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Korean Fried Chicken
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Korean Fried Chicken

Some things cannot happen all at once. Every stage has its purpose.

Serves 4 servings Prep 20 min Cook 40 min

Beyond the Ingredients

Why This Recipe Matters

Korean Fried Chicken gets its distinctive crispy coating through a process that cannot be accomplished in a single step. The chicken is fried once to cook it through, allowed to rest, and then fried a second time at a higher temperature to develop its crisp, golden exterior. Only after those stages are complete is it coated in the sweet and spicy glaze.

After the first fry, the chicken may not look like what we expected. But that doesn't mean anything has gone wrong. The first stage has accomplished exactly what it was supposed to. The next stage builds upon it, creating a result that couldn't be achieved by trying to do everything at once.

Life presents us with situations that work in much the same way. We may know what we want to accomplish, understand why it matters, and feel frustrated that we can't make it happen immediately.

But some things require a sequence of steps, experiences, or decisions that cannot simply be skipped. Understanding something takes time. Developing an ability requires practice. Working through a difficult situation may involve addressing one part before we're able to approach another.

When we focus entirely on the outcome we want, it's easy to overlook the value of where we are in the process. We may feel that we haven't accomplished enough simply because the final result isn't visible yet.

Progress doesn't become meaningful only when everything is finished. Each stage can have its own purpose and value, even when it doesn't look like the outcome we're working toward.

The Takeaway

We don't have to accomplish everything today or expect ourselves to move through every stage at once. Recognizing what we've already completed, understanding what still needs our attention, and allowing ourselves the time each step requires can help us approach difficult situations without dismissing the progress we've already made.

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What You Need

Ingredients

Serves 4 servings

  • chicken

  • glaze

Like this glaze? Try our similar Sweet & Spicy Gochujang Sauce.

How to Make It

Directions

  1. chicken

  2. 1

    Pat the chicken dry and season with salt and white pepper.

  3. 2

    Make the batter: combine flour, cornstarch, and baking powder in a bowl. In another bowl, whisk eggs with cold water. Dip chicken in the egg mixture, then toss in the flour mixture until evenly coated.

  4. 3

    Heat 3–4 inches of oil in a heavy pot to 325°F (165°C).

  5. 4

    First fry: cook chicken in batches for 8–10 (10-12 if using drumsticks) minutes until cooked through and lightly golden. Remove and drain on a rack. Let rest for 5 minutes.

  6. 5

    Raise oil temperature to 375°F (190°C).

  7. 6

    Second fry: return the chicken to the hot oil in batches and fry for 3–4 minutes until deeply golden and shatteringly crispy. Drain on a rack.

  8. glaze

  9. 7

    Combine gochujang, soy sauce, honey, brown sugar, rice vinegar, and garlic in a small saucepan. Cook over medium heat for 2–3 minutes until slightly thickened. Stir in sesame oil.

  10. To finish

  11. 8

    Toss the hot crispy chicken in the glaze until fully coated.

  12. 9

    Pile onto a platter, garnish with sesame seeds and green onions, and serve immediately.

From the Kitchen

Small Things That Matter

  • The double-fry is non-negotiable for authentic ultra-crispy results — don't skip the second fry

  • Baking powder in the coating reacts with heat to create extra bubbles and crunch in the crust

  • Let the first-fried chicken rest before the second fry — this helps drive out moisture for maximum crispiness

  • Toss the chicken in the glaze right before serving so it stays crispy as long as possible

Variations & Additions

Make It Yours

  • Make a honey-garlic version by swapping gochujang for extra honey, garlic, and a splash of soy sauce
  • Use boneless chicken thigh pieces instead of wings for an equally delicious, easier-to-eat version
  • Serve with pickled daikon radish and steamed white rice for the full Korean restaurant experience
  • Drizzle with a little extra gochujang on top for folks who want serious heat

Watch It

Watch It Being Made

Video courtesy of Maangchi

This video may not follow our recipe exactly. Ingredients, amounts, or steps can differ a little. Use it as a guide to see the techniques in action, and follow the recipe on this page for the details. All videos

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Nutrition FactsPer 1 serving (approx. 280g, ~6 wings)·Cal 560·Total Fat 28g (36%)·Sat. Fat 6g (30%)·Trans Fat 0g·Cholesterol 145mg (48%)·Sodium 1050mg (46%)·Carbs 38g (14%)·Fiber 1g (4%)·Sugars 18g·Protein 38g·Calcium 35mg (3%)·Iron 2.5mg (14%)·Potassium 420mg (9%)·Vit. C 2mg (2%)·Vit. A 25mcg (3%)·Zinc 3.0mg (27%)† Estimates only. % DV based on 2,000 cal diet.