Ultimate Korean Fried Chicken
A crispy, sticky delight with sweet-spicy gochujang glaze perfect for weeknight dinners or game-day parties.
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.
Notes
Pat chicken dry before coating. Maintain oil temperature at 350°F for optimal results. Store leftovers in an airtight container and re-crisp in a 375°F oven.