Korean Fried Chicken
Ultra-crispy double-fried chicken coated in a sweet, spicy, and sticky gochujang glaze. This Korean street food favorite features an impossibly crunchy exterior and juicy, tender meat inside.
Prep
30 min
Cook
30 min
Servings
4
Calories
580
Difficulty
Medium
Cuisine
Korean
Ingredients
- • 2 lbs chicken wings or drumettes
- • 1 cup all-purpose flour
- • 1/2 cup cornstarch
- • 1 teaspoon baking powder
- • 1 teaspoon salt
- • 1 cup cold water
- • Vegetable oil for frying
- • 3 tablespoons gochujang (Korean chili paste)
- • 3 tablespoons soy sauce
- • 3 tablespoons honey
- • 2 tablespoons rice vinegar
- • 1 tablespoon sesame oil
- • 3 cloves garlic, minced
- • 1 tablespoon ginger, grated
- • Sesame seeds and sliced green onions for garnish
Instructions
- Step 1: Pat chicken pieces completely dry with paper towels — this is key for extra crispiness.
- Step 2: Whisk together flour, cornstarch, baking powder, salt, and cold water to make a thin batter.
- Step 3: Heat oil to 325°F in a deep pot or Dutch oven. Dip chicken in batter and fry for 8-10 minutes until light golden. Remove and drain.
- Step 4: Increase oil temperature to 375°F. Fry the chicken a second time for 5-7 minutes until deep golden and extra crispy.
- Step 5: While chicken fries, make the sauce: combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Simmer for 3 minutes.
- Step 6: Toss the hot crispy chicken in the sticky sauce until evenly coated.
- Step 7: Garnish with sesame seeds and sliced green onions. Serve immediately while hot and crunchy.