Golden Carriage Korean Fried Chicken is a beloved Korean-style fried chicken known for its exceptionally crispy, crackling skin and a sweet-spicy gochujang glaze. This recipe delivers that signature double-fried crunch and glossy, sticky coating at home, using a simple potato starch batter and a from-scratch sauce. It’s perfect for game day, a fun dinner, or impressing guests with a taste of Korean pub food.
Ingredients
- 2 lb (900 g) chicken wings and/or drumettes, patted dry
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1/2 cup (60 g) potato starch (or cornstarch)
- 1/4 cup (30 g) all-purpose flour
- 1 large egg
- 1/2 cup (120 ml) cold water
- 1 tbsp gochujang (Korean chili paste)
- 3 tbsp ketchup
- 2 tbsp honey (or sugar)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp minced garlic (about 3 cloves)
- 1 tsp sesame oil
- Vegetable oil for frying (about 4 cups / 1 L)
- 1 tbsp toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Season the chicken with salt and pepper in a large bowl. Let sit at room temperature for 15 minutes while you prepare the batter.
- In a separate bowl, whisk together the potato starch, flour, egg, and cold water until smooth. The batter should be thin and slightly runny. If it’s too thick, add a tablespoon more water.
- Add the chicken to the batter and toss to coat evenly. Let it sit for 10 minutes.
- Meanwhile, make the sauce: in a small saucepan over medium heat, combine gochujang, ketchup, honey, soy sauce, rice vinegar, garlic, and sesame oil. Bring to a gentle simmer, stirring, for 2–3 minutes until slightly thickened. Remove from heat and set aside.
- In a large, heavy pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer.
- Working in batches, carefully add the battered chicken to the hot oil, making sure not to overcrowd the pot. Fry for 8–10 minutes, turning occasionally, until golden and cooked through. The internal temperature of the chicken should reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Remove with a slotted spoon and drain on a wire rack.
- Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 3–4 minutes until deep golden brown and very crispy. Drain on a clean wire rack.
- In a large bowl, toss the hot fried chicken with the prepared sauce until each piece is evenly coated. Sprinkle with sesame seeds and green onions. Serve immediately.
Tips
- Double frying is essential: The first fry cooks the chicken, the second fry at a higher temperature creates the shattering crust. Don’t skip it.
- Use potato starch: It gives a lighter, crispier coating than cornstarch alone. If you only have cornstarch, use it, but the texture will be slightly denser.
- Keep the batter cold: Cold water helps create a crispier crust. You can even chill the batter for 10 minutes before using.
- Don’t overcrowd the pot: Frying too many pieces at once lowers the oil temperature and makes the chicken greasy. Fry in small batches.
Serving Suggestions
Serve the chicken hot, with cold beer or a refreshing Korean radish pickle (chicken mu). It also pairs well with steamed rice, kimchi, and a simple cucumber salad. For a classic Korean pub spread, add a side of pickled daikon and coleslaw.
Variations
- Spicy Gochujang: Increase the gochujang to 2 tablespoons and add 1 teaspoon of gochugaru (Korean red pepper flakes) for extra heat.
- Garlic Soy: Omit the gochujang and ketchup; instead, use 4 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon brown sugar, and 1 tablespoon minced garlic. Simmer until syrupy.
- Honey Butter: After frying, toss the chicken with a mixture of 3 tablespoons melted butter, 2 tablespoons honey, and a pinch of salt. Skip the gochujang sauce.
- No-Gochujang Version: If you can’t find gochujang, substitute with 1 tablespoon Sriracha plus 1 teaspoon miso paste for a similar depth.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until hot and crisp. Avoid microwaving, as it will make the coating soggy. For best results, reheat in an air fryer at 350°F (175°C) for 5–6 minutes.
Frequently Asked Questions
Can I use chicken breast instead of wings? Yes, cut chicken breast into 1-inch chunks and adjust frying time to 6–8 minutes for the first fry and 2–3 minutes for the second. Ensure the internal temperature reaches 165°F (74°C).
What is gochujang and where can I find it? Gochujang is a fermented Korean chili paste made from red chilies, rice, and soybeans. It’s available in Asian grocery stores or online. If you can’t find it, use a mix of Sriracha and a little miso paste as a substitute.
Why is my coating not crispy? The most common reasons are: the oil isn’t hot enough (use a thermometer), the batter is too thick (add more water), or you didn’t double fry. Also, make sure the chicken is thoroughly dried before coating.
Can I make the sauce ahead of time? Yes, the sauce can be made up to 3 days ahead and stored in the refrigerator. Reheat gently before tossing with the fried chicken.
Is it necessary to use potato starch? No, but it gives the crispiest result. Cornstarch works in a pinch, but the crust will be slightly less airy. Rice flour is another good alternative.
How do I keep the chicken crispy after saucing? Serve immediately after tossing. If you need to hold it, keep the sauce separate and toss just before serving. You can also place the sauced chicken on a wire rack in a warm oven (200°F / 95°C) for up to 15 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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