There’s something truly addictive about perfectly crispy, flavorful chicken with that unmistakable Korean twist. This Korean Fried Chicken Recipe delivers a satisfyingly crunchy coating that stays crisp through every bite, paired with a sauce that hits sweet, spicy, and tangy notes all at once – it’s a home run every time.
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Why You'll Love This Recipe
I’ve made Korean fried chicken a bunch of ways, but this recipe nails the crispy exterior and juicy inside every single time. Plus, the sauces are ridiculously easy to whip up and pack a punch of flavor that makes you want to keep reaching for more.
- Crunchy Double Frying Technique: It creates that iconic crackly crust without the heaviness of typical fried chicken.
- Sweet and Spicy Sauces: You can choose between a luscious soy garlic glaze or a bold gochujang sauce—both irresistible.
- Simple Ingredients, Big Impact: You’ll find everything easily at the store, and the method is straightforward enough for weeknight cooking.
- Customizable Flavors: Whether you want mild sweetness or fiery heat, this recipe lets you tailor the sauce to your mood.
Ingredients & Why They Work
The magic of this Korean Fried Chicken Recipe lies in a few well-chosen ingredients. The marinade infuses the wings with aromatics, while the starch-based coating crisps up without feeling greasy. The homemade sauces are where flavors truly shine, offering you options depending on your heat tolerance and sweet tooth.
- Chicken Wings: I love using wings here because of their great ratio of skin to meat, perfect for that crispy bite.
- Garlic and Ginger: Fresh and grated for maximum aroma—they form the flavor foundation of the marinade and sauces.
- Mirin: Adds a subtle sweetness and depth in the marinade, giving the chicken a lovely sheen and flavor.
- Sea Salt: Enhances and balances all the other flavors while seasoning the chicken properly.
- Flour, Cornstarch, or Potato Starch: Each creates a slightly different crust texture—potato starch yields the crispiest finish, but feel free to experiment!
- Baking Powder: Lightens the batter, helping the coating puff up and become extra crunchy.
- Honey and Soy Sauce (for Soy Garlic Sauce): The perfect combo for sweet, salty, and sticky gloss.
- Rice Wine Vinegar and Hoisin Sauce: Bring acidity and umami to round out the soy garlic glaze beautifully.
- Gochujang: This Korean chili paste is essential for the spicy sauce—adds a deep, complex heat that's vibrant but not overwhelming.
- Strawberry Jam: Surprisingly fantastic; it adds subtle fruity sweetness that balances the spice perfectly.
- Ketchup and Water: Help with body and thinning the spicy sauce to just the right consistency.
- Toasted Sesame Oil: A little drizzle brings that irresistible nutty aroma to the soy garlic sauce finish.
- Vegetable Oil: For frying—choose one with a high smoke point like canola or peanut oil for best results.
Make It Your Way
This recipe is wonderfully versatile, and I encourage you to play around with the sauces. Personally, I switch between the sticky soy garlic glaze when I want comfort food vibes, and the gochujang sauce when I’m in the mood for a kick of spice.
- Variation: I’ve tried making this with boneless chicken thighs instead of wings—works great if you prefer meatier bites!
- Healthier Option: You can bake the coated wings at a high temperature for a crispier “fried” finish without all the oil, though it won’t be quite the same crunch.
- Adjustment for Wet Batter: For an ultra-thin, crackly crust, try the wet batter method included in the notes—especially fun if you like experimenting.
Step-by-Step: How I Make Korean Fried Chicken Recipe
Step 1: Marinate the Wings With Aromatics
I start by mixing the minced garlic, grated ginger, mirin, and sea salt into the chicken wings. Getting that salty-sweet-garlicky mixture soaking into the wings for at least an hour (or up to overnight) really amplifies the flavor. This step is key: don’t skip it because it’s where the magic starts.
Step 2: Prepare the Crispy Coating
I mix the flour (or cornstarch/potato starch) with baking powder in a big bowl, then coat each marinated wing completely. You want every nook and cranny covered for that unbeatable crunch. Just remember, if you use potato starch, the crust will be extra light and crispy – my personal favorite!
Step 3: Double Frying for Maximum Crunch
Now to the frying. First, heat the oil to around 345°F and fry the wings in batches for about 5-7 minutes. This draws out fat from the skin without browning yet. After draining and cooling briefly, raise the oil to 375°F and fry again until golden brown and irresistibly crispy. Double frying is the secret to that legendary Korean fried chicken texture.
Step 4: Saucing and Serving
While the wings cook, I simmer the ingredients for either the soy garlic or gochujang sauce on medium-high heat until thickened but still pourable. Toss the hot wings in the sauce just before serving to keep the crust crispy yet flavorful. If you want plain crunchy wings (delicious too), this step is optional.
Top Tip
From my experience, mastering the double-fry is the game changer here. It takes patience but the results are worth every second. Also, testing your oil temperature regularly with a thermometer makes all the difference between soggy and crispy wings.
- Consistent Oil Temperature: Use a candy or frying thermometer to keep oil steady at 345°F and then 375°F during frying stages.
- Work in Batches: Overcrowding the pot drops the oil temperature too much and leads to greasy wings.
- Allow Wings to Cool Briefly: After the first fry, let the wings rest so internal juices settle before the second fry crisps them up.
- Test Sauce Thickness: Always drizzle a little sauce on a cold plate to check consistency—add water a teaspoon at a time if too thick.
How to Serve Korean Fried Chicken Recipe
Garnishes
I love topping my finished Korean fried chicken with toasted sesame seeds and thinly sliced scallions. They add a fresh crunch and nutty note that complements the sticky sauce perfectly. Sometimes a few sprigs of cilantro make an appearance if I’m feeling fancy.
Side Dishes
Nothing pairs better than crisp, cool Korean pickled radish alongside these wings. I also like serving a simple bowl of steamed rice to balance the bold flavors and some crunchy kimchi or a fresh cucumber salad for a refreshing contrast.
Creative Ways to Present
For a party or special occasion, try arranging the wings on a big platter surrounded by small bowls of different sauces: soy garlic, gochujang, even a spicy mayo. Adding some sliced fresh chili and lime wedges amps up the visual appeal and lets guests customize their bites.
Make Ahead and Storage
Storing Leftovers
I store leftover wings in an airtight container in the fridge for up to 3 days. To keep that crunch, I try to keep leftover sauce separate and toss the wings again when reheating.
Freezing
You can freeze cooked wings by placing them on a baking sheet to freeze individually, then transferring to a freezer bag. When ready to eat, thaw overnight in the fridge before reheating for best results.
Reheating
To revive leftover Korean fried chicken, I reheat in a 350°F oven on a wire rack so hot air circulates all around. This helps keep the crust crispy instead of soggy. If sauced, I add fresh sauce once they're hot again.
Frequently Asked Questions:
Korean fried chicken is known for its two-stage frying process that results in an ultra-crispy yet light crust. Unlike regular fried chicken, it's often coated with a thin layer of starch instead of a heavy batter, keeping it less greasy and extra crunchy.
Absolutely! While wings are traditional, boneless or bone-in chicken thighs also work well because of their higher fat content, which helps keep the meat juicy and flavorful during frying. Just adjust cooking times accordingly to ensure they’re cooked through.
Using a deep-fry or candy thermometer is the most accurate way. The first fry should be at around 345°F, and the second at 375°F. If you don’t have a thermometer, you can test by dropping a small piece of batter into the oil. If it bubbles and rises immediately but doesn’t brown too fast, the temperature is close.
Yes! Both the soy garlic and gochujang sauces can be made a day or two ahead and stored in the fridge. Just warm them slightly before tossing with the hot fried chicken, or bring them to a simmer to refresh their flavors and consistency.
Final Thoughts
This Korean Fried Chicken Recipe has become my go-to for impressing friends and family because it’s approachable, delicious, and downright addictive. The crispy skin and bold sauces create an experience that’s a joy to make and even more fun to eat. I can’t wait for you to try it and hear how it becomes a favorite in your kitchen too!
Print
Korean Fried Chicken Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
Best Korean Fried Chicken recipe featuring crispy double-fried wings coated in flavorful soy garlic or spicy gochujang sauce, perfect as an appetizer or main dish for dinner.
Ingredients
Chicken and Marinade
- 3 lbs chicken wings - about 30 to 36 wings
- 2 cloves garlic - finely minced
- ½ teaspoon ginger - grated
- 1 tablespoon mirin
- 2 teaspoons sea salt
- vegetable oil for frying
Dry Batter
- 2 cups flour or cornstarch or potato starch
- 1 teaspoon baking powder
Soy Garlic Sauce - Sweet and Tangy
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic - minced
- ½ teaspoon ginger - grated
- 3 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
Gochujang Sauce (Yangnyeom Sauce) - Sweet and Spicy
- ¼ cup gochujang
- ¼ cup sugar
- 3 tablespoons strawberry jam - seedless variety
- 2 ½ tablespoons soy sauce
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon ketchup
- 6 tablespoons water
- 2 cloves garlic - minced
- ½ teaspoon ginger - grated
- ½ teaspoon salt
Instructions
- Marinate Wings: Season the wings with garlic, ginger, sea salt, and mirin and let them marinate for at least 1 hour to infuse flavor.
- Prepare Dry Batter: In a large bowl, mix the flour (or cornstarch or potato starch) with baking powder. Coat each marinated wing thoroughly with the dry mix to ensure complete coverage.
- Heat Oil and Fry First Time: Pour enough vegetable oil into a large pot to a depth of 1 ½ to 2 inches and heat to 345 degrees Fahrenheit. Fry the wings in batches without crowding the pot for 5 to 7 minutes. Drain them on a cooling rack and repeat with remaining wings.
- Double Fry for Crispiness: Raise the oil temperature to 375 degrees Fahrenheit and fry the wings again in batches until the exterior is crunchy and golden brown. Drain on a cooling rack.
- Prepare Sauce: Combine all ingredients of either the soy garlic sauce or gochujang sauce in a medium pot and bring to a boil over medium-high heat. Reduce for 2 to 3 minutes until slightly thickened. Adjust thickness by adding water if needed.
- Coat Wings: While the sauce is still hot, drizzle it onto the double-fried wings and toss to coat evenly. Serve immediately.
Notes
- Serve with Korean pickled radish to complete the meal.
- Choose flour, cornstarch, or potato starch for different textures and flavors as preferred.
- Double frying renders fat in the first fry and crisps the exterior in the second.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in the oven at 350 degrees Fahrenheit until heated through, covering with foil if sauce starts to burn.
- For a wet batter alternative, mix 2.5 cups water, 1.25 cups cornstarch, 1.25 cups flour, and 1 teaspoon baking powder. Coat wings first in 2 cups cornstarch then dip into wet batter before frying.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
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