CM Chicken is a popular South Korean fried chicken chain known for its extra-crispy, double-fried wings and its signature spicy Buldak sauce—a sweet, fiery glaze that clings to every bite. This recipe recreates that iconic CM Chicken experience at home: shatteringly crisp chicken coated in a glossy, gochujang-based sauce that balances heat with a touch of honey. The double-fry method ensures the chicken stays crunchy even after being tossed in the sticky sauce, making it perfect for game day or a fun weekend dinner.
Ingredients
- 2 lb (900 g) chicken wings and/or drumettes, patted dry
- 1 tsp (5 g) fine salt
- 1 tsp (2 g) ground black pepper
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 cup (240 ml) cold water
- Vegetable oil, for deep frying (about 4 cups / 1 L)
- 1/4 cup (60 g) gochujang (Korean chili paste)
- 3 tbsp (45 ml) honey
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) sesame oil
- 2 cloves garlic, minced
- 1 tbsp (8 g) gochugaru (Korean chili flakes), optional for extra heat
- 1 tsp (5 g) grated fresh ginger
- 2 tbsp (30 g) brown sugar
- 1 tbsp (8 g) toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Season the chicken: In a large bowl, toss the chicken pieces with salt and pepper. Let sit at room temperature for 15 minutes while you prepare the batter.
- Make the batter: In a separate bowl, whisk together the flour, cornstarch, baking powder, and cold water until smooth. The batter should be thin and lump-free. If it seems too thick, add a tablespoon more water.
- First fry (cook through): In a deep pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Working in batches, dip each chicken piece into the batter, letting excess drip off, then carefully place into the hot oil. Fry for 8–10 minutes, turning occasionally, until the chicken is golden and cooked through. The internal temperature should reach 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum). Remove with a slotted spoon and drain on a wire rack. Repeat with remaining chicken.
- Second fry (crisp): Increase the oil temperature to 375°F (190°C). Fry the chicken again, in batches, for 2–3 minutes until deeply golden and very crispy. Drain on a fresh wire rack.
- Make the sauce: In a small saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, gochugaru (if using), ginger, and brown sugar. Stir and simmer for 2–3 minutes until the sugar dissolves and the sauce thickens slightly. Remove from heat.
- Toss and serve: Place the hot fried chicken in a large bowl. Pour the sauce over and toss gently to coat every piece evenly. Sprinkle with sesame seeds and green onions. Serve immediately.
Tips
- Pat the chicken very dry before seasoning—excess moisture makes the batter slide off and prevents crispiness.
- Use a wire rack for draining after frying, not paper towels, which trap steam and soften the crust.
- Don’t skip the double fry—the first fry cooks the chicken, the second fry at a higher temperature creates the shatter-crisp exterior that holds up to the sauce.
- If you prefer less heat, reduce the gochujang to 2 tablespoons and omit the gochugaru. Add an extra tablespoon of honey for more sweetness.
Serving Suggestions
Serve CM Chicken Korean fried chicken with cold beer or a refreshing Korean radish pickle (chicken-mu). It also pairs well with steamed rice, a simple cucumber salad, or pickled daikon to balance the heat. For a full Korean-style spread, add a side of tteokbokki (spicy rice cakes) or kimchi.
Variations
- Honey Butter: Omit gochujang and gochugaru; use 1/4 cup honey, 2 tbsp butter, and 1 tsp garlic powder for a sweet, savory glaze.
- Soy Garlic: Replace gochujang with 1/4 cup soy sauce, 2 tbsp brown sugar, and 2 tbsp minced garlic. Skip the chili flakes.
- Spicy Yangnyeom: Add 1 tbsp of gochujang and 1 tbsp of ketchup to the sauce for a tangier, more classic Korean fried chicken flavor.
- Oven-Baked: For a lighter version, bake the battered chicken at 425°F (220°C) for 25–30 minutes, then broil for 2–3 minutes to crisp. The crust won’t be as crunchy, but it’s still delicious.
Storage and Reheating
Leftover CM chicken will keep in an airtight container in the refrigerator for up to 3 days. To reheat, place on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes, or until hot and crisp. Avoid microwaving, as it will make the coating soggy. If you have leftover sauce, store it separately and toss with reheated chicken just before serving.
Frequently Asked Questions
Can I use boneless chicken thighs or breasts? Yes, cut them into 1-inch chunks and adjust frying time to 6–8 minutes for the first fry, and 2 minutes for the second. Always check the internal temperature reaches 165°F (74°C).
What is gochujang and where can I find it? Gochujang is a fermented Korean chili paste made from red chili powder, glutinous rice, and fermented soybeans. It’s available in Asian grocery stores or online. If you can’t find it, mix 2 tbsp miso with 1 tbsp sriracha and 1 tsp sugar as a substitute, though the flavor will be less complex.
Why is my batter falling off the chicken? The most common reasons are wet chicken, oil not hot enough, or overmixing the batter. Make sure the chicken is thoroughly dried, the oil is at 350°F (175°C) before adding, and stir the batter just until combined—overmixing develops gluten, making it heavy.
Can I make this gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use tamari instead of soy sauce. Cornstarch is naturally gluten-free.
How do I keep the chicken crispy after tossing in sauce? Toss the chicken in the sauce just before serving, and serve immediately. If you need to hold it, keep the sauce warm in a separate pot and toss at the table. The second fry at a high temperature also helps the coating stay crisp longer.
Can I fry ahead of time? You can do the first fry up to 2 hours ahead and keep the chicken at room temperature. Do the second fry just before serving to ensure maximum crispness. Never refrigerate between fries, as the moisture will ruin the texture.
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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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