Korean Fried Chicken (Crispy & Sweet Spicy)
Korean Fried Chicken is world-famous for its ultra-crispy coating and addictive sweet-and-spicy sauce. Double-fried to perfection, it’s lighter, crunchier, and stays crisp longer than typical fried chicken. Perfect for sharing with friends over a cold drink!
Servings 4
Calories 700kcal
Equipment
- 1 Large mixing bowl For coating chicken
- 1 Deep frying pot or pan For frying
- 1 Wire rack For draining fried chicken
Ingredients
For chicken:
- 800 g Chicken wings or drumsticks Main ingredient
- 1 cup Potato starch (or cornstarch) For coating
- ½ tsp Salt To taste
- ½ tsp Black pepper To taste
- 1 tsp Garlic powder Optional
- Oil for frying Enough for deep frying
For sauce:
- 3 tbsp Gochujang (Korean chili paste) Base for spicy flavor
- 3 tbsp Ketchup Sweetness + color
- 3 tbsp Soy sauce Savory depth
- 3 tbsp Sugar or honey Sweetness
- 2 tbsp Minced garlic Flavor boost
- 1 tbsp Rice vinegar Balance
- 1 tbsp Sesame oil Aroma
- 1 tbsp Sesame seeds Garnish
Instructions
- Season chicken with salt, pepper, and garlic powder.
- Coat chicken evenly with potato starch. Shake off excess.
- Heat oil to 170°C (340°F). Fry chicken until lightly golden. Remove and rest.
- Increase oil temperature to 190°C (375°F). Fry chicken again until extra crispy.
- In a pan, combine gochujang, ketchup, soy sauce, sugar, garlic, vinegar, and sesame oil. Simmer until thickened.
- Toss fried chicken in the sauce until coated.
- Garnish with sesame seeds and serve hot.
Notes
Double frying is the secret to keeping Korean fried chicken extra crispy.
Adjust spiciness by reducing gochujang or adding more honey.
For soy garlic version, replace sauce with soy sauce, honey, garlic, and sesame oil mixture.