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 Tablespoons toasted sesame oil; ¼ cup gochujang; ¼ cup sugar; 3 Tablespoons strawberry jam - seedless variety; 2 ½ Tablespoon soy sauce; 1 ½ Tablespoon 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 irresistibly addictive—this Korean Fried Chicken Recipe is a total game-changer in the world of fried chicken. Its secret? That signature crisp skin paired with bold sauces that’ll have you licking your fingers and asking for more.

A white plate shows a circle of ten fried chicken wings covered with shiny red-orange sauce, sprinkled with white sesame seeds and small pieces of green onion. In the middle of the plate is a small white bowl filled with dark red sauce, also decorated with a few sesame seeds and green onion slices. Behind the plate, there is a white bowl filled with white, cubed radish pieces on the left, and a metal rack on the right holds several golden brown fried chicken pieces drying. The whole scene is on a white marbled textured 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 tried my fair share of fried chicken recipes, but this one? It’s something special. The crispy double-fried crust and the saucy finish make it feel like a little celebration every time you bite into it.

Double Frying Magic: Achieves that ultra-crisp exterior without the greasy heaviness of typical fried chicken.
Two Irresistible Sauces: Choose between a sweet soy garlic glaze or a spicy, tangy gochujang coating—both finger-licking good.
Customizable Coating: Use flour, cornstarch, or potato starch depending on the crispiness and flavor you prefer.
Perfect For Sharing: >This Korean fried chicken recipe easily feeds a crowd and impresses every time.

Ingredients & Why They Work

The star ingredients here are simple yet carefully chosen to deliver the perfect balance of flavor and crunch. Trust me, the combination of aromatics, starches, and sauces is what brings this Korean Fried Chicken Recipe alive.

Flat lay of fresh whole chicken wings with clean skin, two whole uncracked brown garlic bulbs, a small mound of freshly grated ginger root, a small white ceramic bowl of clear mirin, a small white ceramic bowl of coarse sea salt crystals, a simple white ceramic bowl filled with fine white flour, a small white ceramic bowl of light golden toasted sesame oil, a small white ceramic bowl of deep red gochujang paste, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of glossy amber honey, a small white ceramic bowl of translucent rice wine vinegar, a small white ceramic bowl of smooth hoisin sauce, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of glossy strawberry jam without seeds, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of granulated white salt, and a small white ceramic bowl of clear water, all arranged symmetrically with perfect balance, 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 perfect size for frying and soaking up sauce—plus, they get super crispy with double frying.
Garlic and ginger: Both used in the marinade and sauces to infuse that classic Korean flavor punch.
Mirin: Adds a subtle sweetness and depth to the chicken’s marinade.
Flour, cornstarch, or potato starch: Each gives a slightly different crispy coating—cornstarch and potato starch especially create that light, crackly crust.
Baking powder: Combined with starch to help puff up and add extra crunch to the coating.
Vegetable oil: Neutral and high smoke point perfect for deep-frying without burning the crust.
Honey and soy sauce: They form a sticky, savory-sweet base in the soy garlic sauce.
Rice wine vinegar and hoisin sauce: Bring acidity and sweetness that balance the richness.
Gochujang and strawberry jam: A signature spicy-sweet combo in the yangnyeom (spicy) sauce that’s so addicting.
Ketchup and water: Round out the spicy sauce with familiar tang and perfect consistency.

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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 love switching up the coating based on mood and texture I’m craving. Sometimes, I lean into a wetter batter for extra crunch, other times I keep it simple with just potato starch—it’s your call! Play around until you find your perfect crunch.

Variation: For a lighter version, try using just potato starch for coating—it crisps up beautifully without heaviness.
Heat levels: Adjust the gochujang or add a dash of chili flakes if you want even more kick.
Dietary tweaks: Swap chicken wings for boneless chicken thighs if you prefer meatier bites.

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

The image shows a white plate with several orange-glazed chicken pieces, each topped with white sesame seeds and small green onion slices. A small white bowl in the center holds dark reddish-brown dipping sauce with green onion pieces in it. One chicken piece is being held by a woman's hand, dripping the shiny sauce into the bowl. The chicken pieces have a crispy texture under the glossy sauce and are arranged close to each other on the plate over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Flavor

First, I season my chicken wings with minced garlic, freshly grated ginger, sea salt, and mirin. Getting this marinade right is key to layering flavor deep into the meat. Ideally, let them rest for at least an hour—sometimes I pop them in the fridge overnight if I’m prepping ahead. The mirin adds just a touch of sweetness and helps tenderize the wings, which is a nice bonus.

Step 2: Coat with the Dry Batter

I mix flour, baking powder, and potato or corn starch for my dry coating. Each wing gets a thorough dusting—you don’t want any spots missed. This coating traps moisture and sets the stage for crispiness. Pro tip: shake off any excess to avoid clumpy bits in the oil.

Step 3: First Fry at Medium Heat

Heat your oil to around 345°F. Fry the wings in batches, careful not to overcrowd the pot—crowding drops oil temperature and makes you lose that crisp. Cook them for about 5 to 7 minutes until the skin starts rendering and the chicken is mostly cooked through. This step removes excess fat and preps the crust without overbrowning.

Step 4: Double Fry to Perfection

Crank the heat up to 375°F for the second fry. This is the magic moment! Pop the wings back in for a few minutes until golden brown and ultra-crisp. The double frying makes the chicken stay crunchy even under that sticky sauce later. Drain on a wire rack to avoid sogginess—you’ll thank me later.

Step 5: Make the Sauces

While the chicken fries, I whisk together the ingredients for either the soy garlic or gochujang sauce in a small pot. Bring to a boil then simmer until slightly thickened, testing by dripping a bit on a plate to check consistency. If too thick, a splash of water does the trick. Toss wings in the hot sauce while they’re fresh from the fryer to really lock in the flavor.

Top Tip

Having made this Korean Fried Chicken Recipe countless times, these tips have made all the difference between good and unforgettable for me.

The Double Fry Technique: Don’t skip it! The contrast of the two frying temperatures makes the chicken crispy on the outside but juicy inside.
Oil Temperature Matters: Use a thermometer to maintain frying temps. Overcrowding the oil cools it down, causing soggy crusts.
Marinate Ahead: I find that even an hour does wonders, but overnight marinating makes the chicken flavor pop even more.
Drain Properly: Use a wire rack to drain each batch so steam doesn't soften the crust—you want that crunch last as long as possible.

How to Serve Korean Fried Chicken Recipe

Korean Fried Chicken - Serving Suggestion

Garnishes

I always sprinkle toasted sesame seeds and thinly sliced green onions over the sauced wings—it adds a fresh crunch and a lovely nuttiness. Sometimes, a little pinch of crushed red pepper flakes kicks it up nicely too.

Side Dishes

Korean pickled radish is a must for me to cut through the richness. Alongside, I like fluffy steamed rice or sometimes a simple fried rice to keep things comforting. For some crunch, a cold cucumber salad works brilliantly.

Creative Ways to Present

For parties, I’ve served these wings on large platters layered with fresh lettuce leaves and scallions, letting guests grab without the mess. Another time, I placed wings inside slider buns with a drizzle of sauce and pickled radish—a hit any time!

Make Ahead and Storage

Storing Leftovers

I store leftover wings in an airtight container in the fridge and they stay delicious for up to 3 days. The key is to keep them separate from the sauce if possible; I usually reserve some plain wings for this reason.

Freezing

I’ve frozen fully cooked wings without sauce by flash freezing them on a sheet tray first, then transferring to a freezer bag. They reheat surprisingly well straight from frozen if you crisp them back up in the oven.

Reheating

To bring back crispiness, I reheat wings in the oven at 350°F on a wire rack (pan underneath catches drips). If already sauced, keep the heat gentle or cover loosely with foil so the sauce doesn’t burn.

Frequently Asked Questions:

What does double frying do for Korean Fried Chicken?

Double frying first cooks the chicken gently to render fat and then crisps the exterior at a higher temperature. This method creates an ultra-crispy crust that stays crunchy even after adding sauce.

Can I make this Korean Fried Chicken Recipe without wings?

Absolutely! You can substitute boneless thighs or drumsticks. Keep in mind boneless pieces cook faster, so adjust frying time accordingly and watch for internal temperature of 165°F.

What’s the difference between soy garlic and gochujang sauces?

Soy garlic sauce is sweet, tangy, and aromatic with garlic and honey, perfect if you like milder, sticky flavors. Gochujang sauce is spicy, sweet, and a bit tangy, featuring Korean chili paste and strawberry jam for a unique fruity heat.

How do I keep the fried chicken crispy after saucing?

Use the double-fry method to get a firm, crunchy crust that holds up under sauce. Toss the wings in sauce right after frying while the sauce is hot, and serve immediately to enjoy maximum crispiness before the sauce softens the coating.

Final Thoughts

This Korean Fried Chicken Recipe holds a special place in my kitchen. It’s a flavor adventure that’s sure to impress anyone you share it with. The balance of crunchy, juicy, sweet, and spicy is something I always look forward to making again—and I’m confident you’ll enjoy it just as much. Trust me, once you nail the double frying, you’ve unlocked a whole new fried chicken experience to cherish.