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Korean Fried Chicken Recipe - 2 Frys, 1 Crazy Crunch

By Matt Price

5 from 1 vote

Jul 24, 2025, Updated Apr 02, 2026

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Double-fried & double-flavored: 5-step recipe

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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.

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

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.

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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

You Might Also Love

If you love this Korean fried chicken, try these bold recipes next:

• Nashville Hot Chicken Tenders — crispy, spicy, and absolutely addictive.
• Korean Beef Bowl — bold Korean flavors in a quick 30-minute weeknight dinner.
• Salt and Pepper Wings — crispy, savory wings that hit different.
• Quick Crisp Chicken Tenders — golden, crunchy tenders ready in minutes.
• Hot Honey Fried Chicken Sliders — sweet heat meets crispy chicken perfection.

You Might Also Love

If you love this Korean fried chicken, try these bold recipes next:

• Nashville Hot Chicken Tenders — crispy, spicy, and absolutely addictive.
• Korean Beef Bowl — bold Korean flavors in a quick 30-minute weeknight dinner.
• Salt and Pepper Wings — crispy, savory wings that hit different.
• Quick Crisp Chicken Tenders — golden, crunchy tenders ready in minutes.
• Hot Honey Fried Chicken Sliders — sweet heat meets crispy chicken perfection.

Korean Chicken Wings

Matt Price

If you’ve never tried Korean Fried Chicken Wings at home, you’re about to discover your new obsession. These wings are double-fried for that signature shatteringly crisp bite, then coated in a sticky-sweet, spicy gochujang glaze that’ll have you licking your fingers clean. Whether you’re serving these for game day, dinner, or a weekend treat, they deliver the perfect balance of crunchy, sweet, savory, and heat — just like your favorite Korean pub.

5 from 1 vote

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Chicken Recipes, Main Course

Cuisine Korean

Servings 6 people

Calories 426 kcal

Equipment

Large Mixing Bowls

Small Saucepan

Deep Fryer or Heavy Pot

Wire Rack

Tongs

Thermometer for Oil

Whisk or Spoon

Ingredients

 

US CustomaryMetric

 

1x2x3x

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!

Nutrition

Calories: 426kcalCarbohydrates: 43gProtein: 23gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 80mgSodium: 491mgPotassium: 515mgFiber: 2gSugar: 11gVitamin A: 267IUVitamin C: 3mgCalcium: 41mgIron: 2mg

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