How to Make the Perfect Korean Gochujang Fried Chicken
Korean · Medium · 60 min · 4 servings
This Korean-style fried chicken is coated in a fiery, sticky gochujang glaze that delivers an irresistible combination of heat, sweetness, and umami. The double-fry technique ensures an ultra-crispy exterior that holds up beautifully under the bold sauce.
Why this recipe works
This Korean Gochujang Fried Chicken recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 610 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 kg bone-in chicken pieces drumsticks and wings
- 1 cup cornstarch
- 3 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 4 cloves garlic minced
- 4 cups neutral oil for deep frying
Step by step instructions
Step 1: Prepare and Coat the Chicken
Pat chicken pieces completely dry with paper towels to remove all moisture. Season generously with salt and pepper. Toss each piece in cornstarch pressing firmly to ensure a thorough and even coating on all surfaces.
Step 2: First Fry
Heat oil in a deep pot or Dutch oven to 160 degrees Celsius. Fry the chicken pieces in batches for 8 minutes per batch. Do not overcrowd the pot. Remove chicken and drain on a wire rack. Allow to rest for 5 minutes.
Step 3: Second Fry
Increase oil temperature to 190 degrees Celsius. Fry the chicken pieces again for 3 to 4 minutes until deeply golden and extra crispy. This second fry is the secret to achieving that signature shattering crunch.
Step 4: Make the Gochujang Glaze
In a small saucepan over medium heat combine gochujang, soy sauce, honey, sesame oil, and garlic. Stir continuously for 3 minutes until the sauce thickens slightly and becomes fragrant. Do not let it burn.
Step 5: Toss and Serve
Working quickly while the chicken is still hot, toss the fried pieces in the gochujang glaze until every piece is evenly coated and glistening. Transfer to a serving platter and garnish with toasted sesame seeds and sliced green onions.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- gochujang → sriracha mixed with a pinch of miso paste for a similar depth of heat
- honey → maple syrup for a slightly different sweetness profile
- cornstarch → potato starch for an even crispier and lighter coating
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not drying the chicken thoroughly before coating which prevents proper crispiness
- Skipping the second fry which is essential for achieving the signature Korean fried chicken crunch
- Tossing the chicken in sauce too early while it is still draining causing the coating to go soggy
Nutrition facts
Per serving: 610 calories, 42g protein, 38g carbs, 30g fat, 2g fiber.
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