Korea · Meat Dishes · Spicy
Korean Fried Chicken
The crispiest fried chicken you will ever make — double-fried for a glass-thin shatteringly crispy crust, then glazed in a sticky sweet-spicy gochujang sauce with honey, garlic, and soy sauce. A Korean street food icon that became a global obsession.
40 min 320 kcal 2 serves Advanced🌶️Spicy🇰🇷Korea★★★★★4.9· 7 reviews
Ingredients
ServingsMetric
- 500 gchicken wings or thighs
- ½ tspsalt
- ¼ tspblack pepper
- 1 tbspsoy sauce
- ½ tspgarlic powder
- 1 egg
- 4 tbspcornstarch
- oil for deep frying
- 2 tbspketchup
- 2 tbspgochujang
- 1 tbsphoney
- 1 tbspsoy sauce
- 1 tsprice vinegar
- 2 garlic cloves
- 1 tspsesame oil
- 1 tspsesame seeds for serving
Method
- Marinate chicken pieces with salt, pepper, garlic powder, and soy sauce for 15–20 minutes.
- Coat the chicken in cornstarch. Deep-fry at 170–180°C until golden brown.
- Rest 5 minutes then fry again at 180–190°C until extra crispy.
- Combine all sauce ingredients in a small saucepan and heat gently until slightly thickened.
- Toss hot chicken in the warm sauce. Sprinkle with sesame seeds and serve immediately.
FAQ
The secret is double-frying. First fry at 170°C cooks the chicken through. After a 5-minute rest, the second fry at 180–190°C creates the signature glass-thin crust. Cornstarch in the coating instead of flour also adds extra crunch.
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Comments (1)
An instant-read thermometer eliminates all guesswork with korean fried chicken. Chicken is perfectly done at 74°C in the thickest part. Every degree beyond that moves you further from juicy toward dry.