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Korean Fried Chicken

Korean Fried Chicken Recipe

This Korean Fried Chicken Recipe brings those bold, crave-worthy flavors right to your kitchen. In this post, I’ll walk you through the ingredients, step-by-step instructions, expert frying tips, and creative serving ideas. You’ll get that signature crunch and a mouthwatering gochujang glaze—just like the pros.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 460
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 2 lbs chicken wings or drumettes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1 egg
  • 1/4 cup cold water
  • Vegetable oil for frying
  • For the Sauce:
  • 1/4 cup gochujang Korean red chili paste
  • 2 tbsp soy sauce
  • 2 tbsp honey or brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 garlic cloves minced
  • 1 tsp grated ginger
  • 1 tbsp water to thin, if needed
  • 1 tsp toasted sesame seeds for garnish
  • Optional: chopped green onions

Method
 

  1. Prep the chicken: Pat wings dry. Season with salt and pepper.
  2. Make the batter: In a bowl, whisk together flour, cornstarch, and baking powder. Add the egg and cold water to create a thick batter.
  3. Heat the oil: Fill a heavy-bottomed pot with oil (about 2 inches deep). Heat to 330°F (165°C).
  4. First fry: Dip chicken in the batter and fry in batches for 7–8 minutes until pale and cooked through. Remove and drain.
  5. Increase heat: Raise oil temp to 375°F (190°C). Re-fry the chicken for 2–3 minutes until golden and extra crispy. Drain on a rack.
  6. Make the sauce: In a saucepan, combine gochujang, soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes until slightly thickened.
  7. Coat the chicken: Toss hot fried chicken in the warm sauce until evenly coated.
  8. Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately!

Notes

  • Double fry for extra crisp: The first fry cooks it; the second fry makes it magical.
  • Use cold batter: Chilled water and egg in the batter create a lighter, crispier crust.
  • Don’t overcrowd the pot: Fry in batches to keep the oil temperature stable.
  • Drain on a rack: Paper towels can create steam—use a rack for crisp results.
  • Serve immediately: It’s best fresh and hot. The sauce absorbs into the crust beautifully.