Korean Fried Chicken
Korean fried chicken is famous for its incredibly thin, crackly crust that stays crunchy even under sauce. The secret is frying the chicken twice — once to cook it through, once at higher heat for maximum crispness — then tossing it in a sticky sweet-spicy gochujang glaze. It is the ultimate game-day or party food.
- Prep time
- 20 mins
- Cook time
- 25 mins
- Total time
- 45 mins
- Servings
- 4 servings
- Calories
- 720
Ingredients
- 2 lbs (900 g) chicken wings, separated into flats and drumettes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup cold water
- 4 cups neutral oil, for frying
- 1/3 cup gochujang
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Pat the chicken wings very dry and season with salt and pepper. Let them sit at room temperature for 15 minutes while you heat the oil.
- Whisk the cornstarch, flour, baking powder, and cold water into a thin batter. Dip each wing to coat lightly, letting the excess drip off.
- Heat the oil in a deep heavy pot to 325°F (165°C). Fry the wings in batches for 6 to 7 minutes until pale golden and cooked through, then drain on a wire rack.
- Increase the oil temperature to 375°F (190°C). Fry the wings a second time for 2 to 3 minutes until deep golden and audibly crispy.
- While the second fry finishes, simmer the gochujang, honey, soy sauce, and rice vinegar in a small saucepan for 2 minutes until glossy.
- Toss the hot wings in the glaze until evenly coated. Sprinkle with sesame seeds and serve immediately.
Pro tips
- Keeping the batter thin is the key to that signature glass-like crust — it should coat the chicken like paint, not dough.
- Do not crowd the pot; fry in batches so the oil temperature stays steady and the wings crisp instead of steaming.
- A wire rack beats paper towels for draining — it keeps the bottom crust crisp.
- For extra heat, whisk a teaspoon of gochugaru (Korean chili flakes) into the glaze.
Frequently asked questions
Why fry Korean fried chicken twice?
The first fry at lower heat cooks the chicken through; the second fry at higher heat drives out moisture for an extra-thin, shatteringly crisp crust.
Can I use chicken thighs or drumsticks?
Yes. Bone-in thighs and drumsticks work well — just extend the first fry to 8 to 10 minutes so they cook through.
How do I keep it crispy after saucing?
Toss the wings in the glaze right before serving and serve immediately. The double-fried crust holds up far better than single-fried chicken.
Can I make it in an air fryer?
You can get a decent result: spray the battered wings with oil and air fry at 400°F (200°C) for 18 to 20 minutes, flipping halfway. It will not be quite as glassy as deep-fried.