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Korean Fried Chicken Recipe

Korean Fried Chicken Recipe

Crispy double-fried chicken coated in a bold, sticky Korean-style glaze. Crunchy outside, juicy inside, and packed with sweet heat.

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken & Batter
  • 2 lbs chicken wings or drumettes
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup cold sparkling water
  • 3 cups vegetable oil for frying
Sauce
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tbsp brown sugar
Optional Garnish
  • Sesame seeds
  • Sliced green onions

Method
 

  1. In a bowl, whisk flour, cornstarch, salt, pepper, and garlic powder.
  2. Slowly add sparkling water and mix until smooth batter forms.
  3. Heat oil to 340°F and fry chicken in batches for 6–8 minutes.
  4. Remove chicken and rest 10 minutes.
  5. Increase oil temperature to 375°F and fry again 2–3 minutes until crispy.
  6. In a saucepan, simmer sauce ingredients for 2–3 minutes.
  7. Toss hot chicken in sauce until evenly coated.
  8. Garnish and serve immediately.

Notes

  • Double frying creates signature crisp texture.
  • Maintain steady oil temperature using a thermometer.
  • Serve immediately for best crunch.
  • Adjust gochujang for spice level.