Crispy Korean Fried Chicken: The Ultimate Sweet and Spicy Chili Garlic Wing Recipe
Prepare to tantalize your taste buds with this incredible recipe for Korean fried chicken. Each succulent piece is enveloped in an irresistibly crisp, golden-fried coating, then generously smothered in a rich, sweet, and spicy chili garlic sauce. This iconic sauce, a perfect blend of brown sugar, savory soy sauce, and luscious honey, creates a flavor profile that is both deeply satisfying and addictively delicious, transforming ordinary chicken wings into an extraordinary culinary experience. Get ready for an explosion of flavors and textures with every single bite.
Why This Korean Fried Chicken Recipe is a Must-Try
Korean fried chicken, affectionately known as KFC (Korean Fried Chicken, not the other one!), has exploded in popularity worldwide, captivating food enthusiasts with its signature crispy texture and dynamic flavors. Over the years, countless variations have emerged, but this recipe stands out for its perfect balance of sweet, spicy, and savory notes, all wrapped around an unbelievably crunchy coating. What makes our recipe truly exceptional is the meticulous crafting of its signature glaze and the precise frying technique that ensures an unparalleled crispy chicken wing.
Our secret lies in a carefully developed sauce that brings together the best of Asian-inspired flavors. We combine aromatic Asian garlic chili sauce for that essential kick, alongside the rich sweetness of honey and maple syrup. Brown sugar adds depth and caramelization, while soy sauce provides a foundational umami and saltiness. A touch of sesame oil introduces a nutty aroma, and ketchup adds a subtle tang and body. These ingredients, blended with a medley of delicious spices and seasonings, create an ultra-flavorful, candied coating that adheres perfectly to the wings. The result is a truly remarkable experience: tender, juicy chicken encased in an incredibly crisp shell, all cloaked in a sticky, sweet, and spicy sauce that will have you reaching for more. This isn’t just fried chicken; it’s a culinary journey designed for maximum flavor and crunch.
Essential Ingredients for Perfect Korean Fried Chicken
To embark on this delicious journey, you’ll need a selection of fresh chicken wings and a collection of pantry staples for the dry coating and, of course, the star of the show: the sweet and spicy glaze. All precise measurements, ingredients, and detailed instructions can be found in the printable recipe card located at the very end of this comprehensive guide.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient and its role is key to perfecting your homemade Korean fried chicken. Here’s a closer look:
WINGS – For the best results and a more satisfying bite, we highly recommend purchasing full chicken wings and cutting off the wing tips yourself. This method often yields meatier drumettes and flats compared to pre-packaged “party wings.” However, if convenience is your priority, store-bought party wings will certainly work. Whichever you choose, ensure your wings are thoroughly patted dry before seasoning and coating. Excess moisture is the enemy of crispiness!
FRYING OIL – You’ll need a neutral oil with a high smoke point for deep frying. Vegetable oil is a great choice, but canola oil, peanut oil, or sunflower oil also work wonderfully. Ensure you have enough oil to fully submerge the chicken in batches for even cooking and optimal crispiness.
DRY COATING – This mixture is crucial for that signature crispy crunch. It typically includes all-purpose flour, salt, pepper, smoked paprika for a hint of smoky depth, ground ginger for warmth, and garlic powder for an aromatic boost. The flour creates a light, adherence-friendly crust that becomes incredibly crispy when fried. You can experiment with adding a tablespoon of cornstarch or potato starch to the flour mixture for an even lighter and crunchier crust, a technique often used in authentic Korean fried chicken recipes.
SAUCE – This is where the magic truly happens! Our sticky, sweet, and spicy glaze is crafted from a harmonious blend of several key components:
- Asian Garlic Chili Sauce: This provides the primary spicy element and a pungent garlic flavor. Adjust the quantity to control your desired heat level. Sriracha can be a substitute if Asian garlic chili sauce is unavailable, though the flavor profile will be slightly different.
- Honey & Maple Syrup: These natural sweeteners contribute to the sticky texture and provide a complex sweetness that balances the chili. You can adjust the ratio or use one exclusively if preferred, but the combination adds a richer flavor.
- Brown Sugar: Adds a deep, molasses-like sweetness and helps achieve that beautiful caramelized glaze.
- Soy Sauce: The backbone of the savory flavor, providing umami and necessary saltiness. Use low-sodium soy sauce if you are mindful of salt intake.
- Sesame Oil: A small amount adds a wonderfully nutty and aromatic finish, essential for Asian-inspired dishes.
- Ketchup: While it might seem unconventional, ketchup provides a subtle tanginess, a touch of sweetness, and helps create the vibrant color and thicker consistency of the sauce.
- Cornstarch: Absolutely vital for thickening the sauce to ensure it clings beautifully to each wing. We highly recommend against skipping or substituting it with anything else, as it creates the perfect consistency without affecting flavor. Remember to mix it with a small amount of cold water to create a slurry before adding it to the simmering sauce to prevent lumps.
Step-by-Step Guide: Crafting Your Own Korean Fried Chicken
These step-by-step photos and detailed instructions are designed to help you visualize and master this delicious recipe. For the complete printable version, including all precise measurements and ingredient quantities, simply Jump to Recipe at the bottom of this post.
- Prepare the Chicken: Begin by seasoning your chicken wings. Take half of the measured salt and pepper and generously sprinkle it over the wings. Place the seasoned chicken wings in a large mixing bowl. For an extra layer of flavor and a slight pre-marinade, add 1 tablespoon of the Asian garlic chili sauce to the bowl. Using gloved hands (to ensure even coating and for hygiene), toss the wings thoroughly until each piece is lightly coated with the seasoning and chili garlic sauce. This step infuses the chicken with flavor from the inside out.
- Create the Dry Coating Mixture: In a large gallon-sized zipper plastic bag, combine the remaining salt and pepper with the all-purpose flour, smoked paprika, dried ground ginger, and garlic powder. Close the bag tightly, ensuring there’s some air inside, and shake vigorously to thoroughly combine all the dry ingredients. This creates a uniform coating mixture that will adhere beautifully to your chicken.
- Coat the Wings: Now, it’s time to dredge the chicken. Working in small batches (about 5-6 wings at a time) to avoid overcrowding, add the seasoned wings to the bag of dry seasonings. Close the bag and shake well, ensuring every surface of each wing is completely coated with the flour mixture. Remove the coated wings and place them on a wire rack set over a baking sheet. This allows any excess flour to fall off and prevents the bottom of the wings from getting soggy. Repeat this process until all the chicken wings are perfectly coated.
- Preheat the Fryer: Preheat your deep fryer to 345°F (175°C). Maintaining a consistent oil temperature is crucial for achieving that signature crispy Korean fried chicken. If you don’t have a deep fryer, see our FAQ section for instructions on using a Dutch oven or heavy-bottomed skillet.
- First Fry (Cooking the Chicken): Carefully add the coated wings to the fryer basket, making sure not to overcrowd the chicken. Frying in batches is essential for maintaining oil temperature and ensuring even cooking. Cook the wings for 5-7 minutes. During this time, gently lift the basket once or twice and shake it to prevent the wings from sticking together and to promote uniform cooking. This initial fry cooks the chicken through and begins to crisp the coating.
- Drain and Rest: Remove the partially fried chicken to a paper towel-lined tray to drain off excess oil. This brief resting period is important before the second fry.
- Prepare the Sweet and Spicy Sauce: While the chicken rests, combine the remaining Asian garlic chili sauce, honey, maple syrup, brown sugar, soy sauce, sesame oil, and ketchup in a medium saucepan. Place the saucepan over medium-low heat and cook for 2-3 minutes, stirring occasionally, until the mixture reaches a gentle boil.
- Thicken the Sauce with Cornstarch Slurry: In a small separate bowl, add a very small amount of water to the cornstarch and stir vigorously until no lumps or powder remain, forming a smooth slurry. You only need just enough water to dissolve the cornstarch.
- Finish the Sauce: While continuously stirring the simmering sauce in the saucepan, slowly pour in the cornstarch mixture. Continue to stir until the cornstarch is completely combined and the sauce begins to thicken. Turn off the heat and allow the sauce to sit for 3-4 minutes; it will continue to thicken as it cools slightly.
- Second Fry (Achieving Maximum Crispiness): Increase your deep fryer temperature to 375°F (190°C). Fry the chicken wings again in batches for another 2-3 minutes, or until they are deeply golden brown and incredibly crisp. This double-frying technique is the secret to Korean fried chicken’s legendary crunch. Remove the re-fried chicken to a clean wire rack to drain.
- Toss and Serve: In a large mixing bowl, once again using gloved hands, gently toss 5-6 wings at a time with a generous amount of the prepared sweet and spicy sauce. Ensure each chicken wing is evenly coated. Repeat this process until all the fried wings are beautifully glazed. You might have a little sauce left over, which is perfect for extra dipping on the side! Serve immediately and enjoy the ultimate crispy, sweet, and spicy Korean fried chicken.
Frequently Asked Questions & Expert Tips for Korean Fried Chicken
Absolutely! This Korean fried chicken recipe works wonderfully with other cuts of chicken, and chicken thighs are an excellent choice for a meatier bite. However, please note that the cooking time will be different when using a thicker cut of meat like thighs. Chicken thighs should be cooked until they reach an internal temperature of 165°F (74°C) when checked with an instant-read thermometer. This typically takes about 6-8 minutes per side for the first fry, followed by a shorter second fry to crisp them up. Always prioritize internal temperature for food safety.
No deep fryer? No problem! You can still achieve perfectly crispy Korean fried chicken using a heavy-bottomed pot like a Dutch oven or a large, sturdy skillet. Fill the pot about halfway with oil, ensuring there’s enough depth to fully submerge the chicken pieces without them touching the bottom. Heat the oil to 345°F (175°C) before you begin frying. It’s crucial to use a cooking thermometer to accurately monitor the oil temperature, as maintaining the correct heat is key to preventing soggy or burnt chicken. Keep a close eye on the oil temperature throughout the cooking process, as it will naturally cool down when you add cold chicken and heat up when the chicken is removed. Adjust your burner heat as needed to keep it within the desired range.
These delicious sticky wings are always best enjoyed fresh and immediately after preparation for maximum crispiness and flavor. However, if you do find yourself with leftovers, you can store them in an airtight container in the refrigerator for 3-4 days. To bring them back to life and restore some of that incredible crunch, reheat them in an air fryer at 350°F (175°C) for 5-7 minutes, or in a conventional oven at 375°F (190°C) for 10-15 minutes, flipping halfway. Avoid microwaving, as it will make the coating soggy.
The ultimate secret lies in two main techniques: the type of starch and the double-frying method. Using a mix of flour with a lighter starch like cornstarch or potato starch in the dry coating creates a finer, crispier crust compared to flour alone. More importantly, double-frying is essential. The first fry cooks the chicken through and renders some of the fat. The second, shorter fry at a slightly higher temperature drives out remaining moisture and crisps up the crust to an unparalleled level of crunchiness.
Absolutely! The sweet and spicy chili garlic sauce is perfect for making in advance. Simply prepare the sauce according to the instructions, allow it to cool completely, and then store it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, gently reheat it over low heat, stirring occasionally, until it’s warmed through and slightly thinned. This can save you a lot of time on the day you plan to fry your chicken.
The spice level is easily customizable! For a milder sauce, reduce the amount of Asian garlic chili sauce to 1-2 tablespoons. If you love a fiery kick, you can increase it to 4-5 tablespoons, or even add a pinch of cayenne pepper or a dash of gochujang (Korean chili paste) for extra depth and heat. Taste the sauce as you go and adjust to your personal preference before thickening with cornstarch.
Delectable Serving Suggestions for Korean Fried Chicken
Korean fried chicken is incredibly versatile and pairs wonderfully with a variety of sides, whether you’re enjoying it as a hearty main course or a crowd-pleasing appetizer. For a complete and authentic meal, serve it alongside steaming sticky rice, which provides a comforting contrast to the spicy chicken. Quick pickled daikon radish or other pickled veggies offer a refreshing, tangy crunch that cuts through the richness of the fried chicken. A vibrant Asian broccoli slaw or simple stir-fried vegetables add freshness and nutrients. Don’t forget to have extra sauce on the side for those who love to dip! Other excellent additions include a simple cucumber salad, kimchi for a fermented kick, or even a side of refreshing beer or soju, which are popular accompaniments in Korea.
Discover More Irresistible Chicken and Asian-Inspired Recipes
If you loved this Korean Fried Chicken recipe, we encourage you to explore more of our delicious creations. Here are some related recipes that feature fantastic chicken dishes and bold Asian-inspired flavors, perfect for expanding your culinary repertoire:
- Spicy Wings
- Sesame Chicken
- Bourbon Chicken
- Soy Glazed Eggplant
- Crispy Baked Chicken Wings
- General Tso Chicken
I absolutely adore cooking and baking, and it brings me immense joy to share my kitchen adventures and tested recipes with all of you! Remembering to check back for new culinary inspiration every day can be a challenge, which is why I offer a convenient newsletter delivered directly to your inbox each time a new recipe is posted. Simply subscribe today and start receiving your free daily recipes, making it easier than ever to discover your next favorite dish!
Korean Fried Chicken
IMPORTANT – Don’t miss our Frequently Asked Questions and Expert Tips section within the blog post, packed with helpful advice and troubleshooting for this recipe. Scroll back up to read them for best results!
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Ingredients
- 4 pounds skin-on chicken wings
- vegetable oil for frying
Dry Ingredients
- ½ Tablespoon salt
- ½ Tablespoon pepper
- 1 cup all-purpose flour
- 2 teaspoons smoked paprika
- 1 Tablespoon dried ground ginger
- 1 Tablespoon garlic powder
Sauce
- 3 Tablespoons Asian garlic chili sauce divided
- 3 Tablespoons honey
- 1 Tablespoon maple syrup
- ½ cup brown sugar packed
- ½ cup soy sauce
- 2 Tablespoons sesame oil
- ¼ cup ketchup
- 2 Tablespoons cornstarch
- sesame seeds optional as garnish
- chopped green onions optional as garnish
Things You’ll Need
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Deep fryer or heavy-bottomed pot/dutch oven
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Wire cooling rack
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Vinyl gloves
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Kitchen thermometer for oil temperature
Before You Begin
- For optimal meatiness and to control the cut size, consider buying full chicken wings and trimming the wing tips yourself, rather than using pre-cut “party wings.”
- While best enjoyed fresh, leftover wings can be refrigerated in an airtight container for 3-4 days. Reheat in an air fryer or oven for best results to regain crispness.
- If you don’t own a deep fryer, a Dutch oven or a heavy-bottomed skillet can be used. Fill it halfway with oil, ensuring enough depth to submerge chicken. Use a thermometer to maintain oil temperature at 345°F (175°C) and adjust heat as needed.
- Always pat your chicken wings thoroughly dry with paper towels before seasoning and dredging. This is a crucial step for achieving maximum crispiness.
Instructions
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Season chicken wings with half of the salt and pepper. Place in a large bowl, add 1 tablespoon of Asian garlic chili, and toss to coat using gloved hands.
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In a gallon zipper bag, combine remaining salt and pepper, flour, smoked paprika, ginger, and garlic powder. Close and toss to mix well.
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Working in batches, add 5-6 wings to the bag of dry seasonings, seal, and shake to coat thoroughly.
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Remove coated wings to a wire rack set over a baking sheet and repeat with remaining wings.
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Preheat your deep fryer (or Dutch oven/skillet) to 345°F (175°C).
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Fry wings in batches for 5-7 minutes, lifting the basket once to gently shake and prevent sticking.
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Remove partially fried chicken to a paper towel-lined tray to drain. Increase fryer temperature to 375°F (190°C).
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In a medium saucepan, combine remaining Asian garlic chili, honey, maple syrup, brown sugar, soy sauce, sesame oil, and ketchup. Cook over medium-low heat for 2-3 minutes until it reaches a gentle boil.
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Mix cornstarch with a small amount of water to form a smooth slurry.
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Slowly add cornstarch mixture to the sauce while stirring continuously. Stir until combined, then turn off heat and let sit for 3-4 minutes to thicken.
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Perform the second fry: Return drained chicken to the fryer (at 375°F/190°C) for another 2-3 minutes, until deeply golden and crispy. Remove to a clean wire rack.
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In a large bowl, using gloved hands, gently toss 5-6 wings at a time with some of the sauce until fully coated. Repeat until all wings are sauced. Serve immediately, with extra sauce for dipping if desired. Garnish with sesame seeds and green onions if using.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.