Name: Korean Fried Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
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; 2.5 cups water; 1.25 cups cornstarch; 1.25 cups flour; 1 teaspoon baking powder

There's something incredibly addictive about crispy, saucy chicken that just melts in your mouth — that's exactly what the Korean Fried Chicken Recipe delivers. The double-frying method creates a crunch that sticks with you, paired with an irresistible sweet-tangy or spicy glaze you'll want to make again and again.

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

This Korean Fried Chicken Recipe is a game-changer. From the perfectly crisp skin to the explosive flavor of the sauces, it’s one of those dishes that feels special enough for guests but simple enough to whip up on a weeknight. Honestly, once you master the double-fry technique, you’ll get that addictive crisp that makes this style of fried chicken totally unique.

Crunchiness That Lasts: The secret double fry means your chicken stays crispy long after frying, no sogginess here.
Versatile Sauces: Whether you prefer sweet soy garlic or spicy gochujang, the sauce options are layered with flavor and easy to make.
Simple Ingredients: With common pantry staples and easy-to-find Korean condiments, this recipe is very approachable.
Perfect for Sharing: Chicken wings make a fantastic party bite or casual dinner — perfect for family, friends, and game day.

Ingredients & Why They Work

The balance of crispy chicken with garlicky heat and either sweet or spicy sauces is what keeps me coming back to this Korean Fried Chicken Recipe. Each ingredient adds its own part, from the marinating spices to the starch that ensures crunch — plus the sauces bring that bold signature flavor.

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: I recommend skin-on wings for maximum crispiness and juiciness inside.
Garlic & Ginger: Fresh aromatics give a fragrant base during marination and sauce making.
Mirin: Adds a subtle sweetness and tenderizes the chicken.
Sea Salt: Simple seasoning that elevates all the flavors.
Flour or Starches (Flour, Cornstarch, Potato Starch): Each gives a slightly different crunch—potato starch is my personal fave for extra crisp.
Baking Powder: Helps create an airy, crispy coating on the chicken skin.
Honey & Soy Sauce (Soy Garlic Sauce): These blend sweetness and savory depth perfectly.
Gochujang: The classic Korean chili paste that lends heat and complexity to the spicy sauce.
Strawberry Jam: A surprising sweet twist that tempers gochujang's heat and rounds out the flavors.
Rice Wine Vinegar: Adds brightness and cuts through the rich fried chicken.
Hoisin Sauce & Sesame Oil: Deeper umami and a toasty hint to complement the soy garlic 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 love switching up the sauces depending on my mood — sometimes sweet and garlicky, other times fiery with gochujang. You can also experiment with the coating by trying potato starch for the crispiest bite or flour for a more traditional crunch. Feel free to adjust the heat level or sweetness to suit your taste buds.

Variation: I once made this with boneless chicken thighs instead of wings — it was finger-licking good and easier to eat for a crowd.
Dietary modification: For gluten-free, use potato starch and tamari sauce instead of soy sauce.
Spice it up: Add extra gochujang or a splash of chili oil in the sauce for more heat.
Make it milder: Cut back on garlic or sugar for a gentler flavor profile.

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 to Infuse Flavors

Start by seasoning your chicken wings with finely minced garlic, grated ginger, sea salt, and mirin. I like to let them marinate for at least an hour — this step is what adds that lovely, deep flavor inside every bite. If you're short on time, even 30 minutes helps, but longer is better for that punch of flavor.

Step 2: Coat the Wings in Dry Batter

Mix your flour (or cornstarch, or potato starch) with baking powder until combined. Coat each wing thoroughly, making sure every nook and cranny is covered — I tap off excess but want a good thick layer. This coating creates that iconic crunchy texture.

Step 3: First Fry at Medium Heat

Heat vegetable oil to around 345°F and fry the wings in batches for 5 to 7 minutes. Don’t overcrowd the pot — keeping the temperature consistent helps the fat render and the chicken cook evenly. Remove and let them cool on a wire rack; this drying step is crucial for crispiness.

Step 4: Double Fry at Higher Temperature

Now raise the oil temperature to 375°F. Fry the wings again in batches until they turn golden brown and extra crisp, another 2 to 3 minutes. This double frying is the secret to that unforgettable crunch that defines Korean fried chicken.

Step 5: Make the Sauce & Toss

While the chicken is frying, make your sauce — either the sweet soy garlic or the spicy gochujang variant. I boil all the ingredients together, then reduce to thicken. When your wings are hot and crispy, toss them gently in the sauce to coat evenly. Serve immediately for best texture.

Top Tip

This Korean Fried Chicken Recipe really shines when you nail the double frying and sauce balance — after trying it several times, I’ve learned a few tricks that saved me from soggy wings and bland taste.

Oil Temperature Control: Use a thermometer and keep your oil temperature steady; too low and the chicken soaks up oil, too high and you risk burning the coating.
Drying Is Key: Letting the wings rest on a wire rack between fries dries them out a bit, ensuring the second fry crisps them perfectly.
Sauce Consistency: Reduce sauces until slightly thick so they cling nicely but don't sog the chicken; if too thick, thin with a bit of water.
Don’t Overcrowd: Fry wings in small batches — this helps maintain both temperature and crispiness.

How to Serve Korean Fried Chicken Recipe

Korean Fried Chicken - Serving Suggestion

Garnishes

I usually sprinkle toasted sesame seeds and sliced green onions atop my sauced wings — they add a fresh crunch and a little pop of color that makes the plate sing. Korean pickled radish (kkakdugi) on the side is a must-have in my book to balance the richness with some crisp, tangy bites.

Side Dishes

I love pairing these wings with simple steamed rice or a cold cucumber salad. If you’re feeling fancy, kimchi fried rice or japchae stir-fried glass noodles take it to another level and round out the flavors beautifully.

Creative Ways to Present

For gatherings, I’ve set up a DIY sauce bar with both the soy garlic and gochujang sauces alongside fresh veggies and pickles — everyone loves customizing their own wings. Serving wings in a big wooden bowl lined with parchment paper makes for perfect sharing vibes, too.

Make Ahead and Storage

Storing Leftovers

Store any leftover wings in an airtight container in the fridge for up to 3 days. I recommend removing excess sauce if you want to keep the crispiness longer and tossing them with sauce fresh before serving again.

Freezing

I’ve frozen leftover cooked wings successfully by flash freezing them on a tray first, then transferring to a freezer bag. When ready to eat, thaw in the fridge overnight and reheat in the oven for best texture retention.

Reheating

To reheat and keep wings crispy, I use the oven at 350°F wrapped loosely with foil to warm through without drying them out or burning the sauce. You can refresh the crunch with a quick broil at the end if you’re watching closely.

Frequently Asked Questions:

What makes Korean fried chicken different from regular fried chicken?

The double fry technique is key—it first cooks the chicken at a lower temperature to render fat and then crisps the exterior at a higher temperature, resulting in an ultra-crispy skin without the usual greasiness. Plus, the sauces add a flavorful twist distinct from typical fried chicken.

Can I use other parts of chicken besides wings?

Absolutely! Boneless chicken thighs or drumsticks work well, but cooking times may vary slightly. Just make sure to adjust frying times so the chicken is fully cooked and crispy.

Is potato starch really better than flour for the coating?

Potato starch tends to create the crispiest and lightest coating, which is why many Korean recipes prefer it. However, if you don’t have it handy, cornstarch or flour can work fine—just expect a different texture.

How do I store leftover Korean fried chicken so it doesn’t get soggy?

Store leftovers in an airtight container and separate any sauces if possible. Reheat in the oven on a wire rack to keep the chicken crispy. Avoid microwaving which can make it soggy.

Final Thoughts

There’s something utterly comforting about this Korean Fried Chicken Recipe that keeps me coming back. Whether it’s a casual family meal or sharing with friends, those crispy wings drenched in sauce are pure joy on a plate. Trust me, once you try making it yourself, you’ll understand why it’s a favorite in Korean households and beyond — it’s crispy, flavorful, and simply unforgettable.