Description
Crispy, juicy Korean fried chicken tossed in a sticky, sweet and spicy gochujang glaze. A fun, flavorful dish that’s easy to make at home.
Ingredients
1 kg chicken wings (or boneless thighs/breasts)
Salt and pepper, to season
1 cup cornstarch (or gluten-free flour)
Oil for frying
1/4 cup soy sauce
1/4 cup honey (or maple syrup/agave)
2 tbsp gochujang
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp rice vinegar
1 tbsp sesame oil
Sesame seeds, for garnish
Sliced green onions, for garnish
Instructions
1. Season chicken wings with salt and pepper.
2. Coat wings evenly in cornstarch.
3. Heat oil to 350°F (175°C).
4. Fry chicken in batches for about 10 minutes until golden.
5. Drain on a rack and cool briefly.
6. Refry chicken for another 4–5 minutes until extra crispy.
7. In a small pan, combine all sauce ingredients and simmer for 5 minutes until slightly thickened.
8. Toss hot chicken in warm sauce until coated.
9. Garnish with sesame seeds and sliced green onions.
10. Serve immediately with rice, pickled radish or salad.
Notes
Double-frying keeps chicken extra crispy.
Marinate in buttermilk at least 1 hour for tenderness.
Adjust gochujang or chili flakes for desired spice level.
Cool sauce slightly before tossing chicken to prevent sogginess.
Store leftovers in fridge up to 3 days. For best reheating, bake at 350°F (175°C) for 15 minutes and sauce just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken Recipes
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 1148
- Sugar: 23g
- Sodium: 2385mg
- Fat: 71g
- Saturated Fat: 23g
- Unsaturated Fat: 43g
- Trans Fat: 1g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 205mg