Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6
Course: Appetizer, Dinner
Cuisine: Korean-American

Introduction

This Korean Fried Chicken recipe delivers the crispiest wings or bites coated in a sticky, sweet, and spicy gochujang glaze that’s totally addictive. Double-fried for maximum crunch and tossed in a bold sauce, it’s everything you crave in Korean street food, now made easy at home.
This is the ultimate game day or takeout-style treat we make when we want crispy comfort with a kick.

Why I Love This Korean Fried Chicken Recipe

Once you try this, you’ll never go back to plain fried chicken. The technique and flavor combo here are just next level.

• Unreal crispiness – Double-frying gives you that signature shattering crust
• Sticky-sweet glaze – The sauce is a perfect mix of spicy, sweet, savory, and tangy
• Crowd-pleaser – It’s always a hit for parties, apps, or indulgent dinners
• Small-batch friendly – You can scale it up or down easily
• Authentic with shortcuts – Big Korean flavor without hard-to-find ingredients

Key Ingredients

Chicken Wings or Boneless Thighs (2½ lbs): Use wings for traditional style or boneless chunks for easy bites. Thighs stay juicy inside even when double-fried.
Cornstarch (¾ cup): Essential for that extra crispy coating; don’t substitute.
Flour (¼ cup): Balances the starch for a thin but sturdy crust.
Salt & Pepper: Basic seasoning for the chicken before dredging.
Cold Water or Sparkling Water (as needed): Helps the coating stay light and airy.

Oil for Frying (Vegetable or Peanut, 6 cups): Use a neutral, high-smoke point oil and enough for deep-frying.

For the Sauce:

• Gochujang (2½ tbsp): Korean fermented chili paste — the star of the glaze
• Soy Sauce (1½ tbsp): Adds salt and depth
• Honey (2 tbsp): Sticky sweetness to balance the heat
• Brown Sugar (1 tbsp): Deepens the caramel-like quality
• Rice Vinegar (1 tbsp): A punch of tang to cut through richness
• Garlic (2 cloves, minced): Brings warmth and aroma
• Ginger (1 tsp, grated): Adds zing and brightness
• Sesame Oil (1 tsp): Nutty and aromatic finish
• Water (2–3 tbsp): To thin the sauce to your desired consistency

How to Make This Korean Fried Chicken Recipe

Step 1: Prep the Chicken
Pat chicken pieces dry with paper towels. Lightly season with salt and pepper. In a large bowl, mix cornstarch and flour. Add just enough cold water to form a thick batter (almost pancake consistency). Coat chicken evenly.

Step 2: Heat the Oil
Pour oil into a deep, heavy-bottomed pot or Dutch oven. Heat to 325°F (use a thermometer for accuracy). Fry chicken in batches for 6–8 minutes until pale golden and just cooked through. Drain on a wire rack.

Step 3: Make the Sauce
In a small saucepan over medium heat, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and water. Simmer for 2–3 minutes until glossy and slightly thickened. Remove from heat and set aside.

Step 4: Double Fry for Crispiness
Reheat oil to 375°F. Fry chicken a second time, again in batches, for 2–3 minutes or until deeply golden brown and shatteringly crisp. Drain again on a rack.

Step 5: Toss and Serve
Place crispy chicken in a large mixing bowl. Drizzle sauce over and toss gently until coated. Garnish with sesame seeds and sliced scallions. Serve hot and enjoy!

Chef’s Tips & Variations

• Double fry is key: The first fry cooks the chicken, the second gives it its crunch
• Use a thermometer: Oil temp control makes or breaks the crust
• Work in batches: Don’t crowd the pot or your chicken will steam, not fry
• Make it spicier: Add chili flakes or a dash of sriracha to the sauce
• Boneless bites: Cut thighs into 1.5-inch pieces for perfect finger food
• Make it ahead: Fry once, cool, then double-fry just before serving for best texture

What to Serve With Korean Fried Chicken

Pair this crispy masterpiece with a variety of cooling or starchy sides:

• Pickled daikon or cucumbers – Sharp and tangy to cut through the richness
• Steamed white rice – Classic base for saucy bites
• Kimchi – Adds fermented depth and heat
• Cabbage slaw with sesame dressing – Light and crunchy contrast
• Korean beer or soju cocktails – For the full experience
• French fries or tteokbokki – For a fusion or street-food-style combo

WPRM Recipe Card

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6
Course: Appetizer, Dinner
Cuisine: Korean-American
Calories: ~520 per serving (approximate)

Ingredients

For the Chicken:

• 2½ lbs chicken wings or boneless thighs, patted dry
• ¾ cup cornstarch
• ¼ cup all-purpose flour
• Salt & black pepper, to taste
• ½ to ¾ cup cold water (as needed)
• 6 cups vegetable or peanut oil, for deep frying

For the Sauce:

• 2½ tbsp gochujang (Korean chili paste)
• 1½ tbsp soy sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp sesame oil
• 2–3 tbsp water (to thin the sauce)

Optional Garnish:

• Sesame seeds
• Sliced scallions

Equipment

• Large mixing bowls
• Saucepan for glaze
• Deep pot or Dutch oven
• Fry thermometer
• Slotted spoon or spider strainer
• Wire rack for draining
• Whisk or spatula

Method

1. Prep Chicken: Season chicken lightly. In a bowl, mix cornstarch and flour. Gradually add water to form a thick batter. Coat each piece of chicken well.
2. First Fry: Heat oil to 325°F. Fry chicken in small batches for 6–8 minutes until lightly golden. Remove to a wire rack.
3. Make Sauce: In a saucepan, combine gochujang, soy, honey, sugar, vinegar, garlic, ginger, sesame oil, and water. Simmer 2–3 minutes until glossy.
4. Double Fry: Raise oil to 375°F. Fry chicken again for 2–3 minutes or until golden brown and ultra-crispy. Drain well.
5. Toss & Serve: Place fried chicken in a bowl, pour over sauce, and toss gently to coat. Garnish and serve hot.

Notes

• Storage: Best eaten immediately, but you can reheat in an air fryer to revive crispiness.
• No gochujang? Mix 1 tbsp sriracha + 1 tbsp miso as a quick sub.
• Make ahead: Fry once, cool completely, and refrigerate. Re-fry before serving.
• Less sticky? Brush sauce on instead of tossing for lighter coverage.
• Crunch boost: Let chicken rest 5 mins between the two fries to firm up.