Prep Time 20 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 1 hr
Cooking Method:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 4
Best Season: All Seasons
Description

Crispy, crunchy, and coated in a sticky, spicy-sweet sauce, Korean Fried Chicken is a mouthwatering dish that’s perfect for any occasion. Double-fried to achieve an ultra-crispy texture and tossed in a gochujang-based glaze, this dish brings bold flavors and a satisfying crunch in every bite. Serve it with pickled radish and a cold drink for an authentic Korean experience!

Ingredients
    For the Chicken:
  • 1 kg (2.2 lbs) Chicken wings or drumettes
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tbsp Rice vinegar
  • 1 cup Potato starch or cornstarch
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Cold water
  • 1 Egg (beaten)
  • Oil for deep frying
    • For the Sauce:
  • 2 tbsp Gochujang (Korean red chili paste)
  • 2 tbsp Honey
  • 2 tbsp Brown sugar
  • 2 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil
  • 2 cloves Garlic (minced)
  • 1 tsp Ginger (grated)
  • 1 tbsp Ketchup
  • 1 tsp Red pepper flakes (optional for extra spice)
  • 1 tbsp Water
  • 1 tsp Cornstarch (mixed with 1 tbsp water to thicken)
    • For Garnish:
  • 1 tbsp Sesame seeds
  • 2 tbsp Green onions (chopped)
Instructions
    Prepare the Chicken
  1. 1
    Pat dry the chicken wings with a paper towel. Season with salt, black pepper, garlic powder, and rice vinegar. Let it marinate for at least 10 minutes while preparing the batter.
    2. Make the Batter
  2. 2
    In a bowl, mix potato starch, flour, and baking powder. Add cold water and the beaten egg, then whisk until smooth. Dip each chicken piece in the batter, ensuring it is well coated.
    3. Fry the Chicken (First Frying)
  3. 3
    Heat oil in a deep pan or fryer to 175°C (350°F). Fry the chicken in batches for 5-7 minutes until pale golden brown. Remove and drain on a wire rack.
    4. Double Fry for Extra Crispiness
  4. 4
    Increase the oil temperature to 190°C (375°F). Fry the chicken again for 3-4 minutes until deep golden brown and extra crispy. Drain excess oil on a wire rack.
    5. Make the Sauce
  5. 5
    In a pan, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, sesame oil, garlic, ginger, ketchup, and red pepper flakes. Simmer on low heat until thickened. Mix cornstarch with water and add to the sauce for extra thickness.
    6. Coat the Chicken
  6. 6
    Toss the crispy chicken in the warm sauce until fully coated. Garnish with sesame seeds and green onions.
    7. Serve & Enjoy
  7. 7
    Serve hot with pickled radish and cold drinks!
Note
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 180°C (350°F) for best results.
  • Variations:
    • For a milder version, reduce the gochujang and red pepper flakes.
    • Try adding a drizzle of honey or extra brown sugar for a sweeter glaze.
    • Swap chicken wings for boneless chicken bites.
  • Pro Tip: Using potato starch instead of cornstarch creates an ultra-light, crispy coating.
Keywords: crispy, spicy, Korean-style, double-fried, gochujang
Read it online: https://petitepanini.com/recipe/korean-fried-chicken-recipe-crispy-spicy/