Sticky Korean Fried Chicken
Twice-fried chicken glazed with garlicky sweet-chilli sauce.
Sticky Korean Fried Chicken is a classic protein-forward Korean recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 45 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 45 minutes of active cooking. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are chicken wings, cornflour and gochujang. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein.
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580
kcal
32g
Protein
48g
Carbs
30g
Fat
Ingredients
- chicken wings600 g
- cornflour1 cup
- gochujang3 tbsp
- soy sauce2 tbsp
- honey3 tbsp
- garlic4 cloves
Method
- 1Step 1 ~11 min
Coat wings in cornflour.
- 2Step 2 ~11 min
Fry at 170°C 6 min, rest, fry again 3 min.
- 3Step 3 ~11 min
Bubble gochujang, soy, honey and garlic.
- 4Step 4 ~11 min
Toss hot wings in glaze.
Per-step times are approximate and based on the total cook time of 45 minutes.
Pro tips & common mistakes
- Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Sticky Korean Fried Chicken take to cook?
- From prep to plate, Sticky Korean Fried Chicken takes about 45 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Sticky Korean Fried Chicken vegetarian?
- No — this version contains non-vegetarian ingredients (chicken wings, cornflour, gochujang). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
- What are the key ingredients in Sticky Korean Fried Chicken?
- The headline ingredients are chicken wings, cornflour, gochujang. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Sticky Korean Fried Chicken?
- This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
- What should I serve with Sticky Korean Fried Chicken?
- Sticky Korean Fried Chicken pairs naturally with classic korean sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.