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Crispy Spicy Korean Fried Chicken

This recipe delivers perfectly crispy, double-fried chicken coated in a vibrant, sweet, and spicy Korean gochujang sauce. It's an irresistible dish perfect for gatherings or a satisfying weeknight meal.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 kg chicken wings and/or drumettes patted very dry
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
Coating
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch (or potato starch)
  • 1 tsp baking powder
  • 1 large large egg
  • 0.5 cup cold water (or soda water for extra crispiness)
  • vegetable oil for deep frying
Spicy Korean Sauce
  • 0.25 cup gochujang (Korean chili paste)
  • 2 tbsp gochugaru (Korean chili flakes, adjust to taste)
  • 0.25 cup soy sauce
  • 2 tbsp rice vinegar
  • 0.25 cup honey or corn syrup
  • 2 tbsp brown sugar
  • 1 tbsp minced garlic
  • 1 tsp fresh ginger grated
  • 1 tbsp sesame oil
  • 2 tbsp water
Garnish
  • 2 tbsp toasted sesame seeds
  • 2 tbsp chopped peanuts
  • 2 green onions thinly sliced

Equipment

  • Large bowls
  • Whisk
  • Deep pot or Dutch oven
  • Tongs
  • Wire rack
  • Saucepan

Method
 

Instructions
  1. In a large bowl, season the dried chicken pieces with salt, pepper, grated ginger, and minced garlic. Toss to coat evenly.
  2. In a separate large bowl, whisk together the flour, cornstarch, and baking powder. Whisk the egg with cold water, then add to dry ingredients, mixing until just combined.
  3. Heat vegetable oil in a deep pot to 170°C (340°F). Dip chicken into batter, let excess drip, then fry in batches for 6-8 minutes until light golden and cooked through. Remove and place on a wire rack.
  4. While chicken fries, combine gochujang, gochugaru, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water in a saucepan. Bring to a simmer over medium heat, stirring until thickened, about 5 minutes.
  5. Increase oil temperature to 190°C (375°F). Fry the chicken again in batches for 2-3 minutes until deep golden brown and extra crispy. Drain on a wire rack.
  6. In a large clean bowl, add the hot crispy chicken and pour the prepared spicy Korean sauce over it. Toss quickly to coat every piece evenly. Garnish with toasted sesame seeds, chopped peanuts, and sliced green onions, then serve immediately.

Notes

For extra crispiness, ensure chicken is patted very dry before seasoning. Adjust gochugaru to control the spice level. Serve with pickled radishes or rice to complement the rich flavors.