Crispy, golden-fried wings tossed in a sticky, caramelized glaze are the hallmark of authentic spicy Korean fried chicken. By double-frying the chicken, you achieve a shatteringly thin crust that holds up under the weight of a punchy sauce made from soy, ginger, and dried red chilies. The result is a satisfying crunch followed by a balanced heat that lingers just long enough to keep you reaching for another piece.

This method relies on a cornstarch coating to provide that signature light, airy texture, rather than a heavy batter. Cooking the wings in two stages ensures the meat stays succulent while the skin reaches a deep, mahogany brown. The combination of heat from the chili and the subtle sweetness of corn syrup creates a complex, addictive profile that is best enjoyed fresh from the wok.

Serving these wings with a generous sprinkling of sesame seeds and crunchy peanuts adds a necessary textural contrast. They work well as a centerpiece for a casual weekend dinner or as a standout snack for game day. Because the sauce is prepared separately, you can easily control the intensity of the heat, making it a reliable recipe for those who appreciate the intersection of sweet, savory, and spicy in their home cooking.

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If you enjoy the double-fried crunch of this dish, you might also appreciate our take on classic spicy fried chicken, which focuses on achieving that signature glass-like crust. For those who prefer a more hands-off approach without sacrificing the bold, sticky glaze, these oven-baked chicken legs offer a convenient alternative that still packs plenty of heat.

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Key Ingredients

Chicken wings: These are the main protein base, fried twice to achieve a signature crispy texture.
Corn starch: Used as the coating to ensure the wings become light and crunchy when fried.
Dried red chili: These provide the core spicy heat and aromatic base for the sauce.
Soy sauce: Forms the salty, savory foundation of the sticky glaze.
Corn syrup: Sweetens the sauce and creates the essential glossy, sticky consistency.
Garlic: Provides a pungent, aromatic depth to the fried chicken glaze.
Ginger: Added to the chicken seasoning for a subtle, fresh heat.
Sesame seeds: Sprinkled over the finished dish for a nutty aroma and visual appeal.

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Spicy Korean Fried Chicken

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Spicy Korean Fried Chicken Ingredients

* 1.5 kg chicken wings, washed and drained* 1⁄2 teaspoon salt* 1⁄2 teaspoon ground black pepper* 1 teaspoon chopped ginger* 1 cup corn starch* 2 tbsp peanuts (optional)* 1 tsp chopped garlic* 3 tbsp dried red chili cut into 1⁄3 inch pieces* 1 tbsp red chili flakes* 1⁄4 cup soya sauce* 1⁄2 cup corn syrup or honey* 1 tablespoon white vinegar* 1 tablespoon mustard (optional)* 1 tablespoon brown sugar* 1 tablespoon sesame seed* Oil for frying (I used Grapeseed oil)

Method

1. Cut off the tip of each wing and chop the wing in half.2. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.3. Put corn flour in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.For sauce:1. Heat a large wok. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper. Cook until it’s fragrant.2. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.3. Add the brown sugar and sesame seeds and continue stirring. Remove from the heat. Set aside.For frying wings:1. Fry coated chicken wings in hot oil for 7 to 8 minutes. Take them out on paper towel2. let them sit for atleast half an hire then fry for another 12 to 15 minutes.Coat the fried chicken with the sauce:1. When the chicken is done, reheat the sauce until it bubbles.2. Add the hot chicken and mix well with a wooden spoon to coat.Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds and fried peanuts over top and serve immediately.

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