Korean fried chicken, or “KFC”, is famous for its crispy exterior and juicy interior, combined with bold, sweet-spicy flavors from gochujang, the Korean chili paste. Unlike typical fried chicken, Korean fried chicken is double-fried, creating a light, ultra-crispy crust that stays crunchy even under the sauce.

This recipe brings that restaurant-quality Korean fried chicken to your home kitchen. The spicy-sweet-salty sauce clings perfectly to each piece, delivering layers of flavor that are addictive. Served hot, it’s perfect for game nights, dinner parties, or simply indulging in a flavorful comfort meal.

Why I Love This Recipe

I love this recipe because it perfectly balances crispy, juicy chicken with a bold, flavorful sauce that hits all the right notes—sweet, spicy, and savory.

The double-fried chicken ensures every bite stays crunchy, even after tossing it in the sticky gochujang sauce, which is something you rarely get with regular fried chicken.

Why This is a Must-Try Dish

• Crunchy yet juicy: Double-fried for ultimate crispiness.
• Bold Korean flavors: Sweet, spicy, and savory gochujang sauce.
• Fun and shareable: Perfect for parties, family dinners, or special treats.
• Elevates homemade fried chicken: Even beginner cooks can impress.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Marination Time: 30 minutes
• Cooking Time: 20–25 minutes
• Total Time: 1 hour 15 minutes

Servings & Nutrition

• Servings: 4
• Calories: ~550–600 per serving (depends on frying method and sauce amount)

Course & Cuisine

• Course: Main Dish / Appetizer
• Cuisine: Korean / Asian Fusion

Ingredients

For the Chicken:

• 2 lbs chicken wings, drumettes, or boneless chicken pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• Vegetable oil, for frying

For the Gochujang Sauce:

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey or brown sugar
• 2 tbsp ketchup
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1–2 tsp water (optional, to thin sauce if needed)

Garnish:

• Toasted sesame seeds
• Chopped green onions

Step-by-Step Preparation Method

Step 1: Prepare the Chicken

1. Pat chicken pieces dry with paper towels.
2. Season with salt, black pepper, garlic powder, and onion powder.
3. In a shallow bowl, mix flour and cornstarch. Dredge chicken pieces in the mixture, shaking off excess.

Step 2: Fry the Chicken

1. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
2. Fry chicken in batches for 6–8 minutes, or until golden brown and cooked through.
3. Remove and drain on a wire rack or paper towels.
4. Optional: For extra crunch, let chicken rest for 5 minutes, then fry a second time for 2–3 minutes until ultra-crispy.

Step 3: Make the Gochujang Sauce

1. In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, ketchup, sesame oil, garlic, and ginger.
2. Simmer over medium heat for 3–5 minutes, stirring constantly until slightly thickened.
3. Adjust consistency with a little water if needed.

Step 4: Toss Chicken in Sauce

1. Place fried chicken in a large bowl.
2. Pour warm gochujang sauce over chicken and toss to coat evenly.

How to Serve

• Serve immediately on a large platter.
• Sprinkle with toasted sesame seeds and chopped green onions.
• Pair with steamed rice, pickled vegetables, or a crisp salad for balance.
• Optional: Serve with lime wedges for a bright contrast.

Recipe Tips

• Dry chicken well to ensure maximum crispiness.
• Double frying makes a huge difference—don’t skip this step if possible.
• Adjust sauce spiciness by reducing or increasing gochujang.
• Keep fried chicken on a wire rack instead of paper towels to avoid sogginess.

Variations

• Boneless Option: Use chicken tenders or breast pieces for boneless wings.
• Sweet & Spicy: Add extra honey or brown sugar for a sweeter sauce.
• Garlic Lover: Add extra minced garlic to the sauce.
• Spicy Kick: Add 1 tsp Korean chili flakes (gochugaru) for more heat.

Freezing & Storage

• Refrigerator: Store leftover chicken in airtight container for up to 2 days.
• Reheating: Reheat in oven at 350°F (175°C) for 8–10 minutes to restore crispiness.
• Freezer: Not recommended to freeze after sauce is added. Freeze plain fried chicken separately for up to 1 month.

Special Equipment Needed

• Deep fryer or large heavy skillet/pot
• Wire rack for draining chicken
• Medium saucepan for sauce
• Tongs for frying

FAQ

Q1: Can I bake the chicken instead of frying?
Yes, bake at 425°F (220°C) for 25–30 minutes, flipping halfway. Crispy texture won’t be identical but still delicious.

Q2: What is gochujang?
Gochujang is a Korean fermented chili paste—spicy, sweet, and savory. It’s available in most Asian grocery stores or online.

Q3: Can I make the sauce ahead of time?
Yes, make sauce 1–2 days in advance. Warm gently before tossing with chicken.

Q4: Can I use frozen chicken?
Thaw completely before dredging and frying for best results.

Conclusion

Spicy Korean Fried Chicken with Gochujang Sauce is a crispy, juicy, and bold-flavored dish that brings the excitement of Korean cuisine to your home. Perfectly balanced between sweet, spicy, and savory, it’s ideal for parties, dinners, or an indulgent treat. With a little effort, you get restaurant-quality Korean fried chicken that’s irresistible and shareable.