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Crispy Korean Fried Chicken Recipe with Spicy Gochujang Glaze

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A quick and easy recipe for crispy Korean fried chicken with a sticky, spicy-sweet gochujang glaze that delivers bold flavor and satisfying crunch.

Ingredients

Scale
  • 2 lbs chicken wings or drumettes (skin-on for best crispiness)
  • 1 cup all-purpose flour (or rice flour for extra crunch)
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 1 cup cold water or sparkling water
  • Vegetable oil for frying (peanut oil preferred)
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce (low sodium recommended)
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger (optional)
  • Toasted sesame seeds (optional garnish)
  • Thinly sliced green onions (optional garnish)
  • Pickled radish or cucumber slices (optional garnish)

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Set aside. (5 minutes)
  2. In a large bowl, combine flour, cornstarch, garlic powder, onion powder, salt, and pepper. Whisk in cold or sparkling water until smooth and batter coats but clings. Adjust consistency if needed. (5 minutes)
  3. Fill a deep pot or fryer with 2-3 inches of oil and heat to 350°F (175°C). Use a thermometer to maintain temperature. (10 minutes)
  4. Dip chicken pieces into batter, letting excess drip off. Fry in batches for 6-7 minutes until pale golden and cooked through. Drain on a wire rack. (15 minutes)
  5. Let chicken rest for 10 minutes to redistribute moisture. (10 minutes)
  6. Increase oil temperature to 375°F (190°C). Fry chicken again in batches for 2-3 minutes until deep golden and crispy. Drain on wire rack. (10 minutes)
  7. While second fry cooks, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, sesame oil, and ginger in a small saucepan. Warm gently over low heat until glossy and slightly thickened. (5 minutes)
  8. Toss hot fried chicken in warm glaze until evenly coated. Use just enough glaze for a sticky sheen. (2-3 minutes)
  9. Garnish with toasted sesame seeds and green onions. Serve immediately with pickled veggies or steamed rice.

Notes

Maintain consistent oil temperature to avoid greasy or burnt chicken. Double frying is essential for crispiness. Use a wire rack to drain chicken to prevent sogginess. Toss chicken in glaze just before serving to keep coating crisp.

Nutrition

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

Find it online: https://blipflavor.com/crispy-korean-fried-chicken-recipe-with-spicy-gochujang-glaze-easy-and-perfect/