Korean Fried Chicken

Juicy Korean fried chicken is smothered in a chili garlic sauce mixed with brown sugar, soy sauce, and honey giving you that sweet and spicy flavor profile on incredibly crisp fried chicken wings.

Why this recipe works

Korean fried chicken has taken on many different variations over the years as it’s grown in popularity. This fried chicken is known for its sweet and spicy glaze with a crisp and crunchy coating. Today we’re using Asian garlic chili sauce, honey, maple syrup, brown sugar, soy sauce, and plenty of delicious spices and seasonings for ultra flavorful candied chicken wings with a kick.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

WINGS – We like to buy the full wings and cut the wing tips off as they tend to be meatier than party wings, however, you can certainly use party wings if preferred.

SAUCE – A mixture of Asian garlic chili, honey, maple syrup, brown sugar, soy sauce, sesame oil, and ketchup combine to create this sticky sweet and spicy glaze. It’s packed with flavor! The cornstarch works to thicken the sauce, I do not recommend skipping it or substituting it with anything else.

How to Make Korean Fried Chicken

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.

1. 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.
2. To a gallon zipper plastic bag, add the remaining salt and pepper, the flour, smoked paprika, ginger, and garlic powder. Close bag and toss to combine dry ingredients.
3. Working in batches, add 5 or 6 wings to the bag of dry seasonings. Close bag and shake to coat the wings. Remove to a wire rack and repeat the process until all wings are coated.
4. Preheat your deep fryer to 345 F.
5. 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.
6. Remove chicken to a paper towel lined tray and allow to drain.
7. To a medium saucepan, add the 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.
8. 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.
9. While stirring, slowly add the cornstarch mixture to the sauce in pan. Stir until completely combined. Turn off heat and allow to sit for 3-4 minutes to thicken.
10. 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.

Frequently Asked Questions & Expert Tips

Yes, you can use chicken thighs instead of wings for this recipe. Note that the cook time will be different when using a different cut of meat. Chicken thighs should reach an internal temperature of 165F on an instant read thermometer when they are done cooking, about 6-8 minutes cook time.

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.

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.

Serving Suggestions

Serve with sticky rice, pickled veggies, Asian broccoli slaw, stir-fried veggies, or as-is with extra sauce for dipping. Korean fried chicken can be enjoyed as a main course or served as an appetizer.

More Related Recipes

• Spicy Wings
• Sesame Chicken
• Bourbon Chicken
• Soy Glazed Eggplant
• Crispy Baked Chicken Wings
• General Tso Chicken

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!