Korean Fried Chicken

Double-fried chicken tossed in a sweet, spicy, sticky gochujang glaze — an extra-crispy crowd-pleaser.

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Prep Time 15

Cook Time 30

Servings: 6

Course: Main Course

Cuisine: Korean

Calories: 420

2 lbs chicken wings or bone-in pieces

1/2 cup cornstarch

1/2 cup flour

1 tsp salt

1/2 tsp pepper

1 tsp garlic powder

oil, for frying

3 tbsp gochujang

2 tbsp soy sauce

3 tbsp brown sugar

1 tbsp rice vinegar

2 cloves garlic, minced

1 tsp grated ginger

1 tsp sesame oil

1 tbsp sesame seeds

Step 1: Toss chicken with cornstarch, flour, salt, pepper, and garlic powder.

Step 2: Fry at 350°F (175°C) for 8 to 10 minutes, until golden. Drain on a rack.

Step 3: Fry a second time at 375°F (190°C) for 3 to 4 minutes, until extra crispy.

Tip: Don't skip this step — it's key to the shatteringly crispy crust.

Step 4: Simmer gochujang, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil until thickened.

Step 5: Toss the fried chicken in the sauce.

Step 6: Garnish with sesame seeds and serve.

Toss the chicken in the sauce right before serving to keep the crispy coating from softening.