Get ready for the ultimate fusion of crunch and flavor that will transport your taste buds straight to the streets of Seoul! Our Seoul-Style Crispy Fried Chicken with Scorpion Gochujang Glaze brings together the irresistible magic of double-fried Korean chicken with a perfectly balanced sweet-spicy glaze that's accessible to everyone. Traditional Korean fried chicken can sometimes be too fiery for those new to spicy foods, but our version uses our Mild Hot Sauce to deliver all the complex, addictive flavors while keeping the heat approachable. Imagine shatteringly crispy chicken that stays crunchy even when coated in a glossy, flavorful glaze - it's a textural masterpiece that will have everyone at your table reaching for more.
Ingredients
- Chicken wings or drumettes: 2 lbs (party wings work best)
- Potato starch: 1 cup (for ultimate crispiness)
- Baking powder: 1 tsp (helps create airy crunch)
- Ginger: 1 tbsp (grated)
- Garlic: 4 cloves (minced, divided)
- Soy sauce: 2 tbsp
- Scorpion Gourmet Mild Hot Sauce: 1/4 cup
- Gochujang paste: 3 tbsp (Korean red chili paste)
- Honey or rice syrup: 2 tbsp
- Rice vinegar: 1 tbsp
- Sesame oil: 1 tsp
- Neutral oil for frying: 6 cups (vegetable or canola)
- Toasted sesame seeds: 2 tbsp (for garnish)
- Scallions: 3 (thinly sliced for garnish)
- Salt and black pepper: to taste
Instructions
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Marinate the chicken: Pat chicken completely dry with paper towels. In a large bowl, combine chicken with 1 tablespoon minced garlic, grated ginger, soy sauce, and black pepper. Marinate for at least 30 minutes (or up to 4 hours refrigerated).
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Prepare the coating: In a separate bowl, whisk together potato starch, baking powder, and 1 teaspoon salt. Dredge each piece of marinated chicken in the starch mixture, shaking off excess. Let rest on a wire rack for 10 minutes to set the coating.
The resting period ensures the coating sets properly for maximum crispiness during frying. -
First fry: Heat oil in a large Dutch oven or deep fryer to 325°F. Working in batches to avoid overcrowding, fry chicken for 8-10 minutes until cooked through but not yet deeply browned. Remove and drain on wire rack. Let rest for 5 minutes.
The first fry cooks the chicken through while preparing it for the final crispy blast. -
Make the glaze: While chicken rests, combine Scorpion Gourmet Mild Hot Sauce, gochujang, honey, rice vinegar, remaining minced garlic, and sesame oil in a small saucepan. Simmer over medium heat for 3-4 minutes until slightly thickened. Keep warm.
Our Mild Hot Sauce blends perfectly with traditional Korean ingredients for balanced flavor complexity. -
Second fry: Increase oil temperature to 375°F. Fry chicken again in batches for 2-3 minutes until deeply golden brown and extremely crispy. Drain on wire rack.
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Glaze and serve: Immediately transfer hot chicken to a large bowl. Pour warm glaze over chicken and toss gently until evenly coated. Transfer to serving platter, garnish with sesame seeds and scallions. Serve immediately while hot and crispy!
The final masterpiece - perfectly crispy, beautifully glazed, and ready to impress your guests.
Pro Tips
- Temperature is everything: Use a deep-fry thermometer to maintain precise oil temperatures - 325°F for first fry, 375°F for second fry for perfect results.
- Dry chicken equals crispy chicken: Pat chicken completely dry before marinating and let coated chicken rest before frying to ensure maximum crispiness.
- Glaze while piping hot: Toss the chicken with glaze immediately after the second fry while it's still hot - this helps the glaze cling perfectly without making the coating soggy.
Variations
- Oven-baked alternative: For a healthier version, brush coated chicken with oil and bake at 425°F for 25-30 minutes, flipping halfway, then toss with glaze.
- Boneless version: Use chicken thigh chunks or breast tenders - reduce first fry time to 6-7 minutes and second fry to 1-2 minutes.
- Spicy upgrade: Serve with additional Scorpion sauces on the side - our Original and Extra Hot versions let each diner customize their heat level.
Serving Suggestions
Serve this spectacular chicken Korean-style with quick-pickled radish or cucumbers, steamed rice, and kimchi. Perfect for game day parties - it holds up beautifully and appeals to both spice lovers and those preferring milder flavors. Pair with cold Korean beer (maekju), soju cocktails, or a crisp lager. For a complete meal experience, add vegetable sides like stir-fried bok choy or a simple cabbage salad. This dish makes any occasion feel like a celebration!
Conclusion
This Seoul-Style Crispy Fried Chicken showcases how our Mild Hot Sauce can transform global cuisine by enhancing complex flavors without overwhelming them. It's the perfect gateway to Korean fried chicken for those hesitant about spice, while still delivering the authentic, addictive experience that keeps people coming back for more. Whether you're hosting a party, treating your family to something special, or simply craving restaurant-quality chicken at home, this recipe proves that the mildest approach can create the most memorable flavors. The combination of shattering crispiness and balanced glaze is pure magic - one bite and you'll understand why Korean fried chicken has taken the world by storm. Share your crispy creations with us by tagging @ScorpionGourmet!
