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A plate of crispy, golden-brown Korean Fried Chicken with gochujang glaze

Korean Fried Chicken

This recipe guides you through making crispy and delicious Korean Fried Chicken, featuring a double-frying method for ultimate crunch and a signature spicy-sweet glaze. Perfect for a savory meal or appetizer.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 kg chicken wings or drumettes
  • 1 tsp salt
  • 0.5 tsp black pepper
Batter
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 1 cup cold water
  • 1 large egg
Sauce
  • 2 tbsp soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp rice vinegar
  • 2 tbsp honey or corn syrup
  • 1 tbsp minced garlic
  • 1 tsp grated fresh ginger
  • 1 tbsp sesame oil
Frying
  • 4 cups vegetable oil (for frying)
Garnish (Optional)
  • 1 tbsp sesame seeds
  • 2 tbsp chopped green onions

Equipment

  • Large mixing bowls
  • Whisk
  • Deep pot or Dutch oven (for frying)
  • Thermometer (for oil)
  • Tongs
  • Wire rack
  • Saucepan

Method
 

Preparation
  1. Pat chicken pieces dry, then season with salt and pepper.
Batter & Fry
  1. In a bowl, whisk together flour, cornstarch, baking powder, cold water, and egg until smooth.
  2. Dip each chicken piece into the batter, ensuring it's fully coated.
  3. Heat oil to 170°C (340°F) and fry chicken in batches for 6-8 minutes until light golden. Remove and drain.
Rest & Sauce
  1. Let the chicken rest for 5-10 minutes after the first fry to allow the internal temperature to equalize.
  2. While chicken rests, combine soy sauce, gochujang, rice vinegar, honey/corn syrup, garlic, ginger, and sesame oil in a saucepan and simmer until slightly thickened.
Second Fry & Serve
  1. Increase oil temperature to 190°C (375°F) and fry chicken again for 3-5 minutes until deep golden brown and crispy.
  2. Remove the chicken from the oil and place on a wire rack to drain any excess oil.
  3. In a large bowl, toss the hot, crispy chicken with the prepared sauce until evenly coated.
  4. Garnish with sesame seeds and chopped green onions, then serve immediately.

Notes

For extra crispiness, ensure your oil temperature is accurately maintained and do not overcrowd the pot during frying.