I first made this Korean fried chicken on a rainy weeknight and it instantly became a household favorite — crisp, sticky, and a little sweet-spicy in just the right way. This version uses a light, crunchy flour-and-cornstarch coating and a glossy gochujang-honey sauce that clings to every wing and drumstick. It’s perfect for game day, a weekend cookout, or when you want a restaurant-level crunch at home. If you like bold flavors and super-crispy skin, this is the recipe you’ll return to again and again. For other crowd-pleasing mains to pair with it, try this Lemony Tuscan Artichoke Soup as a starter.

Why you’ll love this dish

Korean fried chicken is different from typical American fried chicken because the crust is ultra-light and stays crunchy even after saucing. The mix of corn-starch and flour keeps the batter thin and crackly, while a quick buttermilk soak adds tang and helps the coating cling. It’s quick enough for a weekend dinner, impressive for guests, and easily doubled for a party.

“The balance of crisp and sticky is unreal — every bite pops with texture and heat.” — a regular at my kitchen table

This recipe is also:

Kid-friendly if you dial back the gochujang.
Budget-conscious using simple pantry staples.
Flexible for wings, drumettes, or boneless pieces.

If you want another sweet-savory chicken idea to rotate in your meal plan, check out this Balsamic Fig Glazed Chicken.

How this recipe comes together

Before you start, here’s the quick roadmap so you know what to expect:

Marinate chicken in buttermilk to tenderize and help the coating stick.
Mix a dry blend of flour, cornstarch and seasonings for a light crust.
Dredge and fry the chicken at 350°F (175°C) until golden and cooked through.
Make a glossy gochujang-honey sauce on the stove.
Toss fried chicken in the sauce, garnish, and serve.

This overview helps when you’re prepping pans and sauces — treat the sauce as your finishing touch so it’s warm when you toss the chicken.

What you’ll need

2 pounds chicken wings or drumsticks (trimmed and patted dry)
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup buttermilk
Oil for frying (neutral oil like vegetable or canola)

Notes and substitutions:

Cornstarch is crucial for the signature crisp; tapioca starch can be a substitute but will yield a slightly different texture.
Use low-sodium soy sauce in the sauce if you prefer less salt.
For a lighter version, use drumettes or boneless thighs (adjust frying time slightly).
Dessert pairing idea: finish the meal with these Caramel Apple Cheesecake Bars for an easy sweet finish.

Step-by-step instructions

Marinate: Put the chicken in a large bowl and pour over the buttermilk. Cover and refrigerate for at least 30 minutes, or up to overnight. This tenderizes and helps the coating adhere.
Make the coating: In a bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder until fully combined.
Coat the chicken: Remove pieces from the buttermilk, letting excess drip off. Dredge each piece in the dry mix, pressing gently so the coating sticks. Shake off loose flour.
Heat oil: In a large pot or deep fryer, heat enough oil to submerge the chicken to 350°F (175°C). Use a thermometer for accuracy.
Fry: Fry the chicken in batches so the oil temperature stays steady. Fry for about 8–10 minutes per batch, until crust is golden and an instant-read thermometer in the thickest part reads 165°F (74°C).
Drain and rest: Transfer cooked pieces to a wire rack set over a sheet pan or to paper towels to drain. Rest for 10–15 minutes to let juices redistribute.
Make the sauce: In a small saucepan, combine 3–4 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1–2 cloves minced garlic, and a small knob of grated ginger. Heat over medium for 3–5 minutes until warmed and glossy. Taste and adjust honey or vinegar for balance.
Toss: Put the fried chicken in a large bowl, pour the sauce over it, and toss quickly so every piece is coated.
Garnish and serve: Transfer to a platter and sprinkle with toasted sesame seeds and chopped green onions.

Best ways to enjoy it

Serve over steamed rice or with simple kimchi for an authentic pairing.
Make a fry-style platter with pickled radishes, cucumber salad, and cold beer for an informal gathering.
Plate on top of a bed of shredded cabbage with a squeeze of lime for brightness.
For a picnic-style sharing dish, line a tray with paper and serve with small bowls of extra sauce.

If you want a fresh, zesty side, this Fresh Tomato Salsa brightens the plate beautifully and contrasts the fried richness.

Storage and reheating tips

Refrigerator: Store cooled chicken in an airtight container for up to 3 days. Keep sauce separate if you want to preserve crispness.
Freezing: Freeze cooked, unsauced chicken in a single layer on a sheet pan; once frozen, transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For best texture, reheat in a 375°F (190°C) oven on a wire rack until heated through (about 10–12 minutes). If the chicken is sauced, reheat gently in a skillet over medium-low to avoid burning the glaze.
Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Use a thermometer: Keeping oil at 350°F prevents greasy, undercooked chicken and helps the crust set quickly.
Don’t overcrowd: Fry in batches so pieces float freely and oil temperature recovers between batches.
Double-fry option: For extra-crisp skin, fry once at 325°F for 5–6 minutes, rest, then fry again at 375°F for 1–2 minutes until extra-crispy.
Sauce timing: Warm the sauce just before tossing so it adheres without making the crust soggy.
Dry chicken well before dredging to maximize crispness.
If you prefer less heat, reduce gochujang and add more honey or a touch of ketchup to tame the spice.

Recipe variations

Honey-soy glaze: Swap gochujang for extra honey and a splash of hoisin for a milder, sticky coating.
Spicy garlic: Add extra minced garlic and a teaspoon of chile flakes to the sauce for a garlicky kick.
Gluten-free: Substitute a 1:1 gluten-free flour and keep the cornstarch; confirm all other condiments are GF.
Oven-fried: For a lighter method, bake coated pieces at 425°F (220°C) on a wire rack for 25–30 minutes, flipping once. Finish under the broiler for a minute for more color.
Boneless version: Use bite-sized chicken thighs, reduce frying time to 4–6 minutes depending on size.

Your questions answered

Q: Can I make the sauce ahead of time?
A: Yes. Store sauce in the fridge for up to 5 days. Reheat gently on the stove and thin with a teaspoon of water if it thickens.

Q: Do I have to use buttermilk?
A: Buttermilk tenderizes and adds flavor, but a mixture of milk and 1 tablespoon lemon juice or vinegar (per cup) works in a pinch.

Q: How do I keep the chicken crispy after tossing with sauce?
A: Toss quickly and serve immediately. For a slightly drier glaze (less soggy), brush sauce on instead of fully tossing, or serve extra sauce on the side.

Q: Is double-frying necessary?
A: It’s not required, but double-frying gives superior crunch and helps the crust stay crisp longer, especially if chicken will sit before serving.

Q: What internal temperature should chicken reach?
A: Aim for 165°F (74°C) in the thickest part of the meat for safe, juicy results.

Conclusion

For more variations and classic approaches to Korean fried chicken, the recipe at Best Korean Fried Chicken Recipe (Yangnyeom Dak) – Viet World Kitchen is a great reference, and this take on wings at Korean Fried Chicken Wings – Beyond Sweet and Savory shows alternate sauces and techniques. Both are helpful reads if you want to experiment beyond this ultimate home version.