
If you’re saving money by not ordering takeout every time a craving strikes or just trying to get more adventurous in the kitchen, this Korean Fried Chicken Recipe is exactly what you need. It’s one of our favorite better-than-takeout chicken recipes that is way easier to make than you’d expect and packs the most incredible flavor and satisfying crunch.
Our method of double-fried chicken wings adds an extra crispy layer and whether you use the spicy Korean gochujang sauce or the sweet and tangy honey-soy sauce (or both!), every bite is rich, indulgent, and seriously addicting. Whip up a batch of these impressive chicken wings for your next game-day spread, chicken dinner, or appetizer at home!
How to Make Korean Fried Chicken
Sweet-Gochujang Sauce Ingredients

Sweet-Gochujang Sauce Process
- Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.

Sweet-Soy Sauce Ingredients

Sweet Soy Sauce Process
- honey-soy sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.

Wings Ingredients

Wings Process
- Preheat oil to 350˚F. Pat wings dry. Sift together the potato starch (or cornstarch), flour, and salt into a mixing bowl.
- Whisk in cold water until fully incorporated and no lumps remain.


- Dip each wing into the batter and shake to remove any excess (the batter will form a very thin layer around the chicken).
- Carefully drop each battered wing into the hot oil and fry for 5 to 6 minutes (this will have to be done in batches). Drain fried chicken pieces onto paper towels or a baking sheet lined with a cooling rack.


- Once all wings have been fried (and wings have rested 15 to 20 minutes), place wings back into the fryer, in batches, and fry a second time (double fry) for 5 to 7 minutes or until light golden brown and crispy. Lightly season with salt.
- Add half the Korean fried chicken wings to the gochujang sauce and toss together until all wings are evenly coated.


- Add half the Korean fried chicken wings to the sweet-soy sauce and toss together until all wings are evenly coated.
- Transfer wings to a large platter. Top the gochujang wings with sesame seeds and crushed peanuts and the honey-soy wings with sesame seeds and green onion. Serve immediately.


Why Double Fry the Chicken?
Double frying the battered chicken plays a large role in the extra crunchy coating for the fried chicken. Frying draws moisture out, so it’s great for creating an extra crispy skin! Unfortunately it can dry the chicken meat out. By removing the chicken pieces from the heat and allowing them to rest, you let the chicken come back to room temp. Then when you double fry the chicken, the skin can continue to expel moisture, while the meat will have time to come back up to temperature and finish cooking, without drying out.
Why We Use a Starch and Rice Flour Blend for Our Korean Fried Chicken Recipe
All-purpose flour is commonly used to batter and fry chicken, but because of the high gluten content of wheat flour, it tends to absorb too much of the oil, making the batter less crispy than we like.
Using a combination of rice flour and potato or cornstarch, you’ll get an ultra-light and crunchy coating, even with sauce slathered on top. This combination of starch and rice flour absorbs less oil during frying, keeping the coating crunchy without getting soggy.

Tips and Tricks for Success
- Make sure your chicken is dry before dipping the wings into the wet batter. If it’s too wet, the batter may not adhere to all of the chicken.
- Use a thermometer to check the oil if your fryer doesn’t have one built in. A temperature of 350˚F to 375˚F is ideal. If the temperature is too hot, the outside will burn before the chicken cooks through, and if it’s not hot enough, the batter will absorb too much oil and not become crispy.
- Don’t skip the second fry! The first deep frying session cooks the chicken through, but the layer of batter is still quite thin. By adding another thin layer, you get the desired ultra-crunchy, golden-brown coating without drying out the meat!
- Fry the chicken in batches to avoid overcrowding the fryer. If they’re too close together, the chicken may stick together. As tempting as it is to pack the fryer full and save time, don’t make this mistake!
- Choose the sauce you like most, or use both! Gochujang is a traditional Korean sauce made from fermented red chillis. It has a smoky, sweet flavor with a kick of spice. If you want something milder and sweeter, honey-soy is perfect. If serving to a crowd, we recommend using both!

How to Reheat Leftovers
Fried chicken always tastes best right after it’s made, but if you happen to have leftovers, this is the best way to reheat them so you can still enjoy crunchy, crispy Korean fried chicken the next day:
In the air fryer: This is our preferred method for the crispiest chicken wings. Preheat the air fryer to 375˚F and air fry the leftover chicken wings for 5 minutes, flip them, and air fry for another 5 minutes or until crispy and warmed through.
In the oven: Preheat your oven to 350˚F and spread the chicken wings out on a prepared baking sheet lined with parchment paper. Bake for 15 minutes, flipping halfway through.

What to Serve with Korean Fried Chicken?
Need a side or another appetizer that complements this recipe? Try any of our favorites:
- Pickled red onions
- Kimchi fried rice
- Spicy ramen noodles
- Bibim nengmyun
- Fried rice
- Garlic noodles
- Potstickers
- Roasted radishes
- Tteokbokki

More Delicious Crispy Chicken Recipes You Will Love

Korean Fried Chicken Recipe
INGREDIENTS
spicy Korean gochujang sauce
- 1/4 cup gochujang (Korean Chili Paste)
- 5 minced garlic cloves
- 2 tablespoons grated ginger
- 1 thinly sliced green onion
- 2 1/2 tablespoons low sodium soy sauce
- 2 1/2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
honey-soy sauce
- 1/4 cup honey
- 2 1/2 tablespoons low sodium soy sauce
- 1 tablespoon grated ginger
- 1 teaspoon rice wine vinegar
- 3 minced garlic cloves
- 1 tablespoon toasted sesame oil
wings
- 24 chicken wing pieces (wings and drumettes)
- 3/4 cup potato starch (or cornstarch)
- 6 tablespoons sweet rice flour
- 1 cup cold water
- 1/2 teaspoon salt
- 6 cups vegetable oil (for frying)
INSTRUCTIONS
- Preheat oil to 350˚F.
Sauces
- spicy Korean gochujang sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
- honey-soy sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
wings
- Pat wings dry.
- Sift together the potato starch (or cornstarch), flour, and salt into a mixing bowl.
- Whisk in cold water until fully incorporated and no lumps remain.
- Dip each wing into the batter and shake to remove any excess (the batter will form a very thin layer around the chicken).
- Carefully drop each battered wing into the hot oil and fry for 5 to 6 minutes (this will have to be done in batches).
- Drain friend chicken pieces onto paper towels or a baking sheet lined with a cooling rack.
- Once all wings have been fried, place wings back into the fryer, in batches, and fry a second time (double fry) for 5 to 7 minutes or until light golden brown and crispy. Lightly season with salt.
- Add half the fried wings to each sauce and toss together until all wings are evenly coated.
- Transfer wings to a large platter.
- Top the gochujang wings with sesame seeds and crushed peanuts and the honey-soy wings with sesame seeds and green onion. Serve immediately.
NOTES
- Make sure your chicken is dry before dipping the wings into the wet batter. If it’s too wet, the batter may not adhere to all of the chicken.
- Use a thermometer to check the oil if your fryer doesn’t have one built in. A temperature of 350˚F to 375˚F is ideal. If the temperature is too hot, the outside will burn before the chicken cooks through, and if it’s not hot enough, the batter will absorb too much oil.
- Don’t skip the second fry! The first deep frying session cooks the chicken through, but the layer of batter is still quite thin. By adding another thin layer, you get the desired ultra-crunchy, golden-brown coating.
- Fry the chicken in batches to avoid overcrowding the fryer. If they’re too close together, the chicken may stick together. As tempting as it is to pack the fryer full and save time, don’t make this mistake!
- Choose the sauce you like most, or use both! Gochujang is a traditional Korean sauce made from fermented red chillis. It has a smoky, sweet flavor with a kick of spice. If you want something milder and sweeter, honey-soy is perfect. If serving to a crowd, we recommend using both!
Did you make this recipe? We want to see!
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I love Korean Fried Chicken it’s one of my best food I love to eat so tonight me and my family is have Korean Fried Chicken for dinner can’t wait for dinner to come.
Just salivated on my keyboard!
Thanks for posting! I’m a huge Korean fried chicken fan and can’t wait to try these. One question – what kind of fryer do you use? Any recommendations?
I made these! Holy smokes were they delicious. The definitely took the sting out of the Patriot’s loss for me and my husband said I won the super bowl of cooking!
Yay! I’m so glad you made them and that it turned out well! Korean Fried Chicken makes me happy and so did this comment. Thanks for sharing!
Damn. This is amazing. I live in Chicago and somewhat recently started going to a place called Crisp. Korean fried chicken is my new found love! Seems very impressive to make!
I love the food styling in this post (on top of the fact that the wings look awesome!). Where do you get most of your supplies? (i.e.: these amazing wire baskets + checkered paper). I live in NYC – do you have any suggestions?
Hi Nikki, I think I got those items at Cost Plus.
mmmmmm…fried food….mmmm…those wings look delicious!
I love this list of ingredients….you just know it will taste good! The chicken looks utterly delicious and you’ve photographed it wonderfully!
mmmmmm that looks sticky good!
You really know how to get under a foodie’s skin with these mouthwatering photos. I’m a Pescetarian for goodness sake, and I want these wings!
I would eat every single one of these. Right now. Do you ship to England? :)
So have you ever been to “Mad For Chicken” in New York? It’s a Koren Fried Chicken place. My brother took me there when I went to visit him and I have dreamed of it since–it was almost 2 years ago!
Again, of all your recipes I’ve tried have been big winners and I KNOW this one will be too! :)
OH this is going to slay the competition for the best wings EVER. hurrah!
Honey soy sauce. OMG! Gimme. A million times over.
You guys have ruined me. In a good way. :) These look insanely delicious.
Also, your blog is AWESOME!
Have a lovely day!
I could eat my pregnant weight in these wings!
Oh my….I’d tuck into those right now if I could. I heart Korean wings and these look fab!!
Yum…perfect for a party.
I was wondering in your last post how you made the food “disappear” from the photo with the graphics. It’s such a cool effect but if you don’t want to divulge the trade secret, that’s okay :) It’s such a fun little trick!
Annie – it’s a type of file called a GIF. They can be made in photoshop or other specific programs
Ha! Thanks Averie. It’s called an animated gif. If you google it you will find a million helpful tutorials. Good luck!