Korean Fried Chicken

Name: Korean Fried Chicken
Total time: 35 min
Yield: Party
Cuisine: Korean
Ingredients: 800 g chicken wings; 4 tbsp potato starch; 2 tbsp gochujang; 2 tbsp honey; 2 tbsp soy sauce

Korean fried chicken is famous for its impossibly thin, shatteringly crisp coating that stays crunchy even under a sticky glaze. A double-fry technique renders out the fat and creates an ultra-crisp shell, while a sweet, spicy, and garlicky sauce clings to every piece. Perfect for a party, it disappears the moment it hits the table alongside cold beer and pickled radish.

Korean High-Protein Air Fryer Dinner Party Chicken

⏱ 35 min
📊 medium
🍽 Party

Ingredients

800 g chicken wings
4 tbsp potato starch
2 tbsp gochujang
2 tbsp honey
2 tbsp soy sauce

Instructions

Pat the chicken pieces completely dry, then season them with salt, pepper, and a little grated ginger and garlic, and let them sit for 15 minutes.
Toss the chicken in a coating of potato starch or cornstarch mixed with a little flour, pressing so every piece is evenly and thinly coated.
Heat oil in a deep pot to 160C (320F) and fry the chicken in batches for 7 to 8 minutes until pale golden and just cooked through, then remove and rest on a rack for at least 5 minutes.

Raise the oil temperature to 180C (350F) and fry the chicken a second time for 3 to 4 minutes until deeply golden and very crisp, then drain on a rack.
While the chicken rests, make the sauce by simmering gochujang, soy sauce, honey, brown sugar, minced garlic, and rice vinegar in a pan over medium heat for 3 to 4 minutes until glossy and slightly thickened.
Add the hot fried chicken to the warm sauce and toss quickly until every piece is evenly and lightly coated.
Transfer to a platter, sprinkle with toasted sesame seeds and chopped green onion, and serve immediately while crisp and hot.

💡 Chef's tip

Fry the chicken twice, letting it rest and cool between the two fries, because the second fry at a higher temperature drives off remaining moisture and is the secret to a crust that stays crisp for hours.

Tossing the fried chicken in the sauce only at the very end keeps the coating crackly; sauced too early, that signature Korean crunch goes soft within minutes.