Save this recipe
Crispy double-coated chicken pieces glazed in sweet-spicy Korean sauce create the ultimate homemade takeout experience. Each bite delivers perfect crunch followed by tender meat, all wrapped in a sauce that balances honey sweetness with gochujang heat. The double-coating technique ensures restaurant-quality crispiness that stays crunchy even after saucing.
After countless attempts to replicate my favorite Korean restaurant's chicken, this combination of coating method and sauce finally captured that perfect balance of crispy and sticky.
Essential Ingredients Selection
- Chicken: Uniformly cut pieces for even cooking
- Gochujang: The soul of authentic Korean flavor
- Cornstarch: Creates a crispier coating than flour
- Honey: Balances the spicy sauce with natural sweetness
- Sesame oil: Adds an essential finishing touch
Save this recipe
Creating Chicken Magic
- Coating Development:
- Double-dip each chicken piece carefully, ensuring layers that guarantee maximum crunch.
- Sauce Symphony:
- Simmer the sauce until it thickens and coats the back of a spoon perfectly.
- Final Assembly:
- Toss the fried chicken with the sauce quickly, ensuring even coating while preserving crispiness.
Perfect Korean Partners
Serve with steamed rice to soak up extra sauce and quick pickled radishes for tangy contrast. For an authentic experience, include kimchi and cucumber salad. When hosting, create a banchan spread with various Korean side dishes.
Creative Chicken Adventures
Adjust the heat level by adding gochugaru (Korean chili flakes) or reduce gochujang for milder flavor. Add crushed peanuts for extra crunch or drizzle with spicy mayo for creamy contrast. For parties, prepare both regular and extra-spicy batches.
Save this recipe
Keeping Them Crispy
Best served immediately for peak crunchiness. Store leftovers in an airtight container for up to three days. Reheat in a high-temperature oven to restore crispiness—avoid microwaving to prevent sogginess. The sauce can be made ahead and gently rewarmed.
Through countless experiments, I've learned that great Korean fried chicken depends on precise technique and timing. This recipe proves that attention to detail creates restaurant-quality results. The combination of crispy coating and sticky-sweet sauce makes this dish truly special.
Perfecting Korean fried chicken isn't just about following steps—it's about understanding how each element contributes to the final texture and flavor. This recipe exemplifies that balance. Whether serving family dinner or entertaining friends, it delivers both impression and satisfaction. The harmony of crispy coating and flavorful sauce creates a dish worth mastering.
Recipe Tips & Questions
- → What is gochujang paste?
- Korean red chili paste. Can substitute with sriracha or other chili sauce but flavor will differ.
- → Why double coat the chicken?
- Creates extra crispy exterior that stays crunchy even with sauce. Don't skip this step.
- → Can I make this less spicy?
- Reduce or omit gochujang and red pepper flakes. Adjust to taste.
- → What oil is best for frying?
- Canola, vegetable, or peanut oil - any with high smoke point works well.
- → How do I keep chicken crispy?
- Don't crowd pan when frying, maintain oil temperature, add sauce just before serving.