Korean Fried Chicken Recipe – 2 Frys, 1 Crazy Crunch
Jul 24, 2025, Updated Jan 17, 2026
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Double-fried & double-flavored: 5-step recipe
What Makes Korean Fried Chicken So Addictive
Korean fried chicken (or Yangnyeom chicken) is legendary for a reason. Unlike traditional fried chicken, these wings get the ultimate crunch from a double-fry method — once to cook through and set the crust, then again to get that next-level crispiness that stays crackly even after you glaze them.
The glaze? A sticky blend of gochujang, soy, honey, and garlic that hits all the sweet, spicy, savory notes. Trust me — once you’ve tasted this, plain wings just won’t cut it.
Table of Contents
- What Makes Korean Fried Chicken So Addictive
- Ingredients for Korean Fried Chicken
- Equipment Used – Korean Fried Chicken Wings
- How to Make Korean Fried Chicken Wings
- 2 pc. Hybrid All-Purpose Skillet
- What to Serve With Korean Fried Chicken
- Tips for the Crispiest, Most Flavorful Korean Fried Chicken
- Print & Download Korean Chicken Wings Recipe
- Korean Chicken Wings Recipe
- Tips for the Crispiest, Most Flavorful Korean Fried Chicken
Ingredients for Korean Fried Chicken
For the Chicken
- 2½ lbs chicken wings (drums and flats)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup potato starch (or cornstarch, but potato starch is best!)
- ½ cup all-purpose flour
- Neutral oil for deep frying (vegetable or peanut oil)
For the Signature Sauce
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon garlic and ginger paste
- Optional: 1–2 teaspoons gochugaru (Korean chili flakes) for extra heat
equipment
Equipment Used – Korean Fried Chicken Wings
- Large Mixing Bowls
- Small Saucepan
- Deep Fryer or Heavy Pot
- Wire Rack
- Tongs
- Thermometer for Oil
- Whisk or Spoon
How to Make Korean Fried Chicken Wings
Step 1 – Season the Wings:
Pat your wings nice and dry with paper towels — dry wings fry up crispier. Season with salt, black pepper, and garlic powder, then set them aside while you heat up your oil and prepare your dredge.
Step 2 – Make the Sticky Gochujang Sauce:
In a small saucepan, combine the gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, and the garlic & ginger paste.
2 pc. Hybrid All-Purpose Skillet
Bring it to a gentle simmer over medium heat for about 2–3 minutes until slightly thickened. It’ll thicken more as it sits — so you can make this ahead and let those flavors develop even more.
Step 3 – Coat the Chicken:
In a large bowl, mix the potato starch and all-purpose flour. Dredge each wing well in the dry mix, pressing it on firmly to get that good crust. Shake off any excess and rest the coated wings on a wire rack for 10–15 minutes — this helps set the dredge so it doesn’t slide off when frying.
Step 4 – The Famous Double-Fry:
Heat your oil to 325°F in a deep fryer or heavy pot. Fry the wings in batches for 6–8 minutes until lightly golden and cooked through. Remove them to a wire rack and let them rest for about 5 minutes.
Then, crank the oil up to 375°F and refry the wings for 2–3 minutes until they’re deeply golden, extra crispy, and that crust snaps when you bite in. This double-fry is the secret weapon — don’t skip it!
Step 5 – Toss & Serve:
While the wings are still hot, toss them in the gochujang sauce (or brush it on for a neater finish). Garnish with sesame seeds and sliced green onions for that classic Korean touch.
What to Serve With Korean Fried Chicken
Want the full Korean fried chicken night? Pair your wings with:
- Pickled daikon or kimchi — that tang cuts through the richness
- Steamed sticky rice to soak up extra sauce
- An ice-cold beer or soju for an authentic Korean vibe
Tips for the Crispiest, Most Flavorful Korean Fried Chicken
- Potato starch beats cornstarch — it’s the secret to that signature crackle.
- Double-fry or bust — you want that texture to survive the sticky sauce.
- Make your sauce early — letting it rest deepens the flavors.
- Heat tweak: Add gochugaru or a drizzle of sriracha if you want to turn up the fire!
Print & Download Korean Chicken Wings Recipe
Korean Chicken Wings
Equipment
Ingredients
For the Chicken
- 2½ lbs chicken wings drums and flats
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup potato starch or cornstarch, but potato starch is best!
- ½ cup all-purpose flour
- Neutral oil for deep frying vegetable or peanut oil
For the Signature Sauce
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon garlic and ginger paste
- 1-2 tsps gochugaru Optional: Korean chili flakes for extra heat
Instructions
Step 1 — Season the Wings
- Pat your wings nice and dry with paper towels — dry wings fry up crispier.
- Season with salt, black pepper, and garlic powder, then set them aside while you heat up your oil and prepare your dredge.
Step 2 — Make the Sticky Gochujang Sauce
- In a small saucepan, combine the gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, and the garlic & ginger paste.
- Bring it to a gentle simmer over medium heat for about 2–3 minutes until slightly thickened. It’ll thicken more as it sits — so you can make this ahead and let those flavors develop even more.
Step 3 — Coat the Chicken
- In a large bowl, mix the potato starch and all-purpose flour.
- Dredge each wing well in the dry mix, pressing it on firmly to get that good crust.
- Shake off any excess and rest the coated wings on a wire rack for 10–15 minutes — this helps set the dredge so it doesn’t slide off when frying.
Step 4 — The Famous Double-Fry
- Heat your oil to 325°F in a deep fryer or heavy pot.
- Fry the wings in batches for 6–8 minutes until lightly golden and cooked through.
- Remove them to a wire rack and let them rest for about 5 minutes.
- Then, crank the oil up to 375°F and refry the wings for 2–3 minutes until they’re deeply golden, extra crispy, and that crust snaps when you bite in. This double-fry is the secret weapon — don’t skip it!
Step 5 — Toss & Serve
- While the wings are still hot, toss them in the Gochujang sauce (or brush it on for a neater finish).
- Garnish with sesame seeds and sliced green onions for that classic Korean touch.
Notes
Tips for the Crispiest, Most Flavorful Korean Fried Chicken
- Potato starch beats cornstarch — it’s the secret to that signature crackle.
- Double-fry or bust — you want that texture to survive the sticky sauce.
- Make your sauce early — letting it rest deepens the flavors.
- Heat tweak: Add gochugaru or a drizzle of sriracha if you want to turn up the fire!
