A sticky, crispy classic that’s perfect for weeknight dinners or game-day parties — this Ultimate Korean Fried Chicken delivers big flavor with a sweet-spicy glaze and crunchy coating. Try it with lighter sides or swap proteins for a quick riff; if you want a grilled alternative, check out the grilled Korean chicken thighs recipe for another tasty option.
Why You’ll Love This Ultimate Korean Fried Chicken
- Crispy double-texture coating that stays crunchy under the glaze
- Sweet and spicy gochujang glaze for bold, addictive flavor
- Easy to make in batches for meal prep or parties
- Family-friendly and great for leftovers reheated the next day
- Works with wings, drumsticks, or boneless pieces for flexibility
Ingredients Needed
Protein
- 2 pounds chicken wings or drumsticks
Coating
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- Salt and pepper to taste
Frying
- Oil for frying
Sauce
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
Aromatics & Oils
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
Toppings
- Sesame seeds and sliced green onions for garnish
Step-by-Step Instructions 5 (always use H2 and H3)
1. Mix the dry coating
In a large bowl, combine the flour, cornstarch, baking powder, salt, and pepper.
2. Coat the chicken
Dip each chicken piece into the dry mixture, pressing to coat evenly on all sides.
3. Fry the chicken
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches until golden and cooked through, about 10–12 minutes per batch.
4. Make the glaze
In a separate bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil until smooth.
5. Drain the chicken
Remove cooked chicken from the oil and let it drain briefly on paper towels to lose excess oil.
6. Toss with glaze and serve
Place drained chicken in a large bowl, toss with the glaze until well coated, and serve hot garnished with sesame seeds and sliced green onions.
Serving Suggestions Ultimate Korean Fried Chicken
- Serve with steamed rice and quick pickled cucumbers for contrast.
- Pair with a simple cabbage slaw and lime wedges for brightness.
- Offer extra glaze and sliced chilies on the side for heat lovers.
- Try alongside a Korean-style BBQ spread or lighter grilled options like Korean BBQ chicken for a mixed-protein meal.
- Serve on a platter with toothpicks for parties.
Tips for Success Ultimate Korean Fried Chicken
- Pat chicken dry before coating to help the batter stick and crisp.
- Keep oil temperature steady at 350°F to avoid greasy or undercooked pieces.
- Fry in batches to maintain oil temperature and even browning.
- Toss the chicken with glaze while warm for the best sticky coating.
- Store leftovers in an airtight container and re-crisp in a 375°F oven.
- For a comforting casserole side, consider using leftover chicken in recipes like angel chicken rice casserole to avoid waste.
Variations
Here are a few easy ways to change it up:
- Swap proteins: use boneless thighs or tenders for a quicker cook.
- Make it extra spicy: add a tablespoon of gochugaru or sriracha to the glaze.
- Dairy-free option: recipe is naturally dairy-free; use vegetable oil for frying.
- Add veggies: toss fried broccoli or sweet potatoes with a little glaze for a veggie side.
Follow us on Pinterest for more cozy ideas.
Ultimate Korean Fried Chicken
Ingredients
Protein
- 2 pounds chicken wings or drumsticks
Coating
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- Salt and pepper to taste
Frying
- Oil for frying For deep frying
Sauce
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
Aromatics & Oils
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
Toppings
- Sesame seeds and sliced green onions For garnish
Instructions
Preparation
- In a large bowl, combine the flour, cornstarch, baking powder, salt, and pepper.
Coating
- Dip each chicken piece into the dry mixture, pressing to coat evenly on all sides.
Frying
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the chicken in batches until golden and cooked through, about 10–12 minutes per batch.
Making the Glaze
- In a separate bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil until smooth.
Draining
- Remove cooked chicken from the oil and let it drain briefly on paper towels to lose excess oil.
Serving
- Place drained chicken in a large bowl, toss with the glaze until well coated, and serve hot garnished with sesame seeds and sliced green onions.
