Classic Korean Fried Chicken Recipe With Crispy Double-Fried Coating

Korean fried chicken has become a global sensation for good reason, delivering an unforgettable experience that goes far beyond ordinary comfort food.

What sets it apart is the remarkably crispy exterior that shatters with each bite, paired with juicy meat that stays tender inside.

The double-frying technique creates an addictive crunch that remains intact long after cooking, making it perfect for gatherings or solo snacking sessions.

Sweet, spicy, and savory flavors come together in perfect harmony, coating every piece with a glossy glaze that looks as stunning as it tastes.

Whether you crave something mildly sweet or intensely fiery, the versatility means there's a flavor profile to satisfy any mood.

Street vendors in Seoul have perfected this art over decades, and now home cooks everywhere can recreate that same magic in their own kitchens.

Crispy-Craving Reasons to Try Korean Fried Chicken

• Foolproof Crunch: Double-frying guarantees seriously crispy chicken that stays crunchy even after saucing, so your dinner guests will be impressed with restaurant-quality results.
• Flavor Adventure: The gochujang sauce delivers a perfect balance of sweet, spicy, and tangy notes that transform standard fried chicken into something spectacular for your taste buds.
• Weekend Warrior Dish: This recipe is perfect for a fun cooking project when you have extra time and want to create something special that everyone at the table will absolutely devour.
• Customizable Heat: The sauce lets you control the spice level, so whether your family prefers mild or bold flavors, you can adjust the gochugaru and gochujang to match exactly what works for your crowd.

Ingredients That Shape Korean Fried Chicken

• Chicken Wings (2 lbs): The star of the show that will become super crispy and delicious. Grab fresh wings for the best texture and flavor.
• All-Purpose Flour (1 cup): Creates the perfect base for a crunchy coating that sticks to your chicken wings.
• Cornstarch (½ cup): Helps make the chicken extra crispy and light, giving your wings that amazing crunch.

• Baking Powder (1 teaspoon), Salt (½ teaspoon), Black Pepper (¼ teaspoon), Garlic Powder (½ teaspoon), Ginger Powder (½ teaspoon): These seasonings will give your chicken wings a balanced and tasty flavor profile.
• Large Egg (1): Helps the flour and seasonings stick to your chicken wings for a perfect coating.
• Ice Water (½ cup): Keeps your batter cold and ensures a super crispy exterior when frying.

• Gochujang (¼ cup), Gochugaru (2 tablespoons): Brings that classic Korean spicy kick to your chicken sauce.
• Honey (¼ cup), Brown Sugar (1 tablespoon): Adds a touch of sweetness to balance the spice.
• Soy Sauce (2 tablespoons), Rice Vinegar (2 tablespoons), Sesame Oil (1 tablespoon): Creates a complex and rich sauce base.
• Garlic (2 cloves), Ginger (1 teaspoon): Provides depth and traditional Korean flavor to the sauce.
• Water (1 tablespoon), Cornstarch (1 teaspoon): Helps thicken the sauce for perfect coating consistency.
• Sesame Seeds (1 teaspoon), Chopped Green Onions (1 teaspoon): Final garnish that adds texture and fresh flavor.

Tools Used for Korean Fried Chicken

• Large Deep Pot or Dutch Oven: Your go-to vessel for deep frying chicken pieces completely submerged in oil. Aim for a pot around 6-quart size.
• Wire Rack: Essential for letting your chicken rest and drain excess oil between frying stages. Choose a sturdy rack that fits inside a baking sheet.
• Slotted Spoon: Perfect tool for safely removing chicken from hot oil without splashing.
• Digital Thermometer: Critical for monitoring precise oil temperatures during both frying rounds to ensure crispy results.
• Large Mixing Bowls (2): One for your dry coating mix and another for the wet batter. Prefer bowls around 3-4 quart capacity.
• Medium Saucepan: Needed for preparing and simmering your delicious sauce. A 2-quart pan works great.
• Whisk: Essential for smoothly mixing dry ingredients, creating batter, and stirring sauce.
• Paper Towels: Used for patting chicken dry before coating, helping achieve extra crispiness.
• Sharp Kitchen Knife: Helpful for cutting whole chicken wings into separate pieces if needed.

How Is Korean Fried Chicken Made Crispy

Which Perfect Tips Improve Korean Fried Chicken

• Thoroughly pat chicken pieces with paper towels to remove moisture, ensuring an extra crispy coating that sticks perfectly.
• Create an ultra-crispy texture by dredging chicken twice – first in dry mixture, then wet batter, then dry coating again for maximum crunch.
• Let coated chicken rest for 15-20 minutes before frying, which helps the coating adhere better and creates a crispier exterior.
• Use a two-step frying method – first at lower temperature for even cooking, then at higher heat for that signature golden-brown crispiness.
• Taste your sauce and adjust seasonings gradually, letting the sweet, spicy, and tangy flavors blend harmoniously before coating the chicken.

Korean Fried Chicken Variations to Make

• Gluten-Free Version: Replace all-purpose flour with rice flour or gluten-free flour blend, and ensure cornstarch is certified gluten-free for a crispy coating that works perfectly for those avoiding wheat.
• Spice-Level Customizer: Reduce or eliminate gochugaru and gochujang for a milder sauce, or add extra chili flakes for heat-seekers who want more kick in their Korean chicken experience.
• Baked Alternative: Skip deep-frying and instead bake chicken pieces on a wire rack at 425F for 25-30 minutes, spraying with cooking oil to help achieve a crisp exterior without massive oil usage.
• Vegetarian Protein Swap: Replace chicken with firm tofu or cauliflower florets, cutting them into similar-sized pieces and following the exact same coating and sauce technique for a plant-based version that delivers similar crunch and flavor.

How to Serve Korean Fried Chicken

• Serving Size: Prepare 2-3 pieces per person as a hearty appetizer or main course. This crispy chicken disappears quickly at gatherings.
• Perfect Plate Companions: Steamed white rice works wonderfully to soak up the spicy sauce. Crisp cucumber salad provides a cool contrast to the hot chicken.
• Beverage Pairing: Grab a cold Korean beer like Hite or Cass to balance the spicy kick. Alternatively, a light white wine or sparkling water cuts through the richness.
• Garnish with Flair: Sprinkle toasted sesame seeds and chopped green onions just before serving. These fresh touches add color and extra flavor complexity to your dish.

Smart Storage Advice for Korean Fried Chicken

• Store leftover crispy chicken in an airtight container in the refrigerator, separating layers with paper towels to keep the coating from getting soggy.
• Reheat refrigerated chicken in a preheated oven at 375°F for about 10 minutes to restore some of the original crispiness – the air fryer works great too.
• Keep uncooked coated chicken pieces on a wire rack in the refrigerator for up to 2 hours before frying to help the coating set perfectly.
• For the sauce, store any extra in a sealed container in the refrigerator for up to a week – it’s fantastic as a dipping sauce or marinade for other dishes.

Korean Fried Chicken FAQs

Korean Fried Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

• Total Time: 45-55 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Mastering Korean Fried Chicken means unlocking a world of crispy, golden deliciousness that’ll make your taste buds dance with joy. Grab your apron and get ready to create restaurant-quality wings that’ll become your new weekend cooking obsession.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs chicken wings
• 1 cup all-purpose flour
• ½ cup cornstarch

Coating and Seasoning:

• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon ginger powder
• 1 large egg
• ½ cup ice water

Sauce Ingredients:

• ¼ cup gochujang
• 2 tablespoons gochugaru
• ¼ cup honey
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic
• 1 teaspoon ginger
• 1 tablespoon brown sugar
• 1 tablespoon water
• 1 teaspoon cornstarch
• 1 teaspoon sesame seeds
• 1 teaspoon chopped green onions

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice chicken wings into drumettes and wingettes or cut chicken thighs into 1-inch pieces. Use paper towels to thoroughly dry the meat.
2. Combine flour, cornstarch, baking powder, salt, pepper, garlic powder, and ginger powder in a large mixing bowl.
3. Whisk beaten egg with ½ cup ice water in a separate container.
4. Dredge each chicken piece completely in dry mixture. Submerge in egg mixture, letting excess drip off. Coat again in dry mixture, pressing firmly.
5. Allow coated chicken to rest on a wire rack for 15-20 minutes at room temperature.
6. Pour vegetable oil into a deep pot, filling enough to submerge chicken. Heat to 325F, monitoring temperature carefully.
7. Gently lower chicken pieces into oil, avoiding overcrowding. Fry for 6-8 minutes until light golden brown.
8. Transfer chicken to wire rack using a slotted spoon. Let rest for 10 minutes.
9. Raise oil temperature to 375F. Return chicken to hot oil for 2-3 minutes until deep golden and extra crispy.
10. Remove chicken, draining excess oil on wire rack.
11. Mix ¼ cup gochujang, 2 tablespoons gochugaru, ¼ cup honey, 2 tablespoons soy sauce, rice vinegar, sesame oil, garlic, ginger, brown sugar, and water in a saucepan.
12. Simmer sauce over medium heat, stirring continuously for 3-4 minutes.
13. Optional: Create cornstarch slurry with 1 teaspoon cornstarch and cold water. Stir into sauce to thicken.
14. Taste sauce and adjust seasonings as needed.
15. Pour sauce over fried chicken in a large bowl. Toss until evenly coated.
16. Sprinkle with sesame seeds and chopped green onions for garnish.
17. Serve immediately while chicken remains hot and crispy.

Notes

• Use very cold water and egg when creating the wet batter to ensure maximum crispiness.
• Pat chicken pieces extremely dry before coating to help the breading stick perfectly and create a crunchier exterior.
• Let chicken rest between first and second frying allows the coating to set and creates an incredibly crisp texture.
• For gluten-free version, replace all-purpose flour with rice flour or a gluten-free blend to maintain the same delicate crunch.

• Prep Time: 30-35 minutes
• Cook Time: 15-20 minutes
• Category: Fried
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 503 kcal
• Sugar: 14 g
• Sodium: 740 mg
• Fat: 27 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 110 mg