Crispy Korean Fried Chicken with Kimchi | Sweet, Spicy & Crunchy

Korean Fried Chicken is crispy, juicy, and coated in a sticky, spicy-sweet sauce that’s absolutely irresistible. Paired with tangy kimchi, this dish is a flavor explosion that’s perfect for dinner or a game-day snack. The secret? A double-frying technique that gives the chicken its signature crunch!

🕒 Prep & Cook Time: 35-40 minutes

🍽 Servings: 3-4

🛒 Ingredients

For the Chicken

• 1 lb chicken wings or boneless chicken thighs (cut into bite-sized pieces)
• ½ cup cornstarch (for extra crispiness)
• ½ cup all-purpose flour
• ½ tsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ cup cold water
• Oil (for deep frying)

Check out this Iron Skillet for perfectly fried chicken

For the Korean Sauce

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar
• 2 cloves garlic (minced)
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp ketchup (adds a tangy sweetness)
• 1 tsp red pepper flakes (optional, for extra heat)
• 1 tbsp butter (to add richness)

For Serving

• ½ cup kimchi (for a crunchy, tangy side)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions (sliced, for garnish)

🔪 Instructions

1️⃣ Prep the Chicken

1. In a bowl, mix cornstarch, flour, baking powder, salt, black pepper, and garlic powder.
2. Add cold water slowly while stirring to form a light batter.
3. Toss the chicken pieces in the batter, ensuring they are fully coated.

2️⃣ First Fry – Get That Crunch!

1. Heat oil in a deep pan or fryer to 350°F (175°C).
2. Fry the battered chicken in batches for 5-6 minutes, until lightly golden.
3. Remove and let rest on a wire rack for 5 minutes.

3️⃣ Second Fry – Extra Crisp!

1. Increase oil temperature to 375°F (190°C).
2. Fry the chicken again for 2-3 minutes until deep golden brown and ultra crispy.
3. Remove and let excess oil drain on a paper towel.

4️⃣ Make the Korean Sauce

1. In a pan over medium heat, melt butter and sauté garlic and ginger for 1 minute.
2. Stir in gochujang, soy sauce, honey, rice vinegar, ketchup, and red pepper flakes.
3. Simmer for 2-3 minutes, stirring, until the sauce thickens slightly.

5️⃣ Toss & Serve

1. Coat the crispy fried chicken in the sticky Korean sauce, tossing until evenly coated.
2. Plate with kimchi on the side.
3. Garnish with sesame seeds and sliced green onions.

⭐ Why You’ll Love This Dish

✅ Crispy & Crunchy – The double-frying method ensures perfect texture.
✅ Sweet, Spicy, & Savory – A perfect balance of flavors.
✅ Easy to Make – The perfect skillet is all you need!
✅ Pairs Perfectly with Kimchi – Adds a tangy, umami-packed contrast.