There’s an unmistakable thrill that comes from the first crunch of a perfectly fried chicken wing, and when it’s coated in sweet, spicy goodness, you know you’re in for something special. A moment like this unfolded during a recent family get-together, where the tantalizing aroma of The Best Korean Fried Chicken had everyone flocking to the kitchen.
I was on a mission to break free from the repetitiveness of takeout and bring a taste of vibrant Korean cuisine right into our home. With its crispy skin and succulent meat, this recipe is not just a crowd-pleaser; it’s incredibly easy to prepare, even for those who might be new to frying at home.
Imagine serving these golden delights at your next movie night or potluck, paired with a homemade sweet and spicy sauce that leaves everyone reaching for more. If you’re ready to elevate your frying game and impress friends and family with authentic flavors, let’s dive into this delightful recipe that’s sure to become a staple in your kitchen.
Why is The Best Korean Fried Chicken irresistible?
Crispy, Bold Flavors: The double-battering technique guarantees an incredibly crispy texture that you’d expect from your favorite restaurant!
Easy to Make: Even novice cooks can whip up this dish with simple ingredients and easy steps, making it a great recipe to impress guests.
Crowd Favorite: Whether for a game day or family gathering, this recipe is a guaranteed showstopper that keeps everyone coming back for more.
Customizable Dipping Sauce: Pair it with a sweet soy or spicy sauce to elevate the flavor to your liking, ensuring every bite is a delightful experience.
Quick Cooking Time: With only 8 minutes of cook time, you can have golden-brown wings on your table in no time—perfect for those busy weeknights!
The Best Korean Fried Chicken Ingredients
For the Chicken
• 2 pounds chicken wings – Choose fresh wings for the best flavor and texture.
• 2 teaspoons kosher salt – Enhances the chicken’s natural flavor and keeps it juicy.
For the Breading
• 3/4 cup corn starch – Creates an ultra-crispy outer layer when fried.
• 1/2 cup all-purpose flour – Helps bind the coating for a perfect crunch.
• 1/2 teaspoon baking powder – Contributes to the fluffiness and crispiness of the batter.
For the Wet Batter
• 1/2 cup cold water – Ensures the batter is light and airy.
• 1/2 cup vodka – The secret ingredient that adds an extra crunch—can be substituted with sparkling water if desired.
For Frying
• 2 quarts peanut oil – Ideal for frying due to its high smoke point and subtle flavor.
For the Sauce
• 1 recipe sweet soy sauce or sweet and spicy chili sauce – A key addition that elevates The Best Korean Fried Chicken to another level with its bold, delightful flavor.
How to Make The Best Korean Fried Chicken
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Combine Ingredients: In a large bowl, whisk together 2 teaspoons of kosher salt, 3/4 cup of corn starch, and 1/2 teaspoon of baking powder until homogenous. Add in 2 pounds of chicken wings and toss well to coat each wing. Transfer them to a wire rack set over a rimmed baking sheet, shaking off the excess coating. Refrigerate uncovered for at least 30 minutes, or up to overnight, to achieve maximum crispiness.
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Preheat Oil: Heat 2 quarts of peanut oil in a large wok, Dutch oven, or deep fryer to 350°F (177°C). This is the perfect temperature for frying, ensuring your wings become crispy without absorbing too much oil.
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Prepare the Batter: In another large bowl, combine the remaining 1/2 cup of corn starch, 1/2 teaspoon of baking powder, and 1/2 cup of all-purpose flour. Whisk until combined. Then add 1/2 cup of cold water and 1/2 cup of vodka, stirring until a smooth batter forms. If needed, adjust the consistency by adding up to 2 tablespoons of additional water.
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Batter the Wings: Dip half of the prepared wings into the batter. Lift one wing and let the excess batter drip off. Use your finger to remove any large pockets, then carefully lower the wing into the hot oil. Repeat this process with the remaining wings.
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Fry the Wings: Fry the wings for about 8 minutes, using a metal spider or slotted spatula to rotate them as they cook. They should turn a beautiful golden brown and become crisp. Once done, transfer the wings to a paper towel-lined plate and immediately season with a pinch of salt. Keep warm while frying the remaining wings.
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Serve and Enjoy: You can serve the fried wings plain or toss them with your choice of sweet soy sauce or sweet and spicy chili sauce for an extra flavor kick.
Optional: Drizzle with sesame oil and garnish with sliced green onions for added flavor and color.
Exact quantities are listed in the recipe card below.
Storage Tips for The Best Korean Fried Chicken
Room Temperature: Allow leftover wings to cool before storing. They can be kept at room temperature for up to 2 hours, but make sure to refrigerate after that to maintain freshness.
Fridge: Store any uneaten The Best Korean Fried Chicken in an airtight container for up to 3 days. Reheat in the oven to retain crispiness.
Freezer: Freeze leftover wings in a freezer-safe bag for up to 2 months. Label the bag with the date and reheat from frozen for best results.
Reheating: For the crispiest texture, reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes or until thoroughly heated. Avoid microwaving, as it can make the wings soggy.
Expert Tips for The Best Korean Fried Chicken
Prep Time Matters: Refrigerate coated wings for at least 30 minutes to ensure crispiness. This step prevents the coating from falling off while frying.
Consistent Oil Temperature: Maintain the oil at 350°F (177°C). If it’s too hot, wings may burn; too cool, and they’ll soak up oil and become greasy.
Avoid Batter Clumping: When dipping wings, ensure excess batter drips off to avoid clumps that can lead to soggy bits in The Best Korean Fried Chicken.
Batch Frying: Fry wings in batches to prevent overcrowding, which helps maintain the oil temperature and ensures even cooking.
Serve Immediately: Enjoy your crispy wings fresh out of the fryer for the best texture and flavor. Letting them sit too long can soften the crust.
What to Serve with The Best Korean Fried Chicken?
Elevate your meal with perfect pairings that accentuate the vibrant flavors of this crispy delight.
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Steamed Rice: A classic companion, fluffy white rice soaks up sauces beautifully, balancing the richness of the wings.
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Cucumber Salad: Crisp and refreshing, this bright salad provides a crunchy contrast, enhancing every bite with a zesty tang.
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Kimchi: The fermented crunch of kimchi adds layers of flavor, offering a punchy, spicy kick that beautifully complements the dish.
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Pickled Vegetables: Sweet and tangy pickles cleanse the palate between bites, enhancing the overall enjoyment of the rich, savory wings.
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Cold Beer: An ice-cold beer blends perfectly with the spice and crunch, making it a go-to drink choice for any gathering.
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Mango Sticky Rice: For dessert, this sweet treat offers a creamy and gentle contrast that leaves a lasting impression after the savory feast.
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Garlic Noodles: These buttery, garlicky noodles create a satisfying accompaniment and bring an enticing aroma to the table.
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Sesame Green Beans: These stir-fried greens add a nutty flavor and vibrant color to your plate, complementing the rich chicken perfectly.
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Fruit Punch: A refreshing fruit punch can cleanse your palate and enhance the overall experience of this delightful meal.
The Best Korean Fried Chicken Variations
Get ready to sprinkle a bit of your own magic into this beloved dish! Customize your wings with these fun twists and swaps.
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Gluten-Free: Use gluten-free flour and cornstarch to create a crispy shell that everyone can enjoy. You won’t miss a thing!
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Spicy Kick: Add a teaspoon of cayenne pepper or chili powder to the batter for an added punch that’ll make your taste buds dance. Your guests will love the heat!
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Honey Garlic: Drizzle honey and minced garlic into your sauce for a sweet and savory twist that complements the crispy chicken beautifully. It’s a flavor explosion in every bite.
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Asian Flair: Incorporate sesame oil into your batter for an added depth of flavor that echoes the authentic tastes of Korea. A little goes a long way in elevating your wings!
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Crispy Bites: Cut the chicken wings into smaller pieces for bite-sized delights perfect for snacking. These mini-fried gems are a hit at parties!
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Baking Option: If you’re looking for a healthier take, try baking them at 425°F (220°C) on a wire rack instead of frying. You’ll still get a delightful crunch without all the oil.
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Buttermilk Soak: Marinate the wings in buttermilk for at least an hour before coating. This not only adds moisture but also a delightful tang that will have everyone raving.
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Zesty Citrus: Squeeze a little lemon or lime juice over your finished wings for a refreshing and zesty twist. It brightens the flavors and adds a fun flair!
Make Ahead Options
These The Best Korean Fried Chicken wings are perfect for busy weeknights when you need a homemade meal without the last-minute rush! You can marinate the wings with the salt, corn starch, and baking powder mixture and refrigerate them uncovered for up to 24 hours. This step not only saves you time but also enhances the crispiness of the coating when served. For a quicker prep, you could also prepare the batter ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to enjoy your wings, simply dip them in the batter and fry as usual. Trust me, they’ll be just as delicious and satisfyingly crispy!
The Best Korean Fried Chicken Recipe FAQs
How do I choose the best chicken wings?
Absolutely! For the best flavor and texture, always opt for fresh chicken wings that have a plump appearance. Look for wings with minimal dark spots or discoloration. For the crispiest results, I recommend using wings with the bone-in and skin-on for that juicy goodness and fabulous crunch!
What’s the best way to store leftover fried chicken wings?
It’s super simple! Allow your leftover wings to cool before storing them in an airtight container. They can stay fresh in the fridge for up to 3 days. Just make sure to reheat them in the oven, not the microwave, to keep that marvelous crunch. Baking at 375°F (190°C) for about 10-15 minutes should do the trick!
Can I freeze The Best Korean Fried Chicken?
You certainly can! To freeze your leftovers, place the wings in a freezer-safe bag, making sure to squeeze out as much air as possible. They will stay good for up to 2 months. When you’re ready to enjoy, reheat from frozen in an oven preheated to 375°F (190°C) for about 15-20 minutes to get them crispy again.
What should I do if my batter is too thick or thin?
Very easily! If your batter is too thick, gradually add a tablespoon of cold water at a time and whisk until you reach your desired consistency. Conversely, if it’s too thin, just sprinkle in a bit more flour or corn starch, whisking until smooth. The perfect batter should lightly coat the wings without dripping excessively.
Are there any dietary considerations for pets with this recipe?
Great question! Fried chicken, especially with seasonings, is not suitable for pets due to potential harmful ingredients like salt and spices. For treats, it’s always best to give your furry friends plain, cooked chicken without any batter or sauces. Always check with your vet if you have concerns about your pet’s diet!
The Best Korean Fried Chicken for Crispy Cravings at Home
Ingredients
Equipment
Method
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In a large bowl, whisk together 2 teaspoons of kosher salt, 3/4 cup of corn starch, and 1/2 teaspoon of baking powder until homogenous. Add in 2 pounds of chicken wings and toss well to coat each wing. Transfer to a wire rack set over a rimmed baking sheet, refrigerate uncovered for at least 30 minutes, or up to overnight.
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Heat 2 quarts of peanut oil in a large wok, Dutch oven, or deep fryer to 350°F (177°C).
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In another bowl, combine remaining 1/2 cup of corn starch, 1/2 teaspoon of baking powder, and 1/2 cup of all-purpose flour. Whisk until combined, then add 1/2 cup of cold water and 1/2 cup of vodka, stirring to create a smooth batter.
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Dip half of the wings into the batter and lower into the hot oil, repeating with remaining wings.
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Fry wings for about 8 minutes, until golden brown. Transfer to a paper towel-lined plate and season with salt.
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Serve the wings plain or toss with sweet soy sauce or sweet and spicy chili sauce.
