Crispy Korean Fried Chicken: Double-Fried Perfection with Sweet-Spicy Glaze

Few dishes capture the heart of Korean cuisine like Korean Fried Chicken (KFC) — known locally as Yangnyeom Chicken when glazed or Huraideu-chikin when plain and crispy. Unlike American fried chicken, this Korean favorite is light, shatteringly crisp, and bursting with bold flavor.

Born from a post-war fusion of American frying techniques and Korean spice mastery, the dish has evolved into a global culinary icon — served everywhere from Seoul’s late-night pojangmachas (street stalls) to trendy gastropubs in New York and London.

What makes Korean Fried Chicken truly special? It’s double-fried — a technique that renders the skin ultra-thin and audibly crunchy while keeping the meat succulent. The pièce de résistance is the gochujang glaze: a harmony of sweet, spicy, tangy, and umami notes that cling beautifully to every crispy bite.

Whether you’re new to Korean cooking or expanding your global kitchen repertoire, this recipe walks you through authentic methods, insider chef tips, and ingredient swaps so you can bring Korea’s most beloved comfort food to your own table.

Ingredients (for 4–6 servings)

Chicken Marinade

• 1.5 kg / 3.3 lb chicken wings or drumettes

• 1 tsp fine sea salt

• ½ tsp black pepper

• 1 tbsp rice wine (mirin or sake optional)

• 1 tsp minced garlic

• 1 tsp grated ginger

Coating Batter

• 1 cup (130 g) all-purpose flour (or gluten-free flour blend)

• ½ cup (60 g) potato starch or cornstarch

• 1 tsp baking powder

• 1 cup (240 ml) cold water or sparkling water (for extra crispness)

Frying

• Neutral oil (canola, soybean, or sunflower) for deep frying — about 1 liter / 4 cups

Gochujang Glaze

• 2 tbsp gochujang (Korean red chili paste)

• 2 tbsp ketchup

• 2 tbsp honey or corn syrup

• 2 tbsp brown sugar

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp minced garlic

• 1 tsp sesame oil

Optional Garnish

• Toasted sesame seeds

• Chopped green onions

• Pickled radish (chikin-mu) on the side

💡 Substitution Tip:
For a gluten-free version, use rice flour and cornstarch instead of wheat flour, and ensure soy sauce is tamari-based.

Instructions / Steps

1. Prepare the Chicken (10 min)
   Pat chicken pieces dry with paper towels to remove excess moisture — crucial for crispiness. Toss with salt, pepper, rice wine, garlic, and ginger. Let marinate for 30 minutes.

2. Make the Batter (5 min)
   In a large bowl, whisk together flour, starch, baking powder, and cold water until smooth. Batter should lightly coat the chicken without dripping excessively.

3. Heat the Oil (10 min)
   Pour oil into a deep pot or wok until it reaches 170°C / 340°F. Use a thermometer for accuracy — temperature control is key.

4. First Fry (6–8 min)
   Fry chicken in small batches, 5–6 pieces at a time, until light golden and cooked through. Remove and rest on a wire rack.

5. Second Fry (2–3 min)
   Increase oil temperature to 190°C / 375°F. Re-fry each batch until deep golden brown and ultra-crispy. Drain excess oil.

   🔥 Pro Tip: Double-frying evaporates residual moisture, locking in crunch for hours.

6. Make the Glaze (5 min)
   In a small saucepan, combine all glaze ingredients. Simmer over medium heat until thickened and glossy (about 3–5 minutes).

7. Coat the Chicken (2 min)
   Toss fried chicken in the warm glaze until evenly coated. Serve immediately while hot and sticky.

8. Garnish and Serve
   Sprinkle with sesame seeds and green onions. Pair with pickled radish and an icy cold beer (chimaek – chicken + maekju).

Recipe Info Box

Nutrition Information (per serving)

⚠️ Nutrition values are approximate and may vary by ingredients used.

Health Note:
Gochujang provides capsaicin for metabolism boost; garlic and ginger offer anti-inflammatory benefits. For a lighter version, try air-frying at 200°C (400°F) for 25 minutes, flipping halfway.

Tips, Variations & Notes

1. For Extra Crunch: Use ice-cold sparkling water in the batter.

2. Less Spicy Option: Halve the gochujang and increase honey.

3. Gluten-Free: Replace flour with rice flour; use gluten-free soy sauce.

4. Air Fryer Method: Brush lightly with oil and air-fry at 200°C (400°F) for 25 minutes.

5. Make-Ahead Tip: Fry once, cool, then re-fry before serving for party prep.

6. Storage: Keep leftovers in the fridge up to 2 days; reheat in oven for crispiness.

7. Flavor Variations: Try soy-garlic glaze or honey-butter glaze.

8. Seasonal Twist: Add grated pear or apple to the marinade for sweetness.

9. Serving Suggestion: Serve with kimchi slaw or pickled radish cubes.

10. Beverage Pairing: Best enjoyed with beer (chimaek) or sparkling lemonade.

Equipment Needed

• Deep frying pot or wok

• Cooking thermometer

• Wire rack

• Mixing bowls

• Tongs or chopsticks

• Saucepan

• Whisk

• Serving platter

Optional: Air fryer, splatter guard, digital kitchen scale

FAQs

1. Can I use boneless chicken?
   Yes, boneless thighs work beautifully — just adjust frying time slightly shorter.

2. Can I bake instead of fry?
   You can bake at 220°C (425°F) for 30–35 min, but texture won’t be as crisp as double-frying.

3. Is gochujang very spicy?
   It’s mildly spicy with deep umami; adjust by adding more honey or ketchup.

4. What oil is best for frying?
   Use neutral oils like canola or sunflower — they handle high heat without overpowering flavor.

5. How do I keep it crispy longer?
   Avoid covering hot fried chicken; use a wire rack for air circulation.

6. Can I make the glaze ahead?
   Yes, refrigerate up to 1 week; reheat gently before coating chicken.

7. Can kids eat this?
   Absolutely! Just reduce or omit gochujang for a milder glaze.

8. Can I freeze it?
   Yes — freeze after first fry, then re-fry directly from frozen for perfect crispness.

9. Why double-fry?
   It ensures moisture removal and creates the signature Korean crunch.

10. What side dishes pair well?
    Serve with pickled radish, cold noodles, or Korean beer for the full chimaek experience.

Recipe Story & Cultural Context

Korean Fried Chicken is more than a meal — it’s a social ritual. The modern form emerged in the 1970s as Korea embraced American influences, yet it quickly evolved into something uniquely Korean: crispier, cleaner, and balanced with sweet-spicy harmony.

In Korea, fried chicken is inseparable from maekju (beer), forming the iconic duo known as “chimaek.” Restaurants specialize in this pairing, with late-night deliveries to homes across the country — a symbol of modern Korean comfort food culture.

Regional variations abound:

• Yangnyeom Chicken — glazed in spicy gochujang sauce (as in this recipe).

• Huraideu Chicken — plain fried, ultra-crispy, served with salt and pickled radish.

• Padak Chicken — topped with thinly sliced green onions and soy-based dressing.

Each version tells a story of fusion, innovation, and Korea’s love for communal dining.

Pairing Suggestions

• Drinks: Korean beer (Cass or Hite), or sparkling citrus lemonade.

• Sides: Pickled radish, kimchi, cold noodle salad, or steamed rice.

• Occasions: Perfect for game nights, family dinners, or casual parties.

• Seasonal Pairings: Summer with cold beer, winter with hot barley tea.

Conclusion

Crispy on the outside, juicy on the inside, and coated in a fiery-sweet glaze — Korean Fried Chicken is a celebration of contrast and craftsmanship. With this authentic recipe, you can bring the streets of Seoul to your kitchen and share the joy of chimaek with friends and family.

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