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This spicy Korean fried chicken is ultra crispy, perfectly sticky, and loaded with bold gochujang flavor. A sweet-spicy glaze coats golden-fried wings or boneless bites for a truly addictive meal or game day snack!

🍗 Ingredients (Servings: 4):

• 2 lbs chicken wings or boneless chicken thighs, cut into pieces
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• Oil for deep frying

For the Spicy Korean Sauce:

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger

🍳 Instructions:

1️⃣ Prepare the Chicken:
🔪 Pat the chicken dry with paper towels. In a bowl, mix cornstarch, flour, garlic powder, salt, and pepper. Dredge the chicken until fully coated.

2️⃣ Double Fry for Crispiness:
🔥 Heat oil in a deep pot to 350°F. Fry chicken in batches for about 5–6 minutes until light golden. Remove and let rest for 5 minutes. Refry at 375°F until deep golden and super crispy, about 2–3 minutes.

3️⃣ Make the Sauce:
🥄 In a saucepan over medium heat, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Stir until bubbly and slightly thickened, about 3–4 minutes.

4️⃣ Toss and Coat:
🥣 Place fried chicken in a large bowl. Pour the sauce over and toss to coat thoroughly.

5️⃣ Serve:
🌶️ Garnish with sesame seeds and sliced scallions. Serve hot with pickled radish or rice!

📦 Amazon Must-Haves to Help You Create the Best Korean Fried Chicken

• 🍳 Cast Iron Deep Fryer with Thermometer – Holds temp well for perfect frying
• 🥄 Korean Gochujang Chili Paste – Essential for that bold spicy flavor
• 🍚 Sticky Rice Cooker – Make flawless Korean-style rice on the side
• 🧂 Sesame Oil & Soy Sauce Set – A pantry staple duo
• 🧄 Microplane Garlic & Ginger Grater – For finely minced aromatics
• 🥣 Large Mixing Bowls for Tossing – Ideal for coating wings mess-free

💡 Helpful Tip:
Double-frying is the secret to insanely crispy Korean fried chicken. Let the chicken rest a few minutes between batches so the crust doesn’t steam!