Korean Fried Chicken with Gochugaru Glaze
If you love fried chicken, you'll adore this Korean Fried Chicken with Gochugaru Glaze! The double-frying method creates ultra-crispy chicken coated in a sweet, spicy, and savory Korean chili sauce. This popular dish (called yangnyeom chicken in Korea) is perfect for game day, parties, or a delicious weeknight dinner.
Why This Korean Fried Chicken Recipe Works
Korean fried chicken (KFC) differs from American-style fried chicken in three key ways:
- Double-frying technique creates an extra-crispy exterior while keeping the meat juicy
- Thin batter (often just flour or cornstarch) instead of thick breading
- Glaze rather than sauce - the sticky coating clings perfectly to the crispy chicken
The Gochugaru glaze (made with Korean red pepper flakes) provides the perfect balance of sweet, spicy, and umami flavors that make this dish irresistible.
The History of Korean Fried Chicken
Korean fried chicken with gochugaru glaze is a relatively modern dish with an interesting history:
1950s: American soldiers introduced fried chicken to Korea during the Korean War
1970s: The first Korean fried chicken restaurants opened, adapting the recipe with local flavors and cooking techniques
1990s: The yangnyeom (seasoned) style with gochujang and gochugaru became popular
Today: Korean fried chicken is a global phenomenon, with chains like Bonchon and Kyochon expanding worldwide
Ingredients for Korean Fried Chicken
For the Chicken:
- 3 pounds chicken wings or drumsticks (or combination)
- 1/4 cup cornstarch (for extra crispiness)
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder (helps create bubbles for crisp texture)
- Salt and pepper to taste
- Vegetable or peanut oil for frying (high smoke point oils work best)
For the Gochugaru Glaze:
- 1/4 cup gochugaru (Korean red chili flakes) - adjust for spice preference
- 1/4 cup soy sauce (use reduced-sodium if preferred)
- 1/4 cup rice vinegar (or apple cider vinegar as substitute)
- 1/4 cup honey (or maple syrup for vegan option)
- 2 tablespoons brown sugar (enhances caramelization)
- 2 tablespoons minced garlic (fresh is best)
- 1 tablespoon grated ginger (adds brightness)
- 1 tablespoon sesame oil (for nutty aroma)
- Sesame seeds and chopped scallions for garnish
Step-by-Step Instructions
- Prepare the chicken: Rinse chicken pieces and pat completely dry with paper towels. This helps the coating stick better. If using whole wings, separate into drumettes and flats.
- Coat the chicken: In a large bowl, whisk together cornstarch, flour, baking powder, salt, and pepper. Add chicken pieces and toss until evenly coated. Shake off excess flour.
- First fry: Heat 2-3 inches of oil in a heavy pot or Dutch oven to 325°F (160°C). Fry chicken in batches (don't overcrowd) for about 10 minutes until lightly golden. Drain on a wire rack (this keeps them crispier than paper towels).
- Second fry: Increase oil temperature to 350°F (180°C). Fry chicken again in batches for 5 minutes until deep golden brown and extremely crispy. Drain on rack.
- Make the glaze: While chicken fries, combine all glaze ingredients in a small saucepan. Bring to simmer over medium heat, then reduce to low and cook for 10 minutes, stirring occasionally, until thickened slightly.
- Coat and serve: Place fried chicken in a large bowl, pour warm glaze over, and toss gently to coat evenly. Transfer to serving platter and garnish with sesame seeds and scallions. Serve immediately while hot and crispy.
Expert Tips for Perfect Korean Fried Chicken
- Use a thermometer: Maintaining proper oil temperature is crucial for crispy results
- Let chicken rest 5 minutes between first and second fry for best texture
- For extra crispiness: Add 1 tablespoon vodka to the flour mixture (alcohol evaporates quickly during frying)
- Make ahead: Fry chicken once, then refrigerate up to 24 hours before second fry and glazing
- Spice adjustment: Reduce gochugaru to 2 tablespoons for milder flavor, or add 1 teaspoon gochujang for more heat
Serving Suggestions
Korean fried chicken pairs perfectly with:
- Korean sides: Kimchi, pickled radish (mu), or cucumber salad
- Dipping sauces: Extra glaze, ranch, or blue cheese dressing
- Beverages: Korean beer (Hite or Cass), soju, or iced barley tea
- For meals: Steamed rice, Korean pancakes (pajeon), or lettuce wraps
Frequently Asked Questions
Q: Can I bake instead of fry?
A: While not traditional, you can bake at 425°F for 30-40 minutes, flipping halfway. The texture won't be as crispy.
Q: Where can I buy gochugaru?
A: Find it in Asian grocery stores, the international aisle of supermarkets, or online (Amazon, H-Mart, or Korean specialty shops).
Q: How do I store leftovers?
A: Store in refrigerator up to 3 days. Re-crisp in air fryer or 350°F oven for 10 minutes.
Q: Can I use other chicken parts?
A: Yes! Thighs work well (cut into bite-sized pieces), or even whole chicken cut into pieces.