Name: Korean Fried Chicken Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 pounds chicken wings or drumettes; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon soy sauce; 1 tablespoon rice vinegar or apple cider vinegar; 1 large egg, lightly beaten; 1 cup potato starch or cornstarch; 2 tablespoons all purpose flour; 1 teaspoon baking powder; 1 teaspoon fine salt; 2 tablespoons neutral oil; 3 cloves garlic, minced; 1 teaspoon grated fresh ginger; 3 tablespoons gochujang (Korean red chili paste); 2 tablespoons ketchup; 3 tablespoons soy sauce; 4 tablespoons honey or light brown sugar; 2 tablespoons rice syrup or corn syrup; 1 tablespoon rice vinegar; 1 teaspoon gochugaru (Korean red pepper flakes); 2 tablespoons water, as needed to thin; neutral oil for deep frying, enough to fill pot about 2 inches deep; 1 tablespoon toasted sesame seeds; 2 green onions, thinly sliced

Korean Fried Chicken Recipe hits that perfect combo of shatteringly crisp crust, juicy meat, and sticky-sweet-spicy glaze that makes you forget every other chicken you ever ate. It works for weeknight cravings, game day, or a fun dinner party, and you can finish everything in about 1 hour including marinating and frying. I still remember burning my tongue on a too-hot piece at 1 a.m. while testing this recipe, and I regret nothing.

Why Korean Fried Chicken Recipe Is Worth It

This Korean Fried Chicken Recipe gives you ultra crispy chicken that stays crunchy even under sauce, thanks to a double fry and potato starch. The glaze hits salty, sweet, garlicky, and spicy notes all at once, so every bite tastes loud in the best way.

You also use simple, easy-to-find ingredients, especially if you keep gochujang and soy sauce in your pantry. Once you try this method, regular fried chicken starts to taste a little boring.

“This Korean Fried Chicken Recipe came out insanely crispy, saucy, and addictive, and my family asked for it again the next night. ★★★★★”

Ingredients You Need

Chicken

2 pounds chicken wings or drumettes
- Use all flats and drums for party style.
- You can also use boneless skinless thighs cut into 2 inch chunks for easier eating.
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon soy sauce
1 tablespoon rice vinegar or apple cider vinegar
1 large egg, lightly beaten

Coating

1 cup potato starch or cornstarch
- Potato starch gives the crispiest crust, but cornstarch still works well.
2 tablespoons all purpose flour
- Use gluten free all purpose flour if you need a gluten free version.
1 teaspoon baking powder
1 teaspoon fine salt

Sauce (Yangnyeom style sweet spicy glaze)

2 tablespoons neutral oil (canola, vegetable, or avocado oil)
3 to 4 cloves garlic, minced
1 teaspoon grated fresh ginger
3 tablespoons gochujang (Korean red chili paste)
- I like brands such as Chung Jung One or CJ Haechandle for balanced heat.
2 tablespoons ketchup
3 tablespoons soy sauce
- Use low sodium soy sauce if you watch salt.
4 tablespoons honey or light brown sugar
2 tablespoons rice syrup or corn syrup
- This gives that glossy, sticky finish. You can use extra honey if you prefer.
1 tablespoon rice vinegar
1 to 2 teaspoons gochugaru (Korean red pepper flakes), to taste
2 tablespoons water, as needed to thin

For frying and garnish

Neutral oil for deep frying, enough to fill pot about 2 inches deep
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced

Equipment

Large mixing bowls
Tongs
Whisk
Measuring cups and spoons
Heavy bottomed pot or Dutch oven for frying
Thermometer for oil (clip-on or instant read)
Wire rack set over a sheet pan or a large plate lined with paper towels
Small saucepan for sauce
Slotted spoon or spider skimmer

Quick Tips & substitutions

Pat chicken very dry before seasoning so the coating sticks and crisps.
Use potato starch if possible, since it gives the crunchiest crust and holds up under sauce.
Swap wings for boneless thigh chunks if you want easier eating and quicker cooking.
Use gluten free flour and tamari instead of soy sauce for a gluten free version.
Adjust heat with gochujang and gochugaru, and add extra ketchup or honey if you want a milder, sweeter glaze.
Keep oil around 325 to 350°F so the chicken cooks through without burning.
Fry in small batches so the oil temperature stays steady and the chicken crust stays crisp.
Toss chicken in sauce right before serving so the coating keeps its crunch.

How to Make Korean Fried Chicken Recipe

Step 1: Season and marinate the chicken

Add chicken pieces to a large bowl and pat them dry with paper towels. Sprinkle on salt, pepper, garlic powder, and onion powder, then add soy sauce and rice vinegar. Toss everything so the chicken pieces wear a light, even coat of seasoning. Pour in the beaten egg and mix again, then let the chicken rest in the fridge for 20 to 30 minutes while you prep the coating and sauce.

Step 2: Mix the coating

In another bowl, whisk potato starch, flour, baking powder, and salt until they look evenly combined. Take one piece of chicken at a time and coat it in the starch mixture, pressing the coating into every nook and cranny. Shake off any loose excess so you avoid gummy bits. Set coated chicken on a wire rack or tray while you heat the oil.

Step 3: Heat the oil

Pour neutral oil into a heavy pot until it reaches about 2 inches deep. Clip on a thermometer and heat the oil over medium heat until it reaches 325°F. Adjust the heat so the temperature stays steady, since big swings can ruin the crust. Keep kids, pets, and distracted adults away from the hot oil zone.

Step 4: First fry

Add a few pieces of coated chicken to the hot oil, leaving space between each piece. Fry for about 6 to 8 minutes for wings or small drumettes, or 8 to 10 minutes for larger pieces, until the crust looks pale golden and the chicken feels firm. Turn pieces occasionally so they cook evenly and do not stick. Transfer chicken to a wire rack or paper towel lined plate, and repeat with the remaining batches.

Step 5: Rest and raise oil temperature

Let the fried chicken rest for at least 10 minutes while you raise the oil temperature. Turn the heat up and bring the oil to 350 to 375°F. This hotter second fry gives that signature Korean fried chicken shatter. While the oil heats, start the sauce.

Step 6: Cook the sauce

Set a small saucepan over medium heat and add the neutral oil. Add minced garlic and grated ginger, then stir and cook until they smell fragrant and lightly golden, about 30 to 60 seconds. Stir in gochujang, ketchup, soy sauce, honey, rice syrup, and rice vinegar until smooth. Add gochugaru and a splash of water if the sauce looks too thick, then let it bubble gently for 2 to 3 minutes until glossy and slightly thickened.

Step 7: Second fry for extra crispiness

Return the rested chicken to the hotter oil in small batches. Fry for 2 to 4 minutes, until the crust looks deep golden and very crisp. Check that the internal temperature reaches 165°F in the thickest part of the meat. Move the chicken back to the wire rack and let excess oil drip off.

Step 8: Toss in sauce and garnish

Pour the hot sauce into a large clean bowl. Add the double fried chicken and toss quickly so every piece gets a shiny, sticky coat. Sprinkle with toasted sesame seeds and sliced green onions. Serve the Korean Fried Chicken Recipe right away while the crust still crackles.

Recipe Variations

Gluten free: Use gluten free all purpose flour and tamari, and double check labels on gochujang and ketchup.
Extra spicy: Add more gochugaru, a spoon of Korean chili oil, or a dash of your favorite hot sauce to the glaze.
Mild version: Cut the gochujang in half and skip gochugaru, then add more ketchup and honey for a sweeter sauce.
Soy garlic style: Skip gochujang and gochugaru, and use soy sauce, honey, garlic, and a little butter for a sticky soy garlic glaze.
No fry oven version: Coat chicken as written, spray lightly with oil, and bake on a rack at 425°F until crisp, then sauce.
Air fryer version: Air fry coated chicken at 380°F until cooked and crisp, then toss in warm sauce.

Ways to Serve Korean Fried Chicken Recipe

Pile on a platter with crisp lettuce leaves, sliced cucumbers, and carrot sticks.
Serve with steamed white rice, kimchi, and simple sautéed greens.
Add to a rice bowl with shredded cabbage, pickled radish, and extra gochujang on the side.
Stuff into soft buns with shredded lettuce and a drizzle of mayo or kewpie.
Pair with chilled sparkling water, iced tea, or a fruity mocktail.

Storage Success

Let leftover Korean fried chicken cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F until hot and crisp again, and brush on a little extra warmed sauce if it looks dry. You can also freeze unsauced fried chicken pieces in a single layer, then move them to a bag and reheat straight from frozen. I rarely reach that point, since my family usually clears the tray before I even think about storage.