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Crispy Korean Fried Chicken with Spicy Gochujang Glaze

Korean Fried Chicken with Gochujang Glaze

Sara Coleman
This ultra-crispy Korean Fried Chicken is double-fried for maximum crunch and tossed in a sticky, spicy, and sweet gochujang glaze. It's the ultimate balance of heat and savory flavor that stays crunchy even after being coated in sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 540 kcal

Ingredients
  

Ingredients

  • 2 lb chicken wings separated into flats and drums, patted dry
  • 0.5 cup potato starch or cornstarch for extra crunch
  • 0.25 cup all-purpose flour
  • 1 tsp baking powder
  • 3 tbsp gochujang Korean red chili paste
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger finely grated
  • 2 cloves garlic minced
  • 1 tsp toasted sesame oil
  • 1 quart vegetable oil for frying

Notes

For the best results, do not crowd the pot during frying as it drops the oil temperature. Leftovers can be stored in an airtight container for up to 2 days, though the coating will soften; reheat in an air fryer at 375°F to restore some crunch. You can substitute honey with brown sugar if preferred.