Crispy, Spicy, and Irresistible: Korean Chicken at Its Best

Few dishes capture the perfect balance of crunch, spice, and umami like Korean fried chicken. Whether it’s the signature double-fried crispiness or the addictive gochujang-based glaze, this dish has taken the world by storm. One bite, and you’ll understand why Korean chicken is more than just a meal—it’s an experience.

Food is the ingredient that binds us together.

Why You’ll Love This Recipe

• Incredibly Crispy – The double-frying technique creates an extra-crunchy exterior while keeping the chicken juicy inside.

• Bold and Spicy – The gochujang-based sauce brings the perfect balance of heat, sweetness, and tanginess.

• Perfect for Sharing – A crowd-pleaser at gatherings, game nights, or family dinners.

• Easy to Customize – Adjust the spice level, add sesame seeds, or serve with pickled radish for a personalized touch.

Cooking is all about people. Food is the only universal thing that really has the power to bring everyone together.  – Guy Fieri

Ingredients: A Perfect Blend for Crispy Korean Chicken

For the Chicken:

• 2 lbs chicken wings or drumettes

• 1 cup cornstarch

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon baking powder

• 1 cup buttermilk (optional, for marinating)

• Vegetable oil (for frying)

For the Sauce:

• 1/4 cup gochujang (Korean red chili paste)

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 teaspoon toasted sesame seeds

• 1/4 teaspoon red pepper flakes (optional, for extra heat)

Garnish:

• Chopped green onions

• Extra sesame seeds

Equipment Needed

• Deep-fryer or heavy-bottomed pot

• Tongs

• Mixing bowls

• Whisk

• Paper towels

• Wire rack (for draining excess oil)

Step-by-Step Guide to Making Authentic Korean Chicken

Prepare the Chicken

Coat the chicken evenly with cornstarch, salt, black pepper, garlic powder, and baking powder. If time allows, marinate in buttermilk for an extra juicy texture.

Tip: Let the coated chicken rest for 15 minutes before frying. This helps the coating stick better and creates an extra-crispy crust.

First Fry

Heat oil to 350°F (175°C) and fry the chicken in batches for about 8-10 minutes until light golden brown. Remove and drain on a wire rack.

Tip: Avoid overcrowding the pan to maintain even frying and keep the oil temperature stable.

Second Fry

Increase the oil temperature to 375°F (190°C) and fry the chicken again for another 2-3 minutes until deep golden brown and extra crispy.

Tip: The second fry removes excess moisture, ensuring a shatteringly crisp texture.

Make the Sauce

In a saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2-3 minutes until slightly thickened.

Tip: Stir constantly to prevent burning and achieve a smooth, glossy sauce.

Toss and Serve

Coat the crispy chicken generously in the sauce, garnish with sesame seeds and green onions, and serve immediately.

The secret ingredient is always love.

Pro Tips for the Best Korean Chicken

• Use Cornstarch Instead of Flour – It creates a lighter and crispier crust.

• Double-Frying is Key – This step ensures the ultimate crunch factor.

• Adjust Sweetness and Spice – Taste the sauce before tossing the chicken and tweak according to preference.

• Serve with Pickled Radish – A refreshing contrast to the bold flavors of the chicken.

• Work Quickly When Coating – Toss the chicken in the sauce while hot to maximize flavor absorption.

Serving Suggestions

• With steamed white rice and kimchi

• Alongside pickled radish for a refreshing contrast

• As a snack with a cold beer or Korean soju

• Stuffed into lettuce wraps for a fresh crunch

Food brings people together on many different levels. It’s nourishment of the soul and body. – Giada De Laurentiis

Creative Variations: Customize Your Korean Chicken

Sweet and Savory Soy Garlic

Swap out the gochujang for soy sauce and add more garlic for a milder, sweet-savory taste.

Tip: Add a touch of honey for extra stickiness and shine.

Extra Spicy Fire Chicken

Increase the gochujang and red pepper flakes for a fiery version that spice lovers will adore.

Tip: A drizzle of honey can help balance the heat.

Honey Butter Chicken

Mix melted butter and honey into the sauce for a sweet, buttery glaze that melts in your mouth.

Tip: Finish with a sprinkle of flaky sea salt to enhance the flavor contrast.

Sticky Teriyaki Glaze

Use teriyaki sauce instead of the spicy glaze for a more kid-friendly and umami-rich version.

Tip: Add fresh pineapple chunks for a tropical twist.

Cooking is like love. It should be entered into with abandon or not at all. – Harriet Van Horne

Storage and Reheating: Keeping It Delicious

• Store leftover chicken in an airtight container in the fridge for up to 3 days.

• Reheat in an oven at 350°F (175°C) for 10-15 minutes to restore crispiness.

• Avoid microwaving, as it will make the chicken soggy.

Common Mistakes to Avoid

Skipping the Double Fry

Frying only once results in a less crispy texture.

Tip: The second fry removes excess moisture and locks in the crunch.

Overcrowding the Pan

Too many pieces at once lower the oil temperature, leading to soggy chicken.

Tip: Fry in batches for even cooking.

Not Drying the Chicken

Excess moisture prevents a crispy coating from forming.

Tip: Pat the chicken dry with paper towels before coating.

Using the Wrong Oil

Low-smoke-point oils can burn and alter the taste.

Tip: Use vegetable, canola, or peanut oil for the best frying results.

FAQ

Can I Bake Instead of Frying?

Yes! Bake at 425°F (220°C) for 35-40 minutes, flipping halfway, then toss in the sauce.

Is Korean Chicken Very Spicy?

It can be adjusted! Reduce the gochujang or add honey for a milder flavor.

What’s the Best Cut of Chicken?

Wings and drumettes work best, but boneless thighs also taste great.

How Do I Keep It Crispy?

Toss the chicken in sauce just before serving and avoid covering it while hot.

Can I Make the Sauce Ahead of Time?

Yes! Store in the fridge for up to a week and reheat gently before use.

 

The Bold, Addictive Flavor of Korean Chicken

This crispy, spicy, and saucy Korean chicken is a dish that never fails to impress. Whether you’re making it for a party, a family meal, or a game-night snack, it’s guaranteed to be a hit. Give it a try, and let your taste buds take a trip to Korea!