Korean fried chicken is the crispiest fried chicken on earth, and this gochujang version proves it. A cornstarch-and-flour coating fried twice creates a shell so crunchy you can hear it from the next room, while a glossy gochujang glaze brings sweet, garlicky, slow-building heat.
The double-fry is the secret: the first fry cooks the chicken through, the second fry drives out surface moisture so the crust stays crisp even under sauce. Toss the wings in the glaze at the very last second so the coating never has time to soften.
Serve these sticky, fiery wings with pickled radish, cold beer, and plenty of napkins. They come together in under an hour and taste like your favorite Korean fried chicken spot, right from your own kitchen.
Why You'll Love This Recipe
About the Ingredients
2.5 lb (1.1 kg) chicken wings, split into drumettes and flats
Pat them bone-dry with paper towels before coating; bone-in skin-on thighs cut into 2-inch pieces work as a juicy substitute.
1 cup (125 g) cornstarch
Cornstarch is the key to that glassy, extra-crisp Korean crust; potato starch is an excellent substitute if you have it.
1/2 cup (65 g) all-purpose flour
Flour adds structure so the coating does not slide off; a gluten-free 1-to-1 blend swaps in cleanly.
1 tsp (6 g) kosher salt
Fine sea salt works at the same amount; skip table salt, which is much saltier by volume.
1 tsp (2 g) freshly ground black pepper
Fresh-cracked pepper tastes brighter than pre-ground; white pepper is a sharper, more traditional swap.
1/3 cup (80 ml) gochujang (Korean chili paste)
Look for a deep red paste in a red tub in the Asian aisle; sriracha mixed with a little miso is a decent emergency substitute but less complex.
3 tbsp (63 g) honey
Honey gives the glaze its glossy cling; brown sugar dissolved in a splash of water works if you are out.
3 tbsp (45 ml) soy sauce
Low-sodium soy sauce keeps the glaze from getting too salty; tamari is a great gluten-free option.
4 cloves garlic, finely grated
Fresh garlic is essential here; 1 tsp garlic paste can stand in on a busy night.
1 tbsp (15 ml) toasted sesame oil
Toasted, not plain, sesame oil carries the nutty aroma this glaze needs; a teaspoon of tahini plus neutral oil is a backup.
1 tbsp (12 g) toasted sesame seeds, plus sliced scallions to garnish
Toast raw seeds in a dry pan for 2 minutes if you only have untoasted; they add crunch and a nutty finish.
6 cups (1.4 L) neutral oil, such as peanut or canola, for frying
Peanut oil has the highest smoke point and best flavor; canola or vegetable oil are cheaper, reliable swaps.
Tips & Tricks
Dry the chicken thoroughly
Moisture is the enemy of crisp skin, so pat every piece dry and let it sit uncovered in the fridge for 15 minutes before coating.
Fry twice, always
The first fry at 325°F (163°C) cooks the meat, and the second at 375°F (190°C) blasts the crust crisp; skipping the second fry gives you soggy wings.
Sauce at the last second
Toss the wings in the glaze only right before serving, because the sauce softens the crust within a few minutes.
Keep the oil steady
Add the chicken in small batches so the oil temperature does not crash, which makes the coating greasy instead of crisp.
Pro Tips
Step-by-Step Instructions
1. Prep and dry the chicken
Pat the wings very dry with paper towels, then season all over with the kosher salt and black pepper. Let them sit uncovered on a rack for 15 minutes while you make the coating.
2. Mix the coating
Whisk the cornstarch, flour, and a pinch more salt in a wide bowl until evenly combined. Dredge each wing, pressing the coating on firmly, and shake off the excess so only a thin, even layer remains.
3. Heat the frying oil
Pour the neutral oil into a heavy Dutch oven or deep pot to a depth of about 2 inches and heat to 325°F (163°C) over medium heat. Clip on a thermometer and keep the temperature steady, adjusting the burner as needed.
4. First fry the wings
Fry the wings in batches of 6 to 8 for 8 to 10 minutes, until pale golden and cooked through to an internal temperature of 165°F (74°C). Transfer to a wire rack and rest for 5 minutes.
5. Crank up the heat
Raise the oil temperature to 375°F (190°C). Meanwhile, whisk the gochujang, honey, soy sauce, garlic, and sesame oil in a small saucepan and warm over low heat for 2 minutes until glossy and pourable.
6. Second fry for crunch
Fry the wings a second time in batches for 2 to 3 minutes, until deep golden brown and audibly crackling at the edges. Drain on a clean wire rack, never on paper towels, which traps steam.
7. Glaze and toss
Transfer the hot wings to a large bowl, pour over the warm gochujang glaze, and toss quickly with tongs until every wing is coated and shiny. Work fast so the crust stays crisp.
8. Garnish and serve
Pile the wings on a platter, scatter with toasted sesame seeds and sliced scallions, and serve immediately with pickled radish and cold drinks.
Delicious Variations
Soy Garlic Wings
Swap the gochujang glaze for 1/4 cup soy sauce, 3 tbsp honey, and 6 cloves grated garlic for a milder, savory version.
Air Fryer Version
Cook the coated wings at 400°F (204°C) for 20 minutes, flipping halfway, then toss in the glaze for a lighter take.
Cheesy Fire Wings
Sprinkle 1/2 cup shredded mozzarella over the glazed wings and broil for 1 minute until bubbling for a Korean pub-style twist.
How to Store Spicy Gochujang Korean Fried Chicken
Refrigerator
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days; keep the glaze separate if possible so the crust does not soften.
Freezer
Freeze fried, unglazed wings on a tray until solid, then transfer to a freezer bag for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat on a wire rack in a 375°F (190°C) oven for 8 to 10 minutes to restore crunch, then toss in warmed glaze; avoid the microwave, which makes the coating rubbery.
Frequently Asked Questions
Q: What is Korean fried chicken made of?
Korean fried chicken is made of chicken pieces coated in a thin cornstarch-and-flour batter, double-fried until shatteringly crisp, then tossed in a sweet-spicy sauce. The coating is what sets it apart from American fried chicken: it fries into a glassy, crackly shell.
Q: Why is Korean fried chicken so crispy?
The double-fry method is the reason Korean fried chicken stays so crispy. The first fry cooks the meat through, and the second fry at a higher temperature drives out surface moisture, creating a hard, glassy crust that resists sauce.
Q: Is gochujang very spicy?
Gochujang is moderately spicy, usually milder than sriracha, with a deep fermented sweetness and a slow-building heat. Brands vary a lot, so taste yours before adding it all to the glaze, and add extra honey if it is too hot for you.
Q: Can I make this Korean fried chicken in an air fryer?
Yes, you can air-fry these wings at 400°F (204°C) for about 20 minutes, flipping halfway, and they come out nicely crisp. The crust will be slightly less shattery than deep-fried, so toss them in the glaze just before serving.
Q: What do you serve with Korean fried chicken?
Serve Korean fried chicken with pickled daikon radish, steamed rice, and cold beer or soju for the classic pairing. A simple cucumber salad or kimchi also cuts through the richness and heat beautifully.
Grab your wings, heat that oil, and make the crispiest gochujang chicken of your life tonight. Snap a photo of your sticky, sesame-flecked wings and let me know how it turned out in the comments.
Spicy Gochujang Korean Fried Chicken
Spicy Gochujang Korean Fried Chicken delivers shatteringly crisp double-fried wings coated in a sticky sweet-heat glaze that clings to every bite.
🧂 Ingredients
- 2.5 lb (1.1 kg) chicken wings, split into drumettes and flats
- 1 cup (125 g) cornstarch
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1/3 cup (80 ml) gochujang (Korean chili paste)
- 3 tbsp (63 g) honey
- 3 tbsp (45 ml) soy sauce
- 4 cloves garlic, finely grated
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (12 g) toasted sesame seeds, plus sliced scallions to garnish
- 6 cups (1.4 L) neutral oil, such as peanut or canola, for frying
📋 Instructions
- 1Prep and dry the chicken — Pat the wings very dry with paper towels, then season all over with the kosher salt and black pepper. Let them sit uncovered on a rack for 15 minutes while you make the coating.
- 2Mix the coating — Whisk the cornstarch, flour, and a pinch more salt in a wide bowl until evenly combined. Dredge each wing, pressing the coating on firmly, and shake off the excess so only a thin, even layer remains.
- 3Heat the frying oil — Pour the neutral oil into a heavy Dutch oven or deep pot to a depth of about 2 inches and heat to 325°F (163°C) over medium heat. Clip on a thermometer and keep the temperature steady, adjusting the burner as needed.
- 4First fry the wings — Fry the wings in batches of 6 to 8 for 8 to 10 minutes, until pale golden and cooked through to an internal temperature of 165°F (74°C). Transfer to a wire rack and rest for 5 minutes.
- 5Crank up the heat — Raise the oil temperature to 375°F (190°C). Meanwhile, whisk the gochujang, honey, soy sauce, garlic, and sesame oil in a small saucepan and warm over low heat for 2 minutes until glossy and pourable.
- 6Second fry for crunch — Fry the wings a second time in batches for 2 to 3 minutes, until deep golden brown and audibly crackling at the edges. Drain on a clean wire rack, never on paper towels, which traps steam.
- 7Glaze and toss — Transfer the hot wings to a large bowl, pour over the warm gochujang glaze, and toss quickly with tongs until every wing is coated and shiny. Work fast so the crust stays crisp.
- 8Garnish and serve — Pile the wings on a platter, scatter with toasted sesame seeds and sliced scallions, and serve immediately with pickled radish and cold drinks.