Prep Time 20 Min
Cook Time 30 Min
Servings4 servings People
Calories650 kcal
I’ve made this spicy Korean fried chicken a few times now in my kitchen, usually on weekends when the family wants something crispy and flavorful without going out. It’s thighs or wings, double-fried for that real crunch you get at those little spots, then tossed in a sauce that’s sweet, spicy, and sticky from gochujang. The sauce comes together quick on the stove while the chicken fries. What I like is how straightforward it is for home—no fancy equipment, just a deep pot and some patience with the oil temperature. Last time, I forgot to pat the chicken dry enough, and the batter got a bit soggy at first, so now I make sure to really towel it off. We eat it straight away with rice or pickled veggies on the side, maybe cold beer if it’s just us adults. Keeps the kitchen smelling good for hours after. Scales easy for fewer people too, just cut the chicken amount.
Ingredients
- For the spicy sauce:
- 3 tablespoons gochujang (Korean hot pepper paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons corn syrup (or honey)
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame seeds
- 1/2 cup water
- 2.2 pounds chicken thighs (or cut-up wings)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup cold water
- Oil, as needed for frying
Instructions
- Wash the chicken pieces well and pat dry with paper towels, then season with salt and black pepper.
- In a large bowl, mix cornstarch, flour, and baking powder.
- In another bowl, whisk the egg with cold water.
- Coat chicken in the flour mix, dip in egg mixture, then flour again.
- Heat oil in a deep pot to 320°F.
- Fry chicken in batches 6-8 minutes until light golden; drain on wire rack.
- Raise oil to 350°F; fry again 2-3 minutes for crunch.
- In a pan on medium, mix all sauce ingredients.
- Boil, stirring until thick.
- Cool sauce a bit, toss in fried chicken to coat.
- Serve right away, sprinkle extra sesame seeds.
Why You’ll Love This Recipe
- The double fry uses basic oil control, no mess if you go in batches.
- Sauce balances heat with sweet without overpowering the chicken.
- Fits family dinners or game nights, feeds four without leftovers usually.
Chef’s Tips for Perfection
- Pat chicken extra dry or batter sticks and falls off in oil.
- Use a thermometer for oil—too hot and outside burns before inside cooks.
- Swap honey for syrup if you want less sticky, or add green onions at end.
Storage and Reheating
Best eaten fresh. Leftovers go in fridge up to 2 days in covered container. Reheat in 350°F oven 10-15 minutes to crisp up; microwave makes it soggy.
Nutritional Notes
Per serving: about 650 calories, mostly from frying oil and chicken. High in protein, sauce adds sodium.
(Ultra-Crispy Spicy Korean Fried Chicken)
