Description
Crispy, sticky, and loaded with flavor, this Korean Fried Chicken recipe brings the perfect balance of sweet, spicy, and savory to your plate. Double-fried for extra crunch and coated in a rich gochujang glaze, it’s the ultimate comfort food you’ll crave again and again.
Ingredients
Scale
- 2 pounds chicken wings or drumettes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 large egg
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- Vegetable oil, for frying
- 1 tablespoon toasted sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Heat vegetable oil in a heavy-bottomed pot to 350°F. Set up a wire rack for draining.
- Season chicken with salt, pepper, and garlic powder. In a bowl, mix flour and cornstarch. Beat egg in another bowl.
- Dip chicken pieces in egg, then dredge in flour mixture, shaking off excess.
- Fry chicken in batches for 6–8 minutes until golden. Remove and let rest. Re-fry for 2–3 minutes until extra crispy.
- In a saucepan, combine gochujang, soy sauce, brown sugar, rice vinegar, garlic, and sesame oil. Simmer for 2–3 minutes.
- Toss fried chicken in the glaze. Garnish with sesame seeds and green onions. Serve hot.
Notes
- Double frying ensures the chicken stays crispy even after saucing.
- Adjust spice level by reducing or increasing gochujang.
- Keep oil temperature steady for best frying results.
- Rest chicken before glazing to maintain coating.
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 6g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
Keywords: Korean fried chicken, gochujang chicken, double fried chicken, spicy chicken, Asian fried chicken