Why You’ll Love this Deliciously Crunchy Korean Fried Chicken
If you’ve never tried Korean fried chicken before, you’re in for a life-changing culinary experience. This isn’t your typical Southern fried chicken.
Korean fried chicken boasts an impossibly crispy exterior that somehow stays crunchy for hours. Seriously, how is that even possible?
The magic lies in that potato starch coating and double-frying technique. I used to think my oven-baked wings were good until I tried this method.
The contrast between the shattering-crisp skin and juicy meat inside is simply unmatched. Plus, the subtle flavors of garlic, ginger, and onion infuse every bite with depth that’ll make your taste buds dance.
What Ingredients are in Deliciously Crunchy Korean Fried Chicken?
The secret to making truly irresistible Korean fried chicken lies in its unique blend of ingredients that create that signature crackly exterior while keeping the meat inside perfectly juicy. This isn’t just about throwing chicken in hot oil—it’s about crafting layers of flavor with aromatic additions and the perfect coating mixture.
The ingredients below will help you achieve that authentic Korean fried chicken experience that’s become so popular in restaurants around the world.
- 10 pounds chicken wings
- 1 whole onion
- 4½ tablespoons salt
- 3 tablespoons ground pepper
- 1½ cups all-purpose flour
- 1½ cups potato starch
- 1 cup sugar
- ¼-⅓ cup minced garlic cloves
- 1 teaspoon ginger powder (or 1½ teaspoons ginger puree)
- 1 egg yolk
While the ingredient list might seem straightforward, there are a few things to note. The potato starch is absolutely non-negotiable—it’s what gives Korean fried chicken that distinctively crunchy texture that stays crisp even after being sauced.
Regular cornstarch won’t achieve quite the same effect. Also, don’t skimp on the aromatics; the onion, garlic, and ginger create a flavor profile that’s distinctly Korean.
If you’re concerned about the amount of chicken, you can easily halve the recipe, but trust me, these wings disappear faster than you’d think at any gathering.
How to Make this Deliciously Crunchy Korean Fried Chicken
Making perfect Korean fried chicken starts with proper preparation of your 10 pounds of chicken wings. First, trim away any excess fat and give them a thorough wash. This might seem like an unnecessary step, but trust me, it makes all the difference in the final texture. Place your clean wings in a colander and let them drain completely—excess water is the enemy of crispy chicken, creating steam that softens that coveted crunch.
Now for the magic paste that transforms ordinary wings into Korean masterpieces. Take one onion and divide it in half. Finely dice one half into the tiniest pieces you can manage (your knife skills will get a workout here), and simply grind the other half. Alternatively, if you’re short on patience or time, just grind the whole onion.
Add this to a large mixing bowl along with 4½ tablespoons salt, 3 tablespoons ground pepper, 1½ cups flour, 1½ cups potato starch, 1 cup sugar, ¼-⅓ cup minced garlic cloves, 1 teaspoon ginger powder (or 1½ teaspoons ginger puree), and 1 egg yolk. Mix everything together until you achieve a thick, pasty consistency. The mixture should coat a spoon without sliding right off—if it’s too thin, you can add up to an additional ½ cup each of potato starch and flour.
Take a small taste at this point; if the paste seems overly sweet, balance it with a bit more salt and pepper.
With your chicken drained and your paste prepared, you’re ready to combine them. The recipe suggests adding the chicken to the paste, ensuring each piece gets thoroughly coated with this flavorful mixture. The paste creates not just flavor but the foundation for that characteristic crunchy exterior.
What makes Korean fried chicken distinctive is often a double-frying technique—though not explicitly mentioned in these instructions, it’s a traditional method where the chicken is fried once at a lower temperature, rested, then fried again at a higher temperature for the ultimate crunch.
The sugars in the paste will caramelize beautifully, giving your chicken that addictive sweet-savory balance that keeps people coming back for just one more piece.
Deliciously Crunchy Korean Fried Chicken Substitutions and Variations
While sticking to the classic Korean fried chicken recipe yields incredible results, numerous substitutions and variations can accommodate dietary restrictions or simply add exciting new flavors to your crunchy wings.
For gluten-free needs, try rice flour instead of regular flour. It creates that signature crispiness we all crave.
Can’t find potato starch? Cornstarch works beautifully in a pinch.
I sometimes swap chicken wings for boneless thighs, which my kids prefer.
For heat lovers, add gochujang to your paste mixture—trust me, it transforms everything.
Vegetarians aren’t left out either. Cauliflower florets make a surprisingly delicious stand-in for chicken, with that same satisfying crunch.
What to Serve with Deliciously Crunchy Korean Fried Chicken
Korean fried chicken deserves perfect partners that complement its glorious crunchiness and bold flavors.
I love serving mine with cooling cucumber kimchi or crisp pickled radishes to balance the heat. A bowl of fluffy white rice makes the perfect canvas, soaking up any sauce that might drip from your wings.
For drinks, nothing beats a cold Korean beer or soju. Want something non-alcoholic? Try a sparkling yuzu drink.
Don’t forget banchan—those small side dishes that make Korean meals special.
Some steamed vegetables or a simple green salad rounds everything out nicely. Trust me, your taste buds will thank you.
Final Thoughts
After trying this recipe for Korean fried chicken, I’m confident you’ll understand why it’s become such a global sensation.
The perfect combination of crispy exterior and juicy meat, coated in that sticky, spicy-sweet sauce, is truly irresistible.
I love how this dish brings people together around the table. Whether for game day, a casual gathering, or just a treat-yourself dinner, Korean fried chicken never disappoints.
The technique takes a bit of practice, but don’t get discouraged. Even my early attempts, while not picture-perfect, disappeared quickly.
That’s the beauty of fried chicken, isn’t it?
Crispy Korean Fried Chicken
Ingredients
Equipment
Method
- Trim excess fat from chicken wings and wash thoroughly. Place in a colander to drain completely.
- Prepare the onion by finely dicing half and grinding the other half (or grind the whole onion if preferred).
- In a large mixing bowl, combine the prepared onion, salt, ground pepper, flour, potato starch, sugar, minced garlic, ginger powder (or puree), and egg yolk.
- Mix everything together until you achieve a thick, pasty consistency that coats a spoon without sliding off. If too thin, add up to an additional ½ cup each of potato starch and flour.
- Taste the paste and adjust seasoning if needed – if it seems too sweet, add more salt and pepper to balance.
- Add the drained chicken wings to the paste, ensuring each piece gets thoroughly coated with the mixture.
- Heat oil for frying. For authentic Korean fried chicken, use the double-frying technique: first fry at a lower temperature until cooked through, then rest, and fry again at a higher temperature for the ultimate crunch.
- Remove chicken from oil when golden brown and perfectly crispy. Let drain on paper towels before serving.
