Gochujang Glazed Korean Fried Chicken Delight Recipe

The Korean Crunch, Double Fried Chicken With A Sweet Chili Glaze

Korean Fried Chicken, known as “Yangnyeom Tongdak” in Korea, has taken the global food scene by storm—and for good reason. With its ultra-crispy coating and a glossy, sticky glaze made from sweet, spicy gochujang, it delivers a flavor experience that’s bold, addictive, and deeply satisfying. Served with a side of crunchy pickled radish, this dish perfectly balances heat, sweetness, and tang. Let’s explore how to bring this Korean street-food star to your kitchen.

Ingredients

For the Crispy Fried Chicken:

1 kg chicken wings or drumettes
1 tsp salt
½ tsp black pepper
1 tbsp rice wine (optional)
2 cups potato starch or cornstarch
Oil for deep frying

For the Sweet & Spicy Gochujang Sauce:

2 tbsp gochujang (Korean red chili paste)
1½ tbsp soy sauce
2 tbsp honey or corn syrup
1 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
2 garlic cloves (minced)
1 tsp grated ginger
1 tbsp ketchup (optional, for balance)
1 tbsp water (to thin, if needed)

For Pickled Radish (Optional but traditional):

1 cup daikon radish, diced into cubes
½ cup white vinegar
½ cup water
2 tbsp sugar
½ tsp salt

Method of Preparation

Step 1: Prepare Pickled Radish (Make ahead)

In a bowl, mix vinegar, water, sugar, and salt until fully dissolved.
Add cubed radish and let it soak for at least 2 hours (or overnight) in the fridge.

Step 2: Prep the Chicken

Rinse chicken pieces and pat them completely dry.
Season with salt, pepper, and rice wine. Let marinate for 15–30 minutes.
Coat chicken thoroughly with potato starch or cornstarch. For extra crunch, let it sit for 10 minutes after coating.

Step 3: Double Fry the Chicken

Heat oil to 170°C (340°F) in a deep pan.
Fry the chicken in batches for 6–8 minutes until light golden. Do not overcrowd the pan.
Remove and rest for 5 minutes. Increase oil temperature to 190°C (375°F).
Fry again for 2–3 minutes until extra crispy and golden brown. Drain on a wire rack.

Step 4: Make the Gochujang Sauce

In a small saucepan over low heat, combine gochujang, soy sauce, honey, sugar, vinegar, garlic, ginger, sesame oil, and ketchup.
Simmer for 2–3 minutes until thick and sticky. Thin with a little water if needed.

Step 5: Toss & Coat

In a large mixing bowl, gently toss hot fried chicken with the warm gochujang sauce until fully coated and glossy.

Garnishment & Serving

Toasted sesame seeds
Thinly sliced green onions or chives
Crushed roasted peanuts (optional for extra texture)

Serving Tips:

Arrange the saucy chicken on a platter lined with lettuce leaves or parchment paper.
Serve chilled pickled radish on the side for a refreshing contrast.
Add a small bowl of extra sauce for those who love more heat.

Accompaniment Drinks