Prepare your senses for an electrifying combination of flavor and an unbelievably satisfying crunch! Imagine biting into a piece of chicken with an ethereally light, shatteringly crisp crust, all while the meat inside remains incredibly juicy and tender. Then, picture that perfect chicken drenched in a glistening, addictive, and fiery sweet and spicy gochujang sauce. This isn’t just fried chicken; it’s The Ultimate Crispy & Spicy Korean Fried Chicken experience, and you can create this inferno of deliciousness right in your own kitchen! What sets this recipe apart is the signature double-fry technique that guarantees that legendary crispiness, and our perfectly balanced, fiery sauce that will have you reaching for more (and maybe a glass of milk!). Whether you’re a spice aficionado craving a show-stopping centerpiece, a fun weekend treat, or simply the best spicy fried chicken you’ve ever had, this recipe is your golden ticket to flavor heaven.
Time & Serving:
Prep Time: 30 minutes
Cook Time: 40-50 minutes
Secondary Component Prep: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4-6
Ingredients:
For the Chicken & Marinade:
▢ 3 pounds chicken wings and/or drumettes
▢ 1 tablespoon soy sauce
▢ 1 tablespoon rice wine (mirin)
▢ 1 teaspoon minced ginger
▢ 2 cloves garlic, minced
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon black pepper
▢ 1/2 teaspoon gochugaru (Korean chili flakes)
For the Crispy Coating:
▢ 1/2 cup potato starch
▢ 1/4 cup all-purpose flour
▢ 1 teaspoon baking powder
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon black pepper
For Frying:
▢ 4-6 cups neutral cooking oil
For the Fiery Sweet & Spicy Gochujang Sauce:
▢ 1/3 cup gochujang (Korean chili paste)
▢ 1/4 cup honey
▢ 2 tablespoons soy sauce
▢ 1 tablespoon rice vinegar
▢ 1-2 tablespoons gochugaru (Korean chili flakes)
▢ 2 cloves garlic, minced
▢ 1 teaspoon sesame oil
▢ 1 teaspoon grated ginger
For the Savory Soy Garlic Sauce (Alternative Option):
▢ 1/4 cup soy sauce
▢ 1/4 cup rice wine (mirin)
▢ 2 tablespoons honey, or brown sugar
▢ 4 cloves garlic, minced
▢ 1 tablespoon sesame oil
▢ 1 teaspoon grated ginger
▢ Pinch of black pepper
For Garnish (Optional):
▢ Toasted sesame seeds
▢ Chopped green onions
▢ Thinly sliced red chili
Instructions:
- Marinate the Chicken: In a large bowl, combine the chicken pieces with 1 tablespoon soy sauce, rice wine, minced ginger, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the optional 1/2 teaspoon gochugaru. Toss well to coat. Let it marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 2 hours.
- Prepare the Coating: In a separate large bowl or a large resealable plastic bag, whisk together the potato starch (or cornstarch), all-purpose flour, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Coat the Chicken: Working with a few pieces at a time, dredge the marinated chicken in the starch mixture, ensuring each piece is thoroughly and evenly coated. Shake off any excess coating. Place the coated chicken on a wire rack.
- First Fry: Heat the cooking oil in a large, deep, heavy-bottomed pot or Dutch oven to 300-325°F (150-160°C). Carefully add the coated chicken pieces to the hot oil in batches, being sure not to overcrowd the pot. Fry for 5-7 minutes per batch, turning occasionally, until the chicken is lightly golden and mostly cooked through. Remove the chicken and transfer it to a clean wire rack to drain. Let it rest for at least 5-10 minutes.
- Prepare the Fiery Gochujang Sauce: While the chicken is resting, in a small saucepan, combine all ingredients for the Fiery Sweet & Spicy Gochujang Sauce: gochujang, honey, soy sauce, rice vinegar, gochugaru, minced garlic, sesame oil, and optional grated ginger. Bring to a gentle simmer over medium-low heat, stirring, and cook for 2-3 minutes until slightly thickened, glossy, and the aromas are intensely spicy and sweet. If making the Soy Garlic sauce instead, prepare it now.
- Second Fry (The Crisping Fry!): Increase the oil temperature to 350-375°F (175-190°C). Carefully add the partially cooked chicken back to the hot oil, again in batches. Fry for another 3-5 minutes per batch, until the chicken is deeply golden brown, incredibly crispy, and fully cooked through. Remove and drain on the wire rack.
- Sauce and Serve: In a large clean bowl, pour the warm Fiery Gochujang Sauce over the hot, double-fried chicken. Toss gently but quickly to coat all the pieces evenly in that glorious spicy glaze. Garnish immediately with toasted sesame seeds, chopped green onions, or thinly sliced red chili, if desired. Serve hot and embrace the heat!
Recipe Notes:
- The Double-Fry is Key: This is the secret to that signature Korean Fried Chicken crispiness! The first fry (Instruction #4) cooks the chicken through at a lower temperature, and the second fry (Instruction #6) at a higher temperature makes the crust incredibly light and crunchy. This step is non-negotiable for achieving that ultimate texture.
- Potato Starch for Crunch: While cornstarch works, potato starch is often preferred in Korean cooking for yielding an even lighter and crispier coating. It’s worth seeking out for the best texture.
- Embrace the Heat: This recipe is designed for spice lovers! You can adjust the amount of gochujang and gochugaru (Korean chili flakes) in the sauce to match your personal heat tolerance. Adding gochugaru to the initial chicken marinade also builds a deeper, foundational spice.
- Don’t Overcrowd the Pot: Frying in batches is crucial. Overcrowding lowers the oil temperature, resulting in greasy, less crispy chicken. Give your chicken pieces some personal space in the hot oil!
- Oil Temperature Management: Using a thermometer to monitor your oil temperature is highly recommended for consistent results. If the oil is too hot, the crust will burn before the chicken cooks; too cool, and it will be oily.
- Sauce Application: The sauce should be warm and ready to go as soon as the chicken comes out of its second fry. Toss the hot chicken in the warm sauce quickly to ensure every piece is coated before the crust has a chance to soften too much.
- Serving Immediately is Best: Spicy Korean Fried Chicken is at its absolute peak when it’s served hot and fresh, right after being sauced. The crust will be at its crispiest, and the sauce will be perfectly melty and vibrant.
- Cool it Down (If Needed): Serve your Spicy Korean Fried Chicken with cooling accompaniments like pickled radishes (danmuji), a simple coleslaw, or even a side of plain steamed rice to help balance the heat for those who might need it.
There you have it – your very own guide to making the crispiest, most flavorful, and delightfully Spicy Korean Fried Chicken! That double-fry combined with the fiery, sweet, and savory sauce is an experience unlike any other. Get ready to wow your taste buds and enjoy the addictive heat. Enjoy the spicy feast!
