Korean Fried Chicken has earned a worldwide reputation for being some of the crispiest, most flavorful fried chicken you’ll ever taste. With its shatteringly crisp exterior and sticky sweet-spicy sauce, this dish delivers bold flavor and irresistible crunch in every bite. Unlike traditional American fried chicken, Korean fried chicken uses a lighter coating—often made with flour and cornstarch—and a unique double-frying technique that creates an incredibly crisp crust that stays crunchy even after being tossed in sauce.
The secret to great Korean fried chicken lies in its texture. The chicken is first fried at a lower temperature to cook it through, then fried again at a higher temperature to achieve that signature golden crunch. This method renders out excess moisture and leaves the chicken perfectly crisp on the outside while remaining juicy and tender inside.
Once fried, the chicken is tossed in a glossy sauce made from gochujang (Korean chili paste), soy sauce, garlic, sugar, and honey. The result is a mouthwatering balance of sweet, spicy, savory, and slightly tangy flavors that cling to every piece of crispy chicken. A sprinkle of sesame seeds and sliced green onions adds the finishing touch.
In Korea, fried chicken is often enjoyed as “chimaek”—a popular pairing of chicken and cold beer. It’s a favorite for late-night meals, gatherings with friends, and casual celebrations. At home, it makes an incredible appetizer, party snack, or fun dinner option that’s guaranteed to impress.
Serve Korean fried chicken with pickled radish, steamed rice, or a simple slaw to balance the rich flavors. Once you experience the addictive crunch and bold sauce of this famous dish, it’s easy to see why Korean fried chicken has become a global favorite.
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Korean Fried Chicken Wings
- Total Time: 1:30
- Yield: 12 1x
Ingredients
For the brine (optional)
- 1 lemon, washed and halved
- 4 1/2-inch piece fresh ginger, unpeeled and roughly chopped
- 2 tablespoons honey
- 4 cloves garlic, unpeeled
- 1 tablespoon black peppercorns
- 1/4 cup fine sea salt
- 8 cups water
For the chicken
- 3 lbs chicken wings
- 5 cloves garlic, peeled
- 1 ½-inch piece fresh ginger, peeled
- 3 tablespoons soy sauce
- 3 tablespoons gochujang (Korean chili paste)
- 1 ½ tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Canola or peanut oil
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 1/3 cups water
Instructions
- Make the optional brine: In a large pot, mix all the brine ingredients. Bring to a boil. Boil for one minute, stirring to dissolve the salt. Remove from the heat, pour into a covered container and refrigerate until cool.
- Prep the chicken wings by cutting them apart at the joints. Discard the tips (or save for chicken stock). If brining, place the chicken in a large container and cover with cooled brine. Let sit in the refrigerator for 12-24 hours.
- Make the sauce: In a mini food chopper or by hand, finely mince the ginger and garlic. Put the ginger, garlic and remaining sauce ingredients in a small pot. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce is slightly thickened. Set aside.
- In a large, deep pot, pour oil to a depth of two inches and heat to 350°F. Set one or two cooling racks over a large baking sheet and keep near the pot.
- Mix the flour and cornstarch in a medium bowl. If chicken was not brined, add a large pinch of salt and few grinds of pepper to the mixture. Add the water and whisk until smooth.
- Working in batches, dip chicken in batter. Fry until golden, about 5-7 minutes. Remove chicken pieces to a rack over the baking sheet. Repeat with remaining chicken pieces, adjusting the oil temperature to maintain a steady 350°F.
- Fry chicken a second time until a deep reddish-brown, about 4-6 minutes. Let chicken rest a few minutes, until cool enough to handle. With a small spoon or brush, spread about 2 teaspoons of sauce over each piece of chicken. Serve hot or at room temperature.
- Prep Time: :45
- Cook Time: :45
- Category: Appetizer
- Method: Stove Top
- Cuisine: Korean