Name: Best Korean Fried Chicken Recipe
Prep time: PT-497198H17M56S
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; 2 cups flour or cornstarch or potato starch (see photos for comparison); 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; Vegetable oil for frying (enough to fill 1 ½ to 2 inches deep in a pot)

Jump to Recipe· 4.4 from 15 reviews

Discover the joy of crispy, juicy, and irresistibly flavorful chicken with the Best Korean Fried Chicken Recipe. This dish takes the classic fried chicken to the next level by double frying for that perfect crunch and coating it with a luscious, homemade soy garlic or spicy gochujang sauce. Whether you’re craving something for a family dinner or an impressive party appetizer, this recipe is your ticket to a sensational Korean-style fried chicken experience that everyone will rave about.

Ingredients You'll Need

The image shows twelve pieces of crispy fried chicken placed on a black metal cooling rack over a surface lined with aluminum foil. Each piece has a rough, crunchy light golden-brown coating with uneven textured edges. The pieces are arranged in four rows, and the light highlights the different shades of golden brown on the crispy coating, giving a fresh, crunchy look. The surface underneath shines with a soft metallic silver color from the foil. photo taken with an iphone --ar 4:5 --v 7

The magic of the Best Korean Fried Chicken Recipe lies in its simple, yet thoughtfully selected ingredients. Each one plays a vital role, from building the crispy texture to layering bold and balanced flavors.

Chicken wings (3 lbs): The star of the show, these provide juicy meat and perfect surface area for the crispy coating.
Garlic (5 cloves total, minced): Adds a fragrant punch both in the marinade and sauce.
Ginger (about 1½ teaspoons, grated): Brings a fresh, slightly spicy warmth to elevate the taste.
Mirin (1 tablespoon): A touch of sweetness and depth in the marinade that balances flavors.
Sea salt (2 teaspoons): Essential for seasoning and enhancing all the elements.
Vegetable oil: For frying, it provides the perfect heat conductor for crispiness.
Flour, cornstarch, or potato starch (2 cups): The key to the crispy coating; starches make a lighter crunch.
Baking powder (1 teaspoon): Helps create a wonderfully airy crust.
Honey (¼ cup + 1 tablespoon): Adds natural sweetness with a smooth texture in the sauce.
Soy sauce (various amounts): Delivers salty umami complexity in both marinade and sauces.
Rice wine vinegar (about 4½ tablespoons total): Provides brightness and tang that cuts through the richness.
Hoisin sauce (2 tablespoons): Brings a sweet and slightly smoky depth to the gochujang sauce.
Toasted sesame oil (1 tablespoon): Adds a nutty aroma to finish the sauces beautifully.
Gochujang (¼ cup): The Korean chili paste that gives the sauce its spicy, flavorful kick.
Sugar (¼ cup): Balances heat and salt with its sweet undertone.
Strawberry jam (3 tablespoons, seedless): A creative ingredient that adds fruity sweetness and gloss to the sauce.
Ketchup (1 tablespoon): Introduces tanginess and a pleasant depth to the sauce.
Water (6 tablespoons): Used to adjust the sauce consistency perfectly.

How to Make Best Korean Fried Chicken Recipe

Step 1: Marinate the Chicken Wings

Start by seasoning your chicken wings with finely minced garlic, grated ginger, sea salt, and mirin. The marinade may sound simple, but it deeply penetrates the meat to boost flavor and tenderness. Allow the wings to sit for at least an hour – this rest time is critical for juicy results.

Step 2: Prepare the Dry Batter

In a large bowl, mix flour (or your choice of starch) with baking powder. This batter forms the crispy crust we’re aiming for, creating that incredible light crunch once fried. Coat each marinated wing thoroughly, making sure every inch is covered for the best texture.

Step 3: Fry the Chicken – First Round

Heat vegetable oil in a large pot until it reaches 345°F (175°C). Fry the coated wings in small batches for about 5 to 7 minutes each. The first fry cooks the chicken through while starting to build the crust. Place the wings on a cooling rack to drain excess oil before proceeding.

Step 4: Double Fry for Ultimate Crunch

Now, crank the oil temperature up to 375°F (190°C). Double frying is the secret ingredient of the Best Korean Fried Chicken Recipe. Fry your wings again briefly until they turn golden brown and spectacularly crispy. This step locks in moisture while creating that iconic, crunchy texture you’ll crave.

Step 5: Prepare and Heat the Sauces

While the chicken rests momentarily, combine all the sauce ingredients in a medium pot — whether you choose the savory soy garlic sauce or the spicy-sweet gochujang sauce. Bring to a boil over medium-high heat, then reduce for 2 to 3 minutes to thicken. The reduction concentrates flavors and ensures the sauce clings perfectly to each wing.

Step 6: Toss and Serve

Finally, while the sauce is still hot, coat your wings by tossing them gently in the sauce until every bite-sized piece gleams with that irresistible glaze. Serve immediately to enjoy the Best Korean Fried Chicken Recipe at its finest – crispy, saucy, and bursting with vibrant flavors.

How to Serve Best Korean Fried Chicken Recipe

A close-up of one bright orange glazed chicken drumstick held by a woman's hand on the right side, covered with sesame seeds and small green onion slices on top. Below it is a small white bowl filled with red dipping sauce with some sesame seeds floating inside, centered on a white plate. Surrounding the bowl on the plate are more chicken pieces coated in the same orange glaze, garnished with green onion slices, all set on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnish your wings with toasted sesame seeds and chopped green onions for pops of nutty flavor and fresh color. These small additions not only brighten the presentation but also add layers of texture and aromatic appeal.

Side Dishes

The Best Korean Fried Chicken Recipe pairs beautifully with cool, refreshing sides like a crisp cabbage slaw or pickled radishes. Steamed white rice or simple fried rice also complements the spicy-sweet sauce perfectly, balancing out your meal.

Creative Ways to Present

For a fun twist, serve the wings on a platter lined with lettuce leaves so guests can wrap bites into mini lettuce wraps. Adding sliced cucumbers and carrot sticks on the side adds crunch and makes for a colorful, inviting spread.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the chicken and sauce separately in airtight containers in the refrigerator. This helps keep the wings somewhat crispy and prevents the sauce from making them soggy.

Freezing

You can freeze the plain fried chicken wings after their first fry. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. When ready to serve, re-fry or bake before tossing in sauce for freshly crispy wings anytime.

Reheating

The best way to reheat leftover wings is in a hot oven or air fryer to restore crispiness. Avoid microwaving, as it will soften the coating. After reheating, toss wings in warmed sauce for that fresh-out-of-the-fryer taste.

FAQs

Can I use chicken drumsticks instead of wings?

Absolutely! Drumsticks work well with this recipe and provide more meat per piece, though frying times may be slightly longer due to their size.

Why double fry the chicken?

Double frying removes moisture from the skin, resulting in an extra-crisp crust that stays crunchy longer, even after sauce is added.

Is gochujang very spicy?

Gochujang has a moderate heat level with a sweet and savory undertone. You can adjust the amount used in the sauce to suit your preferred spice tolerance.

Can I make the sauce ahead of time?

Yes! Both soy garlic and gochujang sauces keep well in the fridge for a few days. Just reheat gently before tossing with the wings.

What starch is best for the coating?

Potato starch or cornstarch creates the crispiest coating, but flour works well if you prefer a traditional texture. Mixing starch with a little flour is also a great option.

Final Thoughts

There’s something truly special about the Best Korean Fried Chicken Recipe that combines crispy perfection with bold, mouthwatering sauces. It’s a crowd-pleaser that’s both fun and satisfying to make. I highly encourage you to give this recipe a try; once you do, it’s sure to become a cherished favorite for many meals to come!

Best Korean Fried Chicken Recipe

Ingredients You'll Need