Korean Fried Chicken Recipe

Korean · Main course · 50 min total

Crispy, double-fried chicken coated in a sweet and spicy gochujang glaze, this Korean Fried Chicken is a crowd-pleasing appetizer or main dish.

Ingredients

• 1.5 lbs chicken wings or drumettes
• 1 tsp salt
• 1 tsp ground black pepper
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1 large egg
• 1/2 cup water
• Vegetable oil for frying
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Pat chicken dry with paper towels. Season with salt and pepper.
2. In a bowl, whisk cornstarch, flour, baking powder, egg, and water until smooth. Add chicken and toss to coat.
3. Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches for 8-10 minutes until golden and cooked through. Drain on wire rack.
4. Increase oil temperature to 375°F (190°C). Fry chicken again for 2-3 minutes until extra crispy. Drain.
5. In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil. Simmer over low heat for 2 minutes.
6. Toss fried chicken in the sauce until evenly coated. Sprinkle with sesame seeds and green onions. Serve immediately.

Tips

• For extra crunch, let the first fry rest for 5 minutes before the second fry.
• Serve with pickled radish or coleslaw to balance the heat.
• Leftovers can be reheated in an air fryer at 350°F for 5 minutes.

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