Introduction
Korean Fried Chicken is a crispy, addictive appetizer, perfect for game nights, casual gatherings, or pairing with a cold beer. This classic recipe, featuring double-fried chicken wings coated in a glossy sweet-spicy gochujang glaze, delivers street-food-quality results with a shatteringly crunchy exterior and juicy, flavorful meat. Presented on a wooden platter, optionally garnished with sesame seeds and sliced green onions, this Korean Fried Chicken recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple deep-fry method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to snack that brings bold, crowd-pleasing charm to any occasion.
Why you’ll love this recipe
- Insanely crunchy: Double-frying creates an eggshell-thin, crackly crust that stays crisp even under sauce.
- Flavor explosion: Sweet, spicy, garlicky glaze clings perfectly without sogginess.
- Beer’s best friend: The ultimate chimaek (chicken + beer) experience at home.
- Beginner-accessible: No fancy equipment; just a pot and thermometer.
- Scalable sharing: Wings feed a crowd; boneless for easy eating.
Ingredients
Chicken
- 3 lbs (1.4 kg) chicken wings, tips removed, drumettes and flats separated (or boneless thighs cut into bite-sized pieces)
- 1 tbsp fine sea salt
- ½ tsp ground black pepper
- 1 tsp grated fresh ginger (or ½ tsp ground)
- 2 cups (250 g) potato starch (or cornstarch for lighter crunch)
- Neutral oil for frying (peanut or vegetable, about 8 cups)
Wet Batter
- ½ cup (120 ml) cold water
- ½ cup (120 ml) cold sparkling water (for extra lightness)
- 1 large egg, beaten
- 1 cup (125 g) all-purpose flour
Gochujang Glaze
- ¼ cup (60 g) gochujang (Korean chili paste)
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) rice vinegar (or apple cider vinegar)
- 3 tbsp (38 g) honey (or brown sugar)
- 2 tbsp (30 ml) gochugaru (Korean chili flakes, optional for heat)
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
Garnish
- Toasted sesame seeds
- Sliced green onions
- Pickled radish (optional side)
Essential Tools and Equipment
- Large heavy-bottomed pot or Dutch oven (for deep frying)
- Candy thermometer or instant-read thermometer
- Wire rack and baking sheet (for draining)
- Tongs and a slotted spoon
- Large mixing bowls
- Whisk
- Small saucepan for glaze
- Slotted spatula
Step-by-step process
- Prep chicken: Pat wings dry. In a bowl, toss with salt, pepper, and ginger. Refrigerate uncovered 1–2 hours (or overnight) to dry brine for juiciness.
- Heat oil: In a large pot, heat oil to 350 °F (175 °C) over medium-high heat. Use enough oil to submerge the chicken (about 3 inches deep).
- Make batter: Whisk cold water, sparkling water, and egg in a bowl. Gradually add flour and ½ cup potato starch, stirring until a thin, pancake-batter consistency forms (lumps okay).
- First fry: Dredge chicken in remaining potato starch, shaking off excess. Dip in batter, let excess drip. Fry in batches 7–8 minutes until pale golden. Drain on a wire rack.
- Second fry: Increase oil to 375 °F (190 °C). Fry again 3–5 minutes until deep golden and ultra-crispy. Drain and keep warm.
- Make glaze: In a saucepan over medium heat, combine all glaze ingredients. Simmer 3–4 minutes until thickened and bubbly. Remove from heat.
- Toss: In a large bowl, toss hot fried chicken with glaze until evenly coated. Work quickly to preserve crunch.
- Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately with pickled radish or cucumber salad.
Mistakes to avoid
- Skipping the brine: Dry chicken leads to tough meat; season early.
- Overcrowding the pot: Drops oil temp, making greasy chicken.
- Skipping double-fry: Single fry won’t achieve that legendary crunch.
- Hot oil for batter: Use cold liquids to prevent gluten development.
- Glazing cold chicken: The Sauce won’t adhere; toss while hot.
Variations of the Korean Fried Chicken
- Soy Garlic: Replace gochujang with ¼ cup soy sauce, 2 tbsp honey, 4 minced garlic cloves, and 1 tsp sesame oil.
- Plain Crispy: Skip glaze; season with salt and furikake for a dry-style wing.
- Boneless Bites: Use thigh meat for popcorn chicken; great for parties.
- Vegan: Swap chicken for cauliflower florets; use aquafaba in batter.
- Mild Sweet: Reduce gochujang to 2 tbsp; add more honey for kids.
Tips for better storage
- Room temperature: Best eaten fresh; hold unglazed up to 1 hour.
- Refrigerator: Store unglazed in an airtight container up to 2 days; re-crisp in a 375 °F oven 5 minutes.
- Freezer: Freeze unglazed fried chicken on a tray, then bag it up to 1 month.
- Reheating: Air fry or oven at 400 °F for 8–10 minutes; glaze after.
- Sauce separate: Keep glaze in a jar in the fridge up to 1 week; warm before tossing.
Frequently Asked Questions
- No potato starch? Cornstarch works; rice flour adds extra crisp.
- Oven instead of fry? Bake at 425°F for 25–30 minutes, flipping halfway; not as crunchy.
- Less spicy? Use mild gochujang or halve the gochugaru.
- Make ahead? Fry the first batch up to 4 hours ahead; second fry just before serving.
- Air fryer version? Spray battered chicken; air fry at 400°F 15–18 minutes, flipping; single fry.
Conclusion
Korean Fried Chicken isn’t just fried chicken—it’s a cultural icon, a crispy canvas for bold glazes that turn snack time into a celebration. The double-fry magic yields a crust so shatteringly crisp it defies sogginess, while the gochujang-honey glaze delivers that addictive sweet-heat punch that keeps you reaching for more. Whether you’re channeling late-night Seoul street eats, pairing with soju for chimaek, or surprising friends at your next watch party, this recipe brings authentic flavor home without the fuss of a restaurant trip. Fire up the oil, embrace the splatter, and discover why KFC (the Korean kind) has conquered taste buds worldwide—one crunchy, glossy bite at a time.
Korean Fried Chicken
Ingredients
- For the Chicken:
- 3 lbs chicken wings
- 1 tbsp salt
- ½ tsp black pepper
- 1 tsp grated ginger
- 2 cups potato starch
- Oil for frying
- For the Batter:
- ½ cup cold water
- ½ cup cold sparkling water
- 1 egg
- 1 cup flour
- For the Glaze:
- ¼ cup gochujang
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp honey
- 2 tbsp gochugaru optional
- 4 cloves garlic minced
- 1 tbsp sesame oil
- 1 tsp grated ginger
Instructions
- Brine chicken with salt, pepper, ginger 1–2 hours.
- Heat oil to 350 °F.
- Mix batter. Dredge chicken in starch, dip in batter.
- First fry 7–8 min; drain.
- Second fry at 375 °F 3–5 min.
- Simmer glaze 3–4 min.
- Toss hot chicken in glaze.
- Garnish with sesame and onions.
Notes
- Double-fry is key for crunch.
- Use thermometer for oil temp.
- Fry in batches to maintain heat.
- Glaze stays crisp up to 30 min.
- Store unglazed; reheat in oven.