The first time I had Korean fried chicken was in a tiny corner shop in Seoul, on a cold winter evening. I remember sitting at a small table with a frosty glass of beer, biting into that thin, glassy crust and hearing the most satisfying crunch. The chicken underneath was tender and juicy, and the glaze — half soy garlic, half spicy red — was sticky enough to coat my fingers. That was it for me. Hooked for life.
Back home, I wanted to recreate that magic. Not just the crunch, but the way the crust stayed crisp even after being glazed. After a fair share of experiments, I found my happy place — a light, airy batter that doesn’t overpower the chicken, and two sauce options that are equally addictive.
Whether you’re making this for a casual family dinner, a weekend get-together, or a game night with friends, Korean fried chicken has a way of disappearing faster than you can fry it.
Ingredients You’ll Need
For the Chicken
- Chicken wings, separated into drumettes and flats — or use small bone-in pieces.
- Salt, pepper, and a pinch of ground ginger — to season the chicken before battering.
For the Batter (Wet Batter Style)
- ½ cup frying mix (or all-purpose flour seasoned with a pinch of baking powder, garlic powder, and salt).
- ¼ cup potato starch or cornstarch — for extra crunch.
- ¾ cup cold water — adjust for a thinner or thicker crust.
(For a gluten-free version, skip the frying mix and just coat in potato starch.)
For Frying
- Neutral oil like canola or sunflower — enough for deep frying.
Sauce Options
Soy Garlic Glaze
- Soy sauce, honey, garlic, a touch of vinegar, and a little brown sugar.
Spicy Red Glaze
- Gochujang (Korean chili paste), hot sauce or ketchup, garlic, honey, sugar, and a splash of vinegar.
Step-by-Step: How to Make Korean Fried Chicken
1. Season the Chicken
Pat the chicken dry, season lightly with salt, pepper, and ginger. Let it rest in the fridge for at least 2 hours — overnight is even better for flavor.
2. Prepare the Batter
In a mixing bowl, combine frying mix and starch. Whisk in cold water until smooth. You want a pourable consistency — not too thick, not too runny.
3. First Fry
Heat oil to around 325°F (160°C). Dip the chicken pieces into the batter and let any excess drip off. Fry in batches for about 6–8 minutes until lightly golden. Remove to a rack or paper towel.
4. Rest, Then Second Fry
Let the chicken rest for a few minutes so steam escapes. Increase oil temperature to 350°F (175°C) and fry again for 2–3 minutes until deep golden and extra crisp.
5. Make the Sauce
While the chicken is resting, prepare your chosen glaze in a small pan until slightly thickened.
6. Glaze and Serve
Toss the chicken in the sauce for a glossy coat, or brush each piece individually if you want to keep it extra crisp. Serve hot.
Why This Recipe Works
The double-fry method isn’t just tradition — it’s the secret to keeping the crust crackly even after saucing. Using both frying mix and starch gives you that signature Korean fried chicken texture: light, crispy, and shatteringly thin.
And the sauces? They hit both ends of the flavor spectrum — soy garlic for savory-sweet lovers, spicy red for those who want a little heat with their crunch.
My Favorite Ways to Serve It
- With cold beer — the classic ChiMaek combo that never fails.
- Alongside pickled radish — the tang cuts through the richness.
- As part of a party platter with fries, tteokbokki, and kimchi pancakes.
- Ban-ban style — half soy garlic, half spicy red for the best of both worlds.
Easy Variations
- Boneless bites: Use chicken breast or thigh, cut into chunks, and follow the same method.
- Extra spicy: Add chili flakes or more hot sauce to the red glaze.
- Sweeter glaze: Use more honey or even a little strawberry jam — yes, it’s a Korean thing and it works!
- Oven or air fryer version: Not quite the same crunch, but a lighter alternative.
Storage Tips
- Fridge: Keep leftovers in an airtight container for up to 2 days.
- Reheat: Pop them in a hot oven or air fryer for 5–8 minutes — never the microwave if you want to keep the crunch.
- Sauce separately: If making ahead, keep the fried chicken unsauced until serving.
Frequently Asked Questions
Can I skip the double fry?
You can, but the crust won’t stay crisp as long once sauced.
What oil is best for frying?
A neutral oil with a high smoke point, like canola, sunflower, or peanut oil.
Do I have to use wings?
No — drumsticks, thighs, or small whole chicken pieces work fine. Just adjust frying time.
Can I make both sauces?
Yes! Divide your chicken and glaze each half with a different sauce.
Korean Fried Chicken (Yangnyeom Chicken)
Crispy, juicy chicken coated in a sticky, flavor-packed sauce — this Korean fried chicken is an irresistible treat.
Ingredients
For the chicken:
- 2 lbs chicken wings (drumettes and wingettes)
- 1½ tsp salt (use 1 tsp if table salt)
- Pinch of black pepper
- 1 tsp grated ginger
- 4–5 cups frying oil (enough for about 2-inch depth in pot)
- Dry batter option:
- ½ cup potato starch or cornstarch
Wet batter option:
- ½ cup frying mix or all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- Optional: ½ tsp garlic powder or onion powder
- ¼ cup potato starch or cornstarch
- ¾ cup water
Red spicy sauce:
- 1 tbsp soy sauce
- 2 tbsp rice wine or mirin
- 1–1½ tbsp gochujang
- 1–2 tbsp hot sauce (or 2 tbsp ketchup + 1 tsp vinegar for mild version)
- 2 tbsp sugar
- 2 tbsp honey (or 2½ tbsp corn syrup/rice syrup)
- 1 tbsp minced garlic
- ½ tsp honey Dijon mustard (optional)
- 4 tbsp water
- Soy garlic sauce:
- 2 tbsp soy sauce
- 2 tbsp rice wine or mirin
- 2 tbsp sugar
- 2 tbsp honey (or 2½ tbsp corn syrup/rice syrup)
- 1 tbsp minced garlic
- 1 tsp vinegar (white, rice, or apple cider)
- 1–2 tsp oyster sauce (optional)
- 4 tbsp water
Optional garnish:
- ½ tsp sesame seeds
- 1 tbsp chopped scallion
Instructions
- Pat the chicken wings dry after washing, then season with salt, pepper, and ginger. Refrigerate for at least 2 hours, or overnight for deeper flavor.
- In a small saucepan, mix the sauce ingredients of your choice. Bring to a gentle boil over medium heat and cook for 4–5 minutes until slightly thickened. Remove from heat and set aside.
- For the dry batter, toss wings in potato starch or cornstarch until evenly coated. For the wet batter, whisk the dry ingredients together, then stir in water until smooth; dip each wing into the batter before frying.
- Heat oil in a deep, heavy pot to 320–330°F. Fry the chicken in batches until pale golden, about 6 minutes. Remove to a wire rack or strainer to drain.
- Raise the oil temperature to 350–360°F and return all chicken to the pot for a second fry, about 5 minutes, until golden and extra crisp. Drain again.
- Toss or brush the chicken with your prepared sauce. Garnish with sesame seeds and scallions if desired, then serve hot.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 23491Total Fat 2576gSaturated Fat 184gTrans Fat 20gUnsaturated Fat 2277gCholesterol 186mgSodium 3288mgCarbohydrates 126gFiber 5gSugar 41gProtein 47g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Korean fried chicken isn’t just fried chicken — it’s a textural and flavor experience. The crunch, the juiciness, and that glossy glaze come together in a way that makes it almost impossible to stop at one piece. Whether you stick to soy garlic, go for the spicy red, or make both, this recipe brings a taste of Korea right to your table.