Go Back
Crispy gochujang fried chicken wings with a glossy spicy Korean glaze, topped with sesame seeds and green onions on a white plate.
Print Pin

Crispy Gochujang Fried Chicken (Korean Double Fried Chicken with Spicy Sweet Glaze)

Crispy gochujang fried chicken made with a classic Korean double-fry technique for an ultra crunchy texture. Tossed in a sweet, savory, and spicy gochujang glaze, this Korean fried chicken recipe delivers bold flavor with a light, crackly crust that stays crisp.
Course dinner, Main Course
Cuisine Asian-inspired, Korean
Keyword Asian chicken recipes, crispy chicken wings, crunchy fried chicken, double fried chicken, gochujang chicken wings, gochujang fried chicken, homemade Korean fried chicken, Korean fried chicken, Korean wings recipe, spicy fried chicken
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 420kcal
Cost $14 for entire recipe

Equipment

  • Large heavy-bottomed pot or deep fryer
  • Fry/candy thermometer (for accurate oil temperature)
  • Mixing bowls
  • Tongs or spider strainer
  • Wire rack (for draining and keeping chicken crispy)
  • Baking sheet (to place under rack)
  • Small saucepan (for glaze)
  • Paper towels (optional, for excess oil)

Ingredients

Chicken

  • 2 lbs chicken wings or drumettes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Coating

  • 1 1/4 cups potato starch or cornstarch
  • 2 tbsp all-purpose flour

Gochujang Glaze

  • 2 tbsp gochujang
  • 1 tbsp honey or rice syrup
  • 3/4 tsp brown sugar
  • 2 1/4 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 cloves garlic finely minced
  • 1/2 tsp grated ginger
  • 1/2 tsp sesame oil
  • 2–3 tbsp water

Slurry

  • 1/2 tsp cornstarch
  • 1 tbsp water

Garnish

  • Toasted sesame seeds
  • Sliced green onions

Instructions

Season and Rest

  • Season chicken with salt, pepper, and garlic powder. Rest uncovered for 30–60 minutes. Pat dry.

Coat

  • Toss chicken in potato starch and flour until evenly coated. Shake off excess. Rest coated chicken 10–15 minutes.

First Fry

  • Heat 2–3 inches of oil to 325°F (163°C). Fry in batches for 6–8 minutes until cooked through. Remove and rest 8–10 minutes.

Second Fry

  • Increase oil to 375°F (190°C). Fry 2–4 minutes until golden, crispy, and rigid.

Make Glaze

  • Simmer all glaze ingredients except slurry for 2–3 minutes. Stir in slurry and cook until thin and glossy.

Toss and Serve

  • Toss chicken in glaze for 5–7 seconds until lightly coated. Garnish and serve immediately.

Notes

  • Double frying is essential for authentic Korean fried chicken. The first fry cooks the chicken, while the second fry removes excess moisture and creates that ultra crispy, crackly crust.
  • Potato starch is key for achieving the light, airy crunch Korean fried chicken is known for. It fries up crispier and less dense than flour alone.
  • Letting the coated chicken rest before frying improves adhesion, helping the coating stay intact and preventing it from falling off in the oil.
  • Always pat the chicken dry after resting—removing surface moisture ensures a crisp coating instead of a soggy one.
  • Maintain proper oil temperature (325°F → 375°F) and fry in small batches to keep the chicken crispy and evenly cooked.
  • The gochujang glaze should be thin and glossy (nappe consistency) so it lightly coats the chicken without soaking into the crust.
  • Do not over-sauce the chicken—a light toss preserves the crisp texture while still delivering bold flavor.
  • For the best flavor, use authentic gochujang, which provides a deep, savory, slightly sweet heat that defines Korean fried chicken.
  • This recipe is best served immediately, as Korean fried chicken is known for its fresh, hot, crispy texture straight from the fryer.
  • For extra depth of flavor, a small pinch of MSG (optional) can enhance the savory, umami-rich taste of the glaze.