Korean Fried Chicken

Incredibly crispy double-fried chicken wings glazed with a sticky, sweet, and spicy gochujang sauce.

By Cressio Rinaldi

Korean fried chicken has a reputation for being the crispiest fried chicken in the world, and there are two reasons. First, the coating is a thin layer of potato starch or cornstarch, not a thick flour batter. It fries up light and glassy. Second, the chicken is fried twice, which drives out moisture and makes the crust stay crunchy even after it is tossed in sauce.

The sauce is a sticky, savory-sweet glaze made from gochujang, a fermented Korean chili paste, with soy sauce, honey, garlic, rice vinegar and sesame oil. It simmers for just a few minutes and coats the hot wings in a glossy shell.

This recipe serves four, and it takes about 50 minutes. It involves hot oil, so give it your full attention, and read the safety notes in the technique section.

Read this first

1. Dry the wings completely. Moisture is the enemy of crispiness.
2. Use a thermometer to hold the oil temperature. It makes all the difference.
3. Toss in the sauce at the last moment and serve at once.

Prep time: 20 mins · Cook time: 30 mins · Serves 4

Ingredients

• 2.5 lbs Chicken wings
• 3/4 cup Potato starch or cornstarch
• for deep frying Oil for frying
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Soy sauce
• 2 tbsp Honey
• 3 cloves Garlic, minced
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• for garnish Sesame seeds and green onions

Instructions

1. Pat chicken wings completely dry. Season with salt and pepper. Toss in potato starch to coat evenly. Look for: Wings that feel dry and slightly tacky, coated in a thin, even white layer of starch.
2. Heat oil in a deep pot or wok to 325°F (165°C). Fry wings in batches for 7-8 minutes (first fry). Remove and rest for 5 minutes. Look for: A steady sizzle, with wings that are pale golden and cooked through after the first fry.
3. Increase oil to 375°F (190°C). Fry wings again for 3-4 minutes until extremely crispy and golden. Drain on a rack. Look for: A deep golden color, a hard, glassy crust and a loud crackle when you tap them.
4. In a saucepan, combine gochujang, soy sauce, honey, garlic, rice vinegar, and sesame oil over medium heat. Simmer for 2-3 minutes until slightly thickened. Look for: A dark red, glossy glaze that coats the back of a spoon.
5. Toss hot fried chicken in the sauce until evenly coated. Look for: Wings with an even red-brown coat, glossy and sticky.
6. Garnish with sesame seeds and sliced green onions. Serve immediately. Look for: A bowl of glossy wings with sesame seeds and green onions on top.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 300
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 33g
• Fiber: 1g
• Sugar: 8g
• Protein: 19g
• Sodium: 730mg
• Cholesterol: 80mg

Notes

• Best Fresh: Best eaten fresh — refrigerate leftovers for up to 2 days, though the coating will soften.
• Reheating: Reheat in the oven or air fryer rather than the microwave to bring some crispness back.
• Double Fry: The two-stage fry makes the difference — the first fry cooks the chicken through, and the second, hotter fry is what makes the coating shatteringly crisp.

Cook It With Me

Dry and coat

Pat the 2 1/2 lbs of chicken wings completely dry with paper towels. Season with salt and pepper. Put the 3/4 cup of potato starch in a large bowl and toss the wings in it, a few at a time, until each one is coated with a thin, even layer. Shake off the excess.

First fry

Pour oil into a deep pot or wok, filling it no more than halfway, and heat to 325 F (165 C). Fry the wings in batches, without crowding, for 7 to 8 minutes. They will look pale golden. Move them to a rack and let them rest for 5 minutes. The rest lets the moisture move to the surface.

Second fry

Raise the oil temperature to 375 F (190 C). Fry the wings again, in batches, for 3 to 4 minutes, until they are deep golden and extremely crispy. Drain on a wire rack, not paper towels, which trap steam.

Make the glaze

In a saucepan, combine the 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of honey, 3 minced garlic cloves, 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil over medium heat. Simmer for 2 to 3 minutes, until slightly thickened. Don’t cook it longer, because honey burns easily.

Toss

Put the hot wings in a large bowl, pour the glaze over them and toss until evenly coated.

Garnish and serve

Sprinkle with sesame seeds and sliced green onions. Serve at once.

The Ingredients, One by One

Chicken wings

2 1/2 lbs, either whole wings or separated into drumettes and flats. Dry them very thoroughly.

Potato starch or cornstarch

Potato starch gives the lightest, crispest crust. Cornstarch works almost as well.

Frying oil

Use a neutral oil with a high smoke point, such as canola or vegetable oil. You need enough for 2 to 3 inches of depth.

Gochujang

A fermented chili paste with a deep, sweet, savory, spicy flavor. Brands vary in heat and saltiness, so taste yours.

Soy sauce, honey and rice vinegar

They balance the heat of the gochujang with salt, sweetness and acidity.

Garlic and sesame oil

Add aroma and depth to the sauce.

Sesame seeds and green onions

Add crunch and freshness.

The Technique Behind It

Why fry twice

The first fry cooks the chicken through and dries the coating. The rest lets the moisture escape. The second fry, in hotter oil, crisps it into a shell that stays crunchy.

Why potato starch

It has no gluten and fries to a thin, brittle crust, instead of a thick, bready one.

Frying safety

Use a deep, heavy pot filled no more than halfway. Dry everything that goes in the oil, because water makes hot oil spatter. Never leave it unattended, and keep a lid nearby. If the oil smokes, turn off the heat.

How Do You Know the Chicken Is Done?

Wings should reach 165 F, and are often better at 175 F or higher.

Check	What you see	Notes
Temperature	165 F minimum	The USDA safe temperature for chicken.
Color	Deep golden brown	After the second fry.
Crispness	A crackle when tapped	The crust should sound hard.

Mistakes That Cost You the Dish

• Wet wings The oil spatters and the crust is soft.
• Crowding the pot The oil temperature drops.
• Skipping the second fry The crust softens in the sauce.
• Simmering the sauce too long The honey burns.
• Saucing too early The crust goes soft.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Wings aren’t crisp	Oil too cool or wet wings	Use a thermometer, and fry in smaller batches.
Crust falls off	Wet wings or thick coating	Dry the wings and shake off excess starch.
Sauce is too thin	Not simmered enough	Simmer a minute longer.
Sauce is too thick	Reduced too much	Add a splash of water.
Sauce is too spicy	Strong gochujang	Add more honey.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Chicken wings	Crispy, juicy	Drumsticks or boneless thighs work.
Potato starch	Light crust	Cornstarch works.
Gochujang	Heat and depth	Sriracha with a little miso works.
Honey	Sweetness	Brown sugar works.
Rice vinegar	Acid	Lime juice works.

Plan Ahead

• Prep ahead: Make the glaze ahead and reheat.
• Fridge: Up to 3 days.
• Reheat: In a 400 F oven to crisp them.
• Freezer: Not recommended.

What to Serve With It

Serve with pickled radish, rice and a cold beer. A cool cucumber salad balances the heat.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.