Easy Korean Fried Chicken – Crispy Sweet & Spicy

Korean fried chicken is the crispiest fried chicken on the planet, and the reason is simple: it gets fried twice. The first fry cooks the meat through, the second fry drives out the last bit of surface moisture, leaving a shell so shatteringly thin you can hear it crack when you bite in.

Then comes the glaze. Gochujang, honey, soy, garlic, and a splash of rice vinegar bubble down into a glossy lacquer that clings to every ridge of that crust without making it soggy. It is sweet first, then garlicky, then a slow warm heat that builds in the back of your throat.

This version is built for a normal home kitchen: a heavy pot or Dutch oven, about a quart of oil, and 35 minutes of cooking. No deep fryer, no specialty Korean pantry items beyond gochujang, which most supermarkets now stock in the international aisle.

About the Ingredients

2.5 lbs (1.15 kg) chicken wings, split into flats and drumettes

Wings give the best crust-to-meat ratio, but boneless thighs cut into 2-inch chunks work beautifully and cook in the same time. Look for wings that are dry, not sitting in pooled liquid, since surface moisture is the enemy of crunch.

1 tbsp kosher salt

Kosher salt seasons the chicken from the inside during the first fry. If using fine table salt, cut the amount to 2 teaspoons or the chicken will taste salty.

1 tsp freshly ground black pepper

Fresh-cracked pepper is noticeably more aromatic than pre-ground. A teaspoon of white pepper instead gives a softer, more traditional Korean flavor without visible flecks.

1 tbsp grated fresh ginger

Grate it on a Microplane so it melts into the marinade instead of leaving fibrous chunks. Jarred ginger paste is a fine 1-to-1 swap in a pinch.

1 cup (125g) cornstarch

Cornstarch, not flour, is what creates the glassy, bubbly crust. Potato starch is the traditional Korean choice and works identically if you can find it.

1/2 cup (60g) all-purpose flour

A little flour helps the coating adhere to the skin. For a gluten-free version, swap in an equal amount of rice flour and the crust stays just as crisp.

3 tbsp gochujang (Korean red chili paste)

Gochujang is fermented, so it brings savory depth along with heat. If you can only find sriracha, use 2 tbsp sriracha plus 1 tsp miso to mimic that fermented backbone.

3 tbsp honey

Honey gives the glaze its sticky shine and rounds out the chili. Maple syrup or brown rice syrup both work, though maple adds a faint woodsy note.

2 tbsp soy sauce

Use regular soy sauce, not dark, or the glaze turns muddy and too salty. Tamari is a seamless gluten-free substitute.

4 cloves garlic, finely minced

Fresh garlic is non-negotiable here; the paste burns and turns bitter. Mince it fine so it dissolves into the sauce rather than sitting in chunks.

1 tbsp rice vinegar

The acid cuts through the fried coating and keeps the glaze from tasting flat. Apple cider vinegar is the closest easy swap.

1 tsp toasted sesame seeds plus 2 sliced scallions, for garnish

Toast the seeds in a dry pan for 60 seconds until they smell nutty and start to pop. Black sesame seeds make a striking visual contrast on the red glaze.

Tips & Tricks

Glaze off the heat and toss fast

Simmer the sauce, pull it off the burner, then add the chicken and toss for 15 seconds. Sauce that keeps cooking on the chicken steams the crust and undoes all your work.

• Dry the chicken thoroughly before coating: Pat every piece with paper towels until the skin feels tacky, not wet. Any lingering moisture steams the coating from underneath and it slides off in the oil.
• Keep the oil temperature steady at 325°F (163°C) for the first fry: If it drops below 300°F (149°C), the coating absorbs oil and turns greasy instead of crisp. Fry in 2 batches so the pot never gets crowded.

Step-by-Step Instructions

1. Dry and season the chicken

Pat the wings completely dry with paper towels, then toss with the kosher salt, black pepper, and grated ginger in a large bowl. Let them sit at room temperature for 10 minutes while you set up the frying station.

2. Build the coating

Whisk the cornstarch and flour together in a wide shallow dish. Dredge each wing piece, pressing the mixture on firmly with your fingers, then shake off the excess and place the pieces on a wire rack. The coating should look powdery and even, with no bare patches.

3. Heat the oil

Pour 3 to 4 inches of neutral oil into a heavy Dutch oven and clip on a thermometer. Heat over medium-high until it reaches 325°F (163°C). A pinch of coating dropped in should sizzle and rise to the surface within 2 seconds.

4. First fry the wings

Fry the wings in batches of 8 to 10 for 8 to 9 minutes, turning once, until pale golden and cooked through. The oil should bubble steadily, not violently. Pull them to a wire rack and rest 10 minutes.

5. Raise the heat

Turn the burner to medium-high and bring the oil up to 375°F (190°C). This second, hotter fry is the entire secret to Korean fried chicken crunch, so let the thermometer guide you rather than guessing.

6. Second fry for crunch

Fry the rested wings again in batches for 2 to 3 minutes, until deep golden brown and audibly crackling. The internal temperature should read 175°F (79°C) on an instant-read thermometer. Drain on a clean wire rack.

7. Simmer the glaze

In a small saucepan over medium heat, whisk the gochujang, honey, soy sauce, garlic, and rice vinegar. Simmer 2 to 3 minutes until it thickens enough to coat the back of a spoon, then pull it off the heat.

8. Toss and garnish

Add the hot fried chicken to the warm glaze and toss for 15 seconds until every piece is lacquered. Transfer to a platter, shower with sesame seeds and sliced scallions, and serve immediately while the crust still crackles.

Delicious Variations

Soy Garlic (Ganjang) Style

Skip the gochujang and simmer 4 tbsp soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, and 6 cloves garlic with 1 tsp grated ginger for a milder, kid-friendly glaze.

Air Fryer Version

Spray the coated wings with oil and air fry at 400°F (204°C) for 12 minutes, flip, then 10 more minutes, tossing in the same glaze for a lighter weeknight option.

Korean Fried Chicken Sandwich

Pile two glazed wings or a fried thigh onto a brioche bun with quick-pickled cucumbers and a swipe of gochujang mayo.

How to Store Easy Korean Fried Chicken 🍗 Crispy, Sweet & Spicy Recipe

Frequently Asked Questions

Grab your heaviest pot, a thermometer, and a jar of gochujang, and make this Easy Korean Fried Chicken tonight. If you try it, leave a comment and tell me whether you went full spicy or soy garlic – and tag your crispy, glazed photos so I can see that shatter-thin crust for myself.

Easy Korean Fried Chicken 🍗 Crispy, Sweet & Spicy Recipe

Easy Korean Fried Chicken delivers double-fried crunchy wings in a sticky sweet-spicy gochujang glaze – the takeout favorite made crisp at home.

★★★★½ 4.8 (312 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2.5 lbs (1.15 kg) chicken wings, split into flats and drumettes
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp grated fresh ginger
• 1 cup (125g) cornstarch
• 1/2 cup (60g) all-purpose flour
• 3 tbsp gochujang (Korean red chili paste)
• 3 tbsp honey
• 2 tbsp soy sauce
• 4 cloves garlic, finely minced
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds plus 2 sliced scallions, for garnish

📋 Instructions

1. 1Dry and season the chicken — Pat the wings completely dry with paper towels, then toss with the kosher salt, black pepper, and grated ginger in a large bowl. Let them sit at room temperature for 10 minutes while you set up the frying station.
2. 2Build the coating — Whisk the cornstarch and flour together in a wide shallow dish. Dredge each wing piece, pressing the mixture on firmly with your fingers, then shake off the excess and place the pieces on a wire rack. The coating should look powdery and even, with no bare patches.
3. 3Heat the oil — Pour 3 to 4 inches of neutral oil into a heavy Dutch oven and clip on a thermometer. Heat over medium-high until it reaches 325°F (163°C). A pinch of coating dropped in should sizzle and rise to the surface within 2 seconds.
4. 4First fry the wings — Fry the wings in batches of 8 to 10 for 8 to 9 minutes, turning once, until pale golden and cooked through. The oil should bubble steadily, not violently. Pull them to a wire rack and rest 10 minutes.
5. 5Raise the heat — Turn the burner to medium-high and bring the oil up to 375°F (190°C). This second, hotter fry is the entire secret to Korean fried chicken crunch, so let the thermometer guide you rather than guessing.
6. 6Second fry for crunch — Fry the rested wings again in batches for 2 to 3 minutes, until deep golden brown and audibly crackling. The internal temperature should read 175°F (79°C) on an instant-read thermometer. Drain on a clean wire rack.
7. 7Simmer the glaze — In a small saucepan over medium heat, whisk the gochujang, honey, soy sauce, garlic, and rice vinegar. Simmer 2 to 3 minutes until it thickens enough to coat the back of a spoon, then pull it off the heat.
8. 8Toss and garnish — Add the hot fried chicken to the warm glaze and toss for 15 seconds until every piece is lacquered. Transfer to a platter, shower with sesame seeds and sliced scallions, and serve immediately while the crust still crackles.

👨‍🍳 Chef's Note: The second fry is not optional. That 2 to 3 minutes at 375°F (190°C) is the single step that separates good fried chicken from Korean fried chicken, so do not rush it or skip it.

Servings: 6

Cuisine: Korean

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat