Let me tell you—I used to think fried chicken was just fried chicken until I discovered this foolproof Korean fried chicken recipe. Now my family requests this crispy Korean wings every time we want something special and addictive, and I’m pretty sure my friends think I’m some kind of Korean cooking genius (if only they knew how simple this gochujang chicken really is to make with ingredients from any Asian grocery store).
Here’s the Thing About This Crispy Korean Wings
The secret to authentic Korean fried chicken is all about achieving that impossibly light, crispy coating that stays crunchy even under that glossy, spicy-sweet glaze. What makes this gochujang chicken work is the double-coating technique using cornstarch and flour, which creates that signature Korean fried chicken texture that’s completely different from American-style wings. I learned the hard way that you can’t rush the oil temperature or skip the coating steps—each element is crucial for that perfect crunch. Around here, we’ve figured out that the key to perfect Korean chicken wings is getting the oil exactly right and not overcrowding the pot, so each wing gets properly crispy.
The Lineup – Let’s Talk Ingredients
Good chicken wings are absolutely crucial for this Korean fried chicken—look for wings that are fresh and uniform in size, because you’ll taste the difference in your crispy Korean wings. I always buy extra wings because someone inevitably wants more of these addictive gochujang chicken wings (happens more than I’d like to admit). The wings should be patted completely dry before coating for maximum crispiness.
The coating combination of cornstarch and all-purpose flour is what creates that distinctive light, crispy texture that makes Korean fried chicken so special. Don’t substitute with just one or the other—you need both for the perfect coating. Garlic powder and ginger powder add aromatic depth without burning like fresh versions would.
Gochujang is the star of the sauce—this fermented Korean chili paste provides heat, sweetness, and umami all in one ingredient. Don’t substitute with sriracha or other hot sauces because you’ll miss that distinctive Korean flavor. The combination of soy sauce, rice vinegar, honey, fresh garlic, and sesame oil creates the perfect balance of flavors. For authentic Korean fried chicken techniques and gochujang usage, understanding how these flavors work together helps create that signature taste that makes this dish so crave-worthy.
Here’s How We Do This (Step by Step)
Start by preparing your coating mixture—combine cornstarch, all-purpose flour, garlic powder, ginger powder, salt, and black pepper in a large bowl. Whisk everything together until well combined. This is where I used to mess up by not mixing the dry ingredients thoroughly and ending up with uneven coating.
Heat your oil in a deep fryer or heavy-bottomed pot to exactly 350°F—this temperature is crucial for Korean fried chicken success. Too hot and the coating burns before the chicken cooks through; too cool and you get greasy, soggy wings instead of crispy perfection.
Here’s my secret technique—dredge the completely dry chicken wings in the flour mixture, shaking off any excess coating. Don’t overcrowd the pot—fry in batches for 10-12 minutes until golden brown and the internal temperature reaches 165°F. The coating should be light golden and incredibly crispy.
While the wings fry, make your gochujang sauce by combining gochujang, soy sauce, rice vinegar, honey, minced garlic, and sesame oil in a saucepan. Simmer for 5 minutes until slightly thickened and glossy. Toss the hot fried wings in the sauce until completely coated, then garnish with sesame seeds and chopped green onions. Try this Korean kimchi fried rice recipe for another authentic Korean dish that pairs perfectly with these crispy wings.
If This Happens, Don’t Panic
Coating not staying crispy after saucing? You probably added too much sauce or the wings weren’t hot enough when tossed, and it happens to everyone. In reality, I’ve learned that Korean fried chicken should be sauced right before serving and the wings need to be piping hot for the sauce to adhere properly without making the coating soggy.
Oil temperature fluctuating too much? That’s normal when adding cold chicken to hot oil. Just adjust the heat to maintain 350°F and don’t add too many wings at once. Even if the temperature drops slightly, the gochujang chicken will still turn out delicious.
If your Korean fried chicken seems too spicy or not spicy enough, you can adjust the gochujang in the sauce to your family’s heat tolerance. Every brand of gochujang has different intensity levels, so start with less and add more as needed. The beauty of this crispy Korean wings recipe is that the sauce is completely customizable.
When I’m Feeling Creative
When I’m feeling fancy, I’ll add some fresh grated ginger to the sauce along with the garlic for extra aromatic complexity that makes the wings even more addictive. Around game day, I’ll make a double batch because these Korean chicken wings disappear faster than any other appetizer.
My extra-crispy version includes a light dusting of potato starch along with the cornstarch, and the sweet-heat twist adds a tablespoon of brown sugar to the sauce for more caramelization. Sometimes I make Korean Fried Cauliflower using the same coating and sauce for a vegetarian version. The Soy Garlic style uses a different sauce with soy sauce, garlic, and mirin for those who prefer less heat.
What Makes This Recipe Special
Korean fried chicken represents one of the most successful culinary exports from Korea, where the technique of double-frying and unique coating methods create textures that are completely different from Western fried chicken. This style of fried chicken emerged in South Korea in the 1970s and has become a global phenomenon because of its incredibly light, crispy coating and bold flavor combinations. What sets this apart from American fried chicken is the way the cornstarch-flour coating creates an almost tempura-like lightness while the gochujang sauce provides complex heat that’s both spicy and slightly sweet. The technique of tossing hot wings in sauce at the last moment ensures the coating stays crispy while absorbing just enough flavor to be irresistible. For more background on Korean culinary techniques and gochujang traditions, this style of cooking reflects Korea’s mastery of balancing textures and flavors to create dishes that are both comforting and exciting.
Things People Ask Me About This Recipe
Where can I find gochujang for this Korean fried chicken? Most Asian grocery stores carry it, and many regular supermarkets now stock it in the international aisle. You can also order it online—it keeps for months in the refrigerator.
Can I bake these crispy Korean wings instead of frying? You can bake at 425°F for 45-50 minutes, but you won’t get the same ultra-crispy texture that makes Korean fried chicken so special. Frying is really worth it for this recipe.
How spicy is this gochujang chicken? Medium spicy—gochujang has heat but it’s balanced with sweetness. You can adjust the amount to your preference or mix in some honey to tame the heat.
Can I make the sauce ahead of time for these Korean chicken wings? Absolutely! The sauce keeps for a week in the refrigerator and actually improves in flavor. Just reheat gently before tossing with the hot wings.
Is this Korean fried chicken suitable for gluten-free diets? Not as written, but you can substitute the all-purpose flour with rice flour or a gluten-free flour blend. Make sure your gochujang and soy sauce are also gluten-free.
What’s the best oil for frying these wings? Neutral oils with high smoke points like vegetable, canola, or peanut oil work best. Avoid olive oil as it can’t handle the high heat needed for proper frying.
Before You Head to the Kitchen
I couldn’t resist sharing this because the best Korean food adventures happen when you discover that incredible international flavors can come from techniques that are totally achievable at home. This Korean fried chicken turns any regular day into a Korean feast, and honestly, isn’t that exactly what we want from our global cooking—recipes that transport us somewhere delicious while being completely doable? You’ve got this—go make some crispy, saucy, incredibly addictive Korean magic happen.
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Korean Fried Chicken
Description
This crispy Korean wings recipe features ultra-light coating and spicy-sweet gochujang sauce for Korean fried chicken that’s impossibly crunchy and addictive.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 4-6
Ingredients
- 1 lb chicken wings, patted completely dry
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for deep frying (enough to submerge wings)
For the Gochujang Sauce:
- 1/3 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, finely minced
- 1 teaspoon sesame oil
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Prep the coating: In large bowl, whisk together cornstarch, flour, garlic powder, ginger powder, salt, and pepper until well combined.
- Heat oil properly: Heat oil in deep fryer or heavy pot to exactly 350°F (175°C). Use a thermometer—this temperature is crucial for crispy results.
- Coat the wings: Dredge completely dry chicken wings in flour mixture, shaking off excess. Don’t overcrowd—work in batches for best results.
- Fry to golden perfection: Fry wings in batches 10-12 minutes until golden brown and internal temperature reaches 165°F. Remove and drain briefly on paper towels.
- Make the magic sauce: While wings fry, combine gochujang, soy sauce, rice vinegar, honey, minced garlic, and sesame oil in saucepan. Simmer 5 minutes until slightly thickened.
- Toss and serve: Immediately toss hot wings in warm sauce until evenly coated. Garnish with sesame seeds and chopped green onions. Serve while hot and crispy.
Nutrition Information (Per Serving):
- Calories: 385
- Carbohydrates: 28g
- Protein: 24g
- Fat: 20g
- Fiber: 1g
- Sodium: 885mg
- Korean comfort food with authentic flavors
- High-quality protein with bold seasonings
Notes:
Maintain oil temperature at 350°F for crispiest results. Pat wings completely dry before coating. Toss in sauce immediately while wings are hot for best coating adhesion.
Storage Tips:
Best enjoyed immediately while crispy. Leftovers can be reheated in 400°F oven for 8-10 minutes to restore some crispiness. Don’t microwave—it makes coating soggy.
Serving Suggestions:
- Korean feast: Serve with steamed rice and Korean pickled vegetables
- Game day: Perfect finger food for parties and gatherings
- Casual dinner: Great with Asian slaw and Korean beer
- Appetizer: Ideal starter for Korean or Asian fusion meals
Mix It Up (Recipe Variations):
- Soy Garlic Wings: Replace gochujang sauce with soy sauce, garlic, and mirin for milder flavor
- Extra Spicy: Add fresh minced chilies to the gochujang sauce for serious heat
Korean Fried Cauliflower: Use same coating and sauce technique on cauliflower florets - Sweet Heat: Add brown sugar to sauce for more caramelized sweetness
What Makes This Recipe Special:
The Korean technique of cornstarch-flour coating creates an impossibly light, crispy texture that stays crunchy even under the glossy gochujang glaze. This method produces wings that are completely different from American-style fried chicken—lighter, crispier, and more flavorful with that distinctive Korean balance of heat, sweetness, and umami.
Great recipe. I will be making this again!!
Thank you