This double-fried method delivers shatteringly crispy chicken that stays crunchy even after being coated in sauce. I developed this technique after testing countless variations, and the two-fry process is what separates good fried chicken from great.
The gochujang glaze brings the perfect balance of sweet heat, clinging to every crispy ridge of the chicken. Unlike traditional buffalo wings, this Korean-inspired version uses a sticky, glossy sauce that caramelizes slightly as it coats the chicken.
What you get is finger-licking good chicken with a crunchy exterior and juicy interior, all lacquered in a glossy sweet-spicy glaze. The aroma alone will have everyone gathered around the table before it’s even served.
Serve with pickled radishes and cold beer to cut through the richness. This recipe rewards patience and precision.
Ingredients for Korean Fried Chicken Recipe Sweet and Spicy
Double-fried wings meet sweet-spicy gochujang glaze for irresistible crunch and depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Split into drumettes and flats |
| Baking Powder 🧂 | 2 tbsp | For extra crispiness |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Gochujang 🌶️ | ½ cup | Korean red pepper paste |
| Honey 🍯 | ⅓ cup | For balancing heat |
| Soy Sauce 🫒 | 3 tbsp | Low-sodium preferred |
| Rice Vinegar 💧 | 2 tbsp | Adds tangy brightness |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Fresh Ginger 🌿 | 1 tbsp | Grated, peeled |
| Sesame Oil 🫒 | 1 tbsp | Toasted variety preferred |
| Cornstarch 🌾 | ½ cup | For light, crispy coating |
| Vegetable Oil 🫒 | 4 cups | For deep frying |
| Sesame Seeds 🌿 | 2 tbsp | Toasted, for garnish |
| Green Onions 🧅 | 3 whole | Thinly sliced for serving |
The chicken wings are the foundation—opt for fresh, never frozen to ensure maximum crispiness. Korean markets or H Mart are ideal for sourcing gochujang (look for Sunchang or Chung Jung One brands). Baking powder might seem unusual, but it’s the secret to that shatteringly crisp texture. Diamond Crystal kosher salt is my go-to for even seasoning without overpowering.
No gochujang? Sriracha mixed with miso paste can work in a pinch, though the flavor won’t be identical. Swap honey for brown sugar or maple syrup if needed. For extra heat, add 1 tsp gochugaru (Korean chili flakes). If avoiding gluten, use tamari instead of soy sauce. The cornstarch can be replaced with potato starch for a similar crisp.
Best eaten immediately, but leftovers keep in the fridge for 2-3 days. Re-crisp in a 400°F oven for 10 minutes. The glaze thickens as it cools—reheat gently with a splash of water. Freezing isn’t ideal (the coating loses its crunch), but you can freeze uncooked wings for up to 1 month.
Why You’ll Love This Recipe
- No-Fuss Coating: I just toss the wings with baking powder, salt, and pepper—no marinating, no waiting.
- Sweet Heat: The gochujang glaze gives that sticky, spicy-sweet kick that’s honestly hard to stop eating.
- Crowd Pleaser: I’ve served these at game nights and family dinners, and the platter’s always empty.
- Leftovers? Yes Please: They reheat in the oven almost as crispy as the first day, so I double the batch.
Step-by-Step Instructions for Korean Fried Chicken Sweet and Spicy
Master the double-fry technique for ultra-crispy wings with glossy gochujang glaze.
Step 1: Season and Coat the Chicken Wings
Pat the 2 lb Chicken Wings completely dry with paper towels—this is essential for maximum crispiness. In a large bowl, toss the wings with 2 tbsp Baking Powder, 1 tbsp Kosher Salt, and 1 tsp Black Pepper until evenly coated.
The baking powder raises the pH of the skin, which breaks down proteins and creates micro-bubbles during frying for extra crunch. Let the seasoned wings rest at room temperature for 10 minutes while you prepare the coating.
Place the 0.5 cup Cornstarch in a shallow dish. Dredge each wing through the cornstarch, pressing gently to adhere, then shake off any excess. The cornstarch creates a light, crispy shell that won’t weigh down the wings.
Step 2: First Fry for Even Cooking
Heat 4 cups Vegetable Oil in a heavy pot or Dutch oven to 325°F over medium-high heat. Use a deep-fry thermometer for accuracy—oil temperature is critical here. Working in batches to avoid crowding, carefully lower the wings into the hot oil.
Fry the wings for 8-10 minutes until they’re pale golden and just cooked through. They won’t be crispy yet—that comes in the second fry. Drain on a wire rack set over a baking sheet to allow air circulation and prevent sogginess.
This initial fry cooks the meat through while starting to develop the crust. The wings should register 165°F internally if tested with a thermometer.
Step 3: Second Fry for Maximum Crispiness
Increase the oil temperature to 375°F. Return the wings to the hot oil in batches and fry for 3-4 minutes until they’re deep golden brown and ultra-crispy. The second fry at higher heat creates that signature shatteringly crisp exterior.
Drain again on the wire rack. This double-fry method is the secret to Korean fried chicken’s legendary crunch. The wings should be so crispy that you can hear the crust crackling when you move them.
Step 4: Toss in Sweet and Spicy Gochujang Glaze
In a saucepan, combine 0.5 cup Gochujang, 0.33 cup Honey, 3 tbsp Soy Sauce, 2 tbsp Rice Vinegar, minced 4 cloves Garlic Cloves, 1 tbsp Fresh Ginger, and 1 tbsp Sesame Oil. Simmer over medium heat for 3-4 minutes, stirring constantly, until the sauce thickens slightly and becomes glossy.
Transfer the hot wings to a large bowl and pour the warm glaze over them. Toss gently but thoroughly with a silicone spatula until every wing is evenly coated. The glaze should cling to the crispy surface, creating a beautiful sticky sheen.
Sprinkle with 2 tbsp Sesame Seeds and thinly sliced 3 whole Green Onions for freshness and color contrast. Serve immediately while the wings are still hot and at their crispest.
Pro Tips For Making Korean Fried Chicken Recipe Sweet And Spicy
- Double Fry for Crisp: Fry the wings once at 325°F for 8-10 minutes, then again at 375°F for 3-4 minutes—this is how you get that shatteringly crisp crust that holds up to the gochujang sauce. I learned this the hard way after too many soggy batches.
- Dry the Wings Well: Pat the wings bone dry with paper towels before seasoning, then let them sit uncovered in the fridge for 30 minutes. Sounds tedious, but it’s the only way the baking powder and salt actually stick and do their magic.
- Skip the Overcrowding: fry in small batches—about 5-6 wings at a time in a 3-quart pot—so the oil stays hot and the temperature doesn’t plummet. After burning three batches, I finally figured out that less really is more here.
- Thin the Gochujang: Mix the gochujang with a little honey or corn syrup (about 1 tablespoon per 3 of gochujang) before tossing—it coats the wings evenly instead of clumping. My grandmother swore by this, and she was right.
Essential Equipment for korean fried chicken recipe sweet and spicy
Deep Fry Setup
I always use a heavy Dutch oven or enamel-coated pot for frying—it distributes heat evenly and prevents hot spots. A candy thermometer clipped to the side is non-negotiable for maintaining precise oil temperatures. I recommend OXO’s stainless steel deep fry thermometer for accuracy. 🌡️
Oil Choice Matters
Vegetable oil or peanut oil are my top picks for their high smoke points and neutral flavors. Avoid olive oil—it doesn’t handle the heat well. I buy Crisco vegetable oil in bulk for frying sessions. You’ll need 4 cups for this recipe.
Draining Station
A wire rack set over a baking sheet is the best draining system. It allows air to circulate around the wings, keeping them crispy. I use a half-sheet pan with a cooling rack from Nordic Ware. Line the tray with paper towels for easy cleanup.
Saucepan for Glaze
Use a medium saucepan with a heavy bottom to prevent scorching when making the gochujang glaze. I prefer All-Clad stainless steel for even heat distribution. A silicone spatula helps scrape every last bit of sticky sauce. 🔥
Essential Extras
Keep tongs and a slotted spoon nearby for safe wing handling. I love OXO’s 12-inch tongs for their grip and length. Have a paper towel roll ready for quick cleanups and patting wings dry between fries.
Safety Gear
Frying can get messy, so I always wear an apron and keep a fire extinguisher rated for grease fires nearby. A splatter screen helps contain oil pops. Never leave hot oil unattended—safety first with this delicious dish.
Nutrition Facts
Frequently Asked Questions
Why use baking powder in the coating?
Baking powder raises the skin’s pH, creating micro-bubbles during frying for extra crunch. It’s the secret to that signature crispy texture.
Can I bake instead of fry?
For a lighter version, bake at 425°F for 45-50 minutes, flipping halfway. The texture won’t be as crispy, but it’s a good alternative.
How do I make it less spicy?
Reduce gochujang to 1/4 cup and add 1 tbsp sugar or extra honey. Taste as you go and adjust to your preference.
Can I make the glaze ahead?
The glaze keeps in the fridge for up to 1 week. Reheat gently before tossing with freshly fried wings.
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