Korean Twice-Fried Chicken with Gochujang Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crunchy Korean fried chicken twice-fried and coated in a spicy-sweet gochujang glaze for a perfect balance of heat and crispiness. This korean-inspired chicken ready in about 40 minutes pairs chicken wings, cornstarch, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Korean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Pat dry 2 lbs chicken wings and toss them thoroughly in the flour mixture to coat evenly.
  2. Step 2: Heat 4 cups vegetable oil in a deep pot or fryer to 350°F. Fry the coated chicken wings in batches for 6 minutes until pale golden and cooked through but not fully crisp. Remove and drain on paper towels.
  3. Step 3: Increase oil temperature to 375°F. Fry the chicken wings again in batches for 3-4 minutes until deep golden brown and extra crispy. Drain on fresh paper towels.
  4. Step 4: In a small saucepan over medium heat, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tsp sesame oil. Cook, stirring occasionally, for 3-4 minutes until the sauce thickens and becomes glossy.
  5. Step 5: Toss the twice-fried chicken wings in the warm gochujang glaze until fully coated. Sprinkle 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions over the top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Korean Twice-Fried Chicken with Gochujang Glaze take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean Twice-Fried Chicken with Gochujang Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken wings from drying out.

Can I substitute ingredients in Korean Twice-Fried Chicken with Gochujang Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean Twice-Fried Chicken with Gochujang Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Korean Twice-Fried Chicken with Gochujang Glaze?

Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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