Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.
Shatteringly crisp double-fried chicken coated in a sticky, sweet-spicy gochujang glaze.
Korean Fried Chicken
- 600g chicken wings or thighs, cut into pieces
- 100g cornflour
- Oil, for frying
- 2 tbsp gochujang
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp sesame oil
- Sesame seeds, to finish
- Toss the chicken pieces in cornflour, shaking off any excess.
- Fry in batches at 160C for 6 to 8 minutes until cooked through. Drain.
- Increase the oil to 190C and fry the chicken a second time for 2 to 3 minutes until deep golden and very crisp.
- Whisk gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a pan and warm through.
- Toss the fried chicken in the sauce and finish with sesame seeds.
Why this recipe works
The double fry is what separates Korean fried chicken from a standard fry-up. The first fry cooks it through; the second, hotter fry drives out remaining moisture for a shell that stays crisp even under a sticky sauce.
Tips for the best Korean fried chicken
- Cornflour gives a lighter, crispier coating than plain flour.
- Toss the chicken in sauce just before serving, since sitting in it too long softens the crust.
- Adjust the honey and gochujang ratio to taste; more honey for sweeter, more gochujang for spicier.
Shop the ingredients
Related reading
- Gochujang chicken for another gochujang-based dinner.
