Ultimate Guide to Making Korean Fried Chicken

A yummy Korean Fried Chicken

Welcome to your ultimate guide to making the most irresistible Korean Fried Chicken at home! If you’re a fan of crispy, juicy, and flavor-packed fried chicken, then you’re in for a treat. Korean Fried Chicken, or KFC as it’s affectionately known, has taken the world by storm, and for good reason. Its unique preparation method and mouthwatering sauces set it apart from any other fried chicken out there. In this guide, we’ll walk you through everything you need to know to recreate this culinary delight in your own kitchen. Get ready to impress your friends and family with chicken that’s perfectly crispy on the outside and succulently juicy on the inside, complete with a choice of two addictive sauces.

What Makes Korean Fried Chicken Special?

Korean Fried Chicken is not your average fried chicken. What sets it apart is its incredibly crispy exterior that somehow manages to stay crisp long after it’s been cooked. This magic is achieved through a few key techniques, including the use of a special batter and a double-frying method that ensures each bite is a perfect blend of crunch and tenderness. But the magic doesn’t stop there; Korean Fried Chicken is also famous for its variety of sauces, with soy garlic and sweet and spicy gochujang being among the most popular. These sauces add an extra layer of flavor that makes this dish truly unforgettable.

Serving Suggestions

Serve your Korean Fried Chicken hot, either as is or tossed in one of the delicious sauces. Pair with Korean corn dogs and twisted donuts for an authentic street food experience.

Tips for the Perfect Korean Fried Chicken

  • Do not overcrowd the frying oil to ensure even cooking.
  • Choose between cornstarch and potato starch based on your texture preference.
  • Do not skip the baking powder in the batter for a lighter, airier crisp.

Storage and Reheating Instructions

Store leftover chicken in the fridge and reheat in the oven or air fryer for best results. If the chicken is already tossed in sauce, a quick microwave reheat will do.


Making Korean Fried Chicken at home is a rewarding experience that brings a taste of Korea right to your table. With this guide, you’re well on your way to mastering the art of making crispy, juicy, and flavorful chicken that will have everyone asking for seconds. Enjoy the process and the delicious results!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A yummy Korean Fried Chicken

Korean Fried Chicken

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Indulge in the ultimate Korean Fried Chicken recipe, known for its crispy exterior and juicy interior, complemented by mouthwatering sauces. Perfect for any occasion!



For the wings:

  • 2 pounds chicken wings
  • 3 tablespoons water
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • ½ teaspoon onion powder (optional)
  • ½ teaspoon garlic powder (optional)
  • Oil for frying

For the wet batter:

  • ¼ cup Korean fry mix store-bought or homemade (plus more for dry dredging )
  • 2 tablespoons cornstarch or potato starch
  • ¼ cup water

Homemade fry mix (if making):

  • 1 cup all-purpose flour fluffed, spooned, and leveled
  • ½ cup cornstarch or potato starch
  • 4 teaspoons salt (preferably fine salt or table salt)
  • 2 teaspoons granulated sugar
  • 1 teaspoon baking powder
  • 3 teaspoons onion powder (optional)
  • 3 teaspoons garlic powder (optional)
  • 3 teaspoons ground ginger (optional)
  • 2 teaspoons black pepper finely ground (optional)
  • 2 teaspoons gochugaru (fine ground) Also known as Korean red pepper flakes. Make sure to use the fine ground version NOT coarse (optional)

(Optional) Soy garlic sauce:

  • ½ cup soy sauce low sodium
  • ½ cup light corn syrup
  • ½ cup granulated sugar
  • 6 tablespoons garlic minced (about 12 cloves)
  • 1 teaspoon gochugaru (coarse) both coarse of fine ground works (optional)

(Optional) Sweet & spicy gochujang sauce:

  •  cup gochujang (Korean red pepper paste)
  •  cup honey
  • ¼ cup granulated sugar
  • ¼ cup soy sauce light sodium
  • 3 tablespoons garlic minced (about 6 cloves)
  • 2 tablespoons ginger peeled and minced


Prepare the wings:

  • Marinate the wings:

    In a large mixing bowl, combine the wings, water, salt, sugar, onion and garlic powder. Mix well until well combined and the water is mostly absorbed. Set aside until needed.

    *If you have time, allow the wings to marinate for 30 minutes at room temperature or overnight in the fridge.*

  • Make the homemade fry mix (if making):

    Combine all of the ingredients for the fry mix in a mixing bowl and whisk until well combined. Set aside until needed.

  • Make the wet batter:

    In a mixing bowl, whisk together ¼ cup of the store-bought or homemade fry mix, cornstarch, and water until smooth. It will be a very loose batter. Set aside until needed.

  • Prepare the fry station:

    Heat the oil to 335°F for the first fry. Feel free to use a fryer or a pan. If using a pan, make sure to use at least 2 to 3 inches of oil. Also, prepare a sheet pan lined with paper towels or a cooling rack for resting the wings. Lastly, Place about 1 cup of store-bought fry mix or the remaining homemade fry mix in a wide mixing bowl for dry dredging.

  • Batter the wings:

    Place the marinated wings into the prepared bowl of wet batter. Make sure to not pour any excess liquid from the marinade into the wet batter and batter in batches if needed. Mix and coat the wings well.

  • Place the battered wings into the bowl of dry fry mix. A few or one at a time is recommended and try to let excess wet batter drip off. Dredge the wings well with fry mix. Gently press the fry mix onto the wings if needed. Dredge in batches if needed.

Fry the wings:

  • For the first fry:

    After dredging in the fry mix, shake the wings to dust off the excess fry mix. Carefully place them into the hot oil and fry for 5 minutes. If needed, occasionally turn the wings to get an even fry. Make sure to not overcrowd the oil and maintain the heat at 335°F. Fry in batches if necessary.

  • After 5 minutes, remove the wings and let them rest for 5 minutes on the prepared sheet pan.
  • For the second fry:

    Increase the oil temperature to 350°F and maintain it. After the wings have rested, carefully place them back into the oil and fry for another 4 to 5 minutes, until the wings are cooked through (registering 165°F internally) and the outside is golden and crispy. Remove the wings from the oil and let them rest on the prepared sheet pan for a couple of minutes.

  • Enjoy the wings while they are hot, as they are, or tossed in soy garlic sauce or the sweet and spicy gochujang sauce.

(Optional) Soy garlic sauce:

  • Combine all the ingredients for the soy garlic sauce in a fry pan (soy sauce, corn syrup, sugar, and garlic).
  • Over medium heat, bring the mixture up to a simmer and let it cook for about 3 to 4 minutes, or until the sauce has thickened and is sticky. Stir occasionally.
  • Add the wings to the sauce and toss until the wings are evenly coated with sauce. Garnish with sesame seeds if desired. Enjoy!

(Optional) Sweet & spicy gochujang sauce:

  • Combine all the ingredients for the gochujang sauce in a frying pan (gochujang, honey, sugar, soy sauce, garlic, and ginger).
  • Heat the mixture over medium heat and bring to a simmer. Stir occasionally. Let the sauce cook for about 2 to 3 minutes, until the sugar has dissolved and the sauce thickened.
  • Add the wings to the sauce and toss until the wings are evenly coated. Garnish with sesame seeds and sliced green onions if desired. Enjoy!


  • Potato starch vs cornstarch – Either starches can be used for this recipe, however, they will result in different textures. Cornstarch will give a crunchier crisp while potato starch will give a lighter, airier crisp, like a potato chip.
  • Seasonings – Although seasonings other than sugar and salt are optional, we still highly recommend it for the best tasting Korean fried chicken.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean


  • Serving Size: 1 serving (3-4 wings)
  • Calories: 129.8 kcal
  • Sugar: 0.9 g
  • Sodium: 783.2 mg
  • Fat: 5 g
  • Saturated Fat: 1.4 g
  • Unsaturated Fat: 3.1 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 13.9 g
  • Fiber: 0.5 g
  • Protein: 6.8 g
  • Cholesterol: 23.6 mg

Keywords: Korean Fried Chicken, crispy chicken recipe, homemade KFC, Korean chicken wings, spicy chicken, fried chicken batter, soy garlic sauce, gochujang sauce