Extra Crispy Korean Fried Chicken with Gochujang Glaze
Korean fried chicken is what happens when you demand a fry that stays crunchy through a sticky sweet-and-spicy sauce. It’s double fried for that iconic shatter-crisp crust, then tossed in a gochujang glaze that hits every sweet, savory, and fiery note.
This recipe breaks it down into clear steps so you can pull it off on a weeknight without a deep fryer. The chicken ends up glossy, crisp, and completely worth the extra fry.
What Makes This Chicken So Crunchy and Addictive
The double fry does the heavy lifting here. A first dunk at a lower temperature cooks the chicken through gently, while a second fry at high heat drives off any remaining moisture and turns the crust into a glassy, crackly shell.
That shell holds up to the sauce far better than a single fry ever could. The sauce is built around gochujang, a fermented Korean chili paste that brings a deep, savory heat, not just raw spice. A little honey and rice vinegar balance it out with sweet tang, so every bite lands right in that sweet-spicy-salty sweet spot.
Ingredients
- 2 lbs chicken wings, split into drumettes and flats: bone-in, skin-on for the best crunch
- 1 cup buttermilk: helps the coating stick and keeps the meat tender
- 1 tsp salt: for the marinade
- 1/2 tsp garlic powder
- 1/4 tsp black pepper: for the marinade
- 1 cup all-purpose flour
- 1/2 cup cornstarch: essential for crispness
- 1 tsp baking powder: adds extra lift and crunch
- 1 tsp salt: for the coating
- 1/2 tsp black pepper: for the coating
- Vegetable oil: for frying, about 4 cups or enough for 2 inches depth
- 3 tbsp gochujang: Korean fermented chili paste
- 2 tbsp honey: can sub brown sugar for a deeper sweetness
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp toasted sesame seeds: for garnish
- Sliced scallions: for garnish
Variations / Substitutions
- Gochujang: If you can’t find it, mix 2 tbsp sriracha with 1 tbsp white miso for a similar savory heat.
- Sweetener: Swap honey for an equal amount of dark brown sugar or maple syrup.
- Gluten-free: Use tamari instead of soy sauce and a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Chicken parts: Boneless thighs work beautifully; cut them into bite-size chunks and reduce the first fry time by about 1 minute.
If you like spicy chicken, try our Sweet and Spicy Gochujang Chicken Wings.
How to Make Extra Crispy Korean Fried Chicken with Gochujang Glaze
Step 1: Marinate the Chicken
In a large bowl, toss the 2 lbs chicken wings with 1 cup buttermilk, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
This gives the chicken a head start on flavor and helps the dry coating stick. If you’re short on time, 30 minutes at room temperature will still make a difference.
Step 2: Dredge the Chicken
Remove the chicken from the marinade and let the excess drip off. Meanwhile, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish.
Dredge each piece thoroughly, pressing the flour mixture onto every nook. Shake off any loose coating and set the chicken on a wire rack over a baking sheet. Let it rest for 10 minutes; this hydrates the flour slightly and gives you a crust that clings and crackles.
Step 3: First Fry the Chicken
Pour 2 inches of vegetable oil into a heavy pot or Dutch oven and clip on a deep-fry thermometer. Heat the oil to 325°F (163°C). Working in batches so the pan isn’t crowded, lower the chicken into the oil. Fry for 4 to 5 minutes, turning once, until the pieces are a pale golden and cooked through (an instant-read thermometer should register 165°F / 74°C).
The oil will bubble rapidly at first. Keep an eye on the temperature and adjust the heat to hold it steady. As each batch finishes, transfer the chicken to a clean wire rack set over paper towels to drain.
This first fry sets the crust and gently cooks the meat. Don’t rush it; pushing the temperature too high now will darken the coating before the chicken is done.
Step 4: Double Fry for Extra Crunch
Once all the chicken has had its first fry, raise the oil temperature to 375°F (190°C). Return the chicken in batches and fry again for 2 to 3 minutes, until deeply golden and audibly crisp.
The second fry drives off any lingering moisture and turns the crust glassy. Listen for that crackle when you lift a piece out of the oil. Drain again on the rack.
Step 5: Simmer the Gochujang Glaze
While the chicken drains, combine 3 tbsp gochujang, 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 minced garlic cloves, and 1 tsp grated fresh ginger in a small saucepan. Bring to a simmer over medium heat, whisking often. Cook for 3 to 4 minutes, until the sauce thickens enough to coat the back of a spoon.
The sauce will look glossy and deepen to a dark brick red. Taste and adjust with a little more honey for sweetness or vinegar for tang. Keep it warm over low heat until you’re ready to toss.
Step 6: Toss and Serve
In a large bowl, toss the hot chicken with the warm glaze until every piece is slick and sticky. Pile the chicken onto a platter, scatter with 1 tbsp toasted sesame seeds and sliced scallions.
Serve right away while the crust is at its loudest. It’ll be messy and glorious. Have plenty of napkins ready.
A Few Tips for the Crunchiest Chicken
- Use a thermometer for the oil.: Guessing the temperature is the fastest way to soggy or burnt chicken.
- Drain on a wire rack, not paper towels.: A rack lets air circulate all around so the underside stays crisp.
- Toss the chicken while both it and the sauce are hot.: Cold sauce turns gummy and won’t coat evenly.
- For extra crunch, stir 1 teaspoon of cornstarch into the sauce.: It helps the glaze set quickly on the hot chicken without weighing down the crust.
Keeping Leftover Chicken Crisp
Refrigerate any leftover chicken in an airtight container for up to 2 days. To reheat, place it on a wire rack set over a baking sheet and warm in a 375°F oven for 5 to 7 minutes, until the crust sizzles again. An air fryer at 350°F works even better. The sauce will soften the crust slightly, but you’ll still get plenty of crunch.
What to Serve With Extra Crispy Korean Fried Chicken
This sticky chicken cries out for something cool and crisp alongside. Quick-pickled radish or a simple cucumber salad cuts through the richness. Steamed short-grain rice is the classic side to soak up extra sauce. If you’re going all out, set out some cold beer and a pile of napkins.
Frequently Asked Questions
Can I make this with chicken breasts?
You can, but boneless thighs stay juicier. If using breasts, cut them into large chunks and reduce the first fry by about 1 minute to keep them from drying out.
Can I skip the double frying?
Technically yes, but you’ll lose the glassy crunch. If you’re short on time, single-fry the chicken for about 10 to 12 minutes until deep golden and cooked through, then toss with the sauce.
Can I bake the chicken instead?
You can bake it, though the texture won’t match the fried version. Arrange the coated chicken on a rack over a baking sheet, spray lightly with oil, and bake at 425°F for about 25 to 30 minutes, turning once, until golden and cooked through. Toss with the sauce only after baking.
How do I make it less spicy?
Reduce the gochujang to 1 tablespoon and add an extra tablespoon of honey. The sauce will still be savory and sticky with only a whisper of heat.
Extra Crispy Korean Fried Chicken with Gochujang Glaze Recipe
Ingredients
Method
- Toss the chicken with buttermilk, 1 tsp salt, garlic powder, and 1/4 tsp pepper. Cover and refrigerate 30 minutes.
- Remove chicken from marinade, letting excess drip off. Whisk flour, cornstarch, baking powder, 1 tsp salt, and 1/2 tsp pepper in a dish. Dredge each piece, shake off excess, and place on a wire rack. Rest 10 minutes.
- Heat 2 inches oil in a heavy pot to 325°F (163°C). Fry chicken in batches until pale golden and cooked through (165°F), 4-5 minutes per batch. Transfer to a rack.
- Raise oil to 375°F (190°C) and fry again in batches until deep golden and crisp, 2-3 minutes. Drain on rack.
- Meanwhile, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Simmer over medium heat, whisking, until thickened, 3-4 minutes.
- Toss hot chicken with warm glaze, pile onto a platter, and garnish with sesame seeds and scallions. Serve immediately.
