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Crispy Korean Fried Chicken Recipe with Sticky Spicy Glaze

crispy korean fried chicken - featured image
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This recipe delivers golden, crunchy Korean fried chicken wings coated in a sticky, spicy glaze that balances heat, sweetness, and umami. Perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 2 pounds chicken wings or drumettes, skin-on
  • 1 cup buttermilk or whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds (for garnish)
  • 1 tablespoon vegetable oil

Instructions

  1. Marinate the chicken: In a large bowl, whisk together buttermilk, garlic powder, onion powder, salt, and black pepper. Add the chicken wings, making sure each piece is submerged. Cover and refrigerate for at least 1 hour, preferably 3-4 hours.
  2. Prepare the coating: In another bowl, sift together the flour, cornstarch, baking powder, and salt.
  3. Heat the oil: Fill your deep fryer or pot with vegetable oil to about 2 inches deep. Heat to 350°F (175°C). Use a thermometer to keep it steady.
  4. Coat the chicken: Remove chicken from the marinade, letting excess drip off. Toss the pieces in the flour mixture until fully coated. Shake off any extra flour.
  5. First fry: Carefully lower chicken pieces into the hot oil in batches. Fry for about 6-7 minutes until lightly golden but not fully cooked. Remove and place on a wire rack.
  6. Rest and cool: Let the chicken rest for 10 minutes.
  7. Second fry: Return the chicken to the hot oil and fry again for 3-4 minutes until deep golden and extra crispy.
  8. Make the glaze: While chicken fries, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and vegetable oil in a saucepan. Heat over medium-low, stirring until thickened and glossy, about 3-5 minutes.
  9. Coat the chicken: Transfer fried chicken to a large bowl. Pour the sticky glaze over and toss quickly to coat evenly.
  10. Serve: Sprinkle with toasted sesame seeds and serve immediately, ideally with pickled radish or steamed rice.

Notes

Maintain oil temperature at 350°F for best results. Fry chicken in small batches to avoid temperature drops. Double frying is key to extra crispiness. For gluten-free, substitute flour with rice or almond flour and use gluten-free tamari instead of soy sauce. For dairy-free, use coconut milk instead of buttermilk. Serve immediately after glazing to keep the crunch.

Nutrition

Keywords: Korean fried chicken, crispy chicken, gochujang glaze, double fried chicken, spicy chicken wings, sticky chicken glaze

Find it online: https://cooksybite.com/crispy-korean-fried-chicken-recipe-with-sticky-spicy-glaze-easy-and-best/