Korean Fried Chicken Recipe

Korean fried chicken is the crispiest, most addictive fried chicken you’ll ever make at home. This recipe delivers shatteringly thin, crackly skin coated in a sticky, sweet-and-spicy gochujang glaze that will have everyone reaching for more. If you’ve only ever had the takeout version, you’re in for a treat — the home-fried version is even better because you control the crunch, the heat, and the exact moment the sauce hits the chicken. This is the recipe that turns a Friday night into a table full of happy, sauce-sticky fingers.

Why This Recipe Works

Double-frying at two temperatures creates a super-crisp, glass-like crust that stays crunchy even after saucing. A cornstarch-based coating (not flour) gives the signature light, airy texture of Korean fried chicken, and the baking powder in the batter helps the crust puff and bubble for that crackly exterior. Finally, the gochujang glaze strikes the perfect balance of sweet, spicy, and savory, clinging to every piece without making it soggy.

Servings: 4 | Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes

Ingredients

• 2 lbs chicken wings (about 20 pieces), separated into drumettes and wingettes, or use boneless thighs cut into 2-inch chunks
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp grated fresh ginger
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup cold water
• 1/4 cup soy sauce
• 2 tbsp gochujang (Korean red chili paste)
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced
• Vegetable oil, for frying (about 6 cups)

Instructions

1. Marinate the Chicken: In a large bowl, toss the chicken pieces with kosher salt, black pepper, and grated ginger. Let sit at room temperature for 15 minutes while you prepare the coating and sauce. The salt draws out a little surface moisture, which helps the batter grab hold.
2. Make the Crispy Coating: In a medium bowl, whisk together cornstarch, flour, and baking powder. Gradually add cold water, whisking until smooth and slightly thin, like pancake batter. It should coat the back of a spoon. Let rest for 5 minutes — this brief rest lets the flour hydrate and the coating thicken slightly so it clings instead of sliding off.
3. Prepare the Gochujang Glaze: In a small saucepan, combine soy sauce, gochujang, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring constantly, and cook for 2-3 minutes until slightly thickened. Remove from heat and set aside. The glaze should coat a spoon but still flow — it thickens more as it cools.
4. First Fry (Low Temperature): Heat oil in a deep pot or fryer to 325°F (160°C). Pat chicken pieces dry with paper towels, then dip each piece into the batter, letting excess drip off. Carefully lower into hot oil in batches, not overcrowding. Fry for 6-8 minutes until light golden and cooked through (internal temperature 165°F). Transfer to a wire rack.

5. Rest and Second Fry (High Temperature): Increase oil temperature to 375°F (190°C). Let the chicken rest for 5 minutes — this cooling step lets internal steam escape, so the second fry crisps the crust instead of steaming it. Fry again in batches for 2-3 minutes until deep golden brown and very crispy. Drain on a wire rack or paper towels.
6. Coat with Sauce: While chicken is still hot, place in a large bowl. Pour the warm glaze over and toss gently to coat evenly. Alternatively, brush the glaze on for a lighter coating.
7. Garnish and Serve: Transfer to a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve immediately with pickled radish or steamed rice.

Tips & Variations

• For extra crispy chicken, double-fry as instructed; the first fry cooks the inside, the second fry crisps the outside.
• If you don’t have gochujang, substitute with 2 tbsp sriracha mixed with 1 tsp miso paste for a similar depth.
• Keep the oil temperature steady; use a thermometer and adjust heat as needed. Too low and the chicken gets greasy; too high and it burns.
• For a soy-garlic version, omit gochujang and increase soy sauce to 1/3 cup, adding 1 tbsp mirin and 1 tsp grated ginger.
• To make it extra spicy, add 1 tsp gochugaru (Korean red pepper flakes) to the glaze.
• Let the battered chicken rest for 5 minutes before frying; this helps the coating adhere better.
• Use a wire rack instead of paper towels to drain fried chicken; paper towels can steam and soften the crust.

Storage & Make-Ahead

Korean fried chicken is best enjoyed fresh and hot. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place on a wire rack in a 375°F oven for 8-10 minutes to regain crispiness. Avoid microwaving, as it will make the coating soggy. You can make the glaze ahead and refrigerate for up to 1 week; reheat before using.

Nutrition Information

• Calories: 520 kcal
• Carbohydrates: 28 g
• Protein: 36 g
• Fat: 28 g
• Saturated Fat: 6 g
• Fiber: 1 g
• Sugar: 12 g
• Sodium: 980 mg

Nutrition values are an estimate and will vary based on exact ingredients, portion sizes, and how much oil is absorbed during frying.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless skinless thighs or breasts work well. Cut them into 2-inch chunks and adjust frying time: first fry for 4-5 minutes, second fry for 1-2 minutes.

What is gochujang and where can I find it?

Gochujang is a Korean fermented red chili paste with a sweet, savory, and spicy flavor. Find it in the Asian aisle of most supermarkets or Korean grocery stores.

Can I make this gluten-free?

Yes, use gluten-free soy sauce (tamari) and replace the all-purpose flour with a gluten-free blend or more cornstarch. Ensure the gochujang is gluten-free.

Why is my fried chicken not crispy?

The most common reasons are oil temperature too low, overcrowding the pot, or not double-frying. Use a thermometer, fry in small batches, and always do the second fry at a higher temperature.

What can I serve with Korean fried chicken?

Classic sides include pickled radish, steamed rice, and a simple cucumber salad. It’s also great with beer (the classic Korean pairing, called chimaek).