Easy Korean Fried Chicken – Crispy Sweet Spicy

Korean fried chicken is basically the cool older cousin of the fried chicken you grew up with. Instead of a thick buttermilk crust, it wears a thin, glassy armor that crackles when you bite it, then gets tossed in a glossy sauce that is sweet, garlicky, and just spicy enough to make you reach for a drink. Think of it like the difference between a heavy winter coat and a perfectly fitted leather jacket, both keep you warm, but only one makes you look like you know what you are doing.

Here is the secret that restaurants do not advertise: they fry the chicken twice. The first fry cooks the meat through, the second fry drives out the last bit of moisture so the crust turns audibly crunchy. We are doing exactly that at home, with a cornstarch-and-flour coating, a gochujang honey glaze, and a stovetop setup that will not leave your kitchen smelling like a fryer for three days.

If you have ever pulled chicken out of oil too early because you were nervous, this recipe is for you. We are using exact temperatures, a thermometer, and a simple visual cue so you know precisely when it is done. Ready to make the crispiest chicken of your life? Let us get into it.

About the Ingredients

2 lbs (900g) boneless, skinless chicken thighs, cut into 2-inch pieces

Thighs stay juicy through double frying, but chicken breast or wings work too. If using wings, increase the first fry to 8 minutes and skip the 2-inch cutting step.

1 cup (125g) cornstarch

Cornstarch is the secret to that glassy, extra-crispy shell. If you only have potato starch, it is a near-perfect swap, just use the same amount.

1/2 cup (65g) all-purpose flour

Flour adds structure so the coating does not slide off. A gluten-free 1-to-1 baking blend works as a substitute if needed.

1 tsp (4g) baking powder

Baking powder creates tiny bubbles in the crust for extra shatter. Do not confuse it with baking soda, which will taste metallic.

1 tsp (3g) kosher salt, plus more for seasoning

Kosher salt dissolves evenly into the coating. Fine sea salt works, but reduce the amount by about 25 percent since it is denser.

1/2 tsp (1g) freshly ground black pepper

Freshly ground pepper hits harder than pre-ground. If you only have the shaker kind, use 3/4 teaspoon.

1/3 cup (80ml) gochujang (Korean red chili paste)

Gochujang is fermented chili paste with a sweet-savory depth, find it in the international aisle. For a milder glaze, use 1/4 cup gochujang plus 1 tablespoon ketchup.

3 tbsp (63g) honey

Honey gives the glaze its sticky shine. Maple syrup or brown rice syrup are excellent substitutes with a slightly different flavor.

2 tbsp (30ml) soy sauce

Soy sauce brings the salty backbone. Tamari or coconut aminos work for gluten-free versions.

4 cloves garlic, finely grated (about 4 tsp)

Fresh garlic is non-negotiable here, the jarred stuff tastes flat. A microplane turns it into a paste that blends right into the sauce.

1 tbsp (15ml) toasted sesame oil

Toasted sesame oil adds a nutty finish, use it off the heat so the flavor stays bright. Regular sesame oil is much milder, so add an extra teaspoon.

2 tbsp (16g) toasted sesame seeds, for garnish

Toast raw seeds in a dry pan for 2 minutes until fragrant if yours are not pre-toasted. Black sesame seeds make a striking visual contrast.

Tips & Tricks

Do Not Crowd the Oil

Fry in batches of 6 to 8 pieces so the oil temperature does not plummet. Crowding steams the chicken instead of frying it, and you end up with soggy crust.

Fry Twice, Not Once

The first fry at 325°F (163°C) cooks the meat, the second at 375°F (190°C) blasts the crust. Skipping the second fry is the number one reason home Korean fried chicken turns out chewy.

Sauce Off the Heat

Toss the chicken in the glaze with the pan off the burner. Boiling the sauce makes it seize up and turns the crust sticky instead of glossy.

Use a Thermometer

Chicken is safe at 165°F (74°C) internal temperature. Guessing by color alone is how dry chicken happens, a $15 instant-read thermometer pays for itself.

Step-by-Step Instructions

1. Prep the chicken

Pat the chicken pieces completely dry with paper towels and season all over with 1 teaspoon kosher salt and the black pepper. Let them sit at room temperature for 10 minutes while you make the coating, cold chicken drops the oil temperature fast.

2. Mix the coating

In a large bowl, whisk together the cornstarch, flour, and baking powder until no lumps remain. Add the chicken pieces and toss with your hands until every piece is fully coated, then shake off the excess in a colander.

3. Heat the first fry oil

Pour 3 inches of neutral oil into a heavy pot and heat over medium-high until it reaches 325°F (163°C) on an instant-read thermometer. The oil is ready when a pinch of coating sizzles and rises immediately.

4. First fry the chicken

Fry the chicken in batches for 6 to 7 minutes, turning once, until pale golden and cooked through at 165°F (74°C) internally. Transfer to a wire rack, not paper towels, so the crust stays crisp on all sides.

5. Crank up the heat

Raise the oil temperature to 375°F (190°C), which takes about 3 minutes. This second fry is what makes the crust shatter instead of bend.

6. Second fry for crunch

Return the chicken to the oil in batches and fry for 2 to 3 minutes until deep golden brown and audibly crackling. Drain on the wire rack again and sprinkle lightly with salt while hot.

7. Whisk the glaze

In a small saucepan over low heat, whisk the gochujang, honey, soy sauce, and grated garlic for 2 minutes until glossy and bubbling at the edges. Remove from heat and stir in the sesame oil.

8. Toss and serve

Add the fried chicken to the warm glaze off the heat and toss gently until every piece is coated. Pile onto a platter, shower with sesame seeds, and serve immediately with pickled radish or steamed rice.

Delicious Variations

Soy Garlic Version

Swap the gochujang for 3 tablespoons soy sauce, 2 tablespoons mirin, and 1 tablespoon honey for a milder, savory glaze.

Air Fryer Shortcut

Spritz coated chicken with oil and air fry at 400°F (204°C) for 14 minutes, flipping halfway, then toss in the glaze. It is 80 percent as crispy with zero splatter.

Extra Spicy Fire Chicken

Add 1 tablespoon gochugaru (Korean chili flakes) and 1 teaspoon Sriracha to the glaze for a serious kick. Serve with cold cucumber salad to cool things down.

How to Store Easy Korean Fried Chicken 🍗 Crispy, Sweet & Spicy Recipe

Frequently Asked Questions

Give this Easy Korean Fried Chicken a shot this weekend and watch how fast that platter empties. If you make it, snap a photo and tag me, I genuinely love seeing your crispy creations. Stay curious, stay safe.

Easy Korean Fried Chicken 🍗 Crispy, Sweet & Spicy Recipe

Easy Korean Fried Chicken delivers shatteringly crispy double-fried wings in a sticky sweet-spicy gochujang glaze ready in 50 minutes.

★★★★½ 4.8 (287 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup (125g) cornstarch
• 1/2 cup (65g) all-purpose flour
• 1 tsp (4g) baking powder
• 1 tsp (3g) kosher salt, plus more for seasoning
• 1/2 tsp (1g) freshly ground black pepper
• 1/3 cup (80ml) gochujang (Korean red chili paste)
• 3 tbsp (63g) honey
• 2 tbsp (30ml) soy sauce
• 4 cloves garlic, finely grated (about 4 tsp)
• 1 tbsp (15ml) toasted sesame oil
• 2 tbsp (16g) toasted sesame seeds, for garnish

📋 Instructions

1. 1Prep the chicken — Pat the chicken pieces completely dry with paper towels and season all over with 1 teaspoon kosher salt and the black pepper. Let them sit at room temperature for 10 minutes while you make the coating, cold chicken drops the oil temperature fast.
2. 2Mix the coating — In a large bowl, whisk together the cornstarch, flour, and baking powder until no lumps remain. Add the chicken pieces and toss with your hands until every piece is fully coated, then shake off the excess in a colander.
3. 3Heat the first fry oil — Pour 3 inches of neutral oil into a heavy pot and heat over medium-high until it reaches 325°F (163°C) on an instant-read thermometer. The oil is ready when a pinch of coating sizzles and rises immediately.
4. 4First fry the chicken — Fry the chicken in batches for 6 to 7 minutes, turning once, until pale golden and cooked through at 165°F (74°C) internally. Transfer to a wire rack, not paper towels, so the crust stays crisp on all sides.
5. 5Crank up the heat — Raise the oil temperature to 375°F (190°C), which takes about 3 minutes. This second fry is what makes the crust shatter instead of bend.
6. 6Second fry for crunch — Return the chicken to the oil in batches and fry for 2 to 3 minutes until deep golden brown and audibly crackling. Drain on the wire rack again and sprinkle lightly with salt while hot.
7. 7Whisk the glaze — In a small saucepan over low heat, whisk the gochujang, honey, soy sauce, and grated garlic for 2 minutes until glossy and bubbling at the edges. Remove from heat and stir in the sesame oil.
8. 8Toss and serve — Add the fried chicken to the warm glaze off the heat and toss gently until every piece is coated. Pile onto a platter, shower with sesame seeds, and serve immediately with pickled radish or steamed rice.

👨‍🍳 Chef's Note: If your glaze thickens too much while you fry, just whisk in a splash of warm water to loosen it back to a pourable consistency.

Servings: 6

Cuisine: Korean

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Kwame Osei

Kwame writes about technology and digital privacy for everyday users. He breaks down complex topics like data tracking and encryption into simple, relatable terms.