Name: Crispy Korean Fried Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Korean
Ingredients: 2 lbs chicken wings or drumettes; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp rice vinegar; 1 cup cornstarch; 1/2 cup all-purpose flour; Oil for deep frying; For the Sauce:; 2 tbsp gochujang (Korean chili paste); 2 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp honey; 2 tbsp brown sugar; 2 garlic cloves, minced; 1 tsp grated ginger; 1 tbsp sesame oil; 1 tbsp water; 1 tsp cornstarch (optional, to thicken); Garnish: toasted sesame seeds and chopped green onions

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Crispy Korean Fried Chicken is a double-fried, golden-brown delight coated in a sticky, flavorful sauce that’s both sweet and spicy. Known for its crunch and bold flavors, this Korean classic is perfect for parties, family dinners, or when you simply crave the ultimate comfort food with a Korean twist.

Why You’ll Love This Recipe

This recipe delivers chicken that is incredibly crispy on the outside yet tender and juicy on the inside. The signature Korean sauce—balanced with soy, garlic, ginger, and gochujang—adds a deliciously addictive sweet-spicy flavor. It’s easier to make at home than you might think, and the double-frying technique ensures maximum crunch that rivals your favorite Korean fried chicken restaurant.

Crispy Korean Fried Chicken

Ingredients

For the Chicken:

2 pounds (900 g) chicken wings or drumettes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 cup cold water
Vegetable oil, for frying

For the Sauce:

3 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey or sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon water (to thin sauce if needed)
Sesame seeds, for garnish
Chopped green onions, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chicken:
Rinse chicken wings and pat dry. Season with salt, black pepper, and garlic powder.
Make the batter:
In a bowl, combine flour, cornstarch, and baking powder. Gradually add cold water, whisking until smooth and slightly thick.
Heat the oil:
Fill a deep pan or fryer with vegetable oil and heat to 350°F (175°C).
First fry:
Dip each chicken piece in the batter, allowing excess to drip off, and carefully place in the hot oil. Fry for 5-6 minutes until light golden. Remove and drain on a wire rack.
Second fry for extra crispiness:
Increase the oil temperature to 375°F (190°C). Fry the chicken a second time for 3-4 minutes until deep golden brown and crispy. Drain on a wire rack.
Prepare the sauce:
In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, garlic, ginger, sesame oil, and water. Cook over medium heat for 2-3 minutes until slightly thickened.
Coat the chicken:
Toss the fried chicken in the sauce until evenly coated.
Garnish and serve:
Sprinkle sesame seeds and chopped green onions on top. Serve immediately for maximum crunch.

Servings and timing

This recipe serves 4-5 people.
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes

Variations

Extra Spicy: Add 1 teaspoon of Korean chili flakes or a dash of hot sauce to the sauce.
Sweet Variation: Increase honey or sugar for a sweeter glaze.
Boneless Option: Use chicken breast or thigh pieces for boneless fried chicken.
Garlic Lovers: Add 1 teaspoon of garlic paste for a more pungent garlic flavor.
Crispier Coating: Mix panko breadcrumbs with the batter for added crunch.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 8-10 minutes to restore crispiness. Avoid microwaving, as it softens the coating.

FAQs

Can I use boneless chicken?

Yes, boneless chicken thighs or breasts work, but adjust frying time to prevent overcooking.

Can I make this gluten-free?

Yes, use a gluten-free flour blend and cornstarch in place of all-purpose flour.

How do I make the chicken extra crispy?

Double frying is key. Ensure the oil is hot enough (350°F first fry, 375°F second fry) and drain on a wire rack.

Can I bake instead of frying?

Baking is possible, but it won’t be as crispy as deep-fried. Use a high oven temperature (425°F / 220°C) and a light oil spray.

Can I adjust the spice level?

Yes, reduce or omit gochujang or add sugar/honey to balance the heat.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made a day ahead and reheated gently before tossing with chicken.

Can I freeze this fried chicken?

Yes, freeze cooked chicken before saucing. Reheat in the oven for best results.

What side dishes go well with it?

Coleslaw, steamed rice, pickled vegetables, or kimchi are excellent accompaniments.

Can I use a different oil for frying?

Vegetable, canola, or peanut oil works best due to their high smoke points.

How do I prevent the sauce from making the chicken soggy?

Toss the chicken in the sauce just before serving to maintain crispiness.

Conclusion

Crispy Korean Fried Chicken is an irresistible combination of crunchy, juicy chicken coated in a sweet and spicy glaze. Perfect for family dinners, parties, or a special treat, this recipe captures the authentic flavors of Korean fried chicken with a homemade touch. The double-fried method ensures maximum crunch, and the sauce adds that signature bold taste that keeps everyone coming back for more.

Jane