Gluten free Korean fried chicken delivers the same shatteringly crisp exterior and sticky, spicy-sweet gochujang glaze as the classic Seoul-style dish, but without any wheat in the coating or sauce. The double-fry method—once to cook through, then again at a higher temperature—creates that signature craggy crunch that holds up even after being tossed in sauce. Using potato starch and gluten free soy sauce (or tamari) keeps every bite safe for celiacs while tasting just as bold and satisfying.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 2-inch (5 cm) pieces
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1 cup (120 g) potato starch (or cornstarch)
- 2 large eggs, beaten
- 1/2 cup (120 ml) cold water
- 1/2 cup (120 ml) gluten free soy sauce or tamari
- 1/4 cup (60 ml) rice vinegar
- 3 tbsp (45 g) gochujang (Korean chili paste)
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) toasted sesame oil
- 4 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional, for extra heat)
- Vegetable oil, for frying (about 4 cups / 1 L)
- 2 green onions, thinly sliced, for garnish
- 1 tbsp toasted sesame seeds, for garnish
Instructions
- In a large bowl, toss the chicken pieces with salt and pepper. Let sit at room temperature while you make the sauce.
- In a small saucepan, combine the gluten free soy sauce, rice vinegar, gochujang, brown sugar, sesame oil, garlic, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring occasionally. Cook for 3–4 minutes until slightly thickened. Remove from heat and set aside.
- In a separate bowl, whisk together the potato starch, eggs, and cold water until a thin batter forms (it should be the consistency of heavy cream). Add the chicken pieces and stir to coat evenly.
- Heat the vegetable oil in a large Dutch oven or heavy pot to 350°F (175°C). Fry the chicken in batches (do not overcrowd) for 6–7 minutes, until golden and cooked through. Remove with a slotted spoon and drain on paper towels. Let rest for 5 minutes.
- 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. The internal temperature of the chicken should reach 165°F (74°C) as the USDA FSIS safe minimum. Drain on fresh paper towels.
- Place the fried chicken in a large bowl. Pour the sauce over the top and toss gently to coat each piece.
- Transfer to a serving platter and garnish with green onions and sesame seeds. Serve immediately.
Tips
- Use potato starch, not cornstarch: Potato starch gives a lighter, crispier crust that stays crunchy longer. Cornstarch works but will be slightly denser.
- Don’t skip the double fry: The first fry cooks the chicken; the second fry at higher heat drives out moisture and creates the crackly shell. Letting the chicken rest between fries is crucial.
- Keep the oil temperature steady: Use a deep-fry thermometer. If the oil drops too low, the coating absorbs oil and becomes greasy; if too high, it burns before the chicken cooks.
- Make it ahead: You can fry the chicken once, refrigerate it for up to 24 hours, then do the second fry just before serving. The sauce can be made 3 days ahead and reheated.
Serving Suggestions
Serve the chicken hot with steamed jasmine rice and quick-pickled cucumbers or kimchi on the side. It also pairs well with a cold glass of beer or a light Asian slaw. For a full meal, add a simple soup like miso or egg drop.
Variations
- Spicy Gochujang: Increase the gochujang to 1/4 cup (60 g) and add 1 tbsp (15 ml) gochugaru (Korean chili flakes) for a fiery kick.
- Soy-Garlic: Omit the gochujang and red pepper flakes; double the soy sauce and brown sugar, and add 2 more cloves of garlic for a sweet-savory glaze.
- Honey Butter: Stir 2 tbsp (30 g) butter and 1 tbsp (15 ml) honey into the finished sauce for a rich, buttery version.
- Oven-Baked: For a lighter version, bake the coated chicken on a wire rack over a baking sheet at 425°F (220°C) for 25–30 minutes, flipping halfway, then broil for 2–3 minutes to crisp. The texture will be less crunchy but still delicious.
Storage and Reheating
Store leftovers 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 crispy. Avoid microwaving, as it will make the coating soggy. You can also reheat in an air fryer at 350°F (175°C) for 5 minutes.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat dries out faster. Pound them to even thickness and reduce the first fry time by 1–2 minutes. Check the internal temperature reaches 165°F (74°C).
Is gochujang gluten free? Most gochujang brands contain wheat, so check the label. Look for a certified gluten free version or make your own by mixing 3 tbsp (45 g) chili paste with 1 tbsp (15 ml) gluten free soy sauce.
Can I make this dairy free? Yes, the recipe is already dairy free. For the honey butter variation, use a dairy-free butter substitute.
Why did my coating fall off? This usually happens if the oil wasn’t hot enough or the chicken was overcrowded. Make sure the oil returns to 350°F (175°C) between batches and pat the chicken dry before coating.
Can I freeze the fried chicken? Yes, freeze the fully fried (but not sauced) chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a 375°F (190°C) oven for 15 minutes, then toss with fresh sauce.
What if I don’t have potato starch? Use cornstarch or rice flour as a 1:1 substitute. Rice flour will produce a slightly crunchier texture, while cornstarch is more neutral.
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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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