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Crispy Korean Fried Chicken Recipe with Spicy Gochujang Glaze

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This crispy Korean fried chicken features a double-fried technique for extra crunch and a sticky, spicy-sweet gochujang glaze that delivers bold flavor and juicy texture.

Ingredients

Scale
  • 2 pounds (900g) chicken wings or drumettes (skin-on for crispiness)
  • 1 cup (130g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (120ml) cold water
  • 1 large egg, beaten
  • Vegetable or canola oil for deep frying
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger (optional)
  • Toasted sesame seeds (for garnish)
  • Thinly sliced green onions (for garnish)

Instructions

  1. Pat the chicken wings dry with paper towels to remove excess moisture and set aside.
  2. In a large bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper; stir well.
  3. In a separate bowl, whisk together cold water and beaten egg until smooth.
  4. Dip each chicken piece first into the wet batter, letting excess drip off, then dredge in the dry coating mixture, pressing lightly to adhere.
  5. Pour enough oil into a deep-frying pan to submerge chicken halfway and heat to 350°F (175°C).
  6. Fry the chicken in batches without overcrowding for 6-7 minutes until pale golden but not fully cooked; remove and drain on a wire rack.
  7. Let the chicken rest for 10 minutes.
  8. Increase oil temperature to 375°F (190°C) and fry the chicken a second time for 2-3 minutes until deep golden and extra crispy; drain again on the rack.
  9. While the chicken rests, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan over medium heat; simmer gently, stirring often, until slightly thickened (3-5 minutes).
  10. Place the fried chicken in a large bowl, pour the warm glaze over it, and toss well to coat evenly.
  11. Sprinkle with toasted sesame seeds and sliced green onions before serving.

Notes

Double frying is essential for extra crispiness. Keep oil temperature steady using a thermometer. Pat chicken dry before coating to avoid sogginess. Rest chicken between fries for best texture. The glaze can be made up to two days ahead and warmed before use. For gluten-free, substitute all-purpose flour with rice flour or gluten-free blend and soy sauce with tamari.

Nutrition

Keywords: Korean fried chicken, gochujang glaze, crispy fried chicken, double fried chicken, spicy chicken wings, Korean cuisine, easy dinner, fried chicken recipe

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