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Crispy Spicy Korean Fried Chicken

This recipe delivers incredibly crispy fried chicken coated in a luscious, spicy, and sweet Korean gochujang sauce. Perfect for a flavorful meal or appetizer, it's a delightful blend of textures and tastes.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 kg Chicken wings and drumettes
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tsp Garlic powder
  • 0.5 tsp Ginger powder
  • 1 large Egg
  • 0.5 cup All-purpose flour
  • 0.5 cup Corn starch
  • 1 tsp Baking powder
  • 0.5 cup Cold water
  • 4 cups Vegetable oil for frying
For the Spicy Sauce
  • 3 tbsp Gochujang (Korean chili paste)
  • 1 tbsp Gochugaru (Korean chili flakes)
  • 2 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Mirin (rice wine)
  • 2 tbsp Honey or corn syrup
  • 2 cloves Minced garlic
  • 0.5 tsp Minced fresh ginger
  • 1 tsp Sesame oil
  • 2 tbsp Water

Equipment

  • Large mixing bowls
  • Whisk
  • Deep pot or Dutch oven
  • Tongs
  • Wire rack
  • Paper towels

Method
 

For the Chicken
  1. Pat chicken pieces dry with paper towels, then season with salt, black pepper, garlic powder, and ginger powder.
  2. In a large bowl, whisk egg, all-purpose flour, corn starch, baking powder, and cold water to form a smooth batter.
  3. Dip each seasoned chicken piece into the batter, ensuring full coating, and allow excess to drip off.
For the Spicy Sauce and Frying
  1. Combine gochujang, gochugaru, soy sauce, rice vinegar, mirin, honey, minced garlic, ginger, sesame oil, and water in a saucepan; simmer until thickened.
  2. Heat oil to 350°F (175°C) and fry chicken in batches for 6-8 minutes until light golden and cooked.
  3. Increase oil to 375°F (190°C), then fry chicken again for 2-4 minutes until deeply golden and crispy.
  4. Toss hot fried chicken with the spicy sauce until coated, then serve immediately, garnished if desired.

Notes

For extra crispiness, ensure the oil temperature is maintained throughout frying. Adjust the amount of gochujang and gochugaru to control the spice level according to your preference. Double frying is key for the ultimate crispy texture.