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how to make Korean fried chicken without gochujang?

Korean fried chicken has gained worldwide popularity for its crispy texture and unique flavors. Traditionally, gochujang, a spicy red pepper paste, is used to season the chicken, but not everyone is a fan of its spicy kick. Fear not, because we have a delicious twist on the classic recipe that skips the gochujang but still packs a flavor punch. Follow along to learn how to make crispy Korean fried chicken without gochujang.


  • 2 lbs chicken wings
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 cup milk
  • 2 eggs
  • Vegetable oil, for frying
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • Sesame seeds, for garnish
  • Scallions, thinly sliced for garnish


  1. Pat dry the chicken wings with a paper towel and set aside.
  2. In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried basil until well combined.
  3. In a separate bowl, whisk together the milk and eggs.
  4. Dip each chicken wing into the milk and egg mixture, then coat it in the flour mixture. Place the coated chicken wings on a wire rack and let them sit for 10-15 minutes to allow the coating to adhere to the chicken.
  5. In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F.
  6. Working in batches, fry the chicken wings for about 8-10 minutes, or until they are golden brown and crispy. Remove the chicken wings from the oil with a slotted spoon and place them on a wire rack to drain any excess oil.
  7. In a small saucepan, combine the honey, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy about 5-7 minutes.
  8. In a large bowl, toss the fried chicken wings in the honey soy glaze until they are evenly coated.
  9. Sprinkle sesame seeds and sliced scallions on top of the chicken wings for garnish. Serve immediately and enjoy!

Tips for Success:

  1. Make sure to pat dry the chicken wings before coating them to ensure a crispy coating.
  2. Letting the coated chicken wings sit on a wire rack before frying allows the coating to adhere better to the chicken, resulting in a crispier texture.
  3. Use a thermometer to monitor the oil temperature and adjust the heat as necessary to maintain a consistent temperature.
  4. If you don’t have rice vinegar on hand, you can substitute it with apple cider vinegar or white vinegar.
  5. For a spicier version, add a pinch of cayenne pepper to the flour mixture or drizzle hot sauce on top of the chicken wings before serving.

This crispy Korean fried chicken recipe without gochujang is a delicious twist on the classic recipe. The combination of the honey soy glaze, sesame seeds, and scallions adds a burst of flavor and visual appeal to the dish. Plus, the absence of gochujang makes it a great option for those who prefer milder flavors or are sensitive to spicy foods.

When making this recipe, be sure to follow the tips for success to ensure that your chicken wings turn out crispy and flavorful. Patting dry chicken wings, letting them sit on a wire rack, and monitoring the oil temperature are all important steps in achieving the perfect texture. Additionally, if you’re feeling adventurous, feel free to add a pinch of cayenne pepper or drizzle hot sauce on top of the chicken wings for a spicy kick.

In conclusion, this crispy Korean fried chicken recipe without gochujang is a great way to switch up your chicken wing game. It’s easy to make, packs a flavor punch, and is sure to impress your family and friends. Give it a try and see for yourself how delicious it can be!

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