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Spicy Korean Fried Chicken with Gochujang Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Korean
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Chicken: Pat chicken pieces dry with paper towels. Season with salt, black pepper, garlic powder, and onion powder. In a shallow bowl, mix flour and cornstarch. Dredge chicken pieces in the mixture, shaking off excess.
  • Step 2: Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches for 6–8 minutes, or until golden brown and cooked through. Remove and drain on a wire rack or paper towels. 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: In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, ketchup, sesame oil, garlic, and ginger. Simmer over medium heat for 3–5 minutes, stirring constantly until slightly thickened. Adjust consistency with a little water if needed.
  • Step 4: Toss Chicken in Sauce: Place fried chicken in a large bowl. Pour warm gochujang sauce over chicken and toss to coat evenly.