Twice-Fried Chicken with Spicy Soy Glaze

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This Korean-style fried chicken features a double-fry method that yields extra-crispy skin, coated with a sticky, spicy soy glaze bursting with umami. This Korean-inspired chicken recipe, 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

2 lbs chicken wings
1 cup cornstarch
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
for frying, about 4 cups vegetable oil
1/4 cup soy sauce
2 tbsp gochujang (Korean chili paste)
2 tbsp honey
2 tsp minced garlic
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp toasted sesame seeds
2 tbsp thinly sliced green onions

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Instructions

Step 1: Pat 2 lbs chicken wings dry and season with 1 tsp salt and 1/2 tsp black pepper. In a large bowl, combine 1 cup cornstarch, 1/2 cup all-purpose flour, and 1 tsp baking powder. Toss the wings in this mixture until evenly coated.
Step 2: Heat 4 cups vegetable oil in a deep pot to 325°F. Fry the coated wings in batches for 6 minutes until pale golden and cooked through but not crispy; drain on wire rack.
Step 3: Increase oil temperature to 375°F and fry wings again for 3-4 minutes until deep golden and extra crispy; drain on paper towels.
Step 4: In a small saucepan over medium heat, combine 1/4 cup soy sauce, 2 tbsp gochujang, 2 tbsp honey, 2 tsp minced garlic, 1 tbsp rice vinegar, and 1 tsp sesame oil. Stir and simmer for 3 minutes until sauce thickens slightly and coats the back of a spoon.
Step 5: Toss the twice-fried wings in the spicy soy glaze until fully coated. Sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced green onions before serving.