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Korean Fried Chicken with Gochujang Glaze

Korean Fried Chicken with Gochujang Glaze

Published October 14, 2026

Double-fried bite-sized chicken wings coated in a sticky, sweet-spicy gochujang glaze; shatteringly crisp and served hot.

Pat the chicken very dry before dredging so the coating adheres and crisps. The first fry cooks the chicken through; the second fry at higher heat creates the crackly crust.

Keep oil temperature steady between batches; let it recover to 375°F before frying the next batch. Toss the chicken in the glaze just before serving so the coating stays crisp.

Cook time
1 hr
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb chicken wingettes and drumettes
  • 2 qt neutral frying oil (such as canola or peanut) (enough to fill a heavy pot about 3 inches deep)
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 3 tbsp gochujang (Korean red chili paste) (found in the international aisle)
  • 1 tbsp low-sodium soy sauce
  • 3 tbsp honey (rice syrup works too)
  • 3 clove garlic cloves
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 3 tbsp water (to thin the batter)
  • 1 tsp sesame seeds (for garnish)
  • 1 stalk green onion (for garnish)

Instructions

Prepare the chicken and dry coating
Pat 1.5 lb chicken pieces completely dry with paper towels.
In a large bowl, whisk cornstarch (½ cup), all-purpose flour (½ cup), baking powder (1 tsp), and kosher salt (½ tsp).
Add the chicken to the dry mixture and toss until every piece is evenly coated.
Equipment: large mixing bowl
Make the batter and heat the oil
Stir water (3 tbsp) into the coated chicken until the coating turns into a thick, damp layer on each piece.
Pour 2 qt neutral frying oil into the heavy pot and heat to 325°F over medium heat, monitored with the thermometer.
Equipment: heavy pot (Dutch oven or 4-quart heavy-bottomed pot), frying or instant-read thermometer
First fry the chicken
Fry about one-third of the chicken at a time at 325°F for 6 minutes until pale golden and cooked through.
Lift each batch with a slotted spoon onto a wire rack and let rest while the oil returns to temperature.
Equipment: wire rack, slotted spoon or spider
Second fry for crispness
Raise the oil to 375°F and wait until it holds steady.
Fry the chicken in batches at 375°F for 3 minutes until deep golden and very crisp.
Drain each batch on the wire rack for 2 minutes before moving on.
Equipment: wire rack
Make the gochujang glaze
Combine 3 tbsp gochujang, low-sodium soy sauce (1 tbsp), honey (3 tbsp), 3 cloves minced garlic (3 clove), and rice vinegar (1 tbsp) in a small saucepan.
Simmer the glaze over medium-low heat for 3 minutes, stirring, until it thickens to a glossy coating.
Remove the glaze from heat and stir in toasted sesame oil (1 tsp).
Equipment: small saucepan
Toss the chicken in the glaze
Place the hot fried chicken in a large bowl and pour the warm glaze over it.
Toss the chicken thoroughly until every piece is sticky and evenly coated.
Sprinkle with sesame seeds (1 tsp) and sliced green onion (1 stalk), then serve immediately.
Equipment: large mixing bowl

Tomorrow's Meal

Gochujang Chicken Sandwiches with Quick Slaw

Pull the leftover chicken off the bone, warm it in a skillet with a spoonful of water, and pile it on toasted buns with a crunchy rice-vinegar slaw. It turns crispy wings into a different kind of dinner instead of a reheated repeat.

You'll need to pick up:

Soft buns or brioche rollsCabbage or bagged coleslaw mixMayonnaiseRice vinegarCucumber (optional)

Quick overview:

  1. 1.Pull the cooked chicken off the bones in bite-size pieces and discard the bones.
  2. 2.Warm the chicken in a skillet over medium heat with 1 to 2 tablespoons water, stirring until hot and the glaze loosens back into a sticky coat, about 3 minutes.
  3. 3.Toss 2 cups shredded cabbage with 1 tablespoon mayonnaise, 1 teaspoon rice vinegar and a pinch of salt.
  4. 4.Toast the cut sides of the buns in a dry skillet until golden.
  5. 5.Pile the chicken on the buns, top with slaw and cucumber slices, and serve right away.

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