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Crispy Korean Fried Chicken Recipe Easy Sweet Spicy Gochujang Glaze

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This crispy Korean fried chicken features a double-fry method for an impossibly crisp crust and a sweet, spicy, and smoky gochujang glaze that clings perfectly to every piece. It’s quick, easy, and perfect for casual gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 2 pounds chicken wings or drumettes
  • 1 cup potato starch or cornstarch (120g)
  • ½ cup all-purpose flour (65g)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • Vegetable oil or canola oil (for frying)
  • ¼ cup gochujang (Korean chili paste) (60g)
  • 3 tablespoons honey or brown sugar (45ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 2 tablespoons water (30ml)

Instructions

  1. Pat the chicken wings dry with paper towels to help the coating stick and prevent sogginess.
  2. In a large bowl, combine potato starch, all-purpose flour, salt, black pepper, and garlic powder. Whisk until evenly mixed.
  3. Toss the chicken wings in the coating mix until fully coated. Shake off any excess starch.
  4. Pour enough oil into a large heavy-bottomed pot to submerge the chicken (about 3-4 inches deep). Heat oil to 350°F (175°C) using a thermometer.
  5. Fry the chicken wings in batches for 6-8 minutes until pale golden but not fully crispy. Remove and drain on a wire rack.
  6. Let the chicken rest for 10 minutes to redistribute moisture.
  7. Reheat the oil to 375°F (190°C). Fry the wings again in batches for 3-4 minutes until deep golden and extra crispy. Drain on the wire rack.
  8. While the second fry is underway, combine gochujang, honey or brown sugar, soy sauce, rice vinegar, minced garlic, sesame oil, and water in a small saucepan. Simmer on low heat for 3-5 minutes, stirring frequently, until thickened and glossy.
  9. Place the fried chicken in a large bowl. Pour the warm glaze over and toss gently to coat each piece evenly. Serve immediately.

Notes

Maintain oil temperature carefully to avoid greasy or burnt chicken. Pat chicken dry before coating. Use potato starch for best crispiness. Simmer glaze on low heat to prevent burning. Fry in small batches to avoid overcrowding. For gluten-free, substitute flour with gluten-free blend and use tamari instead of soy sauce. Reheat leftovers in oven to maintain crispiness.

Nutrition

Keywords: Korean fried chicken, crispy chicken, gochujang glaze, sweet spicy chicken, double-fry chicken, Korean cuisine, fried chicken recipe

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