Grubhub Korean fried chicken is a beloved delivery order, known for its exceptionally crispy, almost lacquered exterior and sweet-spicy glaze. This recipe recreates that iconic double-fried crunch and sticky gochujang sauce at home, giving you restaurant-quality results with a straightforward method. The double-fry technique is the secret—it renders out fat and creates a shatteringly crisp crust that stays crunchy even after being coated in sauce.
Ingredients
- 2 lb (900 g) chicken wings and/or drumettes, patted dry
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) grated fresh ginger
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) black pepper
- 1/2 cup (60 g) potato starch or cornstarch
- 1/4 cup (30 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1/2 cup (120 ml) cold water
- Vegetable oil, for frying (about 4 cups / 1 L)
- 1/4 cup (60 ml) gochujang (Korean chili paste)
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 2 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (15 g) brown sugar (optional, for extra sweetness)
- 1 tbsp (15 g) toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Marinate the chicken: In a large bowl, toss the chicken with 1 tbsp soy sauce, 1 tsp ginger, garlic powder, salt, and pepper. Cover and refrigerate for 30 minutes (or up to 2 hours for deeper flavor).
- Make the batter: In a separate bowl, whisk together potato starch, flour, baking powder, and cold water until smooth. The batter should be thin and slightly runny—if it’s too thick, add a splash more water.
- Heat the oil: In a large heavy 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 temperature.
- First fry: Dip each piece of chicken into the batter, letting excess drip off, then carefully place into the hot oil. Fry in batches (do not overcrowd) for 7–8 minutes, turning occasionally, until the coating is pale golden and cooked through. The internal temperature should reach 165°F (74°C) as per USDA FSIS safe minimum. Remove and drain on a wire rack; let rest for 5 minutes.
- Second fry: Increase 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.
- Make the sauce: In a small saucepan, combine gochujang, honey, ketchup, rice vinegar, soy sauce, sesame oil, garlic, ginger, and brown sugar (if using). Cook over medium heat, stirring, for 2–3 minutes until bubbling and slightly thickened. Remove from heat.
- Coat the chicken: In a large bowl, toss the fried chicken with the warm sauce until each piece is evenly coated. (For extra crispiness, you can serve the sauce on the side for dipping.)
- Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately while hot and crispy.
Tips
- Double frying is essential: Don’t skip the second fry—it’s what creates that signature shatter crunch. The first fry cooks the chicken, the second crisps the crust.
- Potato starch works best: Potato starch gives a lighter, crunchier coating than cornstarch alone. If you only have cornstarch, use it, but expect a slightly denser crust.
- Keep oil temperature steady: Use a thermometer and adjust the heat between batches. If the oil is too cool, the chicken absorbs oil and becomes greasy; too hot, and the outside burns before the inside cooks.
- Sauce on the side: If you plan to store leftovers, keep the sauce separate and toss just before serving to maintain maximum crispness.
Serving Suggestions
Serve this Korean fried chicken with steamed rice, pickled radish (danmuji), and a side of cool, crunchy coleslaw to balance the heat. It also pairs well with cold beer or a refreshing cucumber salad. For a complete meal, add a bowl of kimchi or a simple green salad.
Variations
- Spicy gochujang: Add 1–2 tsp gochugaru (Korean red pepper flakes) to the sauce for extra heat.
- Garlic soy glaze: Skip the gochujang and use 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp brown sugar, and 1 tbsp minced garlic for a savory-sweet version.
- Honey butter: Replace the gochujang with 1/4 cup honey and 2 tbsp melted butter for a rich, mild glaze.
- Oven-baked: For a lighter version, bake the battered chicken at 425°F (220°C) for 25–30 minutes, flipping halfway, then broil for 2–3 minutes to crisp. Note: the texture will be less crunchy than fried.
Storage and Reheating
Store leftover coated chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes until hot and crispy. Avoid microwaving, as it will make the coating soggy. If the chicken is stored with sauce, it will soften; reheat in a skillet over medium heat to crisp the edges. Fried chicken is best enjoyed fresh, so consume within 2 hours if left at room temperature.
Frequently Asked Questions
Can I use chicken breast instead of wings? Yes, but cut into 1-inch strips and reduce frying time slightly. Breast meat dries out faster, so check for doneness at 165°F (74°C) and avoid overcooking.
What is gochujang, and where can I find it? Gochujang is a fermented Korean chili paste made from red chili powder, glutinous rice, and soybeans. It’s available in Asian grocery stores or online. If you can’t find it, substitute with 2 tbsp sriracha mixed with 1 tbsp miso paste, though the flavor will be less complex.
Why is my coating not crispy? The most common reasons are: oil temperature too low (use a thermometer), overcrowding the pan (fry in small batches), or the batter being too thick (add more water). Also, ensure the chicken is thoroughly dried before marinating—excess moisture ruins the crust.
Can I make this gluten-free? Yes, use gluten-free soy sauce (tamari) and replace the all-purpose flour with a 1:1 gluten-free blend. Potato starch is naturally gluten-free, so the rest of the batter is fine.
How spicy is the sauce? The sauce has a moderate heat level—spicy but not overwhelming. To make it milder, reduce gochujang to 2 tbsp and add 1 tbsp extra ketchup or honey. For more heat, add gochugaru or a pinch of cayenne.
Can I prepare the chicken ahead of time? You can marinate the chicken up to 2 hours ahead, but the batter should be made just before frying. Fried chicken is best served immediately; reheating will reduce crispiness, so plan to fry just before serving.
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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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