Wings
Spicy Korean Fried Chicken
Spicy Korean fried chicken gets its legendary crunch from a double-fry method: the first fry cooks the chicken through, and the second, hotter fry shatters the coating into something genuinely crispy that holds up under a sticky, spicy-sweet gochujang glaze. It takes a bit more effort than a single fry, but the crackling texture is exactly why Korean fried chicken has such a devoted following.
Why you'll love this recipe
- Double-fry method for genuinely shattering crunch
- Sticky-spicy gochujang glaze with real depth of flavor
- Coating stays crisp even under the sauce
- Worth the extra step for a takeout-quality result at home
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Pat the chicken completely dry. In a bowl, whisk the cornstarch, flour, salt and pepper. In a separate bowl, whisk the egg and cold water.
- Dip each piece of chicken in the egg mixture, then dredge thoroughly in the cornstarch mixture, pressing to coat well.
- Heat about 2 inches of vegetable oil in a heavy pot to 325°F (163°C). Fry the chicken in batches for 8-9 minutes, until cooked through but pale golden. Drain on a wire rack.
- Increase the oil temperature to 375°F (191°C). Fry the chicken a second time, in batches, for 3-4 minutes until deeply golden and very crisp. Drain again.
- While the chicken fries, whisk together the gochujang, honey, soy sauce, rice vinegar, garlic, ginger and sesame oil in a small saucepan. Simmer over low heat for 2-3 minutes until glossy.
- Toss the hot, crispy chicken in the sauce just before serving, or serve the sauce on the side to keep maximum crunch. Garnish with sesame seeds and green onion.
Tips for success
- The double fry is non-negotiable for authentic texture — the first fry cooks it through, the second creates the crackling crust.
- Use a thermometer to keep oil temperature accurate; too-cool oil makes greasy, soggy chicken.
- Toss chicken in sauce right before serving, or serve sauce on the side, to keep the coating crisp longer.
- Gochujang varies in spice level by brand — start with less if you're not sure how hot yours is.
Frequently asked questions
Can I air fry Korean fried chicken instead of deep frying?
Yes, though the crunch won't be quite as dramatic; air fry at 380°F for 12 minutes, then 400°F for another 8-10 minutes to mimic the double-fry effect.
Where can I find gochujang?
Most well-stocked grocery stores carry it in the international aisle, or it's widely available at Asian markets and online.
Is Korean fried chicken very spicy?
It has a noticeable kick from the gochujang, but the honey balances it into more sweet-and-spicy than fire-hot; adjust the gochujang amount to taste.
Can I make the sauce ahead of time?
Yes, the sauce keeps well in the fridge for up to a week; gently rewarm before tossing with freshly fried chicken.
Nutrition (per serving)
| Calories | 468 |
| Protein | 28g |
| Carbs | 38g |
| Fat | 22g |
| Sodium | 890mg |
| Sugar | 16g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
You might also like
WingsClassic Buffalo Wings
Real buffalo wings are all about the sauce — equal parts hot sauce and butter, whisked together …
WingsBaked Chicken Wings
This is the reliable base method for genuinely crispy oven-baked wings — no fryer, no batter, ju…
WingsHoney BBQ Wings
Honey stirred into your favorite BBQ sauce turns it extra sticky and glossy, clinging perfectly …