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Korean Fried Chicken

This Korean Fried Chicken is ultra crispy on the outside, juicy on the inside, and coated in a bold sweet-and-spicy gochujang glaze. Made using the signature double-fry method, this korean fried chicken recipe delivers authentic crunch and flavor just like your favorite Korean restaurant. Perfect as a chicken starter recipe, party appetizer, or exciting dinner idea with chicken, this dish is guaranteed to impress.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 2 lbs chicken wings or drumettes
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • Oil for deep frying
  • For the Sauce
  • ¼ cup gochujang Korean chili paste
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Optional Garnish
  • Sesame seeds
  • Chopped green onions

Method
 

  1. Prepare the Chicken
  2. Pat chicken dry with paper towels.
  3. In a large bowl, combine flour, cornstarch, salt, pepper, garlic powder, and baking powder. Coat chicken evenly in the flour mixture.
  4. First Fry
  5. Heat oil to 350°F (175°C). Fry chicken in batches for 6–8 minutes until lightly golden. Remove and let rest for 10 minutes on a wire rack.
  6. Second Fry
  7. Increase oil temperature to 375°F (190°C). Fry chicken again for 2–3 minutes until deep golden brown and crispy. Remove and drain excess oil.
  8. Make the Sauce
  9. In a small saucepan over medium heat, combine gochujang, soy sauce, honey, brown sugar, garlic, rice vinegar, and sesame oil. Simmer for 3–4 minutes until slightly thickened.
  10. Toss and Serve
  11. Toss hot fried chicken in the sauce until evenly coated. Garnish with sesame seeds and green onions. Serve immediately.

Notes

Double frying ensures maximum crispiness.
Do not overcrowd the fryer to maintain oil temperature.
Adjust gochujang to control spice level.
For a lighter version, bake at 425°F (220°C) until crispy.
Store leftovers in the refrigerator for up to 3 days and reheat in oven or air fryer for best texture.