Korean Fried Chicken Recipe

Korean fried chicken is incredibly crispy, glossy, and sticky, with a perfect balance of sweet heat and savory depth. Each bite shatters with crunch, then melts into juicy, tender chicken coated in a garlicky gochujang glaze. It’s the kind of dish that turns any night into something special, whether you are serving it as a game-day snack, a party platter, or a cozy weekend treat. The sauce clings to every nook and cranny of the double-fried crust, making it irresistibly moreish and hard to stop at just one piece.

This Korean fried chicken recipe works beautifully as a main dish with rice and pickled radish, or as a shared appetizer with cold drinks. You can make it sticky and saucy, or keep some pieces plain and extra crunchy for dipping. Adjust the gochujang to control the heat, or add extra honey for a sweeter glaze. It’s ideal for parties because you can fry the chicken in advance, then toss it in hot sauce just before serving for maximum crunch.

Ingredients

Here is everything you need for ultra-crispy, double-fried Korean chicken with a sticky gochujang glaze. Use wings or drumettes for the most classic texture.

Chicken:

• Chicken wings or drumettes – 1 kg (about 2.2 lb)
• Salt – 1 teaspoon
• Black pepper – 1/2 teaspoon
• Garlic, minced – 3 cloves
• Fresh ginger, finely grated – 1 teaspoon
• Rice wine or dry sherry – 2 tablespoons (optional but recommended)

Coating:

• Potato starch or corn starch – 1 cup (about 130 g)
• All-purpose flour – 1/2 cup (60 g)
• Baking powder – 1 teaspoon
• Cold water – 1/3 cup (add more as needed for light coating)

Frying:

• Neutral oil for deep frying (canola, sunflower, or peanut) – enough to fill a pot 5–7 cm / 2–3 inches deep

Gochujang Sauce:

• Gochujang (Korean red chili paste) – 3 tablespoons
• Ketchup – 2 tablespoons
• Soy sauce – 2 tablespoons
• Brown sugar – 3 tablespoons
• Honey or corn syrup – 2 tablespoons
• Rice vinegar – 1 tablespoon
• Garlic, minced – 2 cloves
• Fresh ginger, finely grated – 1 teaspoon
• Water – 2–3 tablespoons (to loosen sauce as needed)
• Toasted sesame oil – 1 teaspoon

To Finish:

• Toasted sesame seeds – 1–2 tablespoons
• Green onions, thinly sliced – 2 stalks

Servings

This recipe makes enough Korean fried chicken to serve 4 people as a main dish with rice and sides, or about 6–8 people as a party snack or appetizer, assuming 4–5 pieces of chicken per person.

How to Make It

Season the chicken

Pat the chicken wings very dry with paper towels. Place them in a large bowl and add salt, black pepper, minced garlic, grated ginger, and rice wine. Toss well to coat every piece. Let the chicken marinate for at least 20–30 minutes at room temperature or up to 4 hours in the fridge.

Prepare the coating

In a separate bowl, whisk together potato starch, flour, and baking powder. Add cold water a little at a time, stirring until the mixture looks like a loose, clumpy batter that lightly coats the chicken when dipped. You want it thick enough to cling, but not a heavy pancake batter.

Coat the chicken

Pour the coating over the marinated chicken or dip each piece into the mixture, ensuring every wing is evenly covered. Lift each piece out, letting excess drip back into the bowl. Arrange coated chicken on a wire rack or tray so the coating can set slightly while you heat the oil.

First fry for tenderness

Heat the oil in a deep pot to about 160–170°C (320–338°F). Fry the chicken in batches, without crowding, for 6–8 minutes per batch, until light golden and partially cooked. The crust will look pale and set, but not deeply browned. Transfer to a wire rack to drain and rest for at least 10 minutes.

Second fry for supreme crunch

Increase the oil temperature to about 185–190°C (365–374°F). Fry the chicken again in batches for 3–5 minutes, until the crust is deep golden brown and incredibly crisp, and the inside is fully cooked. Drain on a wire rack to keep the coating crunchy while you make the sauce.

Make the sauce and toss

In a large skillet or saucepan, combine gochujang, ketchup, soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, water, and sesame oil. Simmer on low heat until glossy and slightly thick. Add the hot fried chicken to the pan and toss quickly to coat. Sprinkle with toasted sesame seeds and sliced green onions, then serve immediately.

Pro Tip

For the crispiest texture, always double-fry and rest the chicken between fries on a wire rack, not paper towels, so steam can escape and the crust stays shatteringly crisp.

FAQs

Q1. Can I bake this instead of frying?
A1. You can, but it will not be as crisp. Bake coated wings on a rack at 220°C (425°F), turning once, then briefly broil before saucing.

Q2. How can I make it less spicy?
A2. Reduce the gochujang to 1–2 tablespoons and add extra ketchup or honey. The flavor stays Korean-style but with a much gentler heat.

Q3. Can I use boneless chicken?
A3. Yes, boneless thigh pieces work very well. Cut into bite-size chunks, coat, and fry for slightly shorter times until golden and cooked through.

Q4. How do I store leftovers?
A4. Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a hot oven or air fryer to crisp the coating again.

Q5. Can I make this ahead for a party?
A5. Yes. First-fry and second-fry the chicken earlier, cool, and keep at room temperature for a few hours. Re-crisp briefly in a hot oven, then toss in freshly warmed sauce.

Q6. Why is my coating falling off?
A6. The chicken may have been too wet or the pot too crowded. Pat the chicken very dry, avoid moving it in the oil too early, and fry in small batches.