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

The magic of crunchy, juicy Korean chicken glazed with a sticky, flavorful sauce is truly irresistible. This Korean Fried Chicken Recipe brings that perfect balance of crispy skin and tender meat you’ll want to make again and again. Trust me, once you nail this, it becomes an instant favorite!

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’ve made plenty of fried chicken recipes, but this Korean Fried Chicken Recipe stands out because of its unforgettable crispiness and those saucy, punchy flavors. It’s the kind of dish that'll impress your guests and satisfy your cravings every time.

Double Frying Technique: This method ensures the chicken gets that ultra-crispy exterior while staying juicy inside — no sogginess here!
Two Flavorful Sauces: You get to choose between a sweet-tangy soy garlic or a spicy-sweet gochujang glaze, so it’s never boring.
Simple Ingredients: Most are pantry staples or easy-to-find Asian condiments that add authenticity.
Customizable Crispiness & Flavor: Whether you prefer a lighter dusting or fully drenched in sauce, you can tweak it just the way you like it.

Ingredients & Why They Work

Every ingredient here plays a part in creating that signature Korean fried chicken experience. The seasoning marinates the wings deeply, and the starch or flour in the batter locks in the juice while making the crust shine crisp. Plus, the sauces bring the finishing punch!

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: Classic choice because of their perfect size and skin-to-meat ratio, great for frying.
Garlic and ginger: Fresh aromatics that amplify the flavor without overpowering.
Mirin: Adds a subtle sweetness and depth during marination.
Sea salt: Essential for seasoning and enhancing all the flavors.
Vegetable oil: Neutral oil perfect for deep-frying at high temperatures.
Flour, cornstarch, or potato starch: Each creates different textures; potato starch gives a sharper crunch, flour is more familiar and hearty.
Baking powder: Helps with crisping during frying.
Honey, soy sauce, rice wine vinegar, hoisin sauce, toasted sesame oil: Together, they form a rich and balanced soy garlic glaze.
Gochujang, sugar, strawberry jam: Key ingredients in the spicy-sweet yangnyeom sauce that brings that iconic Korean heat and tang.

📝

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

One of my favorite things about this Korean Fried Chicken Recipe is how easy it is to tweak to suit your mood or pantry. I often switch up the sauces or try a wet batter for extra crunch—it's all about what you enjoy most!

Wet Batter Variation: I’ve tried using a wet batter with cornstarch and flour for a thicker, crunchier crust that’s sensational, especially if you like your fried chicken really thickly coated.
Sauceless Option: Sometimes I double-fry and serve them plain with just a sprinkle of sea salt and some pickled radish to let the pure crispness shine.
Heat Level: Want it spicier? Add extra gochujang or red chili flakes to the yangnyeom sauce for a fiery kick that packs a punch.
Gluten-Free Swap: Use potato starch or cornstarch exclusively and check your soy sauce is gluten-free to keep this recipe friendly for gluten-sensitive friends.

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 the Wings for Maximum Flavor

Start by seasoning your wings with finely minced garlic, freshly grated ginger, sea salt, and a splash of mirin. I usually marinate mine for at least one hour, sometimes overnight, for deeper flavor. This step makes all the difference, so don’t skip it!

Step 2: Coat Thoroughly with the Dry Batter

Mix flour, potato starch (or cornstarch), and baking powder. Then coat each wing evenly until it’s fully covered. Don’t be shy here—complete coverage ensures a crisp exterior. When I first made this, I learned partial coverage just doesn’t get that satisfying crunch.

Step 3: First Fry at Lower Temperature

Heat your oil to around 345°F (175°C) and fry wings for 5 to 7 minutes. This bakes out fat and starts cooking the chicken without browning it too much. I always keep the wings moving around gently in the oil to prevent sticking and uneven cooking.

Step 4: Drain and Let Them Rest

Place your wings on a wire rack and let excess oil drip off. This resting time is crucial—it keeps the crust from getting soggy and preps them for the second fry.

Step 5: Double Fry at a Higher Temperature for Perfect Crunchiness

Now crank your oil up to 375°F (190°C) and fry your wings again for 2-3 minutes until golden brown and extra crispy. This double fry is what transforms the texture and locks the crunchiness in place. I promise, this step makes all the difference.

Step 6: Prepare and Toss Wings in Sauce

Whip up either the soy garlic or the gochujang sauce by simmering the ingredients in a small pot until slightly thickened. Drizzle the hot sauce over the wings and toss gently to coat everything evenly. Taste and adjust thickness with a splash of water if needed. This glaze is the final magic touch!

Top Tip

From my experience, mastering the double fry method really elevates this Korean Fried Chicken Recipe from good to unforgettable. Plus, a well-balanced sauce is what ties everything together, so don’t rush those sauce simmering minutes!

Don’t Crowd the Pan: Fry wings in batches to maintain consistent oil temperature and avoid soggy fries—crowding lowers temperature.
Temperature Control: Use a thermometer so you can keep oil temps steady at 345°F and 375°F during first and second fry.
Rest Between Fries: Let the wings rest on a wire rack after the first fry to drain oil and prevent steam buildup.
Taste-Test Your Sauce: Always test sauce thickness on a cool plate—it should coat the wings nicely but not feel gloopy.

How to Serve Korean Fried Chicken Recipe

Korean Fried Chicken - Serving Suggestion

Garnishes

I love sprinkling toasted sesame seeds and chopped green onions on top for a pop of color and added crunch. Korean pickled radish on the side is a must for me—it cuts through the richness perfectly and gives you that authentic experience.

Side Dishes

Pair your Korean fried chicken with steamed white rice or sticky rice, kimchi for tangy heat, and maybe a simple cucumber salad. It balances the meal beautifully and turns dinner into a feast.

Creative Ways to Present

For parties, I love serving these wings in a big wooden platter lined with banana leaves or parchment paper. Adding a few lemon wedges and edible flowers amps up the presentation and makes it feel special and festive.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to three days. I always make sure to drain them well and cool completely before sealing to avoid sogginess.

Freezing

I’ve successfully frozen leftover Korean fried chicken by wrapping individual pieces in parchment and placing them in a freezer bag. When you're ready, thaw overnight in the fridge before reheating for best texture.

Reheating

My go-to method is reheating in the oven at 350°F, on a wire rack inside a baking sheet so hot air crisps the crust again. Cover with foil if the sauce starts to darken too fast. Avoid microwaving to keep that irresistible crunch.

Frequently Asked Questions:

Can I use chicken thighs instead of wings?

Absolutely! Chicken thighs work great too and stay juicy though they take a bit longer to cook through. Just adjust frying time accordingly and check for doneness.

What’s the purpose of double frying in this Korean Fried Chicken Recipe?

Double frying first cooks the chicken at a lower temperature to render fat and partially cook it, then a second hotter fry crisps the exterior for that characteristic crunch and golden color.

Can I prepare the sauce ahead of time?

Yes, you can make either the soy garlic or gochujang sauce a day in advance and store it in the fridge. Just warm it slightly before tossing with the fried chicken for best flavor and texture.

What’s the best way to keep the fried chicken crispy after frying?

Rest the wings on a wire rack instead of paper towels after frying to avoid steam buildup which makes the crust soggy. Also, toss with sauce just before serving to keep that crunch.

Final Thoughts

This Korean Fried Chicken Recipe holds a sweet spot in my recipe collection because it’s not only insanely delicious but also so fun to make. Sharing these crispy, saucy wings has sparked some of my best dinner parties and cozy nights in. I promise once you try this, it’ll be a regular feature in your cooking rotation — it’s that good!