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Korean Fried Chicken

Ultra-crispy Korean Fried Chicken made with a light double-fried coating and tossed in a sticky, sweet, and spicy gochujang sauce. Crunchy, juicy, and irresistibly flavorful.
Prep Time: 20 minutesCook Time: 25 minutesTotal Time: 45 minutes
Servings: 4Course: Main Dish / AppetizerCuisine: KoreanMethod: FryingDifficulty: Medium

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Ingredients Method

Ingredients
  

  • For the Chicken
  • 2 lbs chicken wings drumsticks, or boneless thighs (cut into bite-size pieces)
  • 1 cup cornstarch or potato starch
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil for frying
  • For the Korean Sauce
  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • ¼ cup gochujang Korean chili paste
  • ¼ cup honey or brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil optional

Method
 

  1. Pat chicken dry and season lightly with salt and pepper. Toss with cornstarch until fully coated.
  2. Heat oil to 325°F (165°C). Fry chicken in batches for 6–8 minutes until cooked through but pale. Remove and drain.
  3. Increase oil temperature to 375°F (190°C). Fry chicken again for 2–3 minutes until deeply golden and crispy.
  4. In a saucepan, heat oil over medium heat. Sauté garlic and ginger briefly.
  5. Stir in gochujang, honey, soy sauce, rice vinegar, and sesame oil. Simmer until thick and glossy.
  6. Toss fried chicken in sauce until evenly coated. Serve immediately.