Korean Chicken Recipe: Crispy, Spicy, and Irresistible
You know that feeling when you take a bite of something so good you forget your own name? That’s Korean fried chicken. It’s not just food—it’s a religious experience.
Crunchy on the outside, juicy on the inside, and slathered in a sauce that’s equal parts sweet, spicy, and addictive. Forget takeout. Forget mediocre wings.
This recipe is the reason your air fryer (or deep fryer) exists. Ready to level up your chicken game? Let’s go.
Why This Recipe Works
Korean fried chicken isn’t just another wing recipe.
The magic lies in the double-fry method, which guarantees maximum crispiness without drying out the meat. The sauce—a mix of gochujang, honey, and garlic—sticks to every nook and cranny, creating flavor bombs in every bite. Plus, it’s versatile.
Want it extra spicy? Add more gochujang. Prefer it sticky-sweet?
Pile on the honey. This recipe bends to your will.
Ingredients You’ll Need
- Chicken: 2 lbs wings or drumettes (bone-in, skin-on for best results).
- Marinade: 1 cup buttermilk, 1 tsp salt, 1 tsp black pepper.
- Coating: 1 cup cornstarch, 1 cup all-purpose flour, 1 tsp baking powder.
- Sauce: 3 tbsp gochujang, 2 tbsp honey, 2 tbsp soy sauce, 3 cloves minced garlic, 1 tbsp rice vinegar, 1 tbsp sesame oil.
- Extras: Toasted sesame seeds, chopped green onions (for garnish).
Step-by-Step Instructions
- Marinate the chicken: Soak the chicken in buttermilk, salt, and pepper for at least 1 hour (overnight for extra juiciness).
- Prep the coating: Mix cornstarch, flour, and baking powder in a bowl. Dredge each piece of chicken until fully coated.
- First fry: Heat oil to 325°F.
Fry chicken for 6-8 minutes until light golden. Drain on a rack.
- Second fry: Crank oil to 375°F. Fry again for 3-4 minutes until golden brown and crispy.
- Make the sauce: Simmer gochujang, honey, soy sauce, garlic, vinegar, and sesame oil until thickened.
- Toss and serve: Coat the fried chicken in sauce, garnish with sesame seeds and green onions, and devour immediately.
How to Store Leftovers (If You Have Any)
Let’s be real—this chicken rarely lasts.
But if you somehow resist eating it all, store it in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F for 5-7 minutes to revive the crunch. Microwaving is a crime against crispy chicken.
Don’t do it.
Why This Recipe Is a Game-Changer
Beyond being stupidly delicious, this recipe is flexible. Gluten-free? Swap the flour for rice flour.
Vegetarian? Use cauliflower instead of chicken (though, let’s be honest, it’s not the same). The double-fry method ensures your chicken stays crispy even after saucing—no soggy wings here.
Plus, it’s a crowd-pleaser. Super Bowl party? Date night?
Midnight snack? Check, check, and check.
Common Mistakes to Avoid
- Skipping the double fry: One fry = sad, limp chicken. Don’t cut corners.
- Overcrowding the fryer: This drops the oil temp and steams the chicken.
Fry in batches.
- Drowning the chicken in sauce: Toss lightly. You want flavor, not a saucy mess.
- Using boneless skinless chicken: The skin and bones keep the meat juicy. Trust the process.
Alternatives and Swaps
No gochujang?
Use sriracha and a dash of sugar. Out of buttermilk? Mix milk with 1 tbsp lemon juice.
Air fryer fans—yes, you can use it! Cook at 400°F for 10 minutes, flip, then another 8-10 minutes. For a healthier twist, bake at 425°F for 25-30 minutes, flipping halfway.
It won’t be as crispy, but it’ll still taste great.
FAQs
Can I make this ahead of time?
You can marinate the chicken overnight, but fry it fresh. Leftover fried chicken loses its crunch fast.
Is gochujang super spicy?
It’s got kick, but the honey and sugar balance it. For mild heat, use 1 tbsp instead of 3.
Can I use chicken breast?
Sure, if you like dry chicken.
Stick to thighs or wings for best results.
Why cornstarch?
Cornstarch creates a lighter, crispier crust than flour alone. Science, baby.
What’s the best oil for frying?
Neutral oils like canola or peanut work best. Save the olive oil for salads.
Final Thoughts
Korean fried chicken isn’t just food—it’s a lifestyle.
Once you master this recipe, you’ll never look at takeout the same way. Crispy, saucy, and packed with flavor, it’s the ultimate crowd-pleaser. So grab your apron, fire up that fryer, and prepare for your new addiction.
Your taste buds will thank you. Your waistline? Maybe not.
