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; 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

Crunchy, flavorful, and absolutely addictive—this Korean Fried Chicken Recipe brings that perfect balance of crispy coating and juicy meat that makes you want to keep going back for more. It’s a fun treat to prepare and a total crowd-pleaser at any gathering.

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 this Korean Fried Chicken Recipe more times than I can count, and it never disappoints. The double frying method creates that iconic crunch, while the sauces—whether sweet soy garlic or spicy gochujang—bring layers of flavor that are just irresistible.

Double Frying Technique: Gives chicken wings an unbeatable crispy texture that stays crunchy for hours.
Two Delicious Sauces: Offers options whether you want sweet and tangy or spicy and bold flavors.
Simple Ingredients: Accessible pantry staples that pack a punch when combined just right.
Perfect for Sharing: Ideal as party food or a fun dinner that brings people together.

Ingredients & Why They Work

This recipe is a beautiful dance of simple, staple ingredients coming together to create a complex flavor experience. Picking good quality chicken wings and fresh aromatics makes all the difference, and the starch you choose really shapes the crunch.

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: The star of the show—go for fresh, meaty wings to get the best bite.
Garlic & Ginger: Adds warmth and spice right in the marinade and sauces.
Mirin: A little sweet rice wine that tenderizes and balances the marinade perfectly.
Flour/Cornstarch/Potato Starch: Each gives a slightly different crisp, so try to see which you like best; potato starch is my personal favorite for that ultra-crunchy finish.
Baking Powder: Helps the coating puff up just right during frying.
Vegetable Oil: Use a neutral oil with a high smoke point for safe, even frying.
Honey, Soy Sauce, Rice Wine Vinegar, Hoisin Sauce, Sesame Oil: Core ingredients that combine for the soy garlic sauce’s sweet and tangy signature.
Gochujang: Korean red chili paste that’s key to the spicy, vibrant yangnyeom sauce.
Strawberry Jam: An unexpected twist that adds a wonderful fruity sweetness to the gochujang sauce.

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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 up the sauce depending on the mood—sometimes extra garlicky soy sauce or sometimes spicy gochujang with a hint of strawberry jam for that perfect balance of heat and sweetness. Feel free to experiment; you’ll discover your signature spin on this Korean Fried Chicken Recipe in no time.

Variation: Try a wet batter (mixing cornstarch, flour, baking powder, and water) for an even crispier crust if you love that lighter, delicate crunch.
Dietary Swap: Use gluten-free flours or starches to make this recipe friendly for gluten-sensitive friends.
Heat Level: Play with the amount of gochujang or add extra red pepper flakes if you want to dial up the spice.
Serving Style: Serve boneless or as drumettes instead of wings for easier eating at parties.

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 giving your chicken wings a flavorful bath—combine finely minced garlic, freshly grated ginger, sea salt, and mirin. Massage all of this into the wings and pop them in the fridge to marinate for at least an hour. This step is key for juicy, well-seasoned chicken.

Step 2: Prepare Your Dry Batter

In a large bowl, whisk together your choice of flour, potato starch, or cornstarch with baking powder. This mixture forms that signature crunchy crust. Make sure each wing gets fully coated—don’t rush this part or you’ll miss that beautiful, even crust.

Step 3: First Fry at Lower Temperature

Fill a heavy pot with enough oil for a couple of inches of depth and heat it to about 345°F. Work in batches to avoid crowding, and fry the wings for 5-7 minutes until the fat begins to render but before the skin crisps. Use a wire rack to drain so they don't steam and lose crunch.

Step 4: Second Fry at Higher Heat for Ultimate Crunch

Raise the oil temperature to 375°F and double fry the wings in batches until beautifully golden and super crunchy, about 2-3 minutes per batch. This double frying is what sets Korean fried chicken apart—trust me, it’s worth the extra step!

Step 5: Toss in Your Favorite Sauce

While still hot, toss the wings in either the sweet soy garlic sauce or the spicy gochujang sauce. To make the sauces, simply combine all ingredients on medium heat, bring to a boil, and reduce until thickened to your liking. If it thickens too much, a little water thins it right out. Coat generously and serve immediately.

Top Tip

Through many batches and happy meals, I’ve learned a few tricks that make the Korean Fried Chicken Recipe foolproof and extra delicious. These tips keep your wings crispy, juicy, and packed with flavor every time.

Double Frying is Essential: The first fry renders fat, the second crisps up the skin perfectly—don’t skip it!
Use a Wire Rack to Drain: Let fried wings drain on a rack, not paper towels, so they stay crisp and don’t steam.
Test Sauce Consistency: Always drip a bit of hot sauce on a plate and let it cool to check thickness before tossing the wings.
Oil Temperature Matters: Use a thermometer and maintain temps; too hot, and the coating burns, too cool, and wings get greasy.

How to Serve Korean Fried Chicken Recipe

Korean Fried Chicken - Serving Suggestion

Garnishes

I usually top my wings with toasted sesame seeds and sliced scallions—they add a fresh, nutty crunch and brighten the flavors beautifully. Korean pickled radish is a must-have side that cools the palate and complements the rich chicken perfectly.

Side Dishes

Steamed white rice, spicy kimchi, and crunchy pickled cucumbers are my go-to companions. Sometimes I add a simple green salad with sesame dressing for a refreshing balance.

Creative Ways to Present

For parties, I love arranging the wings around a big bowl of coleslaw or on wooden boards with dipping sauces in small ramekins. Adding colorful edible flowers or fresh herbs can make an ordinary plate feel festive and fun!

Make Ahead and Storage

Storing Leftovers

Store leftover Korean fried chicken in an airtight container in the fridge for up to 3 days. I recommend placing a paper towel in the container to absorb any moisture and help keep that crispness intact.

Freezing

You can freeze cooked, fully cooled wings in a single layer on a sheet pan first, then transfer to freezer bags to avoid clumping. They keep well for up to a month, making it an easy make-ahead option for busy days.

Reheating

For best texture, reheat in a 350°F oven on a wire rack set over a baking sheet. This helps the wings stay crispy instead of soggy. If you’re reheating sauced wings, cover loosely with foil to prevent burning.

Frequently Asked Questions:

What’s the secret to crispier Korean Fried Chicken?

The double frying method is the key—fry the chicken once at a lower temperature to render the fat, then a second time at a higher temperature for a crunchy golden crust.

Can I use boneless chicken for this recipe?

Absolutely! Boneless chicken pieces like thighs or breasts work well. Just keep an eye on cook time since they tend to cook faster than wings.

Which sauce is more traditional for Korean fried chicken?

The spicy gochujang-based yangnyeom sauce is a classic Korean favorite, but soy garlic sauce is also very popular and delicious. Both bring unique flavors worth trying.

How do I keep the chicken crispy after tossing in sauce?

It’s best to toss the wings in sauce right before serving to keep them crunchy. If you need to prepare ahead, serve sauce on the side for dipping to maintain the crispiness.

Final Thoughts

Making this Korean Fried Chicken Recipe feels like sharing a little piece of my kitchen with you. The magic of that crisp crust paired with sauce that sings on your tongue is why I keep coming back to this recipe. I hope you enjoy making it as much as eating it—trust me, once you try it, it’ll become one of your favorites too.