Spicy Korean Fried Chicken
Double-fried chicken coated in a sweet-spicy gochujang glaze
By RecipesQueen Kitchen • June 10, 2026
Korean fried chicken is fried twice for an ultra-crispy coating that stays crunchy even under the sticky-sweet gochujang glaze.
The first fry cooks the chicken through; the second fry at a higher temperature shatters the crust. Cornstarch in the dredge is the secret to that glass-like crunch.
The glaze is a balance of spicy gochujang, sweet honey, tangy rice vinegar, and savory soy sauce.
Ingredients
- 2 lbs chicken wings or drumettes
- 1 cup cornstarch
- 1/2 cup flour
- 3 tbsp gochujang
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
- oil for frying
Instructions
- 1
Mix cornstarch and flour. Dredge chicken pieces, shaking off excess.
- 2
First fry: 325°F for 8-10 minutes until cooked through. Drain.
- 3
Second fry: 375°F for 3-4 minutes until shatteringly crispy and deep golden.
- 4
Mix gochujang, honey, soy sauce, rice vinegar, and garlic for the glaze.
- 5
Toss crispy chicken in the glaze. Sprinkle with sesame seeds. Serve immediately.
