Let me just say—if you’ve never had Korean fried chicken before, you’re in for something seriously amazing.

Think super crispy, juicy chicken with a sticky, sweet, spicy glaze that’s so good you’ll want to lick your fingers.

The best of all? You and I are making it right at home together (IN YOUR KITCHEN).

Ingredients You’ll Need

For the Chicken:

• 2 lbs chicken wings or drumettes

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1 cup potato starch (or cornstarch)

• Oil for deep frying (vegetable or canola oil)

For the Sauce:

• 1/4 cup gochujang (Korean red chili paste)

• 1/4 cup ketchup

• 1/4 cup honey

• 2 tbsp brown sugar

• 2 tbsp soy sauce

• 2 cloves garlic, minced

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

Optional Garnish:

• Toasted sesame seeds

• Chopped green onions

How to Make Korean Fried Chicken

Step 1: Rinse the chicken and pat dry with paper towels. It’s important to get them as dry as possible.

Step 2: Season with salt, pepper, and garlic powder. Mix well so every piece is coated.

Step 3: Dredge each piece of chicken in potato starch. Make sure each one is evenly coated. Set aside.

Step 4: Heat the oil in a deep pot over medium-high heat (350°F/175°C). Make sure there’s enough oil to submerge the chicken.

Step 5: Fry the chicken in batches. Don’t overcrowd the pot. Fry each batch for about 7–8 minutes until lightly golden. Remove and drain on a rack or paper towels.

Step 6: Let the chicken rest for 5–7 minutes. This is key for double frying.

Step 7: Return the chicken to the oil and fry again for another 5 minutes or until super crispy and golden brown. Drain again.

Step 8: While the chicken is cooling slightly, make the sauce. In a saucepan, mix gochujang, ketchup, honey, brown sugar, soy sauce, garlic, rice vinegar, and sesame oil. Simmer over low heat until slightly thickened (about 5 minutes).

Step 9: Toss the fried chicken in the warm sauce or brush it on if you prefer it a little less coated. Sprinkle sesame seeds and green onions on top.

Common Mistakes to Avoid

• Don’t skip drying the chicken—it helps it crisp up better.

• Avoid overcrowding the frying pot. It drops the oil temperature and makes the chicken soggy.

• Make sure to double-fry. That’s what gives it that signature crunch.

• Don’t overcook the sauce. It can burn quickly if left unattended.

Recipe Best Tips

• Use potato starch for the crispiest texture.

• Always double fry—it makes a huge difference.

• You can use boneless chicken, but wings and drumettes give the best bite.

• If you like it spicier, add a little more gochujang or a pinch of red pepper flakes.

• Taste the sauce before coating the chicken and adjust the sweetness or heat as needed.

Serving Suggestions

• Serve hot with a side of pickled radish or kimchi.

• Great with steamed rice or wrapped in lettuce leaves.

• Pair it with cold beer or a fizzy drink—it’s classic.

• Make it a meal with a small bowl of miso soup and a cucumber salad.

Storage and Freezing

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat in the oven or air fryer at 375°F for about 10–12 minutes to keep it crispy.

• Freeze the fried (but unsauced) chicken for up to 2 months. Reheat and toss in fresh sauce before serving.

FAQs

Q: Can I use chicken thighs or breast instead of wings?
A: Yes, but cut them into bite-sized pieces. Dark meat stays juicier.

Q: What is gochujang, and where can I find it?
A: It’s a Korean red chili paste that is available at Asian markets or online.

Q: Can I make it less spicy?
A: Absolutely—use less gochujang and balance with more honey or ketchup.

Q: Is double frying necessary?
A: Yes! That’s the secret to that amazing crunch.

Q: What oil should I use for frying?
A: Go for neutral oils like vegetable, canola, or peanut oil.

Q: Can I air fry this?
A: You can, but it won’t be quite the same. Still tasty, though. Try 400°F for 20–25 minutes, flipping halfway.

Q: Can I make the sauce ahead of time?
A: Yes, you can make it 2–3 days ahead. Just reheat it gently before using.

Conclusion

Okay, friend. That’s how you make the crispiest, tastiest Korean fried chicken at home. Give it a try, and don’t forget to share how it turned out. I’d love to hear how yours came out!

You Might Also Want To Try

• Chicken and Dumplings With Biscuits
• Chicken Enchiladas Recipe
• Crispy Chicken Katsu

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Continue to Content

Korean Fried Chicken

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Crispy, twice-fried chicken wings tossed in a sweet, spicy, sticky Korean-style sauce. Perfect for sharing or treating yourself.

Print

Ingredients

• For the Chicken:
• 2 lbs chicken wings or drumettes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup potato starch (or cornstarch)
• Oil for deep frying (vegetable or canola oil)
• For the Sauce:
• 1/4 cup gochujang
• 1/4 cup ketchup
• 1/4 cup honey
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• Garnish:
• Toasted sesame seeds
• Chopped green onions

Instructions

1. Rinse and pat dry the chicken.
2. Season with salt, pepper, and garlic powder.
3. Dredge in potato starch.
4. Heat oil to 350°F. Fry in batches for 7–8 minutes.
5. Let rest, then double fry for 5 minutes.
6. Mix sauce ingredients and simmer until thick.
7. Coat the chicken with sauce.
8. Garnish and serve.

Notes

• Potato starch gives the best crunch.
• Sauce can be made ahead.
• Adjust the heat level to your taste.

Nutrition Information

Yield 4
Amount Per Serving Calories ~450 per serving

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