Korean Fried Chicken with Gochugaru Glaze Recipe

Image of a Korean Fried Chicken with Gochugaru Glaze dish

Korean Fried Chicken with Gochugaru Glaze Recipe

If you love fried chicken, you will love this Korean Fried Chicken with Gochugaru Glaze recipe! It's crispy, juicy, spicy, and sweet, all in one bite. Gochugaru is Korean red chili pepper flakes that add a complex flavour and heat to the dish. Here's how to make it at home.

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Korean fried chicken with gochugaru glaze is a popular dish that combines crispy chicken and spicy sauce. But how did this dish come to be? Here is a brief history of Korean fried chicken and its evolution.

The origin of fried chicken in Korea can be traced back to the 1950s, when American soldiers stationed in Korea introduced the dish to the locals. The Koreans adapted the recipe by using local ingredients and frying methods, creating a unique style of fried chicken that was crispier and less greasy than the American version.

In the 1970s, the first specialized fried chicken restaurants opened in Korea, offering various flavors and sauces to cater to different tastes. One of the most popular sauces was yangnyeom, which means "seasoned" in Korean. Yangnyeom sauce is made with gochujang (red chili paste), gochugaru (red chili flakes), soy sauce, honey, garlic, and other spices. It gives the fried chicken a sweet, savory, and spicy kick that is irresistible.

Today, Korean fried chicken with gochugaru glaze is enjoyed by millions of people around the world, thanks to the spread of Korean culture and cuisine. It is a perfect dish for sharing with friends and family, or for indulging in alone. Try it yourself and experience the deliciousness of Korean fried chicken with gochugaru glaze!


3 pounds chicken wings or drumsticks
1/4 cup/60 ml cornstarch
1/4 cup all-purpose/plain flour
1/4 teaspoon baking powder
Salt and pepper to taste
Oil for deep frying

For the glaze:

1/4 cup/60 ml gochugaru (Korean red chili pepper flakes)
1/4 cup/60 ml soy sauce
1/4 cup/60 ml rice vinegar
1/4 cup/60 ml honey
2 tablespoons brown sugar
2 tablespoons minced garlic
1 tablespoon grated ginger
1 tablespoon/15 ml sesame oil
Sesame seeds and chopped scallions for garnish


  1. Rinse the chicken and pat it dry with paper towels. Cut into bite-sized pieces if using wings.
  2. In a large bowl, whisk together the cornstarch, all-purpose/plain flour, baking powder, salt, and pepper. Add the chicken and toss to coat well. Shake off any excess flour.
  3. Heat oil in a large pot over medium-high heat to 325°F/160°C/Gas Mark 3. Carefully add the chicken in batches and deep fry for about 10 minutes, turning occasionally, until golden and cooked through. Do not overcrowd the pot.
  4. Drain on a wire rack or in a large mesh strainer set on a bowl.
  5. Reheat the oil to 350°F/180°C/Gas Mark 4 (up to 360°F/185°C/Gas Mark 4). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
  6. In a small saucepan over medium heat, combine all the ingredients for the glaze except the sesame seeds and scallions. Bring to a boil, then reduce the heat and simmer until slightly thickened, stirring occasionally, for about 10 minutes.
  7. Transfer the chicken to a large bowl and pour over the glaze. Toss to coat well. Sprinkle with sesame seeds and scallions. Enjoy!
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