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Crispy Korean Fried Chicken Recipe with Easy Spicy Gochujang Glaze

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This recipe delivers crispy Korean fried chicken coated in a spicy, sweet, and savory gochujang glaze. Perfect for busy weeknights or gatherings, it features a double-fry technique for unbeatable crunch.

Ingredients

Scale
  • 2 pounds (900g) chicken wings or drumettes (skin-on for extra crispiness)
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (65g) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240ml) cold water or sparkling water
  • Vegetable oil, for frying (peanut oil recommended)
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce (low-sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • Toasted sesame seeds (optional garnish)
  • Thinly sliced green onions (optional garnish)
  • Fresh cilantro leaves (optional garnish)

Instructions

  1. Pat the chicken wings dry with paper towels and season lightly with salt and pepper. (5 minutes)
  2. In a large bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, and a pinch of salt. Slowly whisk in cold water or sparkling water until smooth and thick enough to coat the chicken evenly. (5 minutes)
  3. Pour vegetable oil into a pot or deep fryer to a depth of 2-3 inches and heat to 350°F (175°C). Use a thermometer for accuracy. (10 minutes)
  4. Dip chicken wings into the batter, letting excess drip off. Fry in batches without overcrowding for 6-7 minutes until pale golden and partially cooked. Remove and drain on a wire rack. (15 minutes)
  5. Let the chicken rest for 10 minutes to set the crust.
  6. Return the chicken to the hot oil for a second fry, about 3-4 minutes, until deep golden brown and super crispy. Drain again on the wire rack. (10 minutes)
  7. While frying, mix gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Warm over medium heat, stirring frequently, until slightly thickened, about 3-4 minutes. (5 minutes)
  8. Toss the fried chicken in a large bowl with the warm spicy gochujang glaze until evenly coated. (2 minutes)
  9. Garnish with toasted sesame seeds, green onions, and cilantro if desired. Serve immediately for best crispiness. (2 minutes)

Notes

Use cold or sparkling water in the batter for a lighter coating. Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt chicken. Double frying is essential for maximum crispiness. Toss chicken in warm (not hot) glaze to keep the crust intact. For gluten-free, substitute flour with gluten-free blend and use tamari soy sauce. Baking alternative: bake at 425°F (220°C) for 40 minutes on a wire rack, flipping halfway, then broil 2 minutes after glazing.

Nutrition

Keywords: Korean fried chicken, crispy chicken, gochujang glaze, spicy chicken, double-fried chicken, Korean cuisine, fried chicken recipe

Find it online: https://lucydishes.com/crispy-korean-fried-chicken-recipe-with-easy-spicy-gochujang-glaze/