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

There’s something utterly addictive about crispy, juicy chicken with that perfect punch of flavor — that’s exactly what makes this Korean Fried Chicken Recipe stand out. It’s not just fried chicken; it’s a sensational crunch wrapped in sweet, spicy, or garlicky sauces that keep you coming back for more.

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 in my life, but this Korean Fried Chicken Recipe always blows me away with its unbeatable crunch and that perfect balance of bold sauces. It’s a little bit of a process, but honestly, the joy on everyone’s face once they take a bite makes it so worth it.

Double Fry Magic: The secret double fry creates a crust that stays crispy way longer than your average fried chicken.
Flavor Explosion: You get to pick from tangy soy garlic or spicy-sweet gochujang sauces — or both, if you want to mix it up.
Customizable Crunch: Swap between flour, cornstarch, or potato starch in the batter to tweak the crunch just how you like it.
Fun To Make: The marinating and frying steps feel like a little kitchen adventure you’ll want to repeat.

Ingredients & Why They Work

This recipe’s ingredients come together so beautifully because every element has a purpose — from tenderizing the chicken to creating that iconic crispy skin and finishing with rich, flavorful sauces. Here’s a quick overview to help you shop smart and understand what each one does.

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; wings have the ideal skin-to-meat ratio for crispy frying.
Garlic & Ginger: Classic aromatics that infuse savory depth into the marinade and sauces.
Mirin: A touch of sweetness and acidity that helps tenderize and balance flavors.
Sea Salt: Simple but essential for seasoning the chicken throughout the process.
Flour / Cornstarch / Potato Starch: Each gives a different texture to the crust — potato starch is usually my go-to for that light, ultra-crispy shell.
Baking Powder: This helps air out the crust, making it extra crunchy.
Honey, Soy Sauce, Hoisin Sauce, Rice Wine Vinegar: Blend for the soy garlic sauce, combining sweet, salty, and tangy notes seamlessly.
Gochujang: Korean chili paste that gives the spicy sauce its authentic heat and flavor depth.
Strawberry Jam & Ketchup: Surprising but brilliant sweeteners that add complexity and balance in the spicy sauce.
Sesame Oil: Tiny drizzle packs a big nutty flavor punch in the soy garlic sauce.
Vegetable Oil for Frying: Neutral oil with a high smoke point perfect for deep frying chicken wings.

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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

While I adore the classic sauces here, one of the best parts about Korean fried chicken is how adaptable it is. I often tweak things depending on my mood or what I have in my pantry, and you don’t have to stick rigidly to the sauce options either.

Variation: I once stirred in a bit of freshly chopped scallions and crushed peanuts over the soy garlic sauce for added crunch and freshness — it was a total crowd-pleaser.
Diet-Friendly Twist: Use air fryer cooking if you want less oil but still crave that crispy coating by adjusting frying times and watching carefully.
Heat Level: Up the gochujang quantity if you’re a spice lover like me, or tone down the sugar for a sharper kick.

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 Your Wings Right

Start by patting your chicken wings dry, then mix them in a bowl with minced garlic, grated ginger, sea salt, and a splash of mirin. I like to let mine hang out for at least an hour to soak up all those flavors — if you can do it overnight, even better. The mirin really helps tenderize the meat while the garlic and ginger add that unmistakable Korean profile.

Step 2: Coat with the Dry Batter

Next, combine your flour or starch with baking powder. This dry mix forms the crisp shell we want. Toss each wing thoroughly in this mixture, ensuring every nook and cranny is covered. Trust me, even coverage is key for that consistent crunch.

Step 3: The Magic of Double Frying

Here’s the big trick: heat your oil to about 345°F and fry the wings for 5 to 7 minutes, just enough to start rendering the fat from the skin. Don’t crowd the pot or your wings won’t crisp properly. Let them drain on a cooling rack so they don’t get soggy.

After all the wings have had this first fry, crank the heat up to 375°F and do a second fry. This seals in the moisture and gives the chicken that iconic crunchy shell. This two-step frying method is a game-changer — it’s why Korean fried chicken is so uniquely crispy without being greasy.

Step 4: Sauce It Up

While the chicken is cooling slightly, simmer the sauce ingredients — whether soy garlic or gochujang — over medium-high heat. Reduce it just a few minutes until it thickens to your liking. Drizzle hot sauce over the wings and toss them gently to coat evenly. Don’t drown them; you want that crispness shining through with that glossy finish.

Top Tip

From my experience making Korean fried chicken, the small details make a huge difference. You'll find these tips keep your chicken crispy, flavorful, and restaurant-quality at home every time.

Maintain Oil Temperature: Use a thermometer to keep that oil steady at 345°F then 375°F to prevent greasy wings and ensure crispiness.
Don’t Skip the Cooling Rack: Let your fried wings rest on a wire rack instead of paper towels, so steam doesn’t soften the crust.
Test Your Sauce Consistency: Always cool a spoonful on a plate to check sauce thickness before coating — it helps you get just the right glaze.
Use Potato Starch for Light Crunch: If you want that ultra-light, crackly skin, potato starch beats flour every time in my tests.

How to Serve Korean Fried Chicken Recipe

Korean Fried Chicken - Serving Suggestion

Garnishes

I love topping mine with toasted sesame seeds and finely sliced scallions — they add a fresh crunch and vibrant color. Sometimes I’ll sprinkle just a touch of flaky sea salt on top right before serving for that final flavor pop.

Side Dishes

Traditional Korean fried chicken just isn’t complete without a side of crispy pickled radish cubes — their cool tanginess cuts through the richness beautifully. I’ve also served it alongside simple steamed rice and a crunchy cucumber salad for a balanced meal.

Creative Ways to Present

For special occasions, I’ve arranged the wings on a large platter lined with fresh lettuce leaves and shredded napa cabbage, drizzling extra sauce artfully on top. It doubles as a fun shared meal where everyone can wrap bits in lettuce for a fresh bite.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I pop leftover wings into an airtight container and keep them in the fridge. They usually last up to three days, which is perfect for lunch or late-night snacking.

Freezing

I’ve frozen leftover Korean fried chicken wings successfully by flash freezing them individually on a baking sheet first, then transferring to a freezer-safe bag. When properly wrapped, they hold up well for up to a month.

Reheating

To keep that crispiness intact, reheat in a preheated oven at 350°F for about 10-15 minutes. Cover loosely with foil if the sauce looks like it’s starting to burn, and avoid microwaving, which tends to make the crust mushy.

Frequently Asked Questions:

Can I use chicken thighs or breasts instead of wings?

Absolutely! While wings are traditional because of their crisp-friendly skin and size, chicken thighs also work wonderfully—a bit meatier and juicy. Just adjust frying time accordingly to ensure they’re cooked through.

Why double fry the chicken?

Double frying is the key to that signature Korean fried chicken crunch. The first fry cooks the chicken gently and renders fat from the skin. The second fry, at a higher temperature, crisps up the exterior quickly without drying out the meat.

What’s the difference between using flour vs. cornstarch or potato starch?

Flour gives a more substantial crust, while cornstarch and potato starch create a lighter, airier crunch. Potato starch is particularly popular in Korean recipes for its super crisp texture and delicacy.

Can I prepare this recipe in advance?

You can marinate the chicken wings up to 24 hours ahead to deepen the flavor. However, it’s best to fry and sauce the chicken close to serving to maintain maximum crispness.

Final Thoughts

This Korean Fried Chicken Recipe has become a go-to in my kitchen whenever I want to impress friends or just indulge in something wildly delicious. It delivers everything you want from fried chicken — crispy skin, juicy meat, and those vibrant, bold flavors you can’t get enough of. Give it a try, and I bet you’ll find yourself making it again and again just like I do!