Crispy and Delicious: How to Make Korean Fried Chicken

Korean fried chicken as it’s commonly known has become a popular dish worldwide. Its crispy, golden-brown batter, and savory sauce make it a favorite among food lovers. If you’re looking to make Korean fried chicken at home, you’re in luck! In this article, we’ll guide you through the steps to make this mouthwatering dish.


  • 2 lbs chicken wings or drumettes
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 cup cold water
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 2 green onions, thinly sliced


  1. Prepare the Chicken Rinse the chicken wings or drumettes and pat them dry with paper towels. In a bowl, mix together the flour, cornstarch, baking powder, salt, garlic powder, onion powder, black pepper, and cayenne pepper. Dredge the chicken in the flour mixture, shaking off any excess. Place the chicken on a wire rack set over a baking sheet and let it rest for 10 minutes.
  2. Make the Sauce In a saucepan, mix together the rice vinegar, honey, soy sauce, gochujang, sesame oil, vegetable oil, minced garlic, and grated ginger. Heat the mixture over medium heat until the sauce comes to a boil. Reduce the heat to low and let it simmer for 5 minutes until the sauce thickens.
  3. Fry the Chicken Fill a deep pot or a deep-fryer with oil and heat it over medium-high heat until the temperature reaches 350°F (175°C). Carefully add the chicken to the hot oil in batches, making sure not to overcrowd the pot. Fry the chicken for 10-12 minutes, or until it’s golden brown and crispy. Use a slotted spoon or tongs to transfer the chicken to a wire rack set over a baking sheet to drain excess oil.
  4. Coat the Chicken in the Sauce In a large bowl, mix together the fried chicken and the sauce until the chicken is well coated. Garnish with thinly sliced green onions.

Tips and Tricks:

  1. Use Cold Water Using cold water to make the batter helps create a light and crispy texture. The cold water slows down the gluten formation in the flour, resulting in a thinner, crisper batter.
  2. Rest the Chicken Letting the chicken rest after dredging it in the flour mixture helps the batter adhere better to the chicken. This ensures a more even coating and prevents the batter from falling off during frying.
  3. Fry in Batches Frying the chicken in batches prevents overcrowding and ensures that each piece cooks evenly. Overcrowding the pot can lower the oil temperature and lead to greasy, soggy chicken.
  4. Drain Excess Oil Draining the fried chicken on a wire rack set over a baking sheet helps remove excess oil and keeps the chicken crispy. Placing the chicken on paper towels can trap steam and cause the chicken to become soggy.
  5. Customize the Sauce Korean fried chicken is often served with a sweet and spicy sauce, but you can customize the sauce to your liking. If you prefer a milder flavor, reduce the amount of gochujang or omit it altogether. You can also add other seasonings, such as ginger or garlic, to the sauce for an extra kick of flavor.
  1. Serve with a Side Korean fried chicken is often served with a side dish of pickled vegetables, such as daikon radish or cucumber. These crunchy, tangy vegetables complement the rich flavor of the chicken and provide a refreshing contrast.

Making Korean fried chicken at home is easier than you might think. By following these simple steps, you can enjoy crispy, golden-brown chicken with a deliciously savory sauce. Don’t be afraid to customize the recipe to your liking, whether it’s by adjusting the level of spiciness or adding your favorite seasonings. Serve it with a side of pickled vegetables for the full Korean experience. Your taste buds will thank you!

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