Crispy Korean Fried Chicken (Printable)
Double-fried Korean wings glazed in a sweet-spicy gochujang sauce — crispy outside, juicy inside.
# What You'll Need:
→ Chicken
01 - 1.5 pounds chicken wings or drumettes
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon rice wine (optional)
05 - 1 teaspoon freshly grated ginger
→ Coating
06 - 1/2 cup cornstarch
07 - 1/2 cup potato starch or additional cornstarch
08 - 1/4 cup all-purpose flour
09 - 1 teaspoon baking powder
→ Sauce
10 - 2 tablespoons gochujang (Korean chili paste)
11 - 2 tablespoons ketchup
12 - 3 tablespoons honey
13 - 2 tablespoons soy sauce
14 - 2 tablespoons brown sugar
15 - 2 teaspoons rice vinegar
16 - 2 cloves garlic, minced
17 - 1 teaspoon sesame oil
→ Garnish
18 - 1 tablespoon toasted sesame seeds
19 - 2 green onions, thinly sliced
→ For Frying
20 - Vegetable oil for deep frying
# How to Make It:
01 - Pat chicken pieces dry with paper towels. Season with salt, black pepper, rice wine, and grated ginger, ensuring even coverage. Allow to marinate for 15 minutes.
02 - In a large mixing bowl, combine cornstarch, potato starch, flour, and baking powder. Dredge the marinated chicken pieces in the dry mixture, pressing lightly for adhesion. Shake off any excess coating.
03 - Pour vegetable oil into a deep pot or heavy-bottomed skillet to a depth of approximately 2 inches. Preheat the oil to 340°F.
04 - Fry chicken in batches for 6 to 8 minutes until light golden and nearly cooked through. Remove each piece and drain on a wire rack or paper towels. Rest for 5 minutes.
05 - In a small saucepan over low heat, combine gochujang, ketchup, honey, soy sauce, brown sugar, rice vinegar, minced garlic, and sesame oil. Cook for 3 to 4 minutes, stirring until the sauce becomes glossy and thickened. Set aside.
06 - Raise oil temperature to 375°F. Fry the chicken again in batches for 2 to 3 minutes, until deeply golden and extremely crisp. Transfer to a rack or lined plate for draining.
07 - Transfer double-fried chicken to a large bowl. Pour warm sauce over and toss thoroughly for even coating.
08 - Arrange chicken on a serving platter. Sprinkle with toasted sesame seeds and sliced green onions just before serving.
# Expert Suggestions:
01 -
- The double-fry trick rewards you with crispiness that holds up even under a generous drizzle of sticky sauce.
- Flavor layers hit you one by one: sweet, spicy, tangy, and savory, making each bite slightly addictive.
02 -
- If the oil isn’t hot enough on the second fry, the chicken won’t crisp up and will turn soggy fast.
- Simmer the sauce gently—too high heat makes it sticky in the pan but oddly runny on chicken.
03 -
- Work in small frying batches so the oil stays hot and every piece comes out shatteringly crisp.
- Finished pieces can be tossed again in just a little sauce if you want extra-sticky, candy-like chicken.