Make extra crispy Korean fried chicken at home with a double-fried crunchy coating and sweet-spicy gochujang glaze. Better than takeout and incredibly addictive.
Extra Crispy Korean Fried Chicken
This Extra Crispy Korean Fried Chicken is the ultimate combination of crunch, juiciness, and bold flavor. Known for its ultra-light, crackly coating and irresistible sweet-spicy glaze, Korean fried chicken is one of the most popular street food dishes in the world.
Unlike traditional fried chicken, this version uses a double-frying technique that locks in moisture while creating an incredibly crisp exterior that stays crunchy even after saucing.
Ingredients
For the Chicken
- 2 lbs chicken wings or drumettes
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
For the Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp baking powder
For Frying
- Vegetable oil (for deep frying)
Korean Gochujang Sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp water
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine chicken, buttermilk, salt, black pepper, and garlic powder.
Mix well and refrigerate for at least 1 hour or overnight for best results.
Step 2: Prepare the Coating
In a separate bowl, mix flour, cornstarch, salt, black pepper, paprika, and baking powder.
Remove chicken from marinade and coat thoroughly in the dry mixture.
Step 3: First Fry
Heat oil to 165°C (325°F).
Fry chicken in batches for 6–7 minutes until lightly golden.
Remove and rest on a wire rack.
Step 4: Second Fry
Increase oil temperature to 190°C (375°F).
Fry chicken again for 3–4 minutes until deep golden and extra crispy.
Drain on a wire rack.
Step 5: Make the Sauce
In a small saucepan, combine gochujang, soy sauce, honey, brown sugar, garlic, rice vinegar, sesame oil, and water.
Heat over low heat and stir until smooth and slightly thickened.
Step 6: Coat and Serve
Toss fried chicken in the sauce or serve sauce on the side for dipping.
Garnish with sesame seeds and chopped green onions if desired.
Serve immediately for maximum crispiness.
Why This Recipe Works
The double-frying method removes excess moisture from the coating, creating an ultra-light and crunchy texture. The gochujang glaze adds the perfect balance of sweetness, heat, and umami, making every bite bold and addictive.
Pro Tips
- Always double fry for maximum crunch
- Keep sauce separate if you want extra crispy chicken
- Maintain proper oil temperature
- Do not overcrowd the pan
- Serve immediately after cooking
Common Mistakes to Avoid
- Skipping the second fry
- Using oil that is not hot enough
- Overcrowding during frying
- Saucing too early
- Skipping cornstarch in coating
Serving Suggestions
This Korean fried chicken pairs perfectly with:
- Steamed white rice
- Kimchi
- Pickled radish
- Cold beer or soda
- Sesame cucumber salad
Frequently Asked Questions
Why is Korean fried chicken so crispy?
The double-frying technique removes moisture and creates a light, crunchy crust that stays crispy longer than regular fried chicken.
Can I bake it instead of frying?
Yes, but the texture will be less crispy compared to deep frying.
Is gochujang spicy?
It has a mild to medium heat level with a slightly sweet and savory flavor.
Can I make it ahead of time?
It’s best served fresh, but you can reheat it in an oven or air fryer.
Recipe Details
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 4
Cuisine: Korean
Course: Dinner
Nutrition Information (Per Serving)
- Calories: 520
- Carbohydrates: 38g
- Protein: 32g
- Fat: 28g
- Fiber: 2g
- Sodium: 980mg