Korean Fried Chicken

Enjoy Korean Fried Chicken, a crispy and crunchy treat with a sweet and spicy glaze. Whether you use wings, drumsticks, or your favorite chicken cuts, the cornstarch coating and savory sauce make it stand out. Serve it with pickled radish, fresh salads, or fluffy white or jasmine rice—perfect for any meal, big or small.

Course Appetizer

Cuisine Korean

Prep Time 15

Cook Time 45

Total Time 1

Servings serving

Calories 497

Author Sangeetha Vel

Ingredients

For Marinating the Chicken

2.25 lb Chicken
1½ tbsp Garlic grated or paste
¾ tsp Black Pepper powder
Salt to taste
1½ tbsp Gochujang (Korean Chili Paste)

For the Flour Mixture

2 cups Cornstarch or potato starch
½ tsp Black Pepper Powder
Salt to taste

For the Korean Fried Chicken Sauce

2 tbsp Sesame Oil
1½ tbsp Ginger minced
2 tbsp Garlic minced
4 Dry Red Chili
2 tbsp Brown Sugar
3 tbsp Soy Sauce
1 tbsp Rice Vinegar
4 tbsp Gochujang Korean Chili Paste
1½ tbsp Ketchup
2 tbsp Honey

For Frying

Oil for deep frying the chicken

For Garnishing

Sesame Seeds
Green Onion

US Customary - Metric

Instructions

Marinating and Flour Coating the Chicken

In a mixing bowl, toss together chicken pieces like wings, drumettes, or drumsticks. Boneless chicken breasts or thighs work too. Season with ginger, garlic, black pepper, gochujang, and a pinch of salt. Mix everything well and let the chicken marinate while you prepare the flour coating.
On a tray, mix cornstarch or potato starch with black pepper and salt. Start with a small amount to avoid waste, and add more if needed.
Coat each chicken piece thoroughly in the flour mixture, making sure they’re fully covered and ready for frying.

Frying the Chicken

Heat enough oil in a wide pan over medium heat for frying. Once the oil is hot, add the wingettes and drumettes, but be sure not to overcrowd the pan so they cook evenly.
Fry the wingettes and drumettes for about 5 to 6 minutes, turning them occasionally, until they turn a nice golden color. Keep in mind, cooking times can vary depending on the size and thickness of the pieces.
Once they’re golden, remove the wingettes and drumettes from the oil and set them aside.
Now for the drumsticks—add them to the same hot oil and fry for about 10 to 12 minutes, turning them occasionally. Since drumsticks are larger, they take a bit longer to cook through.
When the drumsticks are golden and cooked through, remove them from the oil and set them aside with the rest of the fried chicken.

Double Frying the Chicken

For the second fry, heat the oil to medium-high. Return the fried drumettes and wingettes to the oil and fry for another 4 to 5 minutes until they turn a deeper golden brown. The double frying really takes the crispiness to the next level, keeping the chicken crunchy for longer!
Follow the same process with the drumsticks, frying for another 6 to 7 minutes until they reach a perfect golden brown. Once done, remove them from the oil and let them rest for 5-10 minutes.

Making Sauce and Coating the Chicken

Start by heating sesame oil in a pan over medium heat. Add the ginger, garlic, and dry red chili, and sauté until they release their aroma.
Stir in the brown sugar, gochujang, ketchup, soy sauce, rice vinegar, and honey. Mix everything together and let it simmer until the sauce thickens to a sticky consistency.
Toss the double-fried chicken in the sauce, making sure every piece is well coated. Garnish with sesame seeds and chopped green onions for that final touch. Serve right away to enjoy the perfect mix of crispy, sweet, and spicy flavors.

Serving

Enjoy the perfect blend of sweet, spicy, and crispy flavors in this Korean Fried Chicken, whether served as an appetizer or main course. Pair it with white or jasmine rice, your favorite pickles, or a refreshing salad to complete the meal. For more ideas, check out the Serving Suggestions section below.

Notes

Here are some helpful tips that can make your Korean Fried Chicken even better:

Test Oil Temperature with a Small Piece (or Bread): To make sure the oil is hot enough, you can drop a small piece of chicken in. If it sizzles immediately and floats to the top, it’s ready. Alternatively, use a small piece of bread; if it browns in about 30-40 seconds, the oil is at the right temperature.
Don’t Overcrowd the Pan: Fry the chicken in batches to avoid overcrowding, as this can lower the oil temperature and lead to uneven cooking. Overcrowding also makes it harder to achieve that perfect crispy texture.
Proper Oil Temperature and Drainage: Keeping the oil at the right temperature is super important. If it’s too cold, the chicken will get greasy; if it’s too hot, the outside will burn before the inside cooks. Make sure to drain the chicken well after frying to avoid sogginess.
Double Frying for Extra Crispiness: To get that perfect crunch, double frying is the way to go. First, fry the chicken until it’s light golden, let it rest, then fry again until golden brown. This technique makes Korean fried chicken extra crispy on the outside and juicy on the inside.
Let the Chicken Rest Between Frying: After the first fry, let the chicken rest for about 5-10 minutes. This allows the residual heat to cook the inside gently, making the second fry quicker and keeping the chicken juicy.
Use a Wire Rack for Draining: Instead of placing the chicken on paper towels, let it rest on a wire rack. This helps prevent the chicken from sitting in oil, keeping it crispy.
Adjust Spice Levels: If you prefer a milder taste, reduce the gochujang in the sauce. If you like it spicier, add red pepper flakes or more gochujang to turn up the heat.

Nutrition

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