Korean Fried Chicken

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 The Spruce Eats / Leah Maroney

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Freeze Time: 30 mins
  • Servings: 4 servings
  • Yields: 24 wings

Korean fried chicken is sweet, sticky, and crispy—everything you'd want in wings. So irresistibly juicy and craveable, you will not be able to stop yourself from eating the entire batch. Because of the glaze, there’s absolutely no dipping sauce needed. We topped them with sesame seeds and chopped scallions for extra crunch and flavor.

You can serve them as a party appetizer or as a fun dinner alongside a salad. They’re perfect for game night or make a large batch for a Superbowl party. It’s best to make these immediately before eating so make sure to save this dish for last!

Ingredients

  • For the Chicken:
  • 2 pounds chicken wings
  • 1/2 teaspoon soy sauce
  • 2 tablespoons sherry
  • For the Breading and Frying:
  • 1/2 cup cornstarch
  • 2 tablespoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 quart canola oil
  • For the Sauce:
  • 1 teaspoon sesame oil
  • 3 tablespoons ketchup
  • 2 tablespoons garlic chili paste
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons garlic
  • Garnish: scallions, sesame seeds

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Wings

  1. Gather the ingredients. Completely pat the chicken wings dry using paper towels.

    korean-chicken-wings-4777759-01
     The Spruce Eats / Leah Maroney
  2. Whisk together the sherry and the soy sauce in a medium-sized bowl. Add the wings and toss to coat. Cover and allow to sit for about 30 minutes. You can marinate them for up to 4 hours.

    korean-chicken-wings-4777759-02
     The Spruce Eats / Leah Maroney
  3. Toss the cornstarch, baking powder, garlic powder, and onion powder in a shallow bowl. Heat up your frying oil in a large heavy-bottomed pot to 350 F.

    Drain the chicken wings from the marinade, then toss them in the cornstarch mixture. Toss them to coat completely in the mixture.

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     The Spruce Eats / Leah Maroney
  4. Fry the wings in batches of 5 or so wings at a time. Keep the oil at a steady temperature and fry for 10 minutes or until their internal temperature reaches 165 F and they are golden and crispy on the outside.

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     The Spruce Eats / Leah Maroney

Make the Sauce

  1. While they are frying, prepare the sauce.

    korean-chicken-wings-4777759-04
     The Spruce Eats / Leah Maroney
  2. Whisk together the sesame oil, ketchup, garlic chili paste, honey, brown sugar, soy sauce, and garlic to a small saucepan. Cook on medium-low heat in a saucepan until the sauce has thickened, about 5 minutes. Stir frequently so it does not burn. You can also heat in the microwave in a microwave-safe bowl in 1 minute increments.

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     The Spruce Eats / Leah Maroney
  3. Drain the wings from the oil and keep them hot in a 200 F oven.

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     The Spruce Eats / Leah Maroney
  4. Toss the wings with the sauce, garnish with sesame seeds and chopped scallions and serve immediately! 

    korean-chicken-wings-4777759-08
     The Spruce Eats / Leah Maroney

Recipe Variations

  • We used a chili garlic paste which is a little easier to find than the classic Korean chili paste (gochujang). But for a more traditional dish you can find the paste at some Asian markets and online.
  • You can make these wings spicier by adding some crushed red pepper flakes into the sauce or adding more of the chili paste. You can also add a little more soy sauce to the sauce if you like it saltier.
  • You can also bake the wings if you don't want to fry. Just add them to a greased cooling rack over the top of a baking sheet. Bake at 400F for 10 minutes.