Welcome to The Dish at Plated, your food content hub. Browse through #foodhacks, quick recipes, fun listicles, educational articles, and more.

Korean Fried Chicken

Korean Fried Chicken Recipe

A few weeks ago I had dinner with a friend at Ippudo, the most delicious ramen restaurant in New York City. Before diving in to our giant bowls of soup, we split an order of chicken wings. Since then I have been seriously craving the kind of crispy, spicy wings you can only get at a really great Japanese or Korean restaurant, so this fried chicken recipe from Spoon Fork Bacon really hit the spot.


Korean Fried Chicken Recipe

Yield: 4 to 6 servings

For the Sauce:

  • ¼ cup gochugang (Korean Chile Paste)
  • 5 garlic cloves, minced
  • 2 tablespoons peeled and minced ginger
  • 1 green onion, thinly sliced
  • 2 ½ tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon honey
  • 2 teaspoons sesame oil

For the Wings:

  • 24 chicken wing pieces
  • 1 cup sweet rice flour
  • 1 tablespoon cornstarch
  • 1 ¼ cup cold water
  • salt and pepper to taste
  • Vegetable oil for frying


In a large, heavy sauce pot, preheat oil to 350°F. Place all ingredients for the sauce into a bowl and whisk together until fully incorporated. Set aside.

Sift together the flour and cornstarch into a mixing bowl. Whisk in water until fully incorporated and smooth (there should be no lumps).  Dip each wing into the batter and shake to remove any excess. Carefully drop each battered wing into the hot oil and fry for 5 to 6 minutes. Continue to fry in batches, making sure not to overcrowd the pot.

Drain onto paper towels and season with salt and pepper. Once all wings have been fried, place wings back into the fryer and fry a second time for another 5 to 7 minutes or until light golden brown and crispy. Season again with salt and pepper.

Using a pastry brush, paint each wing with a dollop of the spicy BBQ sauce and garnish with the green onions and sesame seeds. Serve immediately. Enjoy this and other recipes for chicken here at Plated.

Adapted from: Spoon Fork Bacon

- Elana Karp




  • Kathryn April 25, 2013 at 1:35 pm

    thanks for the recipe, I’d love to try this at home. My husband and I tried korean-style fried chicken when we visited New York City last summer…how do they get it so crispy??!


  • Alyssia July 29, 2013 at 5:40 pm

    @Kathryn, usually they double coat the chicken or fry it multiple times. Last night I double coated it and fried it up 3 times and it turned out very crispy. Crispy enough for the sauce to not completely ruin the coating. ;)


Leave a Comment