Korean fried chicken is the ultimate crowd-pleaser: golden, crispy, and coated in a bold, flavor-packed sauce. This dish hits the perfect balance of sweet, tangy, and spicy, while the double-fried chicken stays juicy inside and crunchy outside. Perfect for weeknight dinners, game-day snacks, or party appetizers, it’s a dish that always impresses.
The magic lies in the sauce—a mix of gochujang, honey, soy, and aromatic spices—that clings to every bite, giving you an irresistible kick with a hint of heat.
Ingredients
For the Chicken
| Ingredient | Quantity |
|---|---|
| Chicken wings or drumettes | 1 kg (2.2 lbs) |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Garlic powder | 1 tsp |
| All-purpose flour | 1 cup (125g) |
| Cornstarch | ½ cup (60g) |
| Large egg, lightly beaten | 1 |
| Cold water | 1 cup (240ml) |
| Vegetable oil | For deep frying (neutral oil like canola or sunflower) |
For the Sauce
| Ingredient | Quantity |
|---|---|
| Gochujang (Korean chili paste) | 3 tbsp |
| Soy sauce | 2 tbsp |
| Honey | 3 tbsp |
| Rice vinegar | 2 tbsp |
| Sesame oil | 1 tbsp |
| Garlic cloves, minced | 2 |
| Grated ginger | 1 tsp |
| Brown sugar | 1 tbsp |
| Red pepper flakes (optional) | 1 tsp |
Garnish
| Ingredient | Quantity |
|---|---|
| Sesame seeds | As desired |
| Green onions, thinly sliced | As desired |
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine chicken wings or drumettes with salt, black pepper, and garlic powder. Toss to coat evenly and let sit for 10–15 minutes while you prepare the batter. This allows the seasoning to penetrate the meat.
Step 2: Prepare the Batter
In a separate bowl, whisk together flour and cornstarch. Slowly add the beaten egg and cold water, mixing until you achieve a smooth, pancake-like batter that clings to the chicken without being too heavy.
Step 3: Fry the Chicken – First Fry
Fill a deep skillet or pot with vegetable oil about 2 inches deep. Heat to 180°C (350°F). Dip each piece of chicken into the batter, letting excess drip off, and carefully place in the hot oil. Fry in batches for 5–6 minutes until pale golden, flipping occasionally. Drain on a wire rack or paper towels.
Step 4: Fry the Chicken – Second Fry
Increase the oil temperature to 190°C (375°F). Fry the chicken again for 2–3 minutes until deep golden and extra crispy. This double-frying locks in the juiciness while creating the signature crunch.
Step 5: Make the Sauce
In a saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, brown sugar, and red pepper flakes (if using). Cook, stirring frequently, until the sauce bubbles and thickens slightly, about 3 minutes. Adjust thickness with a splash of water if needed.
Step 6: Coat the Chicken
Place fried chicken in a large bowl and pour the warm sauce over it. Toss quickly to coat each piece evenly while keeping the crust intact.
Step 7: Serve & Garnish
Transfer to a serving platter and sprinkle with sesame seeds and sliced green onions. Serve immediately with steamed rice, pickled radish, kimchi, or a green salad for a complete meal.
Expert Tips
- Maintain correct frying temperatures to prevent soggy or burnt chicken.
- Double-fry the chicken for maximum crunch.
- Toss chicken in sauce just before serving to keep it crispy.
- Adjust sauce thickness or spice level to your taste.
Variations
- Swap chicken for tofu, shrimp, or cauliflower for a vegetarian or seafood twist.
- Use low-sodium soy sauce for a milder version.
- Add orange zest, sesame seeds, or a touch of hoisin sauce for extra flavor.
Storage & Reheating
- Store leftover chicken in an airtight container in the fridge for up to 2 days.
- Reheat in a 180°C (350°F) oven for 10–12 minutes to restore crispiness. Avoid microwaving.
- Fry chicken ahead of time without the sauce, then reheat and toss in freshly made sauce before serving.
This sweet, spicy, and tangy Korean fried chicken delivers a restaurant-quality experience at home. Its golden crunch and bold sauce will impress every time.
