How I figured out Crispy double-fried Korean chicken

Every attempt, what changed, and how it turned out — captured live in RecipePo.

1. 1
   Attempt #1

   2/5

   Single fry, basic glaze — baseline run.

   Crunch held for about 4 minutes then went soggy under the glaze. Sauce broke and tasted raw, mostly heat with no depth.

   Ingredients

   • 800gchicken wings, split
   • 1tspsalt
   • 150gpotato starch
   • neutral oil for frying
   • 3tbspgochujang
   • 2tbspsoy sauce
   • 2tbsphoney

   Method

   1. Salt the wings and toss in potato starch. 2. Fry at 350°F for 8 min, drain. 3. Toss in a glaze of gochujang, soy and honey warmed in a pan.

2. 2
   Attempt #2

   4/5

   Added baking powder, switched to a double fry, and built a proper glaze with garlic and rice vinegar.

   Way better. Crunch lasted 15+ minutes. Glaze had body. Wings were a touch dry inside — 6 min on the first fry is too long for this batch size.

   Ingredients

   • 800gchicken wings, split
   • 1tspsalt
   • 1tspbaking powder
   • 120gpotato starch
   • 60gcornstarch
   • neutral oil for frying
   • 3tbspgochujang
   • 2tbspsoy sauce
   • 2tbsprice vinegar
   • 3tbsphoney
   • 4clovesgarlic, grated
   • 1tbsptoasted sesame seeds

   Method

   1. Salt and toss wings with baking powder, then with a 2:1 potato/corn starch mix. 2. First fry at 325°F for 6 min, rest 10 min on a rack. 3. Second fry at 375°F for 4 min until amber and audibly crisp. 4. Reduce gochujang, soy, vinegar, honey and garlic in a wide pan for 2 min until it coats the spoon, then toss the wings, finish with sesame.

3. 3
   Attempt #3

   5/5The one that worked

   Air-dried in the fridge for 4h, cut first fry to 4 min, and added ginger + sesame oil to round out the glaze.

   Best version yet — shatter-crisp shell, juicy inside, glaze sticks without going soggy. This is going on the regular rotation.

   Ingredients

   • 900gchicken wings, split at the joint
   • 1.5tspkosher salt
   • 1tspbaking powder
   • 120gpotato starch
   • 60gcornstarch
   • neutral oil for frying
   • 3tbspgochujang
   • 2tbspsoy sauce
   • 2tbsprice vinegar
   • 3tbsphoney
   • 1tbspbrown sugar
   • 4clovesgarlic, grated
   • 1tbspgrated ginger
   • 1tbsptoasted sesame oil
   • 3spring onions, sliced
   • 1tbsptoasted sesame seeds

   Method

   1. Pat wings bone-dry, toss with salt and baking powder, rest uncovered on a rack in the fridge for 4 hours. 2. Just before frying, toss in the potato + cornstarch blend until every surface is dusty-white. 3. First fry: 325°F (165°C) for 4 minutes, in two batches so the oil stays above 300°F. Rest on a rack 10 minutes. 4. Second fry: 375°F (190°C) for 3–4 minutes until the wings are deep amber and sound hollow when tapped together. 5. Glaze: simmer gochujang, soy, vinegar, honey, brown sugar, garlic and ginger in a wide pan for 2–3 min until syrupy. Off heat, swirl in sesame oil. 6. Toss the wings in the glaze for no more than 20 seconds, plate, and shower with spring onions and sesame.