If you love fried chicken with a shattering crust and a glossy, sweet-spicy finish, this crispy Korean fried chicken is the recipe to make. It delivers that signature ultra-crunchy bite at home with a quick double-fry and a gochujang glaze that clings to every piece.

It is a great choice for game day, Friday night dinner, or anytime you want a takeout-style meal with bold flavor and serious texture.

Why You’ll Love This Recipe

Extra crispy: A cornstarch-forward coating and double-fry method create a light, crackly crust.
Bold flavor: The glaze is sweet, savory, garlicky, and just spicy enough to keep you coming back.
Flexible: Works with wings, drumsticks, thighs, or boneless chicken pieces.
Make-ahead friendly: You can prep the sauce and coating in advance for faster cooking.

Ingredients

2 lb (900g) Chicken wings or boneless chicken pieces (cut into manageable pieces if needed)
1 1/2 tsp (9g) Salt (for seasoning the chicken)
1 tsp (2g) Black pepper (freshly ground)
1 cup (125g) All-purpose flour (for the coating)
1 cup (120g) Cornstarch (for extra crispiness)
1 tsp (4g) Baking powder (optional, helps lighten the crust)
1 tsp (3g) Garlic powder (for the coating)
1 tsp (2g) Paprika (adds color and mild warmth)
1 large Egg (helps the coating stick)
1/2 cup (120ml) Cold water (use ice-cold for a lighter batter)
6 cups (1.4L) Neutral oil for frying (canola, peanut, or vegetable oil)
3 tbsp (54g) Gochujang (Korean chili paste)
2 tbsp (30g) Ketchup (adds body and sweetness)
3 tbsp (63g) Honey (for gloss and balance)
2 tbsp (30ml) Soy sauce (low-sodium if preferred)
1 tbsp (15ml) Rice vinegar (brightens the glaze)
1 tbsp (12g) Brown sugar (or light brown sugar)
3 cloves (9g) Garlic (minced)
1 tsp (5ml) Sesame oil (for finish)
1 tbsp (9g) Toasted sesame seeds (for garnish)
2 tbsp (10g) Sliced scallions (for garnish)

Instructions

Pat the chicken dry with paper towels, then season it with salt and black pepper. Let it sit while you prepare the coating and sauce so the seasoning starts to penetrate.
In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, and paprika. In a separate small bowl, whisk the egg with the cold water until combined.
Add the egg mixture to the dry ingredients and stir just until you get a thick, clumpy coating. The batter should look rough, not smooth, because those uneven bits fry up extra crisp.
Add the chicken pieces to the batter and toss until evenly coated. Let excess drip off briefly before frying.
Heat 6 cups (1.4L) of oil in a heavy pot or deep skillet to 325°F (163°C). Fry the chicken in batches for 6 to 7 minutes, turning as needed, until pale golden and cooked through. Transfer to a wire rack.
Increase the oil temperature to 375°F (190°C). Fry the chicken a second time for 2 to 3 minutes per batch until deeply golden and crisp. Drain again on a wire rack, not paper towels, to keep the crust crunchy.
While the chicken fries, make the glaze. In a saucepan over medium heat, combine gochujang, ketchup, honey, soy sauce, rice vinegar, brown sugar, and garlic. Stir until smooth and simmer for 2 to 3 minutes.
Turn off the heat and stir in the sesame oil. Taste and adjust the glaze if needed: add a little more honey for sweetness, or a splash more vinegar for brightness.
Place the hot fried chicken in a large bowl, pour the glaze over the top, and toss quickly to coat every piece. Work fast so the crust stays crisp.
Transfer to a serving plate and finish with sesame seeds and scallions. Serve immediately while the coating is still crunchy and the glaze is glossy.

Pro Tips for Crispy Korean Fried Chicken

Keep the oil hot: If the temperature drops too much, the chicken will absorb oil and lose its crisp texture.
Double-fry for the win: The first fry cooks the chicken; the second fry creates the signature crackly crust.
Use wire racks: Draining on a rack keeps steam from softening the coating.
Try variations: Swap the glaze for garlic soy, spicy honey, or a milder sesame-ginger version if you want less heat.

Storage & Serving

Serve crispy Korean fried chicken right away for the best texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack in a 400°F (200°C) oven or air fryer until hot and crisp; avoid microwaving if you want to preserve the crust. For serving, pair it with pickled radishes, steamed rice, kimchi, or a simple cabbage slaw. For more on the science behind crispy fried foods, see this guide from Serious Eats.

Nutrition (per serving)

Calories: 520 | Protein: 34g | Carbs: 38g | Fat: 24g | Fiber: 1g

Frequently Asked Questions

What makes Korean fried chicken so crispy?

The signature crunch comes from a light flour-cornstarch coating and a double-fry method that creates a thin, brittle crust.

Can I make this without gochujang?

Yes. You can replace it with a mix of chili paste and a little extra honey, but the flavor will be less authentic and less complex.

Can I bake or air fry this recipe?

You can air fry for a lighter version, but the texture will be different from classic double-fried chicken. Baking will not give the same crisp crust.

How spicy is this recipe?

It is moderately spicy. You can reduce the gochujang for a milder version or add more for extra heat.