Korean Fried Chicken
Crispy, golden double-fried chicken coated in a sticky, sweet, and spicy Korean gochujang sauce. A crowd-pleasing favorite that delivers crunch and flavor in every bite!
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: dinner
Cuisine: korean
Keyword: Korean Fried Chicken
Servings: 4
Calories: 600kcal
Author: Jill Bakes
For the Chicken:
- 2 lbs chicken wings or boneless thighs cut into chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon rice wine or mirin optional
- ½ cup cornstarch
- ½ cup all-purpose flour
- Oil for deep frying
For the Sauce:
- 2 tablespoons gochujang Korean chili paste
- 2 tablespoons soy sauce
- 2 tablespoons honey or corn syrup
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 1 tablespoon water
For Garnish (Optional):
- Toasted sesame seeds
- Sliced green onions
✅ In a bowl, season chicken with salt, pepper, garlic powder, and rice wine. Let sit for 30 minutes if time allows.
✅ In a separate bowl, mix cornstarch and flour. Dredge chicken pieces until fully coated.
✅ Heat oil in a deep pan to 350°F (175°C). Fry chicken in batches for 5–7 minutes until lightly golden. Remove and rest for 5 minutes.
✅ Refry chicken at 375°F (190°C) for another 2–3 minutes until ultra crispy. Drain on paper towels.
✅ Meanwhile, combine all sauce ingredients in a small saucepan. Simmer over medium heat for 3–4 minutes until slightly thickened.
✅ Toss fried chicken in the warm sauce until well coated.
✅ Transfer to a serving plate. Sprinkle with sesame seeds and green onions. Serve hot!
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Double frying is the secret to that irresistible Korean-style crunch.
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You can adjust the heat by reducing or increasing gochujang.
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Try it with pickled radish and cold beer for a classic Korean touch.