Korean Fried Chicken Recipe: 7 Must-Know Tips for Crispy Skin

I still remember the rainy night I stumbled into a small diner tucked behind a Seoul bus stop. I hadn’t planned on eating there, but the sound of bubbling oil and the smell of fried garlic and chili caught my attention. The owner handed me a paper tray of golden chicken, still steaming from the fryer. I took a bite. The crunch was loud, the coating was light, and the heat from the glaze crept in slowly. It was my first real taste of Korean fried chicken, and it lasted.

This Korean fried chicken recipe brings that first bite back to life. It’s not just about coating and frying, it’s about texture that snaps when you bite, flavor that builds with every chew, and a glaze that doesn’t just stick, but sinks in. Every part of it has a job to do.

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Why This Korean Fried Chicken Recipe is Unique

Korean fried chicken stands out because it’s all about balance and contrast. The skin isn’t just crispy, it’s thin and shatter-like, thanks to a double-frying method that keeps it light and crunchy. What sets it apart even more is the sauce. It’s sweet, spicy, and sticky in the right way, clinging to the chicken without making it soggy.

Unlike Western fried chicken, which leans heavy and savory, Korean chicken plays with flavor. There’s heat from chili paste, tang from vinegar, and a touch of sweetness that keeps you wanting more. It’s flavor-layered rather than just seasoned.

This guide breaks down how to make Korean fried chicken at home with simple steps. You’ll learn the techniques behind real Korean fried chicken recipes, adapted to fit your kitchen.

Ingredients You’ll Need

• Chicken wings; About 3½ pounds (1.6 kg), cleaned and patted dry. Wings are ideal for this recipe, offering the perfect balance of crispy skin and tender meat.
  
• Kosher salt and black pepper; A pinch of each. These seasonings help bring out the natural flavors of the chicken before frying.
  
• Fresh ginger, minced; 1 teaspoon. It adds an aromatic kick which complements the savory glaze.
  
• Potato starch or cornstarch; ⅔ cup. The secret to achieving that crispy, crackling exterior. Both starches work well, but potato starch gives a slightly lighter texture.
  
• Peanuts (optional); ⅓ cup. When toasted and mixed into the sauce, they add a nice crunchy texture.
  
• Garlic; 4 cloves, minced. It infuses the sauce with a rich depth.
  
• Dried red chili peppers (optional); 3 to 4 large peppers, seeded and chopped into small pieces. These add a bit of heat and smokiness, perfect for people who enjoy spicy dishes.
  
• Soy sauce; ¼ cup. A rich, salty base for the sauce that enhances the savory profile of the chicken.
  
• Rice syrup or corn syrup; ½ cup. It makes sauce thick and brings a smooth sweetness that ties together the salty notes.
  
• White vinegar; 1 tablespoon. It helps balance out the sweetness and deepens the overall flavor.
  
• Mustard (optional); 1 tablespoon. Good for  the richness
  
• Brown sugar; 1 tablespoon. This adds a richer, deeper sweet flavor that softens the sharper edges in the sauce.
  
• Toasted sesame seeds; For garnish. It also brings a bit of crunch to finish off the dish.
  
• Oil for frying; Choose from grapeseed, vegetable, or peanut oil. These oils have high smoke points, perfect for frying the chicken to golden perfection.

How to Make Korean Fried Chicken at Home

Prepare the Chicken

1. Start by chopping off the tips of each wing, then slice them in half. You’ll end up with around 3 pounds of chicken, roughly 24 to 26 pieces, just the right amount for a good batch.
   
2. In a large mixing bowl, toss the chicken pieces with kosher salt, fresh ginger, and ground black pepper. Use your hands to mix it all together, making sure every piece is nicely seasoned.
   
3. Next, pour the potato starch (or cornstarch) into a separate bowl. Take each wing and dip it into the starch, coating it generously. Gently press the coating onto the chicken to make sure it sticks properly.

Make the Sweet, Spicy, and Sticky Sauce

1. Warm 2 tablespoons of olive oil in a skillet over medium heat.. Once the oil shimmers, toss in the minced garlic and dried red chili peppers (if you’re craving heat). Stir everything with a wooden spoon for about 30 seconds, until the garlic releases its fragrant aroma.
   
2. Pour in the soy sauce, rice syrup, white vinegar, and mustard (if you’re using it). Stir well and let it bubble for a couple of minutes, letting the flavors combine.
   
3. Mix in the brown sugar, stirring until it blends with the sauce. Once the sugar has melted, remove the skillet from the heat and set the sauce aside.
   

First Fry

1. Pour 4 cups of oil into a deep frying pan or pot and heat it up for 7 to 8 minutes over high heat.
   
2. To check if the oil is hot enough, gently drop a coated wing into the oil. If it bubbles, the oil is ready. Add the chicken wings into the hot oil. Fry for about 12 to 13 minutes, turning the wings occasionally to ensure they cook evenly.
   
3. When the wings reach a golden-brown, crispy texture, remove them from the oil and let them rest on a wire rack or in a strainer to drain. Remove from heat and let it rest for a few minutes.
   

Second Fry

1. Bring the oil back up to heat and fry the wings a second time for another 12 to 15 minutes, or until they’re perfectly golden and super crispy. If you can’t fry all the wings at once, feel free to do it in batches. If you’re using a larger pot, you can fry them all at once, but you may need to add extra oil to cover the chicken.
   
2. If you’re adding peanuts, drop them into a small mesh strainer or slotted spoon and carefully dip them into the hot oil. Fry just until they turn golden brown (15 / 30 seconds). Remove the peanuts from the oil and place them in a bowl to set aside.

Coat the Fried Chicken with Sauce

1. Reheat the sauce you set aside until it starts to bubble.
   
2. Toss the crispy chicken into the sauce, mixing it well with a wooden spoon so each piece gets a nice coating. If you’re using peanuts, add them in now.
   
3. Remove chicken out of the skillet and place it onto a big serving platter. Sprinkle the wings with toasted sesame seeds for a final touch, and serve while it’s still hot.
   

Storage Tip: This chicken stays crisp even the next day! Just store any leftovers in the fridge for up to 3 days, and it’ll still be delicious when you reheat it.

7 Game-Changing Tips for Extra Crispy Korean Chicken

Tip 1: Pat Your Chicken Dry Like a Pro

Before you even think about seasoning, grab some paper towels and dry the chicken thoroughly. Moisture on the surface messes with the crunch and makes the coating slide off. Dry chicken = crispy fried chicken.

Tip 2: Go All-In on Potato or Cornstarch

Skip the flour. Potato starch or cornstarch gives you that super light, crackly crust that defines good Korean chicken. Coat it well and press it on tight.

Tip 3: The Double-Fry is Non-Negotiable

One fry cooks the chicken. The second fry makes it crunch like it’s fresh out of a fryer hours later. It’s the difference between good and seriously crispy.

Tip 4: Let It Rest Between Fries

After the first round of frying, let the chicken sit for a few minutes. This cool-down helps the crust firm up and keeps the inside juicy. It’s a small pause that makes a big difference.

Tip 5: Keep the Oil Temperature Consistent

Don’t guess; use a thermometer if you can. If the oil’s too cool, your chicken soaks it up. Too hot, and it browns too fast. Maintain a consistent medium-high heat to achieve the perfect crispy finish.

Tip 6: Fry in Small Batches; Don’t Crowd the Oil

When you pack too many pieces in at once, the oil temp drops, and your crispy fried chicken turns into soggy sadness. Guarantee an even coating on each piece.

Tip 7: Sauce Last, Not First

Saucing too early ruins all that crunch. Always coat the chicken after the second fry, and only once the sauce is hot and ready. That’s how you lock in flavor without losing texture.                        Small finishing touches add the magic. Nail these basics, and the rest will follow naturally.

Final Points: Serving & Storing Your Crispy Creation

Getting this Korean fried chicken recipe right comes down to three things: pressing the coating in firmly, frying it twice, and letting the timing do the work. That’s how you get skin that snaps and meat that stays juicy.

When it’s time to serve, go classic. Pair the chicken with cold pickled radish or a bowl of steamed white rice; just like you’d get at a late-night Korean street food stall or a busy K-chicken joint. To keep it light, toss in some sliced cucumbers or a chickpea salad to balance out the heat and richness.

Got leftovers? Keep the cooled chicken in an airtight container and refrigerate it. It’ll stay crisp for up to 3 days. To reheat, skip the microwave; it’ll ruin the texture. Instead, pop the chicken into an air fryer at 375°F (190°C) for 4 – 6 minutes or reheat in a hot oven until warmed through. That second-fry crunch? Still there. Don’t forget to check out our Pinterest boards for more creative ideas.

FAQs About Korean Fried Chicken