Glazed Hen Korean Fried Chicken is a Korean-style fried chicken dish featuring a crispy, double-fried exterior coated in a sweet, spicy, and sticky glaze. This recipe uses whole chicken pieces (the “hen”) for a hearty, satisfying meal that’s perfect for sharing. The double-frying method ensures an incredibly crunchy crust that holds up to the glossy sauce, making it a crowd-pleasing favorite.
Ingredients
- 3 lb (1.4 kg) whole chicken, cut into 8 pieces (or 3 lb chicken wings/drumettes)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice wine or dry white wine
- 1 tsp (5 g) grated ginger
- 1/2 tsp (2 g) black pepper
- 1 cup (120 g) potato starch or cornstarch
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 cup (240 ml) cold water
- Vegetable oil, for frying (about 4 cups / 960 ml)
- For the glaze:
- 1/4 cup (60 ml) gochujang (Korean red chili paste)
- 1/4 cup (60 ml) ketchup
- 3 tbsp (45 ml) honey or brown sugar
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 2 cloves garlic, minced
- 1 tsp (5 g) sesame oil
- 1 tbsp (15 g) toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- In a large bowl, combine the chicken pieces with soy sauce, rice wine, ginger, and black pepper. Toss to coat, cover, and refrigerate for 30 minutes.
- In a separate bowl, whisk together potato starch, flour, baking powder, and cold water until you have a smooth, thin batter (it should be the consistency of heavy cream).
- Heat oil in a deep pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to maintain temperature.
- Dip each chicken piece into the batter, allowing excess to drip off, then carefully place into the hot oil. Fry in batches, not overcrowding the pot, for 8-10 minutes until lightly golden and cooked through. The internal temperature should reach 165°F (74°C) as per USDA FSIS safe minimum for poultry. Remove and drain on a wire rack.
- Increase oil temperature to 375°F (190°C). Fry the chicken a second time, in batches, for 3-4 minutes until deep golden brown and very crispy. Drain on a wire rack.
- While the chicken is frying, make the glaze: in a small saucepan over medium heat, combine gochujang, ketchup, honey, soy sauce, rice vinegar, and garlic. Stir and simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in sesame oil.
- Place the hot fried chicken in a large bowl, pour the glaze over, and toss gently to coat each piece evenly.
- Transfer to a serving platter, sprinkle with sesame seeds and green onions, and serve immediately.
Tips
- Double frying is key: The first fry cooks the chicken, the second fry creates the shatteringly crisp crust. Don’t skip the second fry—it’s what makes Korean fried chicken so addictive.
- Use potato starch: If you can’t find potato starch, cornstarch works, but potato starch gives a lighter, crispier coating. The batter should be thin—if it’s too thick, add a little more water.
- Keep the oil temperature steady: Use a thermometer and adjust the heat between batches. If the oil is too cool, the chicken will absorb oil and become greasy; too hot, and the outside burns before the inside cooks.
- Glaze at the last minute: Toss the chicken with the glaze just before serving so the crust stays crispy. If you glaze too early, it will soften.
Serving Suggestions
Serve the glazed hen Korean fried chicken with steamed rice, pickled radish (danmuji), and a side of cold beer or soju for a classic Korean meal. It also pairs well with a fresh green salad or coleslaw to balance the rich, spicy-sweet flavor.
Variations
- Spicy Gochujang Glaze: Add 1-2 tablespoons of gochugaru (Korean red pepper flakes) to the glaze for extra heat.
- Soy-Garlic Glaze: Omit gochujang and ketchup; use 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons brown sugar, and 4 minced garlic cloves for a savory-sweet version.
- Honey Butter Glaze: Skip the gochujang and ketchup; melt 3 tablespoons butter with 3 tablespoons honey and a pinch of salt for a rich, buttery coating.
- Boneless option: Use boneless, skinless chicken thighs or breast cut into chunks; reduce frying time to 6-7 minutes for the first fry and 2-3 minutes for the second.
Storage and Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 375°F (190°C) oven for 10-12 minutes until hot and crispy. Avoid microwaving, as it will make the coating soggy. If you have unglazed fried chicken, you can freeze it for up to 2 months; thaw in the refrigerator overnight, then reheat in the oven and glaze fresh.
Frequently Asked Questions
Can I use chicken wings instead of a whole hen? Yes, wings are traditional for Korean fried chicken. Adjust frying time: first fry 7-8 minutes, second fry 2-3 minutes. Ensure they reach 165°F (74°C) internally.
What is gochujang, and can I substitute it? Gochujang is a Korean fermented chili paste with a deep, savory-spicy flavor. If unavailable, mix 1 tablespoon miso paste with 1 tablespoon sriracha and a pinch of sugar as a substitute, though the flavor will be less complex.
Why is my crust not crispy? The most common reasons are: batter too thick, oil not hot enough, or overcrowding the pan. Make sure the batter is thin, maintain oil temperature, and fry in small batches.
Can I make this gluten-free? Yes, use gluten-free soy sauce (tamari) and replace the all-purpose flour with a gluten-free flour blend. Potato starch is naturally gluten-free.
How do I keep the fried chicken crispy after glazing? Serve immediately after tossing with the glaze. If you need to hold it, keep the glaze warm and pour it over just before serving.
Can I bake instead of fry? Baking won’t give the same crispy texture, but you can bake at 425°F (220°C) on a wire rack set on a baking sheet for 25-30 minutes, flipping halfway, until cooked through. The crust will be less crunchy.
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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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