Korean Fried Chicken Recipe
Quick Answer
Korean fried chicken uses a double-fry technique: fry at 325°F for 10 minutes, rest 5 minutes, then fry again at 375°F for 5 minutes. Toss in a gochujang-soy-honey-garlic glaze. The double-frying creates an ultra-crispy, shatteringly crunchy coating that stays crispy even under the sauce.
By Sarah Mitchell • June 14, 2026
Double-fried chicken wings with an irresistibly crispy coating, tossed in a sweet-spicy gochujang glaze.
About This Recipe
"Korean Fried Chicken" is a Dinner recipe that brings chicken wings, cornstarch, flour, gochujang and honey together into a flavorful, well-balanced dish. Rated Medium and ready in about 40 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The Korean inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 1 kg chicken wings
- 100 g cornstarch
- 50 g flour
- 3 tbsp gochujang
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sesame seeds
Instructions
- 1
Coat wings in cornstarch-flour mix. Fry at 160°C for 10 min. Remove.
- 2
Increase oil to 190°C, fry wings again for 3-4 min until extra crispy.
- 3
Mix gochujang, honey, soy sauce, rice vinegar for glaze.
- 4
Toss hot wings in glaze, sprinkle sesame seeds and scallions.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Chicken wings is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Korean Fried Chicken" is a versatile Dinner dish that pairs beautifully with a crisp green salad, roasted vegetables, crusty bread or dinner rolls and classic Korean sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Korean Fried Chicken keeps well in an airtight container in the refrigerator for 3–4 days. Let it cool to room temperature before refrigerating to preserve texture. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the dish thickens in the fridge. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Korean Fried Chicken?
This recipe takes about 15 minutes of prep and 25 minutes of cooking, for a total of roughly 40 minutes. It serves 4 and is rated Medium.
How do I store leftover Korean Fried Chicken?
Store leftover Korean Fried Chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Korean Fried Chicken ahead of time?
Yes, you can prepare Korean Fried Chicken in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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