Name: Crispy Korean Fried Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Korean
Ingredients: 3 lbs chicken wings - about 30 to 36 wings; 2 cloves garlic - finely minced; ½ teaspoon ginger - grated; 1 Tablespoon mirin; 2 teaspoons sea salt; vegetable oil for frying; 2 cups flour or cornstarch or potato starch; 1 teaspoon baking powder; ¼ cup honey; ¼ cup soy sauce; 3 cloves garlic - minced; ½ teaspoon ginger - grated; 3 Tablespoons rice wine vinegar; 2 Tablespoons hoisin sauce; 1 Tablespoon toasted sesame oil; ¼ cup gochujang; ¼ cup sugar; 3 Tablespoons strawberry jam - seedless variety; 2 ½ Tablespoons soy sauce; 1 ½ Tablespoons rice wine vinegar; 1 Tablespoon honey; 1 Tablespoon ketchup; 6 Tablespoons water; 2 cloves garlic - minced; ½ teaspoon ginger - grated; ½ teaspoon salt

One bite of this **Crispy Korean Fried Chicken Recipe**, and you're hooked—thanks to its addictive crunch and perfectly balanced flavors. This dish is not just about frying chicken; it’s about creating an experience with that double-fried crispiness and signature sauces that dance on your palate.

A white plate shows a circle of ten fried chicken wings covered with shiny red-orange sauce, sprinkled with white sesame seeds and small pieces of green onion. In the middle of the plate is a small white bowl filled with dark red sauce, also decorated with a few sesame seeds and green onion slices. Behind the plate, there is a white bowl filled with white, cubed radish pieces on the left, and a metal rack on the right holds several golden brown fried chicken pieces drying. The whole scene is on a white marbled textured surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Korean Fried Chicken Recipe
Top Tip
How to Serve Crispy Korean Fried Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Korean Fried Chicken Recipe

Why You'll Love This Recipe

I have to tell you, this recipe became an instant favorite in my house, mainly because it nails that crave-worthy crunch without feeling greasy. Plus, it’s incredibly customizable with sauces that let you tailor the heat and sweetness to exactly what you prefer.

Unmatched Crunch: Double-frying creates a shell so crisp, it holds up beautifully without getting soggy.
Flavor-Packed Marinade: The garlic, ginger, and mirin marinade infuse the chicken with that subtle umami and sweetness.
Versatile Sauces: Whether you lean toward sweet soy garlic or spicy gochujang, there’s a sauce here that’ll satisfy your mood.
Practical & Proven: I’ve tested this over many meals—each time achieving crispy perfection that impressed guests and family alike.

Ingredients & Why They Work

Each ingredient in this Crispy Korean Fried Chicken Recipe serves a purpose. From the marinating spices that develop flavor inside the wings to the starch-based coating that delivers that iconic crunch, it’s all about balance and technique. When shopping, fresh poultry and authentic Korean pantry staples will take your dish from good to unforgettable.

Flat lay of fresh whole chicken wings with clean skin, two whole uncracked brown garlic bulbs, a small mound of freshly grated ginger root, a small white ceramic bowl of clear mirin, a small white ceramic bowl of coarse sea salt crystals, a simple white ceramic bowl filled with fine white flour, a small white ceramic bowl of light golden toasted sesame oil, a small white ceramic bowl of deep red gochujang paste, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of glossy amber honey, a small white ceramic bowl of translucent rice wine vinegar, a small white ceramic bowl of smooth hoisin sauce, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of glossy strawberry jam without seeds, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of granulated white salt, and a small white ceramic bowl of clear water, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken wings: Choose fresh, meaty wings for the best texture and flavor.
Garlic: Provides aromatic depth; I always use fresh minced garlic here.
Ginger: Adds a bright, zesty kick that cleanses the palate.
Mirin: This sweet rice wine helps tenderize and lends subtle sweetness.
Sea salt: Enhances all other flavors without overpowering.
Vegetable oil: Use a neutral oil with a high smoke point for fry safety and crispness.
Flour, cornstarch, or potato starch: Each yields a different texture—potato starch gives the crispiest crust, while flour creates a familiar crunch.
Baking powder: Crucial for lightening the batter and creating air pockets to seal in juiciness.
Honey, soy sauce, hoisin sauce, rice wine vinegar, sesame oil: These make the luscious soy garlic sauce that’s sticky yet balanced.
Gochujang, sugar, strawberry jam, ketchup: Blend sweet, spicy, and tangy notes for that classic yangnyeom sauce coat.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Crispy Korean Fried Chicken Recipe is how easy it is to tweak to your taste buds. I often swap the sauce for a spicier twist or sometimes skip the sauce altogether just to enjoy that pure crunch and juicy chicken. Don’t be afraid to experiment here!

Variation: My go-to variation is using a wet batter instead of dry—it creates a slightly thicker, extra crunchy shell that’s a real showstopper.
Healthier option: For lighter wings, bake the chicken after marinating, then brush with the sauce—still delicious, just less indulgent.
Heat level: Adjust gochujang and chili flakes to dial the spiciness up or down effortlessly.

Step-by-Step: How I Make Crispy Korean Fried Chicken Recipe

The image shows a white plate with several orange-glazed chicken pieces, each topped with white sesame seeds and small green onion slices. A small white bowl in the center holds dark reddish-brown dipping sauce with green onion pieces in it. One chicken piece is being held by a woman's hand, dripping the shiny sauce into the bowl. The chicken pieces have a crispy texture under the glossy sauce and are arranged close to each other on the plate over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate to Max Flavor

Start by seasoning those chicken wings with finely minced garlic, freshly grated ginger, a sprinkle of sea salt, and a splash of mirin. Let them sit for at least an hour—this step is a game-changer. The flavors soak deep inside, and the mirin tenderizes the meat so each bite is juicy and flavorful. I usually marinate mine overnight when I’m planning ahead, which amps up the taste even more.

Step 2: Get the Perfect Coat

Whether you choose a dry mix or a wet batter, coating the wings thoroughly is key. When using the dry batter—flour or starch mixed with baking powder—make sure every nook and cranny is covered. This ensures that crisp, golden crust we all crave. Remember, starch varieties behave a little differently; potato starch excels for lightness, while flour adds heartier crunch. Pick based on your preference.

Step 3: Double Frying Magic

Here’s where the magic happens. Heat your oil to about 345°F and fry the wings gently in batches for 5 to 7 minutes. This initial fry renders the fat and cooks the chicken through. After draining and resting briefly, crank your oil temperature up to 375°F for the second fry—this crisps the exterior to perfection. It might feel like extra work, but trust me, the contrast of juicy inside and crispy outside is totally worth it.

Step 4: Sauce It Up

While the wings rest after frying, simmer your choice of soy garlic or gochujang sauce ingredients in a pot. Always taste and adjust thickness by adding water if needed—this helps the sauce cling just right to each wing. Toss the hot wings in the sauce gently but thoroughly, so every piece is coated evenly. If you love plain crispy wings, this step can be skipped, but who doesn't want that extra flavor boost?

Top Tip

From my many culinary adventures making this Crispy Korean Fried Chicken Recipe, a few tips stood out that helped me avoid typical pitfalls like sogginess or blandness—so here’s what I swear by!

Double Fry Temperature Control: Keeping the first fry at a lower temp ensures fat is rendered without a burnt crust.
Dry Your Wings Well: Pat wings dry before coating to help the batter stick better and crisp up beautifully.
Test Your Sauce Consistency: Always cool a spoonful on a plate before tossing to ensure it’s not too thick or runny.
Don’t Crowd the Oil: Fry in small batches to maintain oil temperature and maximize crispiness.

How to Serve Crispy Korean Fried Chicken Recipe

Korean Fried Chicken - Serving Suggestion

Garnishes

I always top my wings with a sprinkle of toasted sesame seeds and some finely sliced green onions—that fresh pop of color and crunch just takes the dish up a notch. Plus, a few sprigs of fresh cilantro or chopped chives add a lovely herbal note that balances the richness.

Side Dishes

Serve with classic Korean pickled radish for that cool, crisp contrast or some steamed white rice to soak up the extra sauce. When I’m feeling extra indulgent, kimchi fried rice or a simple cucumber salad with sesame dressing are my go-tos—they complement the bold flavors perfectly.

Creative Ways to Present

I love setting up a Korean fried chicken board with several sauce options on the side—soy garlic, spicy gochujang, even creamy mayo-based dips. Add some scallion pancakes and a cold beer, and you have a party everyone will remember. For a casual date night, serve in cupcake liners for easy handling and a cute presentation!

Make Ahead and Storage

Storing Leftovers

I keep any leftover wings refrigerated in an airtight container. They usually stay nice for up to 3 days, but I find they are best eaten within 24 hours for maximum crispness and flavor.

Freezing

Freezing works well if you double-fry and then cool the wings completely before freezing on a baking sheet. Once frozen solid, transfer to a freezer-safe bag. When you’re ready to eat, re-fry or bake straight from frozen—this prevents sogginess and brings back much of that crunch.

Reheating

My favorite reheating method is to pop them in a 350°F oven on a wire rack for about 10-15 minutes. It crisps the exterior without drying the meat. Just watch the sauce if you’ve coated them—if it’s overly sticky, lowering the oven temperature and covering lightly with foil helps prevent burning.

Frequently Asked Questions:

What’s the secret to making Korean fried chicken extra crispy?

The key is the double frying method: the first fry cooks the chicken and renders out fat, while the second fry at a higher temperature crisps the coating to golden perfection without overcooking the meat.

Can I make this recipe without wings?

Absolutely! This Crispy Korean Fried Chicken Recipe works great with drumsticks or boneless chicken thighs. Just adjust the frying time accordingly to ensure they’re cooked through.

What’s the difference between the soy garlic sauce and gochujang sauce?

Soy garlic sauce is sweet and tangy with a mild garlic flavor, while gochujang sauce packs a spicy, sweet, and slightly smoky punch, thanks to Korean chili paste and strawberry jam. Both are delicious but totally different experiences.

Can I prepare this recipe ahead of time for a party?

Yes, you can marinate the wings a day ahead, and fry them on the day of your event. You can also make the sauce in advance and gently reheat before tossing. Double frying right before serving helps maintain the best crunch.

Final Thoughts

This Crispy Korean Fried Chicken Recipe holds a special place in my kitchen—it’s hands-down the dish I make when I want to impress without fuss. Each batch brings that satisfying crunch and irresistible sauce that feels like a warm hug after a long day. I can’t wait for you to try it and discover your own favorite way to enjoy it, because trust me, there’s nothing like sharing crispy, saucy wings with friends and family.