Go Back
Korean Fried Chicken Recipe: Crispy, Glossy, Addictive Wings
Print Recipe

Korean Fried Chicken Recipe: Crispy, Glossy, Addictive Wings

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Calories: 480kcal

Ingredients

  • 2 pounds chicken wings or drumettes, skin-on for best crackle
  • 1 cup cornstarch or potato starch (for extra crunch)
  • 1-2 cup potato starch or cornstarch (for a double-dip crunch, optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Oil for frying (neutral oil like canola or vegetable)

For the glaze

  • 1/4 cup gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey or corn syrup
  • 1 tbsp sesame oil
  • 1 cloves garlic, minced
  • 1 tsp grated ginger (optional but recommended)
  • Sesame seeds and chopped green onions for garnish

Instructions

  • Pat the chicken dry. This is non-negotiable if you want crunch. Dry = crispy, soggy = sigh.
  • Mix the dry coating: cornstarch, garlic powder, onion powder, salt, and pepper. Stir until it looks evenly boring.
  • Dredge the chicken in the coating. Shake off excess so you don’t end up with a gloppy mess at the bottom of the fryer.
  • Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece—it should bubble and fry like it’s happy to be alive.
  • Fry in batches until golden and crisp, about 6–8 minutes per batch. Don’t overcrowd; you want air, not steaminess.
  • Let draining on a rack or paper towels for a minute. This keeps the crust intact rather than soggy soup.
  • Meanwhile, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a small saucepan. Simmer briefly until glossy and a touch thick.
  • Toss the hot fried chicken in the glaze or brush on generously. Finish with sesame seeds and green onions for that restaurant vibe.