Spicy Korean Fried Chicken – Double Fry

Spicy Korean Fried Chicken – Double Fry

If you are following me on Instagram you will notice that I have been consuming too much Korean food. I have been experimenting my KFC recipe for a very long time and after the 10th trial, I finally nailed it.

This Korean fried chicken (KFC) is double fried until extra crispy, then tossed in a sticky, sweet and spicy sauce. 

The thing that makes this Korean chicken, aside from the technique, is the gochujang sauce. It’s a funky, fermented and slightly sweet condiment that also packs an impressive heat punch. I used a gochujang sauce which was the consistency of thick ketchup.

The biggest trick to successful deep frying is oil temperature. Too low, and you’ll end up with a soggy mess. To avoid that, I recommend using a thermometer for precise temp monitoring 350F to be exact and try to maintain that temperature to achieve that crispy chicken wings.

Serve these delicious wings hot with a cold beer on the side and please enjoy my recipe


Spicy Korean Fried Chicken - Double Fry

Print Recipe
Serves: 4 Cooking Time: 1H


  • 2 lbs chicken wings
  • 1/2 potato or cornstarch
  • 1/3 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp baking soda
  • 1 large egg
  • corn oil
  • KFC Sauce
  • 2 tsp corn oil
  • 3 garlic cloves crush
  • 1/3 cup ketchup
  • 1/3 cup corn syrup
  • 1/4 cup gochujang
  • 2 tsp rice wine vinegar
  • 1 tsp toasted sesame seeds
  • chili flakes



Pre heat your dutch over or fryer with corn oil and make sure that the oil temperature is 350F


Meanwhile cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.


Put the chicken in a bowl and mix with cornstarch, flour, salt, pepper, baking soda and 1 large egg and mix well


once your fryer or your oil is hot enough and reaches temperature 350F drop the chicken in the pan one by one cook for 12 minutes


after a couple of minutes turn down the heat as you don't want the chicken to be burn


while waiting for the first fry make the sauce, sautéed the garlic in a pan with corn oil and combine all the ingredients.


Once the first fry is done after 12 minutes removed all the chicken, put in the paper towel ready for second fry


before the second fry make sure to clean the oil and remove some of the chicken breading after drop the chicken again and cook further for 10mins


Once the chicken is done move it to the pan with the sauce and combine all together make sure its coat evenly.


Seasoned it with sesame seeds and some chopped spring onions


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