This easy-to-make Korean Fried Chicken recipe boasts sweet and spicy flavors, delivering restaurant-worthy crunch right from your kitchen.
I’ll never forget the first time I tried Korean fried chicken. It was at a new Korean restaurant that had opened in my town, and I was among the earliest visitors. The food and service were so impressive that I recommended it to three different groups that I belonged to. We ended up all scheduling special events there.
I had no idea that Korean fried chicken referred to chicken wings until I asked about it. I was especially thrilled to learn that their fried chicken was also gluten-free. That restaurant used potato starch for the batter and tamari, a Japanese soy sauce made without wheat. If you’ve never tried tamari, it’s typically less salty and has a deep, savory taste. Deliciousness aside, it was a real treat to enjoy fried chicken without worrying about the gluten.
This Korean fried chicken follows in the footsteps of that restaurant, sticking to gluten-free ingredients. We follow the double-frying method, which helps the chicken achieve its crispy texture while maintaining a juicy, tender interior. The first frying renders out some of the fat while cooking the meat. Then you let the chicken rest—this helps redistribute the moisture, allowing the exterior to dry out so it can crisp up perfectly during the second frying. It sounds like a lot of work, but it really isn’t. You’ll have a batch of Korean fried chicken ready to serve in about an hour!
One of the reasons I love Korean fried chicken is the array of small appetizer bowls they bring to the table. The best way to enjoy Korean food is to make a variety of different sides for sharing. Of course, these delectable, sticky, and crunchy wings are the star of the show, but be sure to check out the serving suggestions for some tasty add-ons.
Can I use different chicken cuts for this recipe?
YES! Any bone-in or boneless chicken should work for this recipe. The main thing to remember is that the cooking times will change, depending on the size and cut. Whatever cuts you choose, remove the chicken from the frying oil when it turns pale golden, then drain it on a paper towel. Increase the temperature as directed and then fry the chicken again until the outside is crisp and deeply golden.
Again, no matter the cut, your chicken must reach an internal temperature of 165°F for safe consumption. Use a meat or poultry thermometer in the thickest part (without touching bone) to register the temperature. If you don’t have a thermometer, cut into the center to check for doneness, especially when making popcorn chicken or chicken tenders.
How do I store leftovers?
Korean chicken wings taste best served immediately after preparation. However, if you have any left, let the wings cool, then refrigerate them in an airtight container for up to 3 days. As with all fried food, they will lose some of their crispness. That said, you can regain some of that crispness by reheating them in the oven—even better if you have an air fryer. Either way, set the temperature to 375°F and reheat for 5-8 minutes or until the wings begin to crisp up again.
Serving suggestions
Korean chicken wings are the perfect beginning to a meal filled with variety. While these wings are already pretty saucy, you can serve an extra bowl of Korean Fried Chicken Sauce. As for a starter, I’d recommend this Delicious Korean Cucumber Salad—it’s the perfect balance of sweet and spicy.
Some other excellent options include Pickled Radish and Kimchi-Jjigae (kimchi stew). Both offer an excellent contrast to the wings. Since you’re already getting gochujang paste for this wing recipe, you may as well use it to make these flavor-packed Korean Noodles. Add this Korean Beef Bowl, and you have a well-rounded and delicious meal.
Ingredients
- 2 pounds chicken wings tips removed and wings separated
- 2 tablespoons rice wine
- 1 clove garlic minced
- 1 teaspoon grated ginger
- Salt and black pepper to taste
- 2/3 cup potato starch
- Vegetable oil for deep frying
- 3 tablespoons gochujang
- 3 tablespoons honey
- 2 1/2 teaspoons tamari sauce
- 1 tablespoon rice vinegar
- 1 clove garlic minced (for sauce)
- 3 tablespoons water
- Toasted sesame seeds for garnish
- 2 green onions thinly sliced, for garnish
Instructions
- In a bowl, combine the chicken wings with rice wine, minced garlic, grated ginger, salt, and black pepper. Let marinate for about 30 minutes.
- After marinating, lightly dredge each wing in potato starch, shaking off any excess.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry the wings in batches for about 5-6 minutes until they are pale golden. Remove and drain on paper towels.
- Increase the oil temperature to 375°F. Fry the wings again for 3-4 minutes until they turn crisp and deeply golden. Drain excess oil well.
- In a small saucepan over medium heat, combine gochujang, honey, tamari, rice vinegar, minced garlic, and water. Stir until the sauce is bubbly and slightly thickened. Adjust sweet and spicy levels as needed by adding more honey or gochujang.
- Place the double-fried wings into a large bowl. Pour the sauce over the wings and toss gently until evenly coated. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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