Korean fried chicken delivers the ultimate crispy texture paired with the perfect balance of sweet, spicy, and savory flavors. With its shatteringly crisp coating and irresistible sweet and spicy Korean chicken sauce, this dish is a showstopper.
Whether you’re hosting a game night or just treating yourself to restaurant-quality chicken at home, this recipe is as foolproof as it is delicious.
What makes this the best Korean fried chicken recipe? It uses a clever double-coating method and a simple cold batter to create that signature crunch.
Plus, the wings stay juicy thanks to a little rest time in the fridge. You won’t believe how easy it is to achieve crispy Korean chicken wings right from your kitchen!
My Story Behind This Korean Fried Chicken
The first time I tried homemade Korean chicken was at a tiny restaurant in Seoul that specialized in fried chicken.
The wings were impossibly crispy, perfectly seasoned, and coated in the most addictive sweet and spicy Korean chicken sauce. I couldn’t stop eating them!
When I returned home, I spent months perfecting my own version of crispy Korean chicken wings. I knew I had to replicate that light-as-air crunch and the sauce that gets your taste buds dancing.
The result? This recipe is now a family favorite, and I’m excited to share it with you today. Trust me, it’s worth every bite!
Korean Fried Chicken Ingredients
- 2 teaspoons kosher salt
- 3/4 cup cornstarch (divided)
- 1 teaspoon baking powder
- 2 pounds chicken wings (about 12 whole wings)
- 2 quarts peanut oil (for frying)
- 1/2 cup all-purpose flour
- 1/2 cup cold water (plus up to 2 tablespoons more if needed)
- Sweet soy sauce or sweet and spicy chili sauce (for tossing or dipping)
How to Make Korean Fried Chicken
- In a large bowl, whisk together 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder until well combined.
- Add the chicken wings and toss until each piece is evenly coated. Shake off any excess coating, and place the wings on a wire rack set over a rimmed baking sheet.
- Refrigerate the wings, uncovered, for at least 30 minutes or up to overnight. This step ensures maximum crispiness.
- When ready to fry, heat the peanut oil to 350°F (177°C) in a deep fryer, wok, or Dutch oven.
- In a separate large bowl, whisk together the remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and 2 teaspoons kosher salt. Gradually pour in the cold water, whisking until the batter has the consistency of thin paint.
- Dip half of the wings into the batter, letting any excess drip off. Use your fingers to remove any large clumps before carefully lowering each wing into the hot oil.
- Fry the wings in batches for 8 minutes, turning occasionally, until they’re golden brown and crispy. Transfer to a paper towel-lined plate, season with salt, and keep warm while frying the remaining wings.
- Once all wings are fried, serve them plain or toss them in your choice of sweet soy sauce or a spicy chili sauce. Serve immediately.
My Chef Tips for the Best Korean Fried Chicken
- Use cold batter: The icy water keeps the batter light and prevents it from absorbing too much oil.
- Don’t overcrowd the fryer: Fry in small batches to ensure even cooking and maximum crispiness.
- Let the wings air-dry in the fridge: This step is key to a dry coating and ultra-crispy results.
- Customize the sauce: You can make your wings mild, sweet, or extra spicy depending on the sauce you choose.
- Reheat leftovers the right way: Pop them in a 400°F oven for 5-7 minutes to refresh that crispy coating.
- Meal prep tip: Coat and refrigerate the wings ahead of time so all you need to do is fry them.
Korean Fried Chicken FAQs
What makes Korean fried chicken different from other fried chicken?
It’s the super-skinny, shatteringly crisp coating, often achieved with a cornstarch-based batter. Plus, the sauces (like sweet and spicy Korean chicken sauce) take it to another level entirely!
Can I use chicken thighs or drumsticks instead of wings?
Yes! This recipe works well with drumsticks and thighs, though you may need to adjust the cooking time slightly to ensure they cook all the way through.
Can I bake these wings instead of frying?
While frying is essential for authentic Korean fried chicken, you can bake the wings at 400°F for 40 minutes, flipping halfway through, for a lighter version.
How do I store and reheat leftovers?
Store any leftover wings in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven until crispy and heated through, about 5-7 minutes.
Is Korean fried chicken healthy?
It’s indulgent, but you can enjoy it in moderation as part of a balanced diet. To make it a little lighter, pair your chicken with fresh veggies or a side salad.
Ready to Make This Korean Fried Chicken?
If you’re craving wings that are crispy, juicy, and packed with flavor, this Korean fried chicken recipe is for you. The combination of the ultra-crunchy coating and bold sauces makes for an unforgettable dish.
What’s your favorite way to enjoy fried chicken? Will you try these wings with sweet soy sauce or spicy chili sauce? Let me know in the comments below—and don’t forget to tag me on social media if you make it at home!
Korean Fried Chicken
Ingredients
- 2 teaspoons kosher salt
- 3/4 cup cornstarch (divided)
- 1 teaspoon baking powder
- 2 pounds chicken wings (about 12 whole wings)
- 2 quarts peanut oil (for frying)
- 1/2 cup all-purpose flour
- 1/2 cup cold water (plus up to 2 tablespoons more if needed)
- 1 recipe sweet soy sauce or sweet and spicy chili sauce (for tossing or dipping)
Instructions
- In a large bowl, whisk together 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder until well combined.
- Add the chicken wings and toss until each piece is evenly coated. Shake off any excess coating, and place the wings on a wire rack set over a rimmed baking sheet.
- Refrigerate the wings, uncovered, for at least 30 minutes or up to overnight. This step ensures maximum crispiness.
- When ready to fry, heat the peanut oil to 350°F (177°C) in a deep fryer, wok, or Dutch oven.
- In a separate large bowl, whisk together the remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and 2 teaspoons kosher salt. Gradually pour in the cold water, whisking until the batter has the consistency of thin paint.
- Dip half of the wings into the batter, letting any excess drip off. Use your fingers to remove any large clumps before carefully lowering each wing into the hot oil.
- Fry the wings in batches for 8 minutes, turning occasionally, until they’re golden brown and crispy. Transfer to a paper towel-lined plate, season with salt, and keep warm while frying the remaining wings.
- Once all wings are fried, serve them plain or toss them in your choice of sweet soy sauce or a spicy chili sauce. Serve immediately.
