This Crunchy, Sweet and Spicy Korean Fried Chicken is easy to make and so delicious! I’m not really sure how to explain this recipe other than just being delicious! It’s so addictive, and can be served as an appetizer, for lunch or as dinner. As soon as I tried this recipe, I knew that I had to include it in February’s Meal Plan, and I had to share it with you!

If you’ve never had Korean Fried Chicken before, you’re about to have a new favorite way to eat chicken wings! These cornstarch coated chicken wings are fried to perfection (either in oil or in your Air Fryer), and tossed in a sweet, and spicy, sticky sauce. The cornstarch coating makes the chicken wings extra crispy!

Most traditional Korean Fried Chicken dishes are double fried, but if your life is anything like mine, you don’t have time for that. So I have tweaked this recipe so that it only involves frying the wings once, and keeping them warm and crispy in the oven between batches… if they last that long.

How To Make Korean Fried Chicken

Making Korean Fried Chicken is almost exactly like making Chicken Wings. Start by gathering all of your ingredients. I like using a sheet tray to put everything I need on it, and have it all in one place.

Gather Tools & Equipment

• Air Fryer or Deep Pot
• Cooling Rack
• Tongs
• Mixing Bowl
• Whisk

Gather Ingredients

Gather up your ingredients to make the sauce and season the chicken wings.

• 2 lbs chicken wings
• 1 cup cornstarch
• 1 tsp baking powder
• 2 tsp salt
• 1 tsp each; white pepper, ginger and garlic powder
• ⅓ cup melted butter
• 1 tbsp crushed red pepper flakes
• ½ cup + 2 tbsp gochujang sauce
• 3 tbsp ketchup or tomato paste
• 2 tbsp rice vinegar
• 2 tsp sesame oil
• ½ cup honey
• 3 tbsp brown sugar
• ½ tbsp each; ginger and garlic powder
• 2 tsp white pepper

Prepare Chicken Wings

Cut chicken wings apart at the joints, and cut off the tips. Throw out the tips or save them for chicken stock. In a large bowl, combine cornstarch, baking powder (NOT baking soda), salt, white pepper, ginger and garlic powder. Toss chicken wings to coat, and place on a wire rack. Refrigerate for 30 minutes to 1 hour.

You can also substitute any other bone-in, skin-on chicken, just make sure to increase cooking time accordingly, cooking chicken to an internal temperature of 165 degrees.

Prepare Sauce

In a large bowl, whisk together all ingredients for Korean Fried Chicken Sauce.

Fry Wings

Preheat oven to 300 degrees. Line a baking sheet with a wire rack, and place in oven. In a large, deep pot, or cast iron skillet, heat 2″ of oil to 375 degrees. Working in batches, fry chicken wings until golden and crispy – about 8 minutes.

Place on baking sheet in oven to keep warm.

To cook in your Air Fryer, place coated wings in a single layer and lightly spray with olive oil. Cook at 385 degrees for 20 minutes, flipping wings halfway through.

Toss To Coat

Add a little sauce to bottom of a large bowl. Place wings in bowl, and add a little more sauce on top. Gently toss wings in sauce, and serve, garnished with sesame seeds.

Korean Fried Chicken

Air Fryer & Deep Fried Directions.

Print Recipe Pin Recipe

Course Appetizer, Dinner

Cuisine American, Korean

Equipment

• Air Fryer or large deep pot
• Cooling Rack
• Mixing Bowls
• Whisk

Ingredients

  

Chicken Wings

• 2 lbs chicken wings
• 1 cup cornstarch
• 1 tsp baking powder
• 2 tsp salt
• 1 tsp white pepper, ginger and garlic powder

Sauce

• 1/3 cup melted butter
• 1 tbsp crushed red pepper flakes
• 1/2 cup + 3 tbsp gochujang sauce
• 2 tbsp rice vinegar
• 2 tsp sesame oil
• 1/2 cup honey
• 3 tbsp brown sugar
• 1/2 tbsp each; ginger and garlic powder
• 2 tsp white pepper

Serving

• sesame seeds
• sliced green onions

Instructions

 

• Preheat oven to 300 degrees. Place a wire rack on a baking sheet and place in oven.
• Cut chicken wings apart at the joints, and cut off the tips. Throw out the tips or save them for chicken stock.
• In a large bowl, whisk together cornstarch, baking powder and spices. Toss wings in cornstarch mixture to evenly coat, shaking off excess, and place in a single layer on a wire rack. Refrigerate for 30 minutes to 1 hour.
• In a separate bowl, whisk together all ingredients for sauce. Set aside.
• In a large, deep pot, over medium-high heat, heat 2" frying oil to 375 degrees. Working in batches, fry wings until golden, and cooked through - about 8-10 minutes. Transfer to wire rack in oven to keep warm.
• Add about ¼ cup sauce to the bottom of a large bowl. Place wings on top, and add a little more sauce. Gently toss wings in sauce until evenly coated.
• Serve, topped with sesame seeds and sliced green onions.

To Air Fry

• Place coated wings in a single layer and lightly spray with olive oil. Cook at 385 degrees for 20 minutes, flipping wings halfway through.

Keyword Air Fryer Chicken Wings, Chicken Wings, Fried Chicken Wings, Korean Fried Chicken

Tried this recipe?Let us know how it was!