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Crispy Korean Fried Chicken Recipe with Easy Spicy Gochujang Glaze

crispy Korean fried chicken - featured image
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This crispy Korean fried chicken features a double-fried method for ultimate crunch and a spicy-sweet gochujang glaze that delivers bold, addictive flavor. Perfect for game nights or cozy dinners, it’s quick, easy, and made with simple pantry staples.

Ingredients

Scale
  • 2 pounds chicken wings or drumettes
  • 1 cup all-purpose flour (120 grams)
  • 1/2 cup cornstarch (60 grams)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 3/4 cup ice-cold water (180 ml)
  • Vegetable oil or canola oil for deep frying (about 4 cups / 1 liter)
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 2 tablespoons water
  • Optional: toasted sesame seeds and chopped green onions for garnish

Instructions

  1. Pat the chicken wings dry with paper towels to remove excess moisture. Season lightly with salt and pepper and set aside.
  2. In a large bowl, combine flour, cornstarch, salt, black pepper, and garlic powder. Slowly whisk in ice-cold water until the batter is smooth but thick enough to coat the wings.
  3. Pour vegetable oil into a deep frying pan or wok to a depth of 2-3 inches. Heat oil to 350°F (175°C), monitoring with a deep-fry thermometer.
  4. Dip each wing into the batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 5-6 minutes until pale golden. Remove and drain on a wire rack or paper towels.
  5. While frying, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, sesame oil, and water in a small saucepan. Heat over low-medium heat, stirring occasionally, until glaze thickens slightly (3-4 minutes). Keep warm.
  6. Increase oil temperature to 375°F (190°C). Fry wings again for 2-3 minutes until deeply golden and crisp.
  7. Transfer fried wings to a large bowl. Pour warm gochujang glaze over wings and toss gently to coat evenly.
  8. Garnish with toasted sesame seeds and chopped green onions if desired. Serve immediately for best crunch.

Notes

Use ice-cold water in the batter to keep it crisp and prevent oil absorption. Double frying locks in crunch and cooks chicken thoroughly. Avoid overcrowding the pan to maintain oil temperature and crispiness. Toss wings gently in glaze to keep crust intact. If glaze thickens too much, stir in a little water to loosen. For gluten-free, substitute all-purpose flour with a 1:1 mix of rice flour and cornstarch. Baking alternative: bake at 425°F (220°C) for 35-40 minutes, flipping halfway.

Nutrition

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

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