Korean Fried Chicken | Two Plaid Aprons (2024)

This is the BEST Korean fried chicken recipe! Follow our recipe with step by step photo reference to make the crispiest, juiciest, and most flavor Korean fried chicken at home with two sauce options - soy garlic and sweet and spicy gochujang.

You've heard it. There's something special about Korean fried chicken that classic fried chicken can't compete with. So what's is so special about Korean fried chicken?

Korean fried chicken is known for it's ultra crispiness that last for an extended amount of time longer than regular fried chicken. And that is something we all love. But besides being super crispy, Korean fried chicken is known to be paired with some of the most addictive sauces! Soy garlic sauce and sweet and spicy gochujang sauce being the most popular.

Now, that we've finally decoded and found the perfect Korean fried chicken recipe, don't forget to pair these addictive fried chicken with Korean corn dogs and kkwabaegi (Korean twisted donuts) for the ultimate Korean streetfood fest!

Ingredient notes

Please scroll down to the recipe card for the ingredient quantities!

For the wings:

• Chicken wings - Our wings are separated into drumettes and flats. Feel free to keep them together if you prefer.
• Water - A little bit of water is used to marinate the wings. This would help the seasonings dissolve and hydrate the wings, like when brining meat.
• Salt and sugar - These two are the basics of the marinade.
• Onion and garlic powder - These two seasonings are optional, but we recommend using them to give the wings more flavor.

To make the wet batter:

• Fry mix - Feel free to use this Korean fry mix or make our homemade version with everyday pantry ingredients. Both work great!
• Cornstarch - You could also use potato starch instead. However, having starch in the mix is essential for making Korean fried chicken. The addition of starch is one of the secrets to why Korean fried chicken is so crispy!
• Water - This is the liquid use to make the wet batter. Just make sure to use water that's at last room temperature or cooler because the fry batter uses baking powder.

If making homemade fry mix:

• All-purpose flour - All-purpose flour is the base for the fry mix and gives fried chicken their classic crispy outsides.
• Cornstarch - Potato starch is a good substitute if you don't want to use cornstarch. However, a starch is important in this fry mix because it's one of the reasons that makes Korean fried chicken super crispy.
• Salt, sugar, and black pepper - These three are the basic seasonings for seasoning the fry mix. Also, we highly recommend using fine salt or table salt.
• Baking powder - Having baking powder in the mix is very important. It prevents the starch from giving Korean fried chicken an unpleasant hard crunch. It leavens the mix so that the the chicken gets an airier crisp.
• Onion, garlic, and ginger powder - These three are the optional seasonings. Although they are optional, we highly recommend having them in the fry mix. They add lots of flavor and will make the fried chicken tastier.
• Gochugaru - This is also known as Korean red pepper flakes. If using, make sure to use the fine ground gochugaru, NOT the coarse version. It adds a nice color to the fry and adds just a touch of spice.

For the soy garlic sauce:

• Soy sauce - Our recipe is based on low sodium soy sauce. If using regular soy sauce, you may want to use a tablespoon less.
• Corn syrup and sugar - Although both add sweetness to the sauce, corn syrup's main purpose is to make the sauce sticky and glossy, while the granulated sugar is the one that makes the sauce sweet.
• Garlic - Gotta have fresh garlic to make the best soy garlic sauce! Feel free to cut the garlic into thin slices instead of minced if you prefer.
• Gochugaru - Aka Korean red pepper flakes. Just to add a little hint of spice, but gochugaru is totally optional. If using, either the fine ground or coarse version is fine.

For the sweet and spicy gochujang sauce:

• Gochujang - Also, known as Korean red pepper paste. Gochujang is the base of this sauce, which gives the sauce thickness, heat, mild sweetness, and mild savoriness. Do note that some gochujang are extra hot, so make sure to read the label!
• Honey and sugar - Both of these adds sweetness to the sauce. Honey has a very distinctive flavor, so sugar is added to prevent honey from becoming too overpowering.
• Soy sauce - We used low sodium soy sauce for the recipe. If using regular soy sauce, reduce it by ½ to 1 tablespoon. Soy sauce helps to balance out the sweetness and add a bit of umami to the sauce.
• Garlic and ginger - These two aromatics adds depth to the sauce. Garlic makes the sauce more savory, and ginger helps to keep the sauce and Korean fried chicken a bit more refreshing.

How to make Korean fried chicken

Please scroll down to the recipe card for the full recipe and instructions!

1. Marinate wings. Combine the wings with water, salt, sugar, onion and garlic powder. Mix until well combined and most of the liquid is absorbed. Set aside.

🌟 Pro tip: If you have time, allow the wings to marinate for about 30 minutes at room temperature or overnight in the fridge. If refrigerating, allow the chicken wings to warm up at room temperature for an even fry.

2. Make the wet batter. In a large mixing bowl, whisk together all the ingredients for the wet batter. Set aside. Feel free to use store-bought fry mix or make your own.

3. Prepare fry station. Heat the oil to 335°F for the first fry. Also, prepare a sheet pan lined with paper towels or a cooling rack, tongs, thermometer if needed, and a wide bowl with about 1 cup of fry mix.

4. Batter the wings. Transfer the marinated chicken wings to the prepared bowl of wet batter and mix to coat each wing well. Then, place the wings into the prepared bowl of fry mix and coat well. Pack the fry mix onto the wings and dust off the excess if necessary.

📝 Note: There may be excess liquid leftover from the marinade. Please do not add it into the batter. It will make the fry batter too thin.

5. First fry. Fry the battered wings at 335°f for 5 minutes. Then, remove and let them rest for 5 minutes. Fry in batches if needed.

6. Second fry. After resting, refry the wings at 350°F for 4 to 5 minutes, or until the wings cooked through (with an internal temperature of 165°F) and the outside is golden brown and crispy. Remove the wings and let them cool for a few minutes before enjoying.

Sauces for Korean fried chicken

Our Korean fried chicken is so super flavorful and can be enjoyed without any sauces. However, Korean fried chicken wings are known for their addictive sauce pairings after all, so here are two of our favorites:

Soy garlic sauce:

Combine soy sauce, corn syrup, sugar, garlic, and optionally, gochugaru, and bring the sauce to a simmer over medium heat. Let the sauce simmer for about 3 to 4 minutes, or until the sauce has thickened.

📝 Note: This sauce will become thicker and sticker when cooled, so don't over-reduce it! It's also best to toss the wings straight into the pan with the sauce. This wings can be more evenly coated.

Sweet and spicy gochujang sauce:

Combine gochujang, honey, sugar, soy sauce, garlic, and ginger, and bring to a simmer over medium heat. Let the sauce simmer for about 2 to 3 minutes, or until the sugar is dissolved and the sauce has thickened.

See Also

Copycat Ruth's Chris Stuffed Chicken RecipeMarry Me Chicken - Once Upon a ChefBang Bang Chicken Skewers - ChefjarAsian Chicken Crunch Salad

📝 Note: This sauce is on the thicker side. So if you're like me, I recommend brushing the wings with the sauce or dipping them.

Recipe tips

• DO NOT overcrowd the oil. Overcrowding the oil when frying will drastically drop the oil temperature. This will result in having under cooked chicken and/or a soggy fry that's oily. So fry in batches if necessary.
• Use potato starch or cornstarch depending on your preference on crispiness. Either starch is suitable for making the Korean fried chicken fry mix and batter. However, the potato starch will yield a lighter, airier crisp while the cornstarch will give a crunchier crisp. So feel free to use the one that will yield the texture you prefer.
• DO NOT skip the baking powder. The baking powder is essential for leavening the fry mix and fry batter. Without it, the fried chicken will be have a hard crunch rather than a pleasant crunch.

Storage and reheating

Leftover Korean fried chicken can be stored in the fridge, in an airtight container, for up to 4 days. Just make sure to let the wings cool completely before refrigerating.

If the fried chicken has not been tossed in sauce, it can be reheated in the microwave, oven, or an air fryer. To reheat in the oven, bake the oven on a sheet pan for 5 to 10 minutes at 350°F, until warmed through. For the air fryer, air fry for about 5 minutes at 325°F until warmed through. Do note that reheated wings will not be as crispy or as juicy as when freshly fried.

For wings already tossed in sauce, cover and microwave until heated through.

FAQ

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