Classic Korean Fried Chicken
Shatteringly crisp twice-fried chicken lacquered in a sticky gochujang glaze — the crunch you can hear across the room.
In a nutshell: This authentic korean classic korean fried chicken comes together in just 45 mins using simple whole ingredients. The chef's secret: Water is the enemy of crisp coating — dry skin plus a rested coating is what makes the. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Twice-fried chicken gets lacquered in a sticky gochujang glaze. Shatteringly crisp Korean fried chicken, with the sauce that made it famous.
Key Equipment
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- Large heavy pot or deep fryer
- Instant-read thermometer
- Wire rack over baking sheet
- Small saucepan
Chef's Pro-Tips
- Pat the chicken bone-dry: Water is the enemy of crisp coating — dry skin plus a rested coating is what makes the crust shatter instead of peel.
- Do not skip the second fry: The first fry cooks the chicken through; the second fry at higher heat drives out the last moisture and creates the glass-like crust.
- Glaze hot chicken fast: Toss the chicken while it is still crackling hot so the glaze clings in a thin, glossy coat — cold chicken makes the glaze slide off.
Ingredients
4
servings
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2 lbs bone-in chicken wings or drumettes, patted very dry
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1 tsp kosher salt
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½ tsp black pepper
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1 tsp garlic powder
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½ cup cornstarch
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½ cup all-purpose flour
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1 tsp baking powder
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4 cups neutral oil, for frying
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⅓ cup gochujang, Korean chili paste
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2 tbsp soy sauce
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2 tbsp honey
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1 tbsp rice vinegar
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2 cloves garlic, grated
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1 tsp sesame oil
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1 tbsp sesame seeds, for serving
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2 whole scallions, thinly sliced, for serving
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Step-by-Step Instructions
Coat the Chicken
Season the chicken with salt, pepper, and garlic powder. Whisk the cornstarch, flour, and baking powder together, then toss the chicken in the mixture until evenly coated. Rest 10 minutes so the coating hydrates and clings.
First Fry
Heat the oil in a heavy pot to 325°F (165°C). Fry the chicken in batches for 7-8 minutes until pale golden and cooked through. Drain on a wire rack and rest 10 minutes — this rest is what makes the second fry shatter.
Second Fry
Raise the oil to 375°F (190°C). Fry the chicken again in batches for 2-3 minutes until deeply golden and audibly crisp. Drain on the rack.
Make the Glaze
Meanwhile, whisk the gochujang, soy sauce, honey, rice vinegar, grated garlic, and sesame oil in a small saucepan over low heat for 2 minutes until glossy and slightly thickened.
Glaze and Serve
Toss the hot chicken in the glaze in a large bowl until lacquered. Scatter with sesame seeds and scallions and serve immediately — the crunch waits for no one.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Moderately spicy — gochujang brings a warm, sweet heat rather than a sharp burn. Halve the gochujang and add a tablespoon of ketchup for a milder, kid-friendly glaze.
Yes, with a compromise: spray the coated chicken generously with oil and air-fry at 400°F (200°C) for 18-20 minutes, flipping once. It will be crisp but not quite as shattering as double deep-frying.
Gochujang is a fermented Korean chili paste — sweet, savory, and spicy. Find it in the Asian aisle of most supermarkets or any Korean grocery store.
Not well — the glaze softens the crust within 30 minutes. Fry the chicken ahead and hold it uncovered in a 200°F (95°C) oven, then glaze just before serving.
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