The Ultimate Korean Fried Chicken

Published: 27. September 2020. – Modified: 21. November 2020, Jamie – This article may contain affiliate links – 45 comments.

Prepare these double fried, crispy and crunchy Korean chicken wings with 2 sauces: sweet gochujang sauce or sticky garlic and soy sauce! Learn more about the different dispensers and sauces we used to perfect this recipe!

If you’re looking for a complete guide on how to make the best Korean fried chicken, you’ve come to the right place!

As a Korean-American, I’ve been devouring this my whole life! For this recipe, I borrowed my mom’s recipe and tried numerous variations and techniques to make my best version of Korean Fried Chicken Wings!

Read on to see the results of experimenting with 4 different pastas and two sauces, or go to the recipe below!


What is Korean fried chicken?

Korean fried chicken is a popular dish in South Korea called KFC or Chikin. It was first introduced by the US military in the 1960s and has gained popularity ever since. What sets this chicken apart from other fried chickens is that it’s fried twice to get a crispy crust that doesn’t soften once it’s doused with sauce.

It can have different names in Korea:

  • huraideu chikin 후라이드 치킨 or peuraideu chikin 프라이드 is both the phonetic spelling of fried chicken in English.
  • dak-twigim 닭튀김 – which means fried chicken in English.
  • Yangnem chicken 양념 치킨 – Korean-style fried chicken topped with a spicy gochujang-based sauce called yangnem sauce. That means chicken with spices or sauce.

This dish is usually served with Korean pickled radish as a side dish and consumed with alcoholic beverages such as beer or soju.

In fact, it is so often served with beer in Korea that the combination is called chimak, which is Korean for chikin (meaning fried chicken) and maekju (which is Korean for beer).

The most popular fried chicken restaurants in Seoul are BHC or Hanchu Chicken, which are two of my favorite places. In the United States, Gol Tong chicken, Bonchon chicken and Gyeochon chicken top the list!

Why this recipe works

  • Double roasting – Double roasting releases the fat from the skin of the chicken and gives it a crispy exterior. It also helps the crust turn golden and retain its crunchy texture after applying a sauce.
  • Four types of dough to choose from – We tested this recipe with all-purpose flour, cornstarch, potato starch, and wet dough. Read on to see the results of each test and choose your favorite!
  • Hot or not – both sauces have the perfect syrupy consistency to coat roast chicken without making it mushy. Choose between spicy gochujang sauce or sweet and spicy soy garlic sauce!

Wet versus dry pulp

If you like those crispy bits when you eat fried chicken, I recommend using a dehydrator. The result is a crispy crust with lots of crunchy texture.

The photo below shows a chicken cooked with dry flour. There are lots of golden, crunchy bits and the surface is more irregular, which adds crunch and texture.

Fried Chicken Wings with Dry Flour Mash

If you prefer a lighter, crispier tempera crust, I recommend using a wet dough. It’s a smoother, thinner crust that still has a crunchy texture, but is softer than a dry flour layer.

Title: Korean single fried chicken wings after double frying resting on a metal cooling rack.

Which flour is better?

Korean fried chicken is usually made with cornstarch, special flour, potato starch or a combination of these ingredients. We decided to test all three to see which was our favorite and compare their textures and flavors.

Our favorite turned out to be cornstarch, because it has a corn crust and a crunchy texture! But flour and potato starch were the next best thing, so I’d say it depends on personal preference of which flour you want to use.

Here are the details of what we found:

  • Whole wheat flour gives the thickest, crispest crust.
  • Corn starch has a crispy, crunchy texture with a fibrous crust.
  • Potato starch – has the best taste, a thin crust with a light and delicate crunch. While flour and corn starch are rather bland, potato starch has a lot of flavor!

Korean Fried Chicken Sauce – Hot or Sweet

Gochujang sauce (Yangneom sauce)

This is by far the most popular sauce for Korean fried chicken. It’s a light, sweet and spicy gochujang sauce that sticks to your fingers!

It takes less than 10 minutes and you can serve it with so many other dishes! The two ingredients of this sauce are strawberry jam and ketchup, which is often added to sauce for fried chicken in Korea.

Soy garlic sauce

This soy garlic sauce is a sweet and spicy glaze made from soy sauce, honey, garlic and rice vinegar. An equally delicious sauce that is perfect for those who prefer a non-spicy or mild wing sauce. You can also do it without the sauce and just eat it!

Ingredients you need

Dry cell:

  • Flour – choose all-purpose flour, cornstarch or potato starch, depending on the texture you prefer. See photos above for comparison.
  • Chicken wings – I used leather, drumstick bones and scales.

Wet battery:

For the wet dough, brush each wing with cornstarch, then dip into a wet dough of flour, water and cornstarch.

Step-by-step instructions

  1. Season the chicken with salt and other seasonings to taste.
  2. Pat the chicken wings with dry flour or a wet tester.
  3. The first one is baked: Fry chicken in portions in oil heated to 345 degrees for 5-7 minutes.
  4. Drain them on the cooling rack and add them to the next batch.
  5. Second fry: Increase the temperature of the oil to 375 degrees and deep fry them in portions until they are crispy and golden brown on the outside.
  6. Drain them on the cooling rack and prepare the next batch.
  7. Serve immediately if you want to eat them pure. Otherwise, put the wings in a large bowl, add the sauce and spoon everything evenly. (If desired, add jalapenos and chopped chilies for extra spice, as in Gol Tong Chicken).
  8. Serve immediately with extra sauce!

Frequently Asked Questions

How is Korean fried chicken different from regular fried chicken?

What makes Korean fried chicken so special is the double-fried, crispy, golden crust.

The first roast is done at a lower temperature to remove the fat from the skin and partially cook the chicken. Therefore, the temperature of the first roast should not be too high or the chicken will burn.

The latter are fried at a higher temperature, which fully cooks the chicken, making the skin crispy and the batter crunchy. This way, the sauce that goes with the chicken doesn’t get sticky in the dough.


What is served with:

More Korean recipes:


best Korean Fried Chicken

Prepare these double fried, crispy and crunchy Korean chicken wings with 2 sauces: sweet gochujang sauce or sticky garlic and soy sauce!


Cooking time 10 minutes

Cooking time 30 minutes

Total time 40 minutes

appetizer, dinner, main course.

Asian Cuisine, Korean

☑ Ingredients


Dry battery (see notes below for wet battery)

Cooking modeMake sure the screen goes dark.


Soy garlic sauce or gochujang sauce

  • Place all ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce for 2 to 3 minutes or until sauce is reduced to your liking. Spread a small amount on a plate and let it cool to test the consistency. If it is too thick, add a teaspoon of water at a time to thin it out. While still warm, pour the sauce over the wings and spoon over.

✎ Recipe notes

Serve with Korean pickled radish to complete the dish.

  1. Flour, corn starch and potato starch give different flavors and textures. Check out the comparison photos in the post above to pick your favorite.
  2. Double fry: Korean fried chicken is different from other recipes because of the double frying technique. The initial searing releases the fat from the skin of the chicken, so it should be cooked at a lower temperature. The second roast scrapes the outside when the chicken is done cooking, so turn up the heat.
  3. Leftovers – store leftovers in an airtight container and refrigerate for up to 3 days.
  4. Reheat – Heat in the oven at 350 degrees Fahrenheit until hot. If the sauce burns, turn the heat down to low and cover the top with foil.

Wet pasta :

  • 2.5 cups of water
  • 1.25 cups cornstarch
  • 1.25 cups of flour
  • 1 teaspoon baking powder
  • 2 cups cornstarch – to coat the wings before folding them into the wet batter.

Make a wet dough by mixing the water, cornstarch, flour and baking powder. Brush the wings with 2 cups of cornstarch, then dip them into the wet batter. Immediately put it in the fryer and follow the steps above.


Calories: 414kcal Carbs: 36g Protein: 21g Fat: 20g Saturated fat: 4g Cholesterol: 71mg Sodium: 1136mg Potassium: 257mg Dietary fiber: 1g Sugar: 11g Vitamin A: 135IU: Vitamin C: 1mg Calcium: 42mg Iron: 3mg

*The nutritional information is an estimate, calculated using online tools.

frequently asked questions

Why is Korean fried chicken so crispy?

Kitchen ‘ Comments ‘ How_is_this…

What makes Korean fried chicken different?

07.02.2007 ‘ Dinner ‘ 07 Roasted

What is the secret to crispy fried chicken?

how to make a nice crispy…

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