlic Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean Twice-Fried Chicken with Spicy Soy Garlic Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Korean Twice-Fried Chicken with Spicy Soy Garlic Glaze?

Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes