Name: Korean Fried Chicken Recipe
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: Korean
Ingredients: 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; 2 cups flour or cornstarch or potato starch; 1 teaspoon baking powder; 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; ¼ cup gochujang; ¼ cup sugar; 3 Tablespoons strawberry jam - seedless variety; 2½ Tablespoons soy sauce; 1½ Tablespoons rice wine vinegar; 1 Tablespoon honey; 1 Tablespoon ketchup; 6 Tablespoons water; 2 cloves garlic - minced; ½ teaspoon ginger - grated; ½ teaspoon salt; 2.5 cups water; 1.25 cups cornstarch; 1.25 cups flour; 1 teaspoon baking powder

Crunchy, juicy, and bursting with flavor, this Korean Fried Chicken Recipe is a game-changer for anyone who loves crispy chicken with a kick. What makes it special is that irresistible double-fry technique combined with sticky, sweet-spicy sauce that just coats the wings perfectly—a real crowd-pleaser every single time.

On a white plate, there are eleven pieces of fried chicken wings coated in a shiny, sticky orange-red sauce, arranged in a circle around a small white bowl filled with dark red dipping sauce. The wings are sprinkled with white sesame seeds and small green onion slices, adding contrast to the vivid sauce. In the background, on a white plate to the left, there are white cubes of pickled radish, and behind them, crispy golden fried chicken pieces rest on a wire rack. All of this sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Korean Fried Chicken Recipe
Top Tip
How to Serve Korean Fried Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Korean Fried Chicken Recipe

Why You'll Love This Recipe

I remember the first time I tried Korean fried chicken at a local spot and was hooked on the crunch and the layers of flavor. Making this recipe at home gives you that same satisfying bite, with plenty of room to tailor the sauce heat and sweetness to your liking. It’s genuinely a fun, rewarding recipe to make when you want something special yet familiar.

Double Frying Magic: The crispy but juicy texture comes from frying the wings twice at carefully controlled temperatures.
Two Incredible Sauce Options: Choose from sweet soy garlic or the spicy-sweet gochujang yangnyeom sauce, both bursting with flavor.
Simple Ingredients, Big Impact: Using pantry staples like garlic, ginger, honey, and rice wine vinegar creates authentic depth without complicated steps.
Customizable & Fun: Whether you want it sweeter, spicier, or just plain crispy, this Korean Fried Chicken Recipe lets you have it your way.

Ingredients & Why They Work

Each ingredient in this Korean Fried Chicken Recipe plays a key role—from creating a perfect crispy crust to layering vibrant flavors in the sauce. Let me break down why these ingredients come together so beautifully and my best tips for picking them out.

Flat lay of whole chicken wings with pale pink skin, two whole uncracked brown garlic bulbs, a small cluster of fresh ginger root with light brown skin and knobby shape, a few fresh green mirin leaves or a small white bowl of clear mirin liquid, a small white bowl filled with fine white sea salt crystals, a small white bowl containing golden vegetable oil, a small white ceramic bowl of white all-purpose flour powder, a small white bowl with white baking powder powder, a small white bowl of amber honey, a small white bowl of dark brown soy sauce, a small white bowl of deep red gochujang paste, a small white bowl of dark reddish hoisin sauce, a small white bowl of clear rice wine vinegar, a small white bowl of toasted sesame oil with a rich amber hue, a small white bowl of vibrant red ketchup, a small white bowl of bright red seedless strawberry jam, a small white bowl of granulated white sugar, a small white bowl of water, a small white bowl of coarse salt crystals placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Wings: Skinny, meaty wings work best for frying evenly and soaking up sauce—look for fresh or thawed wings.
Garlic and Ginger: These add aromatic depth to the marinade and sauces, giving that signature Korean punch.
Mirin: A subtle balancing sweet note in the marinade that helps tenderize the chicken and mellow the sharpness.
Flour, Cornstarch, or Potato Starch: Each starch gives a different kind of crisp—potato starch offers the crunchiest crust, while flour adds texture and cornstarch gives a light crispy finish.
Baking Powder: Helps puff up the crust for extra crunch during frying.
Soy Sauce and Honey: Staples in the soy garlic sauce that combine salty umami with natural sweetness.
Rice Wine Vinegar: Adds tang that cuts through the richness and balances sweetness in the sauces.
Gochujang: Korean chili paste is the soul of the spicy sauce; it’s sweet, savory, and packs a mild heat.
Strawberry Jam: Might sound unusual, but it adds a bright fruity sweetness that mellows the heat beautifully.
Toasted Sesame Oil: A finishing touch in the soy garlic sauce for that irresistible nutty aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s nice about this Korean Fried Chicken Recipe is how flexible it is. I often switch up the sauce depending on my mood and who I'm cooking for, and I encourage you to experiment too. Don’t be afraid to tweak the spice levels or coating method to get your perfect crunch.

Variation: Once, I swapped strawberry jam for apricot preserves in the gochujang sauce—turned out just as delicious with a different fruity twist.
Dietary Tip: For gluten-free, use potato starch instead of flour and tamari in place of soy sauce—works wonderfully!
Texture Options: Try wet batter for an ultra-thick, crunchy crust or dry batter for a light, crisp finish—both have their perks.

Step-by-Step: How I Make Korean Fried Chicken Recipe

A white plate holds several golden-brown chicken wings covered in a shiny, thick orange-red sauce, sprinkled with white sesame seeds and small green onion slices. In the center of the plate is a small white bowl filled with a dark red dipping sauce, with green onion bits floating in it. A woman's hand is holding one chicken wing, dipping it into the sauce, causing a thick drip to fall back into the bowl. The surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate with Flavor

First things first, toss those wings with finely minced garlic, freshly grated ginger, a good sprinkle of sea salt, and a splash of mirin. I let them sit for at least an hour—sometimes even overnight if I plan ahead—because that time lets the flavors seep into every nook, making the chicken juicy inside and delicious all around.

Step 2: Coat Wings Thoroughly

Next, mix together your dry batter—flour or starch with baking powder. Take each wing and coat it evenly with the dry mix, pressing gently so every bit is covered. This step prevents sogginess and creates that much-loved crispy shell. Don’t rush it here; a thorough coating makes all the difference.

Step 3: First Fry - Low & Slow

Heat your oil to 345°F (175°C) and carefully add wings in batches—crowding lowers the oil temperature and sogginess follows. Fry for about 5 to 7 minutes; you’re aiming to cook the chicken through and render the fat from the skin, not crisp it yet. Use a cooling rack to drain them so they don’t sit in oil and get greasy.

Step 4: Second Fry for Ultimate Crunch

Crank your oil up to 375°F (190°C) for the double fry. This step crisps up the exterior to perfection while finishing the cooking inside. Fry the wings in batches again until they turn golden brown and sound that satisfying crunch when you bite. Let them drain on a cooling rack—trust me, keeping them off paper towels helps maintain the crisp.

Step 5: Sauce It Up or Keep It Plain

For the sauces, bring your ingredients to a boil and reduce slightly to thicken—this usually takes just 2-3 minutes. You can test the thickness by dripping a little on a plate and cooling it. If it’s too thick, add a splash of water. Toss the wings gently in the warm sauce just before serving for that glossy, sticky finish Korean fried chicken is known for.

Top Tip

I’ve cooked Korean fried chicken countless times and learned the hard way just how critical the double frying and sauce consistency are. These tips will save you frustration and bring your chicken to next-level crispiness and flavor.

Temperature Control: Use a thermometer—first fry lower temp to cook thoroughly, second fry hotter to crisp up; don’t skip this!
Cooling Rack Drain: Always drain wings on a wire rack instead of paper towels to keep the crust crisp and dry.
Test Sauce Thickness: Check sauce on a cool plate to ensure it’s not too runny; a slightly thick sauce clings better to the wings.
Don’t Crowd the Pan: Fry in batches to maintain oil temp and prevent greasy chicken—patience pays off!

How to Serve Korean Fried Chicken Recipe

Korean Fried Chicken - Serving Suggestion

Garnishes

I personally love sprinkling toasted sesame seeds and thinly sliced green onions over the wings—it adds a lovely crunch and fresh aroma. Pickled radish cubes on the side are non-negotiable for me; their tangy refreshing crunch contrasts beautifully with the rich chicken.

Side Dishes

This chicken shines with simple sides like steamed rice or a bowl of comforting Korean-style kimchi fried rice. I’ve also served it with quick cucumber salad or spicy pickled cucumbers when I want to brighten things up.

Creative Ways to Present

For parties, I like setting up a Korean fried chicken platter with dipping sauces in little bowls, adding fresh herbs, lemon wedges, and some crunchy carrot sticks for extra color. It makes the gathering feel festive and helps everyone customize their bites.

Make Ahead and Storage

Storing Leftovers

I store leftover wings airtight in the fridge for up to 3 days. To keep the crisp, I avoid stacking them tightly and rest them on a wire rack inside the container when possible. This keeps the crust from steaming and getting soggy.

Freezing

If I want to save them longer, I flash-freeze the cooked wings on a baking sheet, then transfer to a freezer-safe bag. When you reheat straight from frozen, the texture stays impressively close to fresh.

Reheating

The oven is best for reheating—warm at 350°F on a rack so hot air circulates all around. Cover with foil if the sauce starts to darken too quickly. Avoid microwaving, which makes the crust soggy. A quick flash under the broiler can revive crispiness if needed.

Frequently Asked Questions:

What makes Korean fried chicken different from regular fried chicken?

Korean fried chicken is distinct because of its double frying technique which renders out fat and crisps the skin to a light, crackly texture, unlike regular fried chicken that is usually fried once and heavier. Additionally, the sauces—often sweet, spicy, and tangy—are signature to Korean style, making the flavor profile unique.

Can I use other parts of the chicken besides wings?

Absolutely! You can try this Korean Fried Chicken Recipe with drumsticks or boneless thighs, but keep in mind that cooking times and crispiness levels may vary. Wings are preferred because of their size and skin-to-meat ratio, which crisps best during double frying.

What’s the best way to test if the oil is ready for frying?

Using a deep-fry or candy thermometer is your best bet for accuracy. If you don’t have one, you can carefully drop a small bit of batter or bread cube into the oil—if it bubbles immediately and floats to the surface, the oil is ready.

How do I make the gochujang sauce less spicy?

To tone down the heat, try adding a little more strawberry jam or honey to the sauce. You can also reduce the amount of gochujang or balance it with extra vinegar for tanginess. Adjusting these ingredients allows you to customize the spicy-sweet balance easily.

Final Thoughts

This Korean Fried Chicken Recipe holds a special place in my kitchen repertoire because it never fails to impress—whether that’s with friends gathered around the table or a quiet weeknight treat. Its crispy, flavorful wings just bring a little joyful crunch to any day. Give it a go, and I bet it’ll become a new favorite for you too!