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

There’s something magical about biting into Korean fried chicken that’s perfectly crispy yet tender inside. This Korean Fried Chicken Recipe is one of those gems that transforms simple wings into a crunchy, sticky, sweet-spicy masterpiece you’ll want to make again and again.

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 over the years, but there’s really nothing quite like Korean fried chicken. The secret? That sensational double-frying method combined with vibrant sauces that balance sweet, spicy, and savory notes perfectly—your taste buds will thank you.

Super Crispy Texture: The double frying locks in juiciness while creating a crunchy, crackly crust that stays crisp longer than traditional fried chicken.
Flavor-Packed Sauces: Whether you go for the soy garlic or spicy gochujang glaze, each bite bursts with complex, layered flavors that keep you coming back.
Flexible Preparation: You can choose between dry or wet batter methods and even customize the heat level to suit your palate.
Perfect for Sharing: This recipe is perfect for gatherings or cozy dinners when you want to impress without stress.

Ingredients & Why They Work

Each ingredient plays its part in balancing crispiness, flavor, and juiciness. The wings marinate just enough to soak up aromatic notes without overpowering, and the starch-based batter crisps beautifully. Plus, the sauces bring acidity, sweetness, and umami for that signature Korean fried chicken taste.

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: I always pick fresh wings for the best texture and flavor; wings are ideal because of their size and skin-to-meat ratio.
Garlic & Ginger: These aromatics give the wings a subtle fragrant base, essential for layers of flavor.
Mirin: Adds a gentle sweetness and helps tenderize the chicken during marination.
Sea salt: Enhances all the flavors—don’t skimp on this!
Flour, Cornstarch, or Potato starch: Each starch offers a slightly different texture; potato starch is my go-to for the crispiest crust.
Baking powder: Helps the batter puff up just right for that light crunch.
Honey & Soy sauce (for soy garlic): This combo balances sweet and savory with a little mellow depth.
Rice wine vinegar & Hoisin sauce: Bring tanginess and complex umami notes.
Gochujang & Strawberry jam (for spicy sauce): The fermented chili paste with a touch of jam offers a wonderful sweet-heat punch.
Ketchup & Water: Adjust the sauce texture and depth without overpowering.

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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

I like to switch between the soy garlic and gochujang sauces depending on my mood—sometimes you want sweet-savory, other times bold and spicy. Feel free to experiment with half the sauce or try mixing both for a fun twist that’s yours alone.

Variation: One time I swapped strawberry jam in the gochujang sauce for blueberry jam and loved the fresh berry undertones it added—don’t be afraid to get creative!
Dietary modification: Use potato starch for a gluten-free crispy crust, and gluten-free tamari instead of soy sauce for that same depth of flavor.
Spicy level: Tweak the gochujang amount and add a pinch of cayenne if you want extra heat without losing balance.

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 for Maximum Flavor

Start by seasoning your chicken wings with minced garlic, grated ginger, sea salt, and a splash of mirin. Let them marinate for at least an hour—this simple step lets the aromatics seep right into the meat and primes the chicken for that signature flavor punch.

Step 2: Coat with Your Chosen Batter

Mix your dry batter ingredients thoroughly (flour or starch plus baking powder). Each wing gets a generous coating—don't be shy! Full coverage is key to the crisp crust we’re after. Alternatively, if you prefer, go for the wet batter method: dip wings into cornstarch, then a special wet batter mix. Both work well, it’s just personal preference.

Step 3: Double Fry for Ultimate Crunch

Heat enough oil for frying at 345°F (175°C) and cook the wings in batches for 5-7 minutes. Don’t crowd the pot! Drain them on a rack. Then, crank the heat up to 375°F (190°C) and fry them again until golden and crackly—this double-fry method is the magic that renders out fat then crisps up the exterior perfectly.

Step 4: Cook Your Sauce to Perfection

While the second fry is happening, simmer your choice of sauce ingredients in a pot until thick and glossy—about 2-3 minutes. Taste and adjust for sweetness or tang. Pour the hot sauce over the crisp chicken and gently toss to coat each piece beautifully.

Top Tip

From my experience, the key to killer Korean fried chicken is nailing the double frying and using the right starch. Here are a few nuggets that saved me from soggy wings more than once.

Don’t Crowd the Pan: Giving wings space in the oil ensures even cooking and a crisp shell instead of steaming your chicken.
Oil Temperature Matters: Use a thermometer—it’s tempting, but guessing the heat almost always leads to greasy or undercooked chicken.
Rest After Frying: Place wings on a cooling rack over a baking sheet instead of paper towels; this keeps crust crispier by letting excess oil drip away.
Taste Test the Sauce Thickness: Let a drop cool on a plate to check texture—thin with water little by little if it thickens too much as it cools.

How to Serve Korean Fried Chicken Recipe

Korean fried chicken - Serving Suggestion

Garnishes

I love to sprinkle toasted sesame seeds and thinly sliced green onions on top. Sometimes I add a squeeze of fresh lime or a handful of chopped cilantro for a pop of freshness that cuts through the richness.

Side Dishes

No Korean fried chicken meal feels complete to me without a side of tangy Korean pickled radish (danmuji) and a cold beer or sparkling water. Crispy fries or simple steamed rice also pair beautifully.

Creative Ways to Present

For special occasions, I like arranging the wings on a platter lined with shiso leaves or lettuce, garnished with edible flowers and vibrant dipping sauces on the side for a festive touch everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftover wings in an airtight container in the fridge, placing a paper towel underneath to absorb any extra moisture. They keep well for up to 3 days and still taste great with a quick reheat.

Freezing

Frozen Korean fried chicken is a lifesaver! I freeze uncooked marinated wings after coating in dry batter on a tray, then transfer them to zip-lock bags. When ready, fry them straight from the freezer, adding a minute or two to the cooking time.

Reheating

To bring back the crispiness, reheat wings in a 350°F oven on a wire rack for about 10 minutes. Avoid microwave reheating unless you don’t mind sacrificing texture.

Frequently Asked Questions:

Can I use chicken thighs instead of wings for Korean fried chicken?

Absolutely! Chicken thighs work well and have great flavor. Just cut them into similar bite-sized pieces and follow the same marinade and frying steps. The cook time might be slightly longer due to the thicker meat.

What's the difference between dry batter and wet batter methods in this recipe?

The dry batter uses starch and baking powder to coat the wings directly, giving a very crispy texture once fried. The wet batter involves dipping wings in a mixture of water, starch, and flour after coating with cornstarch, resulting in a lighter and slightly airier crust. Both are delicious—it depends on your preferred texture.

Why double fry Korean fried chicken?

Double frying is crucial because the first low-temperature fry cooks the chicken and renders out excess fat while the second higher-temperature fry crisps the skin to golden perfection. This technique also keeps the wings crispy longer, preventing sogginess.

Can I make the sauces ahead of time?

Yes! Both soy garlic and gochujang sauces can be made a day ahead and stored in the fridge. Just reheat gently before tossing with the fried chicken. This can save time when preparing for guests or busy weeknights.

Final Thoughts

This Korean Fried Chicken Recipe has quickly become one of my favorite dishes to share at gatherings or just enjoy on a casual night in. There’s comfort in its crispiness and excitement in those bold sauces. I promise once you give this a try, you’ll find your own reasons to love it as much as I do—so grab those wings and let’s get frying!