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Korean fried chicken

Ultra-Crispy Korean Fried Chicken (with Honey Gochujang Sauce)

Juicy, golden, and coated in a garlicky-spicy honey gochujang glaze. Whether you're using drumsticks, wings, or thighs, the tips below guarantee a super crispy, flavorful bite every time.
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Prep Time:20 minutes
Cook Time:20 minutes
Brining Time:4 hours
Servings: 4

Ingredients

For the Chicken

  • 8 drumsticks or ~2 lb wings/thighs
  • Neutral oil for frying

Milk Brine

  • 1½ cups milk
  • 1½ tsp salt
  • ½ tsp black pepper about 1g
  • 5 cloves garlic minced — or 1½ tbsp garlic powder

Frying Mix

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • ½ tsp curry powder
  • 1 tbsp baking powder

Spicy Honey Gochujang Sauce

  • 4 cloves garlic minced
  • 2 tbsp ketchup
  • 1½ tbsp gochujang
  • 2 tbsp honey
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp water
  • ½ tbsp sesame oil

Instructions

Brine the Chicken

  • Wash and pat dry your chicken. In a bowl, mix milk, salt, black pepper, and grated garlic until combined. Add the chicken, cover, and refrigerate for at least 4 hours (ideally overnight) to let it soak in all the flavor and tenderness.

Prepare the Frying Mix

  • In a large bowl, whisk together all the frying mix ingredients. Store any extra in an airtight container so the baking powder stays active (if you're making a large batch or planning ahead)

Make the Wet Batter

  • When ready to fry, take 1 cup of the dry mix and whisk it with ⅔ cup cold water until it reaches a fast-flowing ribbon consistency — runny but able to cling to the chicken. Add a little water (½ tbsp at a time) if it’s too thick (some flours may absorb more moisture than others).

Coat the Chicken

  • Remove the chicken from the brine and let any excess liquid drip off.
  • Dip each piece into the wet batter, then coat thoroughly in the dry mix.
  • Use your hands to press the dry mix into the chicken, then gently shake off excess — this creates flaky ridges, which fry up into that signature ultra-crunchy coating.

Deep Fry

  • Heat a pot of neutral oil to 325°F - 350°F (175°C). Fry the chicken in batches (don’t overcrowd the pot).
  • For drumsticks, fry for 8–12 minutes, or until golden brown and crispy. Internal temperature should reach 165°F (74°C).

Make the Sauce

  • In a small saucepan, combine all the sauce ingredients. Bring to a simmer over medium heat for about 30 seconds, just until fragrant and slightly thickened.

Serve

  • Toss the hot chicken in sauce or serve it as a dipping sauce on the side. Pair with sweet and sour pickled radish for a refreshing bite between the heat and crunch. Serve immediately for maximum crispiness!