Name: Korean Fried Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.2 kg chicken wing (Separated into drumettes and flats; patted very dry); 180 g cornstarch (For coating); 10 g fine salt (Divided between chicken and coating); 2 tsp Black pepper (freshly ground); 1.5 l Neutral oil (for deep-frying; approximately 45 g is absorbed); 80 g gochujang (Korean fermented chile paste); 60 g honey (Runny honey); 30 ml rice vinegar (unseasoned); 3 cloves Garlic (finely grated); 15 g sesame seed (toasted); 3 scallions scallion (thinly sliced)

How to prepare

Pat the chicken wings thoroughly dry. Season them with 6 g of the salt and the black pepper, then let them stand for 10 minutes while the surface seasoning absorbs.

Place the cornstarch and remaining 4 g salt in a large bowl. Add the wings and toss until every piece is evenly coated; shake off excess coating.

Pour the oil into a heavy, deep pot and heat it to 160°C. Fry the wings in batches for 8–10 minutes, turning occasionally, until pale golden and the thickest pieces reach 74°C. Drain on a wire rack.

While the chicken fries, whisk the gochujang, honey, rice vinegar, and grated garlic in a saucepan. Bring to a gentle simmer over medium-low heat for 2–3 minutes, until glossy and slightly thickened; remove from the heat.

Raise the oil to 185°C. Fry the wings in batches for 2–3 minutes, until deeply golden and audibly crisp; check one thick piece to confirm it remains at least 74°C internally.

Deeply golden chicken wings lifted from the oil after the second fry

AI-generated image

Transfer the hot wings to a large bowl. Pour over the warm glaze and toss quickly until each piece is lacquered without sitting in the sauce.

Transfer the chicken to a serving platter. Sprinkle with the toasted sesame seeds and sliced scallions, then serve immediately while the crust is crisp.

Platter of glossy Korean fried chicken topped with sesame seeds and scallions

AI-generated image

Why this recipe works

A light cornstarch coating creates a delicate shell, while double-frying drives off surface moisture for lasting crunch. The balanced glaze combines fermented chile depth, sweetness, acidity, and aromatics.

Storage and reheating

How to store it

Refrigerate leftover chicken in a covered container for up to 3 days. Store extra sauce separately when possible; the crust will soften over time.

How to reheat it

Reheat chicken uncovered on a rack in a 200°C oven or air fryer for 8–12 minutes, until hot throughout and crisp. Do not microwave if crispness matters.