There's something utterly addictive about the crunch and kick of this **Korean Fried Chicken Recipe**. Crispy, juicy, and bursting with flavor, it’s a dish that never fails to brighten up my evenings and impress anyone I share it with. Let's make some magic happen in your kitchen!

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 close to my heart because it perfectly nails that legendary combination of super crispy skin and juicy meat inside. It’s not just about frying; it’s about layering flavors and textures that you’ll crave again and again.

Double Frying Technique: This method guarantees that unbeatable crispiness with just the right crunch every time.
Two Sauce Options: Whether you go for sweet soy garlic or spicy gochujang, there's a flavor here to fit your mood and company.
Simple Ingredients, Big Impact: With pantry staples and a couple of Asian sauces, you get restaurant-quality wings at home.
Ultimate Crowd-Pleaser: Trust me, serving these wings will have everyone asking for your recipe.

Ingredients & Why They Work

Each ingredient in this Korean Fried Chicken Recipe plays a role in bringing that perfect balance of flavor and texture. From the marinating step to the sauces, knowing a little about what you’re using can make all the difference on the final bite.

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 star of the show—bite-sized and perfect for crisping up evenly.
Garlic and ginger: These aromatics add a subtle, savory warmth to the chicken marinade and sauces.
Mirin: A touch of sweetness and acidity in the marinade that tenderizes and balances flavors.
Dry batter (flour or starch): You can go with flour, cornstarch, or potato starch—each gives a slightly different crunch and texture.
Baking powder: It helps create a light, crispy crust, enhancing that coveted crunch.
Soy garlic sauce: Sweet, tangy, and just garlicky enough—it clings beautifully to the wings.
Gochujang sauce: If you like it with a spicy-sweet kick, this sauce, thanks to gochujang and strawberry jam, elevates the taste remarkably.
Vegetable oil: For frying—make sure it’s neutral-tasting for crisp, clean flavor.

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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’ve tried all kinds of tweaks with this Korean Fried Chicken Recipe, and honestly, the beauty is how easy it is to customize. Whether it’s spicing it up more or dialing down the heat, you can make it just right for you.

Variation: I love switching between the two sauces—so sometimes I serve half the wings coated in sweet soy garlic sauce and the other half in spicy gochujang for my spice-loving friends.
Diet-friendly tweak: Try coating with potato starch if you want gluten-free crispiness without sacrificing texture.
Make it zingy: Add a squeeze of fresh lime over the sauced wings for a fresh contrast before serving.

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 and Prep the Chicken Wings

Start by seasoning your chicken wings with finely minced garlic, freshly grated ginger, sea salt, and mirin. I like to let them marinate for at least an hour, sometimes up to 4 if I have the time. This step lets the flavors soak in and tenderizes the meat, which pays off big time in the final bite.

Step 2: Coat with the Dry Batter

Mix your choice of flour, cornstarch, or potato starch with baking powder. I usually go with potato starch for that extra crispy, light crunch. Then, toss each wing in the dry mix, making sure it’s completely coated. Don’t rush this part; an even coating makes all the difference in crispiness later on.

Step 3: First Fry at Lower Temperature

Heat vegetable oil to 345°F (175°C) in a large pot — you want a good couple of inches of oil, enough to submerge the wings. Fry the wings in batches for 5-7 minutes; this renders out fat from the skin and starts the cook-through. Place the wings on a cooling rack—never on paper towels—as your wings stay crispy this way.

Step 4: Second Fry for Ultimate Crunch

Now crank up the heat to 375°F (190°C), then double-fry the wings in batches until they turn golden brown and reach maximum crunch. This step seals the deal, giving you that irresistible Korean fried chicken exterior. Drain again on the cooling rack, and get ready to sauce ‘em up!

Step 5: Make and Toss in Sauce

Whip up your chosen sauce—soy garlic or gochujang—by simmering all ingredients in a pot until thickened to your liking. I always do a quick cool-down taste test to check consistency; if it’s too thick, I add a splash of water. While the sauce is still hot, drizzle it over your wings and toss gently to coat evenly.

Top Tip

From my kitchen to yours, here are some tips I swear by to get that flawless Korean Fried Chicken every time. They helped me move from “meh” to “mouthwatering.”

Use a thermometer: Maintaining precise oil temperature is key. Too hot—burned outside, raw inside; too cool—soggy skin.
Don’t crowd the pan: Fry in batches and give wings space to sizzle; overcrowding drops oil temperature.
Cooling rack, not paper towels: Air circulation keeps the crust crisp during draining instead of steaming them wet.
Double frying is non-negotiable: You’ll notice that next-level crunch only after the second fry—I never skip it anymore.

How to Serve Korean Fried Chicken Recipe

Korean fried chicken - Serving Suggestion

Garnishes

I love topping my wings with a sprinkle of toasted sesame seeds and freshly sliced green onions. The sesame seeds add a delightful nutty crunch and the green onions bring a fresh bite that balances the rich chicken perfectly.

Side Dishes

Nothing finishes this meal better than a bowl of crisp Korean pickled radish. I also like to serve these wings with steamed rice or a fresh cucumber salad to cool down the spice if you opted for the gochujang sauce.

Creative Ways to Present

For parties, I’ve arranged these wings in a big platter lined with lettuce leaves, drizzled extra sauce, and added little bowls of dipping sauces on the side. Garnish with thin chili rings for that festive pop. It really is a feast for the eyes and the taste buds!

Make Ahead and Storage

Storing Leftovers

Leftover Korean Fried Chicken? I store mine in airtight containers in the fridge, usually good for up to 3 days. Keeping them on a wire rack inside the container helps maintain crispness by preventing sogginess.

Freezing

If I want to freeze them, I flash-fry the wings just once first, let them cool completely, then flash freeze on a tray before packaging into freezer bags. This keeps them from sticking together and makes reheating way better with minimal moisture loss.

Reheating

Reheat your wings in the oven at 350°F (175°C) until warmed through, usually about 10-15 minutes. If you added sauce beforehand, watch closely so it doesn’t burn—tent with foil if needed. This method helps keep them crisp, unlike microwaving.

Frequently Asked Questions:

What’s the difference between Korean Fried Chicken and regular fried chicken?

Korean Fried Chicken stands out because of the double frying method that creates an ultra-crispy exterior without the thick, heavy breading you see in typical fried chicken. It’s lighter, crispier, and often coated with bold, flavorful sauces that balance sweet, spicy, and savory notes.

Can I use chicken thighs instead of wings?

Absolutely! Chicken thighs work great and stay juicy. You just might need to adjust frying times slightly since thighs are thicker than wings.

Is double frying necessary?

While you can skip it, double frying is highly recommended because it renders excess fat from the skin during the first fry and crisps it up on the second. It makes all the difference in texture and is a signature technique for authentic Korean Fried Chicken.

How do I store leftover Korean Fried Chicken?

Store leftovers in an airtight container in the refrigerator and consume within 3 days. Reheat gently in an oven to preserve crispiness. For longer storage, you can freeze the wings using flash freezing for best results.

Final Thoughts

I’ve made my fair share of Korean Fried Chicken over the years, and this recipe still feels like the one I come back to again and again. The blend of perfectly crispy skin, juicy meat, and that luscious sauce is truly unbeatable. Give it a go—you might just discover your new favorite comfort food to share with friends and family!