Korean fried chicken is in a league of its own—incredibly crispy, double-fried wings and drumettes coated in a sticky, sweet, and spicy gochujang glaze. Unlike American fried chicken, Korean fried chicken is known for its thin, shatteringly crisp skin and bold, addictive sauces.
It’s the ultimate drinking snack in Korea, often served with beer (maekju) for a perfect pairing known as chimaek. This recipe delivers that authentic Korean fried chicken experience at home, with tips for achieving that signature double-fried crunch and a perfectly balanced spicy-sweet glaze.
Instructions
Prep the Chicken
Pat the chicken wings completely dry with paper towels. In a large bowl, toss the chicken with salt, pepper, and grated ginger. Let sit for 15-20 minutes.
Make the Glaze
In a small saucepan, combine the gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil. Heat over medium-low heat, stirring, until smooth and warmed through. Add water if needed to reach a pourable consistency. Keep warm.
Coat the Chicken
In a large bowl, combine the flour and potato starch. Add the chicken and toss to coat evenly. Shake off excess and place on a wire rack.
First Fry
In a heavy-bottomed pot or deep fryer, heat about 3 inches of oil to 325°F (165°C). Working in batches, fry the chicken for 5-7 minutes until cooked through but not browned. Remove with a slotted spoon and drain on a wire rack. Repeat with all chicken.
Second Fry
Increase oil temperature to 350°F (175°C). Working in batches again, fry the chicken for 2-3 minutes until deep golden brown and incredibly crispy. Drain on a wire rack.
Glaze the Chicken
Place the hot, crispy chicken in a large bowl. Pour the warm glaze over and toss gently until each piece is evenly coated.
Serve
Transfer to a serving platter. Sprinkle generously with toasted sesame seeds and chopped scallions. Serve immediately with pickled radishes if desired.
Pro-Tips for Korean Fried Chicken Perfection
- Double-Fry is Essential: Don’t skip the second fry—it’s what creates that signature shatteringly crispy texture.
- Use Potato Starch: Potato starch creates a lighter, crispier coating than cornstarch alone.
- Don’t Overcrowd the Fryer: Fry in small batches to maintain oil temperature.
- Glaze at the Last Moment: Toss the chicken in the glaze just before serving to keep it crispy.
- Adjust the Heat: Gochujang varies in spiciness—adjust the amount to your taste.
- Make It a Meal: Serve with cold beer (maekju) for the classic chimaek experience.
- Try Different Glazes: Soy garlic, honey butter, or spicy mayo are also popular variations.
- Pickled Radishes: The tangy crunch of pickled radishes is the perfect contrast to the rich, spicy chicken.
This Korean Fried Chicken is double-fried, extra crispy, and absolutely delicious.
