the ULTIMATE Gochujang Fried Chicken (GFC) recipe!!!

sticky, tangy, sweet. this one stays crispy for long & keeps you wanting more!

May 09, 2025

now, we’ve had our fair share of making Korean Fried Chicken in the nOm kitchen throughout these couple of years & I think we’ve FINALLY hit the golden jackpot with this one (YES, we’re THAT convinvced). our Korean Fried Chicken this time round turned out to be a MASTERPIECE - the double-frying created a crispy coating which still stayed crispy for long, even after being coated with a sweet, citrusy & slightly spicy Gochujang glaze.

in achieving our best Korean Chicken success yet, we made sure we followed certain key preparation points for the best results;

marination
the added time taken to marinade the chicken not only gives flavour to the chicken wings itself, as opposed to the flavour just coming form the glaze/sauce, but it marination also acts almost like a brine, adding moisture and tenderising the chicken meat. this prevents the the chicken to turn tough and dry despite frying it twice during the later stage. as a result, the meat becomes juicy & tasty.
pre-coating
one thing we’ve realised (the hard way, unforch) is that when we deep-fried meat or veg in batter, without pre-coating a dredging of flour, there is a tendency for the crispy coating to break away easily post-frying.
when making this, it makes a big difference to dredge the wings in dry potato starch first before it gets coated in batter - the flour coating in the middle acts as a binder for the batter to cling onto the chicken a lot more steadily.
double-frying
this was a pro-tip I personally have taken from a uni part-time job stationed at the fryer, frying Southern-style fried chicken.there is no doubt that double frying your chicken not only gives a crispier coat, it also helps to keep it crispy for a longer time after, especially after the wings get coated in a moisture-heavy glaze. now, the temperatures in the recipe might confuse you but take it like this - the first fry in lower temperature is to properly cook the meat inside & the second fry is essentially lock in the crisp on the exterior.

additionally, the glaze represents a simple preparation of a sweet & spicy Korean Fried Chicken. however, we added a level of citrus, using orange zest & juice, taking inspiration from the humble Orange Chicken in American-Chinese takeaway menus. dare we say, this could possibly a few steps up from the ones in Korean fried chicken fast food chains…