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A plate of golden brown Korean fried chicken with a glossy sauce.

Korean Fried Chicken

This recipe guides you through making deliciously crispy Korean Fried Chicken, featuring a double-frying method and a classic sweet and spicy sauce. Perfect for a savory meal or appetizer, achieving that signature crunch and flavor.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 kg chicken wings or drumettes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp ginger grated
  • 2 tbsp garlic minced
Batter
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup cold water
  • 1 large egg
Sauce
  • 0.25 cup gochujang (Korean chili paste)
  • 0.25 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp ginger grated
Frying
  • 6 cups vegetable oil for deep frying
Garnish
  • 2 tbsp sesame seeds toasted
  • 2 tbsp green onions sliced

Equipment

  • Large bowl
  • Whisk
  • Deep pot or Dutch oven
  • Thermometer (candy/deep-fry)
  • Tongs
  • Wire rack
  • Paper towels
  • Saucepan

Method
 

Preparation
  1. Cut chicken into desired pieces, pat dry, and season with salt, pepper, ginger, and garlic.
  2. Whisk together flour, cornstarch, baking powder, salt, cold water, and egg until smooth to create the batter.
  3. Combine gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and ginger in a saucepan, then simmer until slightly thickened.
Frying
  1. Heat vegetable oil in a deep pot to 170°C (340°F) for the first fry.
  2. Dip chicken pieces into the batter, shaking off excess, and fry in batches for 6-8 minutes until lightly golden, then remove and drain.
  3. Allow the chicken to rest for 10-15 minutes after the first fry to prepare for the second fry.
  4. Increase oil temperature to 185°C (365°F) and fry chicken again for 3-5 minutes until deep golden and extra crispy.
  5. Remove the chicken from the oil and drain it on a wire rack.
Serving
  1. Toss the hot, crispy chicken directly in the prepared sauce until evenly coated.
  2. Transfer coated chicken to a serving platter and garnish with toasted sesame seeds and sliced green onions for presentation.

Notes

For extra crispiness, ensure chicken pieces are thoroughly patted dry before seasoning and coating. You can adjust the spice level of the sauce by increasing or decreasing the amount of gochujang. Always be careful when deep frying and use a thermometer to maintain oil temperature for best results.