I tried the Best Korean Fried Chicken Recipe and ended up with wings so ultra-crisp and thin-crusted they literally crackle the moment you pick one up.

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I can’t stop thinking about these wings. I adore the way the thin crust crackles so loud you pause mid-bite.

I love that sticky-sweet gochujang heat that clings to every ridge. This Best Korean Fried Chicken Recipe and Asian Fried Chicken is the kind of thing I crave at odd hours.

I’m obsessed with the shine, the powdery potato starch crust, the snap when you break it. And the mess of sauce on my fingers?

Worth it. No fluff, just insanely crisp, spicy, a little sweet, addictive.

Bring on another plate. I will fight for the last wing, seriously always.

Ingredients

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Chicken wings: meaty, juicy base you’ll fight over.
Kosher salt: brings out flavor, simple but crucial.
Black pepper: subtle heat, keeps it interesting.
Garlic powder: convenient garlic punch, always welcome.
Ground or fresh ginger: zippy warmth, brightens the bird.
Soy sauce: umami depth, makes it taste like home.
Rice wine or dry sherry: a little tang, helps tenderize.
Egg: helps the coating stick, makes things cohesive.
All purpose flour: light binder, gives a bit of body.
Potato starch or cornstarch: crazy crispiness, potato wins for crunch.
Baking powder: makes the crust puffy and airy.
Vegetable or canola oil: hot bath for that golden fry.
Gochujang: spicy, savory backbone for the sticky glaze.
Ketchup: familiar sweetness and tang in the sauce.
Brown sugar: molasses-y sweetness, makes the glaze glossy.
Rice vinegar: sharp balance to the sweet sauce.
Honey or corn syrup: shiny, sticky finish you’ll love.
Soy sauce (sauce): extra umami in the glaze too.
Minced garlic (sauce): fresh bite, makes it pop.
Grated ginger (sauce): bright, warming note in the sauce.
Toasted sesame oil: nutty aroma, tiny but mighty.
Gochugaru or red pepper flakes: optional kick, adds smoky heat.
Water: thins the sauce so it coats nicely.
Toasted sesame seeds: crunchy, nutty garnish that looks pretty.
Green onions: fresh bite and color on top.

Ingredient Quantities

2 pounds chicken wings, tips removed and separated into drumettes and flats

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon ground ginger or 1 teaspoon grated fresh ginger

1 tablespoon soy sauce

1 tablespoon rice wine or dry sherry

1 large egg, lightly beaten

1/2 cup all purpose flour

1 cup potato starch or cornstarch (potato starch gives crispier crust)

1/2 teaspoon baking powder

Vegetable oil or canola oil for deep frying, about 4 cups

3 tablespoons gochujang (Korean chili paste)

2 tablespoons ketchup

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon honey or corn syrup

1 tablespoon soy sauce (for the sauce)

2 cloves garlic, minced (for the sauce)

1 teaspoon grated fresh ginger (for the sauce)

1 teaspoon toasted sesame oil

1 teaspoon gochugaru or crushed red pepper flakes, optional for extra heat

2 tablespoons water (to thin the sauce if needed)

2 tablespoons toasted sesame seeds, for garnish

2 green onions, thinly sliced, for garnish

How to Make this

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1. Pat 2 pounds chicken wings dry, remove tips and separate into drumettes and flats; season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder and 1/2 teaspoon ground ginger (or 1 teaspoon grated fresh ginger), then add 1 tablespoon soy sauce and 1 tablespoon rice wine or dry sherry; mix well and let sit 20 to 30 minutes (or refrigerate up to 2 hours) to let flavors soak in.

2. Whisk 1 large egg in a shallow bowl. In another bowl combine 1/2 cup all purpose flour, 1 cup potato starch (or cornstarch), and 1/2 teaspoon baking powder; this combo gives a very thin, crackly crust. Dip each wing in the egg, shake off excess, then dredge in the starch mixture, pressing lightly so it sticks.

3. Heat about 4 cups vegetable or canola oil in a deep heavy pot or Dutch oven until a thermometer reads 300 degrees F; if you dont have a thermometer, test with a small pinch of batter it should sizzle gently but not brown fast.

4. Fry the wings in batches, 6 to 8 at a time, for 6 to 8 minutes at 300 degrees F until they are cooked through but pale and not deeply browned; don’t crowd the pot or the oil temp will drop too much.

5. Remove wings to a wire rack over a sheet pan to drain and rest 5 minutes while you bring the oil up to 375 degrees F (this two step fry is the secret to ultra crisp, crackly crust).

6. Return the wings to the hot oil and fry in batches again 1 to 2 minutes until golden brown and extra crunchy; drain on the rack and sprinkle a little extra salt if needed.

7. While the second fry is happening, make the sauce: in a small saucepan combine 3 tablespoons gochujang, 2 tablespoons ketchup, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon honey or corn syrup, 1 tablespoon soy sauce, 2 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 teaspoon toasted sesame oil and 1 teaspoon gochugaru or crushed red pepper flakes if you want it hotter. Warm over medium low heat, stirring until sugar dissolves and the sauce is glossy; add 2 tablespoons water if it seems too thick.

8. Toss the hot fried wings in the sauce in a large bowl until evenly coated; you want a thin sticky layer not a soggy paste so go easy at first and add more as needed.

9. Plate the wings, sprinkle with 2 tablespoons toasted sesame seeds and 2 thinly sliced green onions. Serve immediately for best crunch.

10. Tips: keep wings dry before dredging, do not overcrowd the fryer, use potato starch for the crunchiest crust, double fry for the signature crackle and serve right away because the sauce will soften the crust over time.

Equipment Needed

1. Heavy Dutch oven or deep, heavy pot — for frying (big enough for about 4 cups oil)
2. Frying thermometer (or candy thermometer) — to watch 300 F and 375 F precisely
3. Wire rack and rimmed sheet pan — to drain and rest the wings between fries
4. 2 mixing bowls plus 1 shallow bowl — for seasoning, starch mixture and the beaten egg
5. Whisk or fork and tongs — to beat the egg, dredge wings and handle them in the oil
6. Slotted spoon or spider skimmer — to transfer wings to and from the oil safely
7. Small saucepan and wooden spoon or heatproof spatula — to make and stir the sauce
8. Measuring cups and spoons, plus a sharp knife and cutting board — for prep and garnishes

FAQ

Q: How do I get the skin extra crispy?
A: Pat the wings super dry with paper towels before seasoning. Double coat: dip in beaten egg then toss in the flour and potato starch mix, press it on good. Fry at 325 F for 8-10 minutes till cooked, rest 5 minutes, then finish at 375 F for 2-3 minutes until golden. Potato starch makes it crunchier than cornstarch.

Q: Can I bake these instead of frying?
A: You can, but they wont be as crispy as deep fried. Bake at 425 F on a wire rack over a sheet pan for 35-45 minutes, flipping once. Spray lightly with oil before and after the flip to help browning.

Q: My sauce is too thick or too spicy, how do I fix it?
A: To thin, stir in up to 2 tablespoons water until it coats the spoon. To tame heat add a little extra honey or brown sugar, or plain ketchup. Taste as you go so you dont overdo it.

Q: How can I tell the wings are fully cooked without a thermometer?
A: Piercing the thickest part should have clear juices, not pink. Meat should feel firm and not rubbery. But best is a thermometer reading 165 F in the thickest part.

Q: Can I prep parts of this ahead of time?
A: Yes. You can season and refrigerate the wings up to 24 hours ahead. Mix dry coating and keep in a sealed bag. Sauce can be made up to 3 days ahead and reheated gently.

Q: Any tips to prevent oil splatter and greasy wings?
A: Dry the wings well, dont crowd the fryer, and maintain oil temp so it doesnt drop too low. Use a wire rack to drain fried wings instead of paper towels so they stay crisp not soggy.

The Best Korean Fried Chicken Recipe Substitutions and Variations

2 pounds chicken wings: can use bone in, skin on chicken thighs or drumsticks instead — they stay juicier and you get more meat per piece.
1 cup potato starch or cornstarch (potato starch gives crispier crust): swap for tapioca starch or even superfine rice flour, though rice flour gives a lighter, less crunchy crust.
3 tablespoons gochujang (Korean chili paste): if you don’t have gochujang, mix 2 tablespoons sambal oelek or another chili paste with 1 teaspoon miso or a pinch of brown sugar to mimic the sweet savory depth.
1 tablespoon soy sauce (for the sauce): use tamari or coconut aminos for a gluten free option, same salty umami but slightly different flavor.

Pro Tips

– Dry the wings really well before you dredge them. Any surface water turns to steam in the oil and makes the crust soggy, so pat them with paper towels and even let them air-dry 10 minutes if you can. Dont skip this.

– Use potato starch if you want the crispiest, crackliest skin. Cornstarch works too but potato starch gives that light, almost shattery crunch. Also keep the coating mixture cold and mix just before frying so it stays airy.

– Two-stage frying is everything. Fry low first to cook through, rest on a wire rack, then crank the oil up and flash-fry for color and crunch. Crowding the pot drops temp and makes limp wings, so do small batches.

– Toss the wings in the sauce off heat and do it sparingly at first. Hot fried wings will absorb sauce fast and soften, so aim for a thin glossy coat. If you need leftovers to stay crisp, serve sauce on the side for dipping.

The Best Korean Fried Chicken Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I tried the Best Korean Fried Chicken Recipe and ended up with wings so ultra-crisp and thin-crusted they literally crackle the moment you pick one up.

Servings

servings

Calories

902

kcal

Equipment: 1. Heavy Dutch oven or deep, heavy pot — for frying (big enough for about 4 cups oil)
2. Frying thermometer (or candy thermometer) — to watch 300 F and 375 F precisely
3. Wire rack and rimmed sheet pan — to drain and rest the wings between fries
4. 2 mixing bowls plus 1 shallow bowl — for seasoning, starch mixture and the beaten egg
5. Whisk or fork and tongs — to beat the egg, dredge wings and handle them in the oil
6. Slotted spoon or spider skimmer — to transfer wings to and from the oil safely
7. Small saucepan and wooden spoon or heatproof spatula — to make and stir the sauce
8. Measuring cups and spoons, plus a sharp knife and cutting board — for prep and garnishes

Ingredients

2 pounds chicken wings, tips removed and separated into drumettes and flats
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon ground ginger or 1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 large egg, lightly beaten
1/2 cup all purpose flour
1 cup potato starch or cornstarch (potato starch gives crispier crust)
1/2 teaspoon baking powder
Vegetable oil or canola oil for deep frying, about 4 cups
3 tablespoons gochujang (Korean chili paste)
2 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon honey or corn syrup
1 tablespoon soy sauce (for the sauce)
2 cloves garlic, minced (for the sauce)
1 teaspoon grated fresh ginger (for the sauce)
1 teaspoon toasted sesame oil
1 teaspoon gochugaru or crushed red pepper flakes, optional for extra heat
2 tablespoons water (to thin the sauce if needed)
2 tablespoons toasted sesame seeds, for garnish
2 green onions, thinly sliced, for garnish

Directions

Pat 2 pounds chicken wings dry, remove tips and separate into drumettes and flats; season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder and 1/2 teaspoon ground ginger (or 1 teaspoon grated fresh ginger), then add 1 tablespoon soy sauce and 1 tablespoon rice wine or dry sherry; mix well and let sit 20 to 30 minutes (or refrigerate up to 2 hours) to let flavors soak in.
Whisk 1 large egg in a shallow bowl. In another bowl combine 1/2 cup all purpose flour, 1 cup potato starch (or cornstarch), and 1/2 teaspoon baking powder; this combo gives a very thin, crackly crust. Dip each wing in the egg, shake off excess, then dredge in the starch mixture, pressing lightly so it sticks.
Heat about 4 cups vegetable or canola oil in a deep heavy pot or Dutch oven until a thermometer reads 300 degrees F; if you dont have a thermometer, test with a small pinch of batter it should sizzle gently but not brown fast.
Fry the wings in batches, 6 to 8 at a time, for 6 to 8 minutes at 300 degrees F until they are cooked through but pale and not deeply browned; don't crowd the pot or the oil temp will drop too much.
Remove wings to a wire rack over a sheet pan to drain and rest 5 minutes while you bring the oil up to 375 degrees F (this two step fry is the secret to ultra crisp, crackly crust).
Return the wings to the hot oil and fry in batches again 1 to 2 minutes until golden brown and extra crunchy; drain on the rack and sprinkle a little extra salt if needed.
While the second fry is happening, make the sauce: in a small saucepan combine 3 tablespoons gochujang, 2 tablespoons ketchup, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon honey or corn syrup, 1 tablespoon soy sauce, 2 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 teaspoon toasted sesame oil and 1 teaspoon gochugaru or crushed red pepper flakes if you want it hotter. Warm over medium low heat, stirring until sugar dissolves and the sauce is glossy; add 2 tablespoons water if it seems too thick.
Toss the hot fried wings in the sauce in a large bowl until evenly coated; you want a thin sticky layer not a soggy paste so go easy at first and add more as needed.
Plate the wings, sprinkle with 2 tablespoons toasted sesame seeds and 2 thinly sliced green onions. Serve immediately for best crunch.
Tips: keep wings dry before dredging, do not overcrowd the fryer, use potato starch for the crunchiest crust, double fry for the signature crackle and serve right away because the sauce will soften the crust over time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.