Korean lollipop chicken is a fun, crowd-pleasing twist on Korean fried chicken, where the drumette is frenched to create a neat “lollipop” handle, then double-fried for an ultra-crispy exterior and coated in a sticky, sweet, and spicy gochujang glaze. It’s a perfect party appetizer or game-day snack that delivers the signature Korean chicken experience—crackling skin, juicy meat, and a glossy, flavorful sauce—in a handheld form. This recipe breaks down the double-fry technique and the glaze, so you can recreate that addictive restaurant-style crunch at home.
Ingredients
- 12 chicken drumettes (about 1.5 lb / 680 g), frenched (see Tips)
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 large egg
- 1/2 cup (120 ml) cold water
- 1/2 teaspoon baking powder
- Vegetable oil, for frying (about 4 cups / 1 L)
- For the glaze:
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds, for garnish
- 1 green onion, thinly sliced, for garnish
Instructions
- Prepare the chicken: If not already frenched, use a sharp knife to cut around the base of the drumette, then push the meat and skin down to form a ball at one end, exposing the bone. Pat the chicken dry with paper towels, then season with salt and pepper.
- Make the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, egg, and cold water until smooth. The batter should be thin and lump-free; add a tablespoon more water if too thick.
- Heat oil in a deep, heavy pot (like a Dutch oven) to 350°F (175°C). Line a wire rack over a baking sheet.
- Dip each drumette into the batter, letting excess drip off, then carefully place into the hot oil. Fry in batches of 4-5 to avoid crowding. Cook for 8-10 minutes, turning occasionally, until golden and cooked through. The internal temperature should reach 165°F (74°C) per USDA FSIS safe minimum. Remove and drain on the wire rack.
- Increase oil temperature to 375°F (190°C). Fry the chicken again, in batches, for 2-3 minutes until deep golden brown and very crispy. Drain again on the wire rack.
- Make the glaze: In a small saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, and sesame oil. Stir and cook for 2-3 minutes until sugar dissolves and the sauce thickens slightly. Remove from heat.
- Toss the hot fried chicken in the glaze until well coated. Sprinkle with sesame seeds and green onion. Serve immediately.
Tips
- Frenched drumettes are available at some butchers or you can do it yourself: cut around the thin end of the drumette, then scrape the meat down to the thick end. It’s easier than it sounds, and you can ask your butcher to do it.
- Don’t skip the double fry—the first fry cooks the chicken, the second fry at higher heat creates the shatteringly crisp crust that holds up to the sticky sauce.
- Use a neutral oil with a high smoke point like vegetable or canola. Peanut oil works too.
- If you don’t have gochujang, substitute with 2 tablespoons sriracha mixed with 1 tablespoon miso paste, but the flavor will be less fermented and slightly different.
Serving Suggestions
Serve the lollipop chicken as an appetizer with pickled radish (like the kind served with Korean fried chicken) and a side of cool, crunchy slaw. It also pairs well with steamed rice and a simple cucumber salad for a full meal. For a party, arrange on a platter with extra sesame seeds and a bowl of gochujang mayo for dipping.
Variations
For a spicier version, add 1 teaspoon of gochugaru (Korean red pepper flakes) to the glaze. For a soy-garlic twist, replace the gochujang with 3 tablespoons of soy sauce and increase the honey to 3 tablespoons, omitting the gochugaru. You can also make a sesame-ginger glaze by adding 1 teaspoon grated ginger and 1 tablespoon more sesame oil. For a gluten-free option, use tamari instead of soy sauce and substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Storage and Reheating
Store leftover lollipop chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place on a wire rack over a baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until hot and crispy. You can also reheat in an air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it will make the coating soggy.
Frequently Asked Questions
Can I use chicken wings instead of drumettes? Yes, you can use whole wings, but you’ll need to cut them at the joints and french the drumette portion. The flats (wingettes) won’t have a bone handle, but they still fry well. Adjust frying time accordingly—flats may cook a minute faster.
Why is my coating not crispy? The most common reasons are not drying the chicken thoroughly before battering, frying at too low a temperature, or overcrowding the pot. Make sure the oil returns to 350°F between batches, and don’t skip the second fry.
Can I bake these instead of frying? Yes, but the texture will be different—less crispy and more like baked wings. Bake at 425°F (220°C) on a wire rack for 25-30 minutes, turning once, then brush with glaze and broil for 2-3 minutes to caramelize.
How do I make the glaze less sweet? Reduce the honey to 1 tablespoon and increase the rice vinegar to 2 tablespoons. You can also add a pinch of salt or a squeeze of lime juice to balance the sweetness.
Can I prepare the chicken ahead of time? You can fry the chicken once, let it cool, and refrigerate for up to 24 hours. Before serving, do the second fry to reheat and crisp. This is a great make-ahead strategy for parties.
What is gochujang, and where can I find it? Gochujang is a Korean fermented chili paste made from red chilies, glutinous rice, and fermented soybeans. It’s savory, sweet, and spicy. You can find it in Asian grocery stores or online. It keeps in the refrigerator for months.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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