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A hyper-realistic close-up of crunchy Korean fried chicken coated in a reddish-brown sauce, topped with sesame seeds and spring onions. (Korean Fried Chicken Recipe)

Crispy Golden-Brown Korean Fried Chicken Recipe

This incredible Korean Fried Chicken Recipe delivers an unmatched crunchy texture, generously coated in a glossy, sweet, and spicy reddish-brown gochujang glaze. Perfect for game day or a weeknight feast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Asian, Korean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Crunchy Chicken
  • 2 lbs chicken wings Split into flats and drumettes, patted dry.
  • 1 cup potato starch Or cornstarch.
  • 1 tsp baking powder Creates air bubbles for maximum crunch.
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 qt neutral frying oil Canola, vegetable, or peanut oil.
For the Glossy Glaze
  • 3 tbsp gochujang Korean chili paste.
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp white sesame seeds For garnish.
  • 2 stalks green spring onions Finely chopped, for garnish.

Equipment

  • 1 Heavy-Bottomed Pot or Dutch Oven Essential for maintaining steady oil temperatures during the double fry.
  • 1 Deep-Fry Thermometer Critical for keeping the oil at 325°F and 375°F.
  • 1 Wire Cooling Rack Allows air to circulate and prevents the crust from getting soggy.

Method
 

Making the Korean Fried Chicken
  1. Thoroughly dry the chicken wings with paper towels. Toss them in a large bowl with the kosher salt and black pepper until evenly coated.
  2. Whisk together the potato starch and baking powder. Dredge each wing in the mixture, pressing firmly so it adheres. Shake off excess and rest on a wire rack for 10 minutes.
  3. Heat the neutral oil in a heavy-bottomed pot to 325°F (160°C). Fry the wings in batches for 10-12 minutes until pale and rigid. Remove and let rest on a clean wire rack for 5 minutes.
  4. In a large skillet over medium-low heat, sauté the garlic and ginger for 30 seconds. Stir in the gochujang, soy sauce, honey, and rice vinegar. Simmer for 2-3 minutes until thick and glossy. Turn off the heat.
  5. Increase the oil temperature to 375°F (190°C). Fry the wings again in batches for 3-4 minutes until deep golden-brown and highly crispy. Drain immediately on the wire rack.
  6. Transfer the hot wings directly into the skillet with the glaze. Toss vigorously until fully coated. Serve piled high in a bowl, garnished with white sesame seeds and chopped green spring onions.

Notes

Use a deep-fry thermometer to ensure absolute accuracy.
Do not crowd the pot, as the oil temperature will drop and result in soggy chicken.