This Korean fried chicken recipe double-fries chicken pieces for an extra-crispy, shatteringly crunchy crust, then tosses everything in a sweet, spicy, sticky gochujang glaze. This easy Korean fried chicken takes about 45 minutes and has stayed one of the most popular recipes people keep coming back to this year for its genuinely craveable crunch.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Category: Main dish, appetizer
Why You’ll Love This Korean Fried Chicken
- This Korean fried chicken recipe gets its signature ultra-crispy crust from double-frying.
- The gochujang glaze balances sweet, spicy, and savory in every bite.
- Stays crispy longer than a single-fried chicken thanks to the double-fry method.
- A genuine crowd-pleaser for game day, parties, or a fun weekend dinner project.
Ingredients You’ll Need
- 2 lbs chicken wings or bone-in pieces
- 1/2 cup cornstarch
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- Oil, for frying
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 tbsp sesame seeds
How to Make Korean Fried Chicken
- Toss the chicken pieces with cornstarch, flour, salt, pepper, and garlic powder.
- Heat oil to 350°F (175°C) and fry the chicken in batches for 8 to 10 minutes, until golden and cooked through. Drain on a rack.
- Increase the oil temperature to 375°F (190°C) and fry the chicken a second time for 3 to 4 minutes, until extra crispy.
- In a saucepan, combine the gochujang, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil, simmering until slightly thickened.
- Toss the fried chicken in the sauce.
- Garnish with sesame seeds and serve.
Tips for the Best Korean Fried Chicken
- Don’t skip the double-fry for this Korean fried chicken recipe — it’s the key to that shatteringly crispy, long-lasting crust.
- Let the chicken rest on a rack between fries so excess oil can drip off.
- Toss the chicken in the sauce right before serving to keep the coating crispy.
- Fry in batches to avoid crowding the pot and dropping the oil temperature.
Variations to Try
- Use boneless chicken thighs cut into chunks for easier eating.
- Adjust the gochujang amount to control the heat level.
- Serve over rice for a full Korean-inspired chicken bowl.
How to Store It
Store in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Frequently Asked Questions
Why do you fry Korean fried chicken twice?
Double-frying removes more moisture from the coating, resulting in an ultra-crispy crust that stays crunchy longer, even after being tossed in sauce.
Can I make Korean fried chicken ahead of time?
You can fry the chicken ahead and reheat in the oven or air fryer to re-crisp, then toss in freshly made sauce before serving.
Can I bake instead of frying?
Baking won’t achieve the same crispy texture, but you can bake at 425°F for about 35 to 40 minutes as a lighter alternative.
How spicy is Korean fried chicken?
This recipe has a moderate heat from the gochujang — reduce the amount for a milder version or increase it for more spice.