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Korean Fried Chicken

Korean Fried Chicken

Korean Fried Chicken is famous for its ultra-crispy texture and sweet, spicy, and savory glaze. Unlike regular fried chicken, it is double-fried, making it extra crunchy and perfect for coating with a sticky Korean-style sauce. This recipe is ideal for parties, snacks, or a flavorful dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine Korean
Servings 4 Serving
Calories 480 kcal

Ingredients
  

For the Chicken

  • 1 kg chicken wings or drumettes
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 cup cold water
  • Oil for deep frying

For the Korean Sauce

  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon ketchup
  • 1 teaspoon sesame oil
  • 3 cloves garlic (minced)

Garnish (Optional)

  • Sesame seeds
  • Chopped green onions

Instructions
 

  • Prepare the Batter: In a bowl, mix flour, cornstarch, salt, pepper, garlic powder, and ginger powder. Gradually add cold water and whisk until smooth
  • Coat the Chicken: Add chicken pieces to the batter and coat evenly.
  • First Fry: Heat oil to medium heat (170°C / 340°F). Fry the chicken for 8–10 minutes until lightly golden. Remove and rest for 10 minutes.
  • Second Fry: Increase oil temperature to high (190°C / 375°F). Fry the chicken again for 5–7 minutes until extra crispy. Remove and drain excess oil.
  • Prepare the Sauce: In a pan, add gochujang, soy sauce, honey, rice vinegar, ketchup, sesame oil, and garlic. Cook on low heat for 3–4 minutes until slightly thick.
  • Coat the Chicken: Toss the fried chicken in the sauce until fully coated.
  • Garnish & Serve: Sprinkle sesame seeds and green onions on top. Serve hot.

Notes

  • Double frying is the key to extra crispy Korean fried chicken.
  • You can adjust the spice level by adding more or less gochujang.
  • Serve with pickled radish or coleslaw for an authentic Korean experience.
  • Air fryer version is possible, but deep frying gives the best crunch.

Nutrition Information (Per Serving – Approximate)

  • Calories: 480 kcal
  • Protein: 28 g
  • Fat: 25 g
  • Carbohydrates: 35 g
  • Sugar: 14 g
  • Sodium: 820 mg
Keyword Crispy Korean Chicken, Gochujang Chicken, Korean Chicken Wings, Korean Fried Chicken Recipe, Korean Street Food Chicken, Sweet and Spicy Korean Chicken