Korean Fried Chicken Recipe

Crispy, crunchy, sticky, and just spicy enough to make you reach for another piece.

This Korean Fried Chicken Recipe gives you wings with a thin, shatteringly crisp crust and a glossy sweet and spicy gochujang glaze.

The secret is a simple double fry with a potato starch coating, the same approach used at Korean chicken shops. It takes a little patience, but every step is easy to follow.

I first made this for a weekend get-together, and the platter was empty in minutes.

Now it is the recipe my friends text me for whenever a party is on the calendar.

If you love sticky wings, you should also try my garlic ginger chicken wings, which are baked instead of fried.

Quick Recipe Summary
Prep Time	20 minutes, plus 30 minutes marinating
Cook Time	30 minutes
Total Time	1 hour 20 minutes
Servings	4 servings (about 20 wing pieces)
Difficulty Level	Medium

Jump to Recipe

Why You’ll Love This Korean Fried Chicken Recipe

This chicken has everything you want from a plate of wings. It is crunchy, saucy, and packed with bold Korean flavor.

• Extra crispy crust: Frying twice pushes out moisture, so the coating stays crunchy even after it is glazed.
• Sweet, spicy, and savory sauce: Gochujang, honey, garlic, and soy sauce come together in a glossy glaze you will want to lick off your fingers.
• Simple ingredients: Most of the list is pantry basics, plus a few Korean staples that are easy to find online.
• Party friendly: You can fry the first round ahead of time and finish the chicken right before serving.
• Better than takeout: You control the heat level, the oil, and the sweetness, and the chicken comes out hot and fresh.

You might also enjoy: Karaage Japanese Fried Chicken

Ingredients

Grab your wings, a couple of Korean pantry staples, and a good neutral oil.

The same gochujang I use in my gochujang chicken sheet pan dinner is the star of the glaze here.

• 2 pounds chicken wings, cut into drumettes and flats (for the chicken)
• 1 1/2 teaspoons kosher salt, divided (for the chicken and the coating)
• 1/2 teaspoon freshly ground black pepper (for the chicken)
• 1 teaspoon garlic powder (for the chicken)
• 1 teaspoon freshly grated ginger (for the chicken)
• 1 tablespoon mirin or rice wine (for the chicken)
• 1 large egg white (for the chicken)
• 1/2 cup potato starch (for the coating)
• 1/2 cup cornstarch (for the coating)
• 6 cups neutral oil, such as canola or vegetable oil (for frying)
• 3 tablespoons gochujang (for the sauce)
• 1 teaspoon gochugaru (Korean chili flakes, for the sauce)
• 3 tablespoons honey (for the sauce)
• 2 tablespoons ketchup (for the sauce)
• 1 tablespoon soy sauce (for the sauce)
• 1 tablespoon rice vinegar (for the sauce)
• 1 tablespoon toasted sesame oil (for the sauce)
• 4 garlic cloves, minced (for the sauce)
• 2 tablespoons water (for the sauce)
• 1 tablespoon toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Kitchen Equipment Needed

You do not need fancy gear for this recipe, but a heavy pot and a reliable thermometer make frying much easier.

Steady oil temperature is the difference between crisp and greasy.

• Dutch oven or heavy 5-quart pot for frying
• Deep fry thermometer to keep the oil at the right temperature
• Wire cooling rack set over a rimmed baking sheet for resting the chicken
• Spider strainer or tongs for lifting the chicken out of the oil
• Large mixing bowl for marinating and tossing the chicken in sauce
• Small saucepan for simmering the glaze
• Paper towels for drying the wings

Read Also: Southern Fried Chicken Recipe

Recommended Products for This Recipe

These are my personal recommendations based on the many batches of fried chicken I have made in my own kitchen.

If you would rather skip the deep fryer, my air fryer chicken wings are a great backup plan.

1. Bob’s Red Mill Potato Starch

Potato starch is what gives Korean fried chicken its thin, glassy crust.

It fries up lighter and crunchier than flour, and it stays crisp for longer after saucing.

Get it on Amazon

2. Chung Jung One Sunchang Gochujang

A good gochujang has deep, slightly fermented sweetness, and that is what makes the glaze taste like real Korean chicken shop sauce.

I like this one because the heat is balanced and it blends smoothly with honey and garlic.

Get it on Amazon

3. Lodge Enameled Cast Iron Dutch Oven

Cast iron holds heat beautifully, so the oil temperature barely drops when you add the chicken.

The tall sides also keep splatter under control, which makes frying feel a lot less stressful.

Get it on Amazon

4. Clip-On Deep Fry Thermometer

Double frying only works when the oil is at the right temperature for each round.

A clip-on thermometer lets you watch the heat at a glance so you never have to guess.

Get it on Amazon

Step-by-Step Instructions: How to Make Korean Fried Chicken

Read through all the steps once before you begin.

The chicken needs a short marinade and a rest between fries, so a little planning goes a long way.

Step 1: Prep the Wings

• If your wings are whole, use a sharp knife or kitchen shears to cut through the joints and separate each wing into a drumette and a flat. Discard the tips or save them for stock.
• Place the wing pieces on a tray lined with paper towels.
• Pat every piece very dry on all sides with more paper towels. Dry skin is the first step to a crisp crust.

Step 2: Marinate the Chicken

• Transfer the dry wings to a large mixing bowl.
• Add 1 teaspoon of the kosher salt, the black pepper, garlic powder, grated ginger, and mirin.
• Add the egg white and toss with your hands until every piece is evenly coated.
• Cover the bowl and refrigerate for 30 minutes. This gives the seasoning time to work into the meat.

Step 3: Coat the Chicken in Starch

• In a wide, shallow dish, whisk together the potato starch, cornstarch, and the remaining 1/2 teaspoon of kosher salt.
• Take the wings out of the fridge and toss them one at a time in the starch mixture.
• Press the starch firmly onto each piece, then shake off the excess.
• Set the coated wings on a wire rack over a baking sheet and let them rest for 10 minutes. The starch will look slightly damp, which means it is sticking well.

Step 4: Make the Sticky Gochujang Sauce

• Add the gochujang, gochugaru, honey, ketchup, soy sauce, rice vinegar, sesame oil, minced garlic, and water to a small saucepan.
• Whisk the mixture until smooth, then heat it over medium-low heat.
• Simmer for 3 to 4 minutes, stirring often, until the sauce is glossy and slightly thickened.
• Remove the pan from the heat and keep it nearby with the lid on to stay warm.

Step 5: Heat the Oil

• Pour the neutral oil into a Dutch oven or heavy pot. The oil should be about 2 to 3 inches deep, and the pot should never be more than half full.
• Clip the deep fry thermometer to the side of the pot and heat the oil over medium-high heat to 350°F.
• Set up a clean wire rack over a baking sheet next to the stove for the fried chicken.

Step 6: Fry the Chicken the First Time

• Carefully lower 5 to 6 wing pieces into the hot oil. Do not crowd the pot, or the temperature will drop.
• Fry for 10 to 12 minutes, turning occasionally, until the coating is pale golden and the chicken is cooked through.
• Lift the wings out with a spider strainer or tongs and place them on the clean wire rack.
• Bring the oil back to 350°F between batches and repeat until all the chicken is fried.

Step 7: Rest the Chicken

• Let all the fried wings rest on the rack for at least 10 minutes.
• During this rest, moisture from inside the chicken moves to the surface and evaporates, which sets up an extra crisp second fry.

Step 8: Fry the Chicken the Second Time

• Raise the oil temperature to 375°F.
• Fry the wings again in small batches for 3 to 4 minutes, until deep golden brown and very crunchy.
• Return the wings to the wire rack to drain for 1 minute.

Step 9: Glaze and Garnish

• Place the hot wings in a large, clean mixing bowl.
• Pour the warm sauce over the top and toss quickly until every piece is glossy and evenly coated.
• Transfer the wings to a serving platter and sprinkle with the toasted sesame seeds and sliced green onions.
• Serve right away while the crust is at its crispiest.

Another favorite: Asian Glazed Chicken Thighs Recipe

Tips for The Best Korean Fried Chicken

A few small habits make a big difference with fried chicken.

I picked up the starch and rest technique while testing my air fryer popcorn chicken, and it works just as well here.

• Dry the chicken well: Wet skin steams instead of crisping, so pat each piece thoroughly before marinating.
• Let the coating rest: A 10 minute rest helps the starch cling to the wings so it does not fall off in the oil.
• Watch your oil temperature: Aim for 350°F for the first fry and 375°F for the second, and adjust the burner between batches.
• Fry in small batches: Crowding the pot drops the temperature and leads to soggy chicken.
• Sauce at the last second: Toss the wings in warm sauce right before serving so the crust stays crunchy.
• Check for doneness: Wings are safe to eat at 165°F, but they taste best when they reach 175°F to 180°F.
• Adjust the heat: Reduce the gochugaru for a milder sauce, or add a little more for extra kick.

Serving Suggestions

Korean fried chicken is the star, so keep the sides simple, fresh, and cooling. Serving it over a bowl of fluffy steamed rice turns it into a full meal.

• Serve with cubes of Korean pickled radish, the classic side that cuts through the richness.
• Pair with a crunchy cabbage slaw with a light, tangy dressing.
• Add steamed white rice and a cucumber salad for a balanced dinner plate.
• Set out ice cold beer or a fizzy lemon soda, the traditional drinks to sip alongside.
• Offer extra sauce on the side for dipping.
• Stack the wings on a platter with sliced green onions for a game day spread.

Another favorite: Sushi Rice

Variations of Korean Fried Chicken

Once you have the base method down, this chicken is easy to change up.

If you love sweet and sticky chicken, my Panda Express orange chicken is another good one to try.

• Soy garlic style: Swap the gochujang sauce for a mix of soy sauce, honey, minced garlic, and a splash of water, simmered until glossy.
• Extra spicy: Double the gochugaru and stir a little sriracha into the sauce.
• Boneless bites: Use bite-size pieces of chicken thigh and fry for 5 to 6 minutes for the first fry.
• Drumsticks: Use 8 small drumsticks and extend the first fry to 14 to 16 minutes.
• Air fryer version: Spray the coated wings with oil and air fry at 400°F for 22 to 25 minutes, flipping halfway.
• Peanut crunch: Toss chopped roasted peanuts over the glazed chicken for extra texture.

Storage and Reheating

Fried chicken is best fresh, but leftovers can still taste great with the right reheating method.

Keep the sauce separate if you can, since it softens the crust over time.

• Refrigerator: Store cooled chicken in an airtight container for up to 3 days.
• Freezer: Freeze unsauced fried wings on a tray, then transfer to a freezer bag for up to 2 months.
• Best reheating method: Warm the chicken in an air fryer at 375°F for 5 to 6 minutes, or in a 400°F oven on a wire rack for 10 to 12 minutes.
• Refresh the sauce: Rewarm the sauce in a small pan and toss the chicken right before serving.
• Avoid the microwave: It makes the crust soft and rubbery.

Read Also: Air Fryer Chicken Tenders

Nutritional Facts

These are approximate values based on the ingredients listed, and they will vary with the size of your wings and how much sauce you use.

To balance the richness, I like to pair this chicken with my napa cabbage salad.

• Serving size: About 5 wing pieces with sauce
• Calories: 540
• Protein: 34 g
• Carbohydrates: 34 g
• Sugar: 12 g
• Fat: 30 g
• Sodium: 950 mg

Health Benefits of Key Ingredients

This is a treat, but several of the ingredients bring real nutritional value to the plate.

Here is what each one adds.

• Chicken wings: A good source of protein, which helps keep you full and supports muscle repair.
• Garlic: Contains natural compounds that are studied for their heart health benefits.
• Ginger: Traditionally used to support digestion and known for its warming, anti-inflammatory properties.
• Gochujang: A fermented chili paste, and the capsaicin in chili peppers may give your metabolism a small boost.
• Sesame seeds and sesame oil: Provide healthy unsaturated fats and small amounts of minerals like copper and magnesium.
• Green onions: Add vitamin K and a fresh, mild bite.

For a lighter option, try: Baked Teriyaki Chicken Recipe

FAQs About Korean Fried Chicken

1. Why is Korean fried chicken fried twice?

The first fry cooks the chicken through, and the rest lets moisture escape from the coating.

The second, hotter fry drives off the remaining moisture, which gives you that signature crunch that lasts even after saucing.

2. Can I use cornstarch instead of potato starch?

Yes, you can use all cornstarch if that is what you have on hand. The crust will be a little denser, but still crisp and delicious.

3. Can I make Korean fried chicken in the oven or air fryer?

You can, and it is a great option when you want less oil.

Spray the coated wings well with oil and air fry at 400°F for 22 to 25 minutes, or bake on a wire rack at 425°F for 40 to 45 minutes, flipping once.

4. How spicy is this Korean fried chicken?

It has a medium, sweet heat that most people find very approachable. If you love bold Korean flavors, you might also enjoy my kimchi stew.

To make the chicken milder, cut the gochugaru and use a little more honey.

5. Can I use boneless chicken?

Absolutely. Cut boneless, skinless chicken thighs into bite-size pieces and follow the same steps.

Reduce the first fry to 5 to 6 minutes and the second fry to 2 to 3 minutes so the pieces stay juicy.

Conclusion

This Korean fried chicken has everything I love in a recipe: a super crisp crust, a sticky, spicy glaze, and a wow factor that makes any meal feel like an occasion.

Once you taste that first crunch, you will understand why this dish is so popular.

I hope you give this recipe a try soon. If you make it, leave a comment and let me know how it turned out, and share it with a friend who loves crispy wings.

Recommended:

• Spam Musubi Recipe
• Fried Rice Recipe
• Galbitang Recipe
• Korean Beef Soup Recipe
• Vinegar Coleslaw Recipe