Crispy on the outside with a tender, juicy interior, this iconic Korean dish is double-fried to achieve the perfect golden crust and coated in a glossy, sweet and spicy gochujang glaze. The combination of crunchy texture and bold flavors makes it an irresistible appetizer or main course that will have everyone coming back for more.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
spicymeatfamilyfestive
Ingredients
1000 gchicken wings and drumettes
200 gall-purpose flour
100 gcornstarch
100 ggochujang (Korean red chili paste)
60 mlsoy sauce
50 mlhoney
30 gminced garlic
30 mlrice vinegar
1000 mlvegetable oil for frying
120 mlwater
20 gsesame seeds
2 stalksgreen onions
Instructions
1PREPARE AND MARINATE THE CHICKEN: Pat dry the chicken wings and drumettes thoroughly with paper towels to remove excess moisture, which is essential for achieving a crispy exterior. In a bowl, combine 60 ml water with 30 g minced garlic and marinate the chicken for at least 20 minutes at room temperature. This step infuses the chicken with flavor and helps tenderize the meat while allowing the seasoning to penetrate deeply.
2PREPARE THE COATING MIXTURE: In a separate bowl, whisk together 200 g all-purpose flour, 100 g cornstarch, and a pinch of salt and white pepper. The combination of flour and cornstarch is crucial—the cornstarch creates an ultra-crispy, light crust while the flour provides structure. Mix these dry ingredients thoroughly to ensure even distribution, which will result in a consistent coating on all pieces.
3MAKE THE GOCHUJANG GLAZE: In a small saucepan over medium heat, combine 100 g gochujang, 60 ml soy sauce, 50 ml honey, 30 g minced garlic, and 30 ml rice vinegar. Stir constantly for 3-4 minutes until the mixture becomes smooth and slightly thickened, with the honey fully dissolved and ingredients well incorporated. The glaze should coat the back of a spoon lightly. Set aside to cool slightly before using.
4FIRST FRY - COOK THROUGH: Heat 1000 ml vegetable oil in a deep heavy-bottomed pot or wok to 160°C (320°F), using a cooking thermometer for accuracy. Working in batches to avoid overcrowding, coat the marinated chicken pieces in the flour-cornstarch mixture, shaking off excess, then carefully place them in the hot oil. Fry for 12-15 minutes at this lower temperature until the chicken is fully cooked through (internal temperature of 74°C/165°F), turning occasionally for even cooking.
5SECOND FRY - CRISP UP THE CRUST: Remove the chicken from the oil and drain on paper towels for 2-3 minutes. Increase the oil temperature to 190°C (375°F) for the second frying stage. Return the chicken to the hot oil in batches and fry for another 2-3 minutes until the coating turns a deep golden-brown color and becomes extremely crispy. This double-frying technique is the secret to achieving that signature Korean fried chicken texture—crispy outside while remaining tender inside.
6GLAZE AND SERVE: Remove the fried chicken from the oil and let it drain briefly on fresh paper towels. Transfer the hot chicken to a large mixing bowl, pour the gochujang glaze over it, and toss quickly and thoroughly until every piece is evenly coated with the glossy, sticky glaze. Transfer to a serving plate, sprinkle with 20 g sesame seeds and sliced green onions, and serve immediately while still hot and crispy for the best texture and flavor experience.