Double-fried chicken coated in a sticky gochujang glaze—impossibly crispy, sweet, spicy, and completely irresistible.
Korean fried chicken has taken the world by storm and for good reason. The double-frying technique creates a shatteringly crispy crust that stays crunchy even after being coated in sauce. The gochujang glaze is the star — sweet, spicy, and deeply savoury. Serve with pickled daikon and cold beer for the full experience.
Korean Fried Chicken
4
servings15
minutes20
minutes550
kcalIngredients
•t1kg chicken wings or drumettes
•t100g cornflour
•t50g plain flour
•t1 tsp garlic powder
•t1 tsp salt
•t1/2 tsp white pepper
•tVegetable oil for frying
•t3 tbsp gochujang paste
•t2 tbsp honey
•t2 tbsp soy sauce
•t1 tbsp sesame oil
•t2 garlic cloves, minced
•t1 tsp fresh ginger, grated
•tSesame seeds and spring onions to garnish
Directions
- Pat chicken dry. Mix cornflour, plain flour, garlic powder, salt, and pepper. Coat chicken pieces well.
- Heat oil to 160C. Fry chicken in batches for 8 minutes. Remove and drain.
- Increase oil to 190C. Fry chicken again for 3-4 minutes until deeply golden and very crispy.
- Make glaze: Combine gochujang, honey, soy sauce, sesame oil, garlic, and ginger in a pan over low heat. Stir until combined and warm.
- Toss hot chicken in the glaze until fully coated.
- Garnish with sesame seeds and spring onions. Serve immediately
Notes
- Double frying is the key to the crunch — do not skip the second fry.
Pat the chicken completely dry before coating for the crispiest result.
Adjust gochujang quantity to control the heat level.
Serve immediately — the crust softens as it sits.
