This Korean Fried Chicken recipe delivers ultra-crispy golden chicken wings coated in a sticky, flavorful sauce made from gochujang (Korean chili paste), soy sauce, garlic, and honey. The double-frying method ensures that irresistible crunch while keeping the meat juicy and tender inside. Perfect for dinner, parties, or weekend cravings! 😋🔥
Pat dry with paper towels to remove moisture.
In a bowl, combine flour, cornstarch, salt, pepper, and cold water to form a light batter.
Preheat oil in a deep pot to 350°F (175°C).
Dip chicken into batter and fry for 6–7 minutes or until light golden. Remove and rest for 5–10 minutes.
Increase oil heat slightly and fry again for 3–4 minutes until crispy and golden brown. Drain excess oil.
In a saucepan, combine gochujang, soy sauce, honey, brown sugar, garlic, sesame oil, and rice vinegar. Simmer on low for 3–4 minutes until slightly thickened.
Toss the fried chicken in the sauce until evenly coated and glossy.
Sprinkle sesame seeds and chopped green onions.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For extra crispiness, keep the batter cold and fry the chicken twice. You can also make it spicier by adding more gochujang or chili flakes 🌶.
