Glazed Hen Korean Fried Chicken Astoria brings the beloved double-fried Korean chicken style to your home kitchen, featuring an irresistibly crunchy, lacquered exterior and a sticky, sweet-spicy gochujang glaze. This recipe uses chicken wings (the “hen” refers to the small, tender wings) for a perfect balance of crispy skin and juicy meat. The double-frying technique ensures a shatteringly crisp crust that stays crunchy even after being coated in the glossy sauce, making it a standout appetizer or main dish for any gathering.
Ingredients
- 2 lb (900 g) chicken wings, separated into drumettes and flats
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1/2 cup (120 ml) cold water
- Vegetable oil for frying (about 4 cups / 960 ml)
- For the glaze:
- 1/4 cup (60 ml) gochujang (Korean chili paste)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 g) brown sugar
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) sesame oil
- 2 cloves garlic, minced
- 1 tsp (2 g) grated fresh ginger
- 1 tbsp (15 ml) water
- 1 tbsp (8 g) toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with salt and pepper. Let sit at room temperature for 10 minutes while you prepare the batter.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and cold water until smooth. The batter should be thin and lump-free; if too thick, add a tablespoon more water.
- Add the seasoned wings to the batter and toss until each piece is thoroughly coated.
- In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Working in batches to avoid crowding, carefully add the battered wings to the hot oil. Fry for 8–10 minutes, turning occasionally, until the wings are light golden and cooked through. The internal temperature should reach 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum). Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Let cool for 5 minutes.
- Increase the oil temperature to 375°F (190°C). Fry the wings again in batches for 3–4 minutes, until deep golden brown and very crispy. Drain on a clean wire rack.
- While the wings fry, make the glaze: In a small saucepan over medium heat, combine the gochujang, soy sauce, brown sugar, rice vinegar, honey, sesame oil, garlic, ginger, and water. Stir and cook for 3–4 minutes until the sugar dissolves and the sauce thickens slightly. Remove from heat.
- Place the hot, crispy wings in a large bowl. Pour the glaze over the wings and toss gently until each piece is evenly coated.
- Transfer the glazed wings to a serving platter. Garnish with sesame seeds and green onions. Serve immediately.
Tips
- Double-frying is key: The first fry cooks the chicken through; the second fry at higher heat creates the ultra-crispy crust. Don’t skip the rest between fries—it allows moisture to escape, ensuring maximum crunch.
- Batter consistency: The batter should be thin enough to coat the wings lightly but not drip off completely. If it’s too thick, the coating will be doughy; too thin, and it won’t adhere.
- Glaze thickness: If the glaze becomes too thick, add a teaspoon of water to loosen it. Toss the wings in the glaze while they are still hot so the sauce clings well.
- Substitutions: No gochujang? Use 2 tbsp (30 g) sriracha mixed with 1 tbsp (15 ml) miso paste or 1 tbsp (15 ml) tomato paste for a similar depth. For a less spicy version, reduce gochujang to 2 tbsp (30 ml) and add 1 tbsp (15 ml) ketchup.
Serving Suggestions
Serve the glazed Korean fried chicken as an appetizer with pickled radishes and cold beer, or as a main dish alongside steamed rice and a simple cucumber salad. For a complete Korean-style meal, add kimchi and a side of seasoned soybean sprouts (kongnamul).
Variations
- Spicy Gochujang: Add 1–2 tsp (5–10 g) gochugaru (Korean chili flakes) to the glaze for extra heat.
- Soy-Garlic: Omit the gochujang and increase soy sauce to 1/4 cup (60 ml), add 2 extra cloves of garlic, and use 3 tbsp (45 ml) brown sugar for a savory-sweet glaze.
- Honey Butter: Replace the gochujang with 2 tbsp (30 ml) honey and 2 tbsp (30 g) butter, and skip the vinegar for a rich, buttery glaze.
- Oven-Baked: For a lighter version, bake the battered wings at 425°F (220°C) for 40–45 minutes, flipping halfway, until crispy. No double-frying required.
Storage and Reheating
Store leftover glazed wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until heated through and crispy. Avoid microwaving, as it will make the coating soggy. For best results, reheat only the amount you plan to eat, as the glaze can become sticky when cooled.
Frequently Asked Questions
Can I use chicken thighs instead of wings? Yes, boneless, skinless thighs work well. Cut them into 1-inch (2.5 cm) pieces and reduce the first fry time to 6–7 minutes, then the second fry to 2–3 minutes. Always check that the internal temperature reaches 165°F (74°C).
Why is my coating not crispy? The most common reasons are overcrowding the pot (which lowers oil temperature) and not letting the wings rest between fries. Make sure the oil returns to 350°F (175°C) before adding each batch, and let the wings cool completely after the first fry.
Can I make the glaze ahead of time? Absolutely. Prepare the glaze up to 3 days in advance and store it in the refrigerator. Reheat gently on the stove or in the microwave before tossing with the fried wings.
Is gochujang very spicy? Gochujang is moderately spicy with a sweet, fermented depth. If you’re sensitive to heat, start with 2 tbsp (30 ml) and taste the glaze before adding more. You can also balance heat with extra honey or brown sugar.
Can I use an air fryer? Yes, but the texture will differ. Coat the wings in the batter, then air fry at 400°F (200°C) for 20–25 minutes, shaking the basket halfway, until golden and cooked through. You may need to brush with a little oil for crispiness.
What if I don’t have rice vinegar? Substitute with apple cider vinegar or white wine vinegar. The flavor will be slightly sharper, but it works well in the glaze.
Related
- Colcannon Potatoes: Irish Mashed Recipe
- What to Serve with Colcannon: 12 Perfect Pairings
- What Is Suet Pudding Made Of? Ingredients & Types
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).