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Korean Fried Chicken

Extra Crispy Korean Fried Chicken with Gochujang Glaze Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings, split into drumettes and flats
  • 1 cup buttermilk
  • 1 tsp salt (for marinade)
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper (for marinade)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt (for coating)
  • 1/2 tsp black pepper (for coating)
  • Vegetable oil, for frying
  • 3 tbsp gochujang
  • 2 tbsp honey
  • 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

Method
 

  1. Toss the chicken with buttermilk, 1 tsp salt, garlic powder, and 1/4 tsp pepper. Cover and refrigerate 30 minutes.
  2. 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.
  3. 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.
  4. Raise oil to 375°F (190°C) and fry again in batches until deep golden and crisp, 2-3 minutes. Drain on rack.
  5. 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.
  6. Toss hot chicken with warm glaze, pile onto a platter, and garnish with sesame seeds and scallions. Serve immediately.

Notes

Marinating time is not included in prep. For best results, let the chicken marinate at least 30 minutes. The double fry is what gives this chicken its signature crunch, but if you're short on time you can single-fry it—simply cook until deep golden and 165°F, about 10 to 12 minutes total. The sauce thickens as it cools, so toss and serve right away.