Korean Fried Chicken
Crispy double-fried chicken coated in a sweet and spicy gochujang glaze with a sticky caramelized finish. Served with pickled radish and a cooling beer or soft drink.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
16 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat chicken wings dry with paper towels. Mix cornstarch, flour, salt, and white pepper in a shallow bowl.
Step 2
Whisk together gochujang, soy sauce, rice vinegar, honey, garlic, and sesame oil in a small bowl. Set aside.
Step 3
Heat oil in a large pot or deep fryer to 325°F. Working in batches, coat chicken in cornstarch mixture and fry for 8–10 minutes until golden and internal temperature reaches 165°F.
Step 4
Remove chicken to a wire rack. Increase oil temperature to 350°F and return chicken for a second fry of 2–3 minutes until extra crispy.
Step 5
Melt butter in a large skillet over medium heat. Add gochujang mixture and simmer for 1 minute until aromatic.
Step 6
Toss fried chicken in glaze until well coated. Transfer to serving plate, sprinkle with sesame seeds and scallions, and serve with pickled radish.
Tools you’ll need
- large heavy-bottomed pot or deep fryer
- instant-read thermometer
- wire rack
- shallow bowl
- small mixing bowl
- large skillet
- tongs
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
