Spicy Gochujang Crispy Chicken: Best Easy Homemade Buttermilk Korean Recipe

Tired of soggy, lackluster fried chicken that never lives up to your favorite Korean restaurant? You’ve tried the recipes, but the crunch disappears the second it meets the sauce. It’s a common frustration for home cooks chasing that perfect balance of an audibly crispy crust and a juicy interior, all coated in an addictive Spicy Gochujang Crispy Chicken glaze.

Spicy Gochujang Crispy Chicken is a popular Korean-inspired dish featuring tender, buttermilk-marinated chicken fried to an ultra-crispy finish, then tossed in a savory, sweet, and spicy sauce made from gochujang, a Korean fermented chili paste. This homemade version is an easy recipe designed to deliver restaurant-quality crunch and flavor, perfect for a weeknight dinner.

Drawing from established best practices and a deep analysis of authentic Korean cooking methods, this guide will change everything. We’re breaking down the science behind the perfect crunch and the perfectly balanced sauce. Get ready to master the techniques that will make your homemade version even better than takeout.

Why This Is The Only Spicy Gochujang Crispy Chicken Recipe You’ll Ever Need

That elusive, shatteringly crispy chicken coating paired with a sticky gochujang sauce that’s perfectly sweet, spicy, and savory can feel impossible to replicate at home. Many recipes result in a crust that goes soft the moment it’s glazed or a sauce that’s one-dimensionally spicy. This guide is different. We’re not just giving you a list of ingredients; we are delivering a foolproof method for making homemade gochujang chicken that addresses every common failure point. By focusing on the why behind each step—from the tenderizing power of a buttermilk marinade to the game-changing Double Fry Method—we’re equipping you with the knowledge to achieve an unbelievably crunchy texture and a deeply flavorful glaze every single time. This isn’t just another gochujang chicken recipe; it’s a masterclass in creating Korean fried chicken that will make you forget all about takeout.

7 Essential Steps for the Juiciest, Crispiest Gochujang Chicken

Creating restaurant-quality chicken at home is all about mastering a few key stages. We’ve broken down the entire process into seven essential, easy-to-follow steps. This listicle format will guide you from marinating the chicken for ultimate tenderness to serving up a platter of perfectly glazed, Crispy Korean Fried Chicken. Following this sequence ensures each component—the juicy chicken, the crunchy coating, and the flavorful Gochujang Sauce—is prepared perfectly before coming together at the end. This methodical approach demystifies the process and guarantees a successful, delicious outcome.

1. Marinate the Chicken for Ultimate Tenderness

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The foundation of unbelievably juicy fried chicken lies in the marinade. While many recipes jump straight to coating, a proper marinade is what separates dry, tough chicken from perfectly tender chicken pieces. For this recipe, we use a simple buttermilk + chicken marinade. This step is crucial because buttermilk contains enzymes and acids that gently break down the proteins in the chicken, ensuring it remains moist and flavorful even after the intense heat of frying. Using boneless chicken thighs is highly recommended, as their higher fat content contributes to a richer flavor and a more forgiving texture.

What You Need

• 1.5 lbs boneless chicken thighs, cut into 1.5-inch pieces
• 1 cup buttermilk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Steps

1. Pat chicken dry completely with paper towels. This is crucial for a crispy chicken coating to adhere later.
2. In a medium bowl, combine the chicken pieces, buttermilk, salt, and pepper.
3. Stir until the chicken is fully submerged. Cover and refrigerate for at least 2 hours, or up to 8 hours for maximum tenderness.

Pro-Tip: This step is a form of velveting chicken for tenderness. The lactic acid and calcium in buttermilk gently break down protein fibers, ensuring your chicken stays incredibly juicy even after frying. Don’t skip it!

2. Mix the Perfect Dry Coat for an Unbeatable Crunch

Save this secret to your ‘Cooking Tips’ board for the crispiest chicken ever!
The secret to that signature crispy chicken coating is a precise flour cornstarch mix. While flour provides structure, it’s the cornstarch that delivers that light, brittle crunch that defines world-class fried chicken. We also add baking powder, a leavening agent that creates tiny air pockets in the coating as it fries, resulting in an even lighter texture. Properly combining these dry ingredients ensures every piece of chicken is uniformly coated, leading to a consistent golden brown crust and an unbeatable crunch.

Supplies Needed

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt

Directions

1. In a wide, shallow dish or a large zip-top bag, whisk ingredients together: the flour, cornstarch, baking powder, garlic powder, onion powder, and salt.
2. Make sure the mixture is completely uniform with no clumps. This ensures every piece of chicken gets an even coating.

Pro-Tip: The secret to an exceptionally light crispy coating is the combination of cornstarch and baking powder. Cornstarch inhibits gluten development, which keeps the crust from getting tough, while baking powder creates tiny air bubbles during frying, resulting in a lighter, crunchier texture. This is a key starch coating gluten development principle.

3. Craft the Irresistible Sweet & Spicy Gochujang Sauce

The perfect sauce is everything! Pin this recipe to remember it.
The heart and soul of this dish is the Spicy Gochujang Sauce. This isn’t just a simple glaze; it’s a carefully balanced blend of complex flavors. The gochujang paste brings savory, fermented umami flavor gochujang and a moderate heat. This is perfectly complemented by the sweetness of honey, the saltiness of soy sauce, the tang of rice vinegar, and the aromatic depth of fresh garlic and ginger. The key is to gently simmer sauce just until it thickens, creating a glossy, mouthwatering sauce that will cling to every crevice of the crispy chicken without turning it soggy.

Ingredients

• 1/4 cup gochujang paste (Korean chili paste)
• 3 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Instructions

1. In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
2. Whisk everything together until smooth.
3. Set the saucepan over medium-low heat. Bring to a gentle simmer, stirring constantly, and cook for 2-3 minutes until the sauce has slightly thickened and is glossy. Do not boil.
4. Remove from heat and set aside. The sauce will thicken more as it cools.

Pro-Tip: The key to a perfect emulsification of gochujang sauce is gentle heat. Overheating can cause the sugars in the honey to burn or the sauce to break. A slow simmer melds the flavors and creates that signature thick sticky condiment consistency.

4. Execute the First Fry to Cook the Chicken Through

The first fry is for cooking, the second is for crunch! Save this tip.
This initial fry is solely focused on cooking the chicken all the way through. The goal here is not deep color but a fully cooked interior and a pale, lightly crisped exterior. It’s vital to heat oil to the correct temperature—350°F (175°C)—before adding the chicken. One of the most common mistakes is to overcrowd the pan, which causes the oil temperature to drop dramatically, leading to greasy, soggy chicken. Frying in small batches ensures the oil stays hot and the chicken cooks evenly, setting the stage for the final, crunch-inducing second fry.

Tools Required

• Heavy-bottomed pot or Dutch oven
• 3-4 cups neutral frying oil (e.g., canola, vegetable, or peanut oil)
• Digital kitchen thermometer
• Spider strainer or slotted spoon
• Wire rack set over a baking sheet

Process

1. Add about 3 inches of oil to your pot and heat oil over medium-high heat until it reaches 350°F (175°C).
2. Working in batches, remove chicken from the marinade, let excess drip off, and dredge thoroughly in the flour mixture. Pat to ensure the coating adheres.
3. Carefully place the coated chicken into the hot oil. Avoid overcrowding pan.
4. Fry chicken for 5-7 minutes, turning occasionally, until it’s a light golden brown and cooked through (internal temperature reaches 165°F).
5. Remove chicken from the oil and let it drain excess oil on a wire rack. Let it rest for at least 10 minutes.

Pro-Tip: Proper temperature control frying is essential here. If the oil is too hot, the crust will burn before the chicken cooks. If it’s too cool, the chicken will absorb oil and become greasy. A digital thermometer is your best friend for achieving restaurant-quality chicken.

5. Master the Double-Fry for That Signature Korean Crunch

Don’t skip the double fry! This is the game-changing secret. Pin for later!
This step is the undisputed secret to achieving the legendary crunch of authentic Korean fried chicken. To double fry for crispiness, you increase the oil temperature and briefly fry the chicken a second time. This intense blast of heat rapidly evaporates any moisture that has surfaced in the crust during the resting period, transforming it into an incredibly hard, brittle, and extra crispy chicken shell that can stand up to being glazed. This is the single most important technique that separates standard fried chicken from the superior texture of traditional Korean fried chicken technique.

What You Need

• The cooked, rested chicken from the first fry
• The hot oil from the previous step

Step-by-Step Directions

1. After all the chicken has been fried once and rested, increase the oil temperature to 375°F (190°C).
2. Carefully place the chicken back into the hot oil, again working in small batches.
3. Fry for an additional 1-2 minutes, until the chicken is a deep golden brown and the crust is audibly crispy and hard to the touch.
4. Remove from the oil and briefly drain on the wire rack again.

Pro-Tip: The science of crispy batter is at play here. The first fry cooks the chicken and sets the crust. The resting period allows moisture from inside the chicken to soften the crust. The second, hotter fry rapidly evaporates this surface moisture, creating an incredibly dry, brittle, and extra crispy chicken crust that stays crunchy even after saucing.

6. Glaze the Chicken for a Perfect Sticky Finish

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This is the final, glorious step where everything comes together. To create that perfect sticky gochujang chicken, you need to work quickly. The key is to toss chicken in sauce while the chicken is still hot from the second fry. This allows the warm, thick Gochujang Sauce to perfectly glaze chicken, creating a sticky finish where the sauce clings to chicken without penetrating and softening the crust. Using a large bowl gives you plenty of room to toss everything efficiently, ensuring every piece gets a beautiful, even coating.

What You Need

• The hot, double-fried crispy chicken
• The prepared gochujang sauce
• A very large mixing bowl

Instructions

1. Place the hot, freshly double-fried chicken into the large mixing bowl.
2. Pour the gently warmed gochujang sauce over the chicken.
3. Using a spatula or by tossing the bowl, quickly and gently toss chicken in sauce until every piece is evenly coated.
4. Work fast! The goal is to get a perfect glaze without letting the chicken sit in the sauce for too long.

Pro-Tip: To solve the problem of soggy chicken, ensure your chicken is HOT and your sauce is WARM (not hot). The heat from the chicken will make the glaze perfectly sticky. Tossing in a very large bowl gives you room to coat everything quickly and evenly without crushing the crispy chicken coating.

7. Garnish and Serve for a Restaurant-Quality Presentation

The stunning final result! Save this to your ‘Dinner Ideas’ board.
The final touches elevate your homemade delicious chicken into a dish worthy of a restaurant. A simple garnish with sesame seeds and thinly sliced green onions adds a pop of color, texture, and fresh, nutty flavor that contrasts beautifully with the rich sauce. It’s crucial to serve with rice immediately, as the chicken is at its absolute peak of crispiness right after it’s been glazed. These simple serving suggestions complete the experience, providing the perfect balance to the bold flavors of the chicken.

What You Need

• Toasted sesame seeds
• Thinly sliced green onions (scallions)
• Optional: crushed peanuts

Steps

1. Immediately transfer the glazed chicken to a serving platter.
2. Garnish with sesame seeds and sliced green onions while the sauce is still warm and sticky.
3. Serve with rice immediately. The crispiness is at its peak right after being made.

Pro-Tip: For a truly authentic Korean fried chicken experience, serve alongside small bowls of kimchi and pickled radishes (danmuji). The tangy, fermented flavors provide a perfect contrast to the rich, sweet, and spicy chicken.

Key Takeaways: Your Quick Guide to Spicy Gochujang Crispy Chicken

Mastering this dish comes down to a few core principles. By focusing on these key takeaways, you’ll be able to replicate this Spicy Gochujang Crispy Chicken recipe with confidence every time. This summary breaks down the most critical insights from the recipe, reinforcing the essential techniques for success.

• Buttermilk is Essential for Tenderness: The first step of marinating in buttermilk isn’t just for flavor; its acidity is the key to creating incredibly tender chicken pieces that stay juicy after frying.

• **Cornstarch is the Secret to a **Crispy Coating****: The specific blend of flour, cornstarch, and baking powder is critical. Cornstarch prevents gluten formation, ensuring a light, brittle crust that shatters when you bite into it.

• Double-Frying is Non-Negotiable: The Double Fry Method is the most important technique for achieving that signature, long-lasting Crispy Korean Fried Chicken crunch. The first fry cooks the chicken, and the second, hotter fry drives out moisture for ultimate crispiness.

• Control Your Oil Temperature: Maintaining the correct oil temperature is crucial. Use a digital thermometer to prevent a burnt exterior with a raw interior (too hot) or greasy, oily chicken (too cool).

• **Balance the **Spicy Gochujang Sauce****: A great sauce balances sweet (honey), spicy (gochujang), savory (soy sauce), and tangy (rice vinegar). Gentle heat melds these flavors without burning the sugars.

• Work Quickly When Glazing: To prevent soggy gochujang fried chicken, toss the HOT chicken in WARM sauce quickly and serve immediately. The goal is a perfect glaze, not a soupy soak.

People Also Ask About Spicy Gochujang Crispy Chicken

How do you prevent soggy Gochujang fried chicken?

The best way to prevent soggy chicken is to use the double-frying method and toss the hot chicken in warm, not hot, sauce immediately before serving. The ultra-crispy crust created by the second fry is more resistant to moisture. Additionally, ensure your sauce has been simmered to a slightly thickened consistency so it glazes the chicken rather than soaking it.

What can I substitute for Gochujang paste?

While there’s no perfect substitute for Gochujang’s unique fermented flavor, you can create a similar vibe in a pinch. For a non-spicy alternative, use miso paste with a pinch of sugar. For a spicy alternative, mix Sriracha with a small amount of soy sauce and a touch of honey or brown sugar to mimic the sweet and savory notes.

Is Gochujang chicken very spicy?

The spice level is moderate and can be easily adjusted. Gochujang itself has a balanced sweet heat. This recipe’s spice is tempered by honey and soy sauce. To make it less spicy, reduce the amount of gochujang by a tablespoon and increase the honey. To make it spicier, add a teaspoon of gochugaru (Korean chili flakes).

Can I make this in an air fryer?

Yes, you can make an air fryer version, though the crispiness will differ from deep-frying. After coating the marinated chicken, spray it generously with cooking oil. Air fry at 380°F (193°C) for 15-20 minutes, flipping halfway, until cooked through and golden. For extra crispiness, increase the heat to 400°F (200°C) for the last 2-3 minutes before tossing in the sauce.

What is the difference between Gochujang and Sriracha?

Gochujang is a thick, fermented Korean paste made from chili powder, glutinous rice, and fermented soybeans, giving it a complex, savory, sweet, and spicy flavor. Sriracha is a thinner, non-fermented Thai chili sauce made primarily from chili peppers, vinegar, garlic, and sugar, resulting in a sharper, more straightforward heat.

Should I use chicken breasts or thighs?

Chicken thighs are highly recommended for this recipe. Their higher fat content makes them more flavorful and forgiving, ensuring they stay tender and juicy gochujang chicken even after being double-fried. Chicken breasts can be used, but they have a higher risk of drying out.

What oil is best for frying crispy chicken?

A neutral oil with a high smoke point is best. Canola, vegetable, peanut, or soybean oil are all excellent choices. These oils can handle the high temperatures required for double-frying without burning or imparting unwanted flavor, ensuring a clean taste and golden brown crust.

How do I make the sauce thicker?

The best way to thicken the sauce is by simmering it gently. If your sauce is still too thin after simmering, you can add a cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth, then whisk it into the simmering sauce and cook for another minute until it thickens.

What should I serve with Gochujang chicken?

Steamed white rice is the classic and perfect pairing. The simple rice balances the strong flavors of the sweet and spicy glaze. Other great side dishes include kimchi, pickled radishes (danmuji), a simple cucumber salad, or steamed broccoli to add some freshness.

How do I store and reheat leftovers?

Store leftover chicken and sauce separately in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and heat in an oven or air fryer at 375°F (190°C) for 10-15 minutes until hot and re-crisped. Gently warm the sauce in a saucepan before tossing with the reheated chicken.

Final Thoughts on Your Homemade Korean Fried Chicken Journey

You are now equipped with a definitive, trusted guide to conquering Spicy Gochujang Crispy Chicken in your own kitchen. By understanding the critical roles of the buttermilk marinade, the starch-based coating, and the non-negotiable double-fry, you have the power to create a dish that’s not just a copy, but a new benchmark for flavor and texture. This proven recipe moves beyond simple steps to reveal the culinary science that guarantees an authentically crispy crust and a perfectly balanced, sticky glaze. You no longer have to settle for takeout; the ultimate Korean fried chicken experience is waiting to be made by you.

Last update on 2026-02-23 at 19:52 / Affiliate links / Images from Amazon Product Advertising API