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.
- 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.
- 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.
- 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.
- Preheat your deep fryer to 345 F.
- 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.
- Remove chicken to a paper towel lined tray and allow to drain.
- 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.
- 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.
- 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.
- 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.Â
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
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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!
Print It Rate ItIngredients
- 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
- Deep fryer or dutch oven
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.Â
- 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
- 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.
- 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.
- 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 process until all wings are coated.
- Preheat your deep fryer to 345 F.
- 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.
- Remove chicken to paper towel lined tray and allow to drain.
- 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.
- 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.
- 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.
- 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
Chef Antoine Davis
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Sherry B says
Hi Amanda. I just came across your recipe for the Korean Fried Chicken and it looks so yummy. I will be going this week to purchase the ingredients to make this recipe. Don’t let what Brian “Says” get to you. There are all kinds of ways to make this recipe. There’s no one way to make this recipe. Some people are just unhappy with their life and have to send immature, rude comments. Keep up the good work and I have subscribed to receive your recipes. Will be trying more recipes 😋 P.S. I will send photos too.
Brian says
This isn’t Korean fried chicken. You missed the essential methods and ingredients that make KFC what it is. Please give respect to a style and preparation that it’s due.
Amanda Formaro says
Would love to hear what you are referring to. We achieved the crispy skin that Korean Fried Chicken is known for in one fry, thus no double frying. While we didn’t use potato starch, we used cornstarch which is much more common in people’s kitchens.