The Ultimate Crispy, Sticky, Sweet & Spicy Korean Fried Chicken Recipe
Prepare your taste buds for an explosion of flavor with this incredible Korean Fried Chicken recipe. Imagine succulent, juicy chicken wings, perfectly fried to achieve an unbelievably crisp and crunchy exterior, then generously smothered in a vibrant chili garlic sauce. This signature glaze, a harmonious blend of brown sugar, soy sauce, and honey, delivers that iconic sweet and spicy flavor profile that makes Korean Fried Chicken a global sensation. It’s not just a meal; it’s an experience that brings the authentic taste of Korea right to your kitchen.
Why This Korean Fried Chicken Recipe is a Must-Try
Korean Fried Chicken, or KFC as it’s affectionately known, has truly captured hearts and taste buds worldwide. Its meteoric rise in popularity stems from a few key factors: an unmatched crispiness, incredibly tender meat, and a glaze that perfectly balances sweet, savory, and spicy notes. While many variations exist, this recipe stands out by delivering that authentic, deeply satisfying experience.
Our method focuses on achieving an exceptionally crisp and crunchy coating that holds up, even when drenched in the luscious sauce. We achieve this by carefully preparing the chicken and frying it at the optimal temperature. The star of this dish, however, is undoubtedly the sticky, flavorful glaze. It features a robust foundation of Asian garlic chili sauce, which brings a delightful heat and aromatic depth. This is beautifully complemented by a trio of sweeteners – rich honey, nuanced maple syrup, and deep brown sugar – that create a complex sweetness and a perfect caramelization. Soy sauce adds a crucial umami element and savory balance, while a blend of delicious spices and seasonings infuses the chicken with an ultra-flavorful kick. The result is candied chicken wings that are irresistible, with every bite offering a symphony of textures and tastes.
Gather Your Ingredients for Authentic Korean Fried Chicken
To recreate this sensational dish, you’ll need a selection of fresh ingredients and pantry staples. For exact measurements and a convenient printable version of the full recipe, please refer to the recipe card at the very end of this post. Having all your ingredients prepped and ready before you begin cooking will ensure a smooth and enjoyable process.
Detailed Ingredient Information and Smart Substitutions
Chicken Wings
For this recipe, we prefer using full chicken wings and cutting off the wing tips. The full wings tend to have more meat and a better skin-to-meat ratio, which is crucial for maximum crispiness. However, if convenience is your priority, store-bought “party wings” (which are already separated into drumettes and flats) work perfectly well and save you a step. Regardless of your choice, ensure the chicken is patted very dry before seasoning – moisture is the enemy of crispiness!
The Signature Sweet & Spicy Sauce
The magic of Korean Fried Chicken truly comes alive in its sauce. Our sticky, sweet, and spicy glaze is crafted from a unique combination of ingredients, each playing a vital role:
- Asian Garlic Chili Sauce: This is where the kick comes from! It provides a fantastic balance of heat and aromatic garlic. If you don’t have it, you can approximate by using sriracha with extra minced fresh garlic, or a similar chili garlic paste. Adjust the quantity to your preferred spice level.
- Honey & Maple Syrup: These two sweeteners contribute a complex, rich sweetness. Honey offers a distinct floral note, while maple syrup adds a depth and slight earthiness that brown sugar alone can’t achieve. They also help create that desirable sticky texture.
- Brown Sugar: Beyond sweetness, brown sugar brings a molasses-like richness and aids in caramelization, giving the sauce a beautiful glossy finish and deeper flavor.
- Soy Sauce: The cornerstone of many Asian dishes, soy sauce provides essential umami, depth, and saltiness. We recommend using a good quality, low-sodium soy sauce to better control the overall saltiness of your dish.
- Sesame Oil: A drizzle of toasted sesame oil adds an unmistakable nutty aroma and authentic Korean flavor that elevates the entire dish. Don’t skip this for the true experience!
- Ketchup: This might seem unexpected, but ketchup adds a subtle tang, a touch of sweetness, and a lovely reddish hue to the sauce, helping to balance the other strong flavors.
- Cornstarch: This is a non-negotiable ingredient for the sauce. When mixed with a little water to form a slurry and then added to the simmering sauce, cornstarch thickens it to that perfect sticky, luscious consistency. Do not skip or substitute it with flour for thickening, as cornstarch provides a clearer, glossier finish.
The Crispy Coating Mix
Our dry coating mix ensures your chicken develops that irresistible crunch:
- All-Purpose Flour: Forms the primary base for the coating, creating a sturdy shell.
- Smoked Paprika: Adds a subtle smoky depth and a beautiful reddish-orange color to the fried chicken.
- Dried Ground Ginger & Garlic Powder: These powdered spices infuse the chicken itself with aromatic flavors, ensuring every layer is delicious, even before the sauce is applied.
- Salt & Pepper: Basic but essential seasonings to enhance the chicken’s natural flavor.
Step-by-Step Guide: How to Make Korean Fried Chicken Perfection
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. Before you start, ensure you have all your ingredients measured and prepped (mise en place) for a smooth cooking experience. Safety is paramount when deep frying, so always be attentive.
- Begin by seasoning your chicken wings. Take half of the measured salt and pepper and sprinkle it evenly over the chicken. Place the seasoned chicken wings in a large bowl. Then, using gloved hands to ensure even distribution and hygiene, add 1 tablespoon of the Asian garlic chili sauce to the bowl with the wings and toss thoroughly to coat each piece. This initial seasoning and chili garlic coating infuses flavor directly into the chicken.
Chicken wings being seasoned and coated with chili garlic sauce. - Next, prepare your dry seasoning blend. In a gallon-sized zipper plastic bag, combine the remaining salt and pepper with the all-purpose flour, smoked paprika, dried ground ginger, and garlic powder. Seal the bag tightly and shake it vigorously to ensure all the dry ingredients are thoroughly combined and evenly distributed.
Dry seasoning ingredients being mixed in a zipper bag. - Now it’s time to coat the chicken. Working in batches to avoid overcrowding, add 5 or 6 chicken wings to the bag of dry seasonings. Close the bag and shake well until each wing is completely coated with the flour mixture. Remove the coated wings to a wire rack, allowing any excess flour to fall off, and repeat this process until all your chicken wings are perfectly coated.
Flour-dredged chicken wings neatly arranged on a wire rack. - Preheat your deep fryer to a precise 345°F (174°C). Maintaining the correct oil temperature is crucial for crispy, evenly cooked chicken. If you don’t have a deep fryer, see our FAQ section below for alternatives.
- Carefully add the coated wings to the fryer basket, ensuring not to overcrowd the chicken. Frying in batches is key to keeping the oil temperature stable and achieving optimal crispness. Cook the wings for 5-7 minutes. During this time, lift the basket once and gently shake it to prevent the wings from sticking together and to promote even cooking.
Chicken wings frying to golden perfection in a deep fryer basket. - Once cooked, remove the chicken from the fryer and place it on a paper towel-lined tray to drain any excess oil. This helps maintain maximum crispness.
- Now, prepare the incredible sauce. In a medium saucepan, combine the remaining Asian garlic chili sauce, honey, maple syrup, brown sugar, soy sauce, sesame oil, and ketchup. Cook this mixture over medium-low heat for 2-3 minutes, stirring occasionally, until it reaches a gentle boil and the sugars are fully dissolved.
- In a small separate bowl, add a tablespoon or two of water to the cornstarch and stir until no powder remains and you have a smooth slurry. You won’t need much water, just enough to dissolve the cornstarch completely.
- While continuously stirring the sauce in the pan, slowly pour in the cornstarch mixture. Continue stirring until the sauce is completely combined and begins to thicken. Once thickened to your desired consistency, turn off the heat and allow the sauce to sit for 3-4 minutes to further set and thicken slightly.
The luscious, perfectly thickened Korean Fried Chicken sauce. - Finally, coat your crispy chicken. In a large bowl, using gloved hands to gently handle the chicken, toss 5-6 wings at a time with some of the prepared sauce. Ensure each chicken wing is evenly coated with the sticky glaze. Repeat this process until all your fried chicken wings are beautifully coated. You might find you have a little sauce left over, which is absolutely perfect for extra dipping!
Frequently Asked Questions & Expert Tips for Perfect KFC
Absolutely! While wings are traditional for Korean Fried Chicken, you can certainly use chicken thighs, drumsticks, or even boneless chicken pieces. Just note that the cook time will be different when using different cuts of meat. Chicken thighs, for example, typically require about 6-8 minutes of frying per side to reach an internal temperature of 165°F (74°C) on an instant-read thermometer when they are done cooking. Always use a thermometer to ensure your chicken is safely cooked through.
No deep fryer? No problem! You can absolutely achieve crispy fried chicken using a heavy-bottomed pot like a Dutch oven or a large, sturdy skillet. Fill your chosen vessel with about halfway with oil, or enough to fully submerge the chicken pieces when frying. Heat the oil to 345°F (174°C) before you begin adding any chicken. It’s highly recommended to use a deep-fry thermometer to monitor the oil temperature, as maintaining the correct heat is crucial for crispiness and even cooking. Keep a close eye on the oil temperature as you cook the chicken in batches, as it can cool down each time you add and remove chicken.
These sticky wings are truly at their best when served immediately after cooking and saucing. However, if you do happen to have leftovers, you can store them in an airtight container in the refrigerator for 3-4 days. To regain some of that delicious crispness, reheat them in an air fryer at 350°F (175°C) for 8-10 minutes, or in a conventional oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy again. Avoid the microwave, as it will make the coating soggy.
Achieving that signature Korean crispiness involves a few key steps. First, ensure your chicken wings are as dry as possible before coating. Pat them thoroughly with paper towels. The cornstarch in the coating mix (or sometimes added to the flour itself) is vital for crispiness. Frying at the correct, consistent temperature (345°F) prevents the chicken from becoming greasy or soggy. While this recipe uses a single fry, traditional Korean fried chicken often uses a double-frying method for ultimate crispness: fry once until cooked through, remove, rest for a few minutes, then fry again at a higher temperature (e.g., 375°F) for 1-2 minutes until deeply golden and shatteringly crisp. This second fry is optional but recommended for next-level texture.
Yes, absolutely! The beauty of homemade recipes is the ability to customize. If you prefer a milder sauce, start with less Asian garlic chili sauce (e.g., 1-2 tablespoons total) and taste before adding more. For a spicier kick, you can increase the amount of chili garlic sauce or add a pinch of red pepper flakes to the sauce while it’s simmering. You can also drizzle extra chili oil over the finished wings for an added layer of heat.
Delicious Serving Suggestions for Your KFC Feast
Korean Fried Chicken is incredibly versatile and can be enjoyed in many ways. It makes for an outstanding main course, especially when paired with a few complementary side dishes, or serves as a show-stopping appetizer for gatherings. Here are some fantastic serving suggestions to complete your meal:
- Sticky Rice: A classic pairing, the plain, slightly sweet sticky rice perfectly balances the rich and spicy chicken, offering a comforting contrast.
- Pickled Veggies: The tangy, refreshing crunch of pickled radishes (like Danmuji) or other quick-pickled vegetables provides a delightful counterpoint to the fried chicken’s richness.
- Asian Broccoli Slaw: A light, crisp, and flavorful slaw with an Asian-inspired dressing can cut through the richness of the fried chicken, adding freshness and texture.
- Stir-Fried Veggies: A simple side of vibrant, crisp-tender stir-fried vegetables (like bok choy, bell peppers, or snap peas) can add nutrition and another layer of texture.
- Extra Sauce for Dipping: If you have any leftover sauce, it’s absolutely fantastic for dipping, allowing everyone to customize their level of glaze.
- Kimchi: For an authentic Korean experience, serve with a side of classic kimchi. Its fermented, spicy, and sour notes are the perfect match for KFC.
- Cold Beer: In Korea, fried chicken and beer (Chimaek) is a beloved combination. A crisp lager or pale ale is the perfect beverage to wash down these flavorful wings.
Explore More Asian-Inspired & Fried Chicken Recipes
If you loved this Korean Fried Chicken, you’re sure to enjoy these other delicious recipes from our kitchen. They offer a range of flavors, from spicy wings to savory Asian-inspired dishes:
- Spicy Wings
- Sesame Chicken
- Bourbon Chicken
- Soy Glazed Eggplant
- Crispy Baked Chicken Wings
- General Tso Chicken
I absolutely adore spending time in the kitchen, creating and perfecting recipes, and sharing all my culinary experiences with you! Remembering to come back each day for new inspiration can sometimes be a challenge, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes, ensuring you never miss out on delicious dishes like this Korean Fried Chicken!
Korean Fried Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Appetizer, Dinner
Cuisine: American, Korean
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 dutch oven
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Wire cooling rack
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Vinyl gloves
Before You Begin
- You can buy party wings. We like to buy the full wings and cut the wing tips off as they tend to be meatier than party wings.
- These sticky wings are best served right away, but if you happen to have leftovers you can store them in an air-tight container in the refrigerator for 3-4 days. Reheat in the air fryer or oven for the best results.
- If you do not have a deep fryer, you can fill a dutch oven or heavy bottom skillet with oil about halfway or enough to fully submerge the chicken. Heat the oil to 345F before beginning. It’s best to use a thermometer for this process to ensure the oil reaches the correct temperature. Keep an eye on the oil temperature as you cook the chicken as it can cool down throughout the process of adding and removing chicken.
Instructions
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Use half of the salt and pepper to season the chicken wings. Place seasoned chicken wings in a large bowl. Using gloved hands, add 1 tablespoon of the Asian garlic chili to the bowl with the wings and toss to coat.
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To a gallon zipper plastic bag, add remaining salt and pepper, the flour, smoked paprika, ginger, and garlic powder. Close bag and toss to combine dry ingredients.
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Working in batches, add 5 or 6 wings to the bag of dry seasonings. Close bag and shake to coat the wings.
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Remove to a wire rack and repeat process until all wings are coated.
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Preheat your deep fryer to 345 F.
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Add wings to fryer basket, being careful not to crowd the chicken. Cook 5-7 minutes, lifting basket once during cooking and gently shaking to ensure wings do not stick together and they cook evenly.
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Remove chicken to paper towel lined tray and allow to drain.
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To a medium saucepan, add remaining Asian garlic chili, honey, maple syrup, brown sugar, soy sauce, sesame oil, and ketchup. Cook over medium-low heat for 2-3 minutes or until it reaches a gentle boil.
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Add some water to the cornstarch and stir until no powder remains. You won’t need much water, just enough for the cornstarch to dissolve.
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While stirring, slowly add cornstarch mixture to the sauce in pan. Stir until completely combined. Turn off heat and allow to sit for 3-4 minutes to thicken.
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In a large bowl, using gloved hands, gently toss 5-6 wings at a time with some of the sauce to coat chicken wings. Repeat until all chicken wings are coated. You may have a little sauce left over which is perfect for dipping.
Nutrition
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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.