* Tips
* Tips is a medium Korean recipe that serves 4. 460 calories per serving. Recipe by Johann Eats Well on YouTube.
Prep: 35 min | Cook: 20 min | Total: 1 hr 10 min
Cost: $10.88 total, $2.72 per serving
Ingredients
- 2 pounds Chicken Wings (whole wings or drumettes, skin on)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (fresh, grated)
- ½ cup All-Purpose Flour (sifted)
- ½ cup Potato Starch (gives extra crispness)
- ½ teaspoon Baking Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper (freshly ground)
- 4 cups Vegetable Oil (high smoke‑point oil for deep‑frying)
- 3 tablespoons Gochujang (Korean red pepper paste)
- 2 tablespoons Honey
- 1 tablespoon Rice Vinegar
- 1 tablespoon Brown Sugar (packed)
- 1 tablespoon Sesame Seeds (toasted)
- 2 stalks Green Onions (thinly sliced for garnish)
Instructions
Marinate the Chicken
In a large zip‑top bag combine the chicken wings, soy sauce, minced garlic, and grated ginger. Seal and massage the mixture, then refrigerate for at least 15 minutes.
Time: PT15M
Prepare the Coating Mix
In a mixing bowl whisk together the sifted all‑purpose flour, potato starch, baking powder, salt, and black pepper until evenly combined.
Time: PT5M
Coat the Chicken
Remove the chicken from the marinade, letting excess drip off. Toss the pieces in the coating mixture until fully covered. Let the coated chicken rest on a wire rack for 5 minutes.
Time: PT5M
First Fry (Blanch)
Heat the vegetable oil in the pot to 350°F (175°C). Working in batches, fry the coated chicken for about 4‑5 minutes, just until the coating sets but not browned. Remove and drain on the wire rack.
Time: PT8M
Temperature: 350°F
Rest the Chicken
Allow the partially cooked chicken to rest on the rack for 5 minutes. This helps the interior finish cooking during the second fry and keeps the crust dry.
Time: PT5M
Second Fry (Crisp)
Raise the oil temperature to 375°F (190°C). Fry the chicken again, in batches, for 2‑3 minutes until golden‑brown and ultra‑crisp. Transfer to the rack and let excess oil drip off.
Time: PT4M
Temperature: 375°F
Make the Gochujang Glaze
In a saucepan over medium heat, combine gochujang, honey, rice vinegar, and brown sugar. Stir continuously for 5‑6 minutes until the sauce thickens and becomes glossy.
Time: PT6M
Temperature: Medium heat
Toss Chicken in Sauce
Place the fried chicken in a large bowl, pour the hot glaze over, and toss quickly until each piece is evenly coated.
Time: PT3M
Garnish and Serve
Transfer the glazed chicken to a serving platter, sprinkle toasted sesame seeds and sliced green onions on top, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 30g
- Carbohydrates
- 32g
- Fat
- 22g
- Fiber
- 1g
Dietary info: Contains gluten, Contains soy, Not vegetarian, Not vegan
Allergens: Wheat (flour), Soy (soy sauce, gochujang), Potential cross‑contamination with peanuts (oil)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Thighs (boneless, cut into bite‑size pieces), Chicken Drumsticks
- Instead of Soy Sauce: Tamari, Coconut Aminos
- Instead of Garlic: Garlic powder (1 tsp), Shallots (2, minced)
- Instead of Ginger: Ground ginger (½ tsp), Ginger paste (1 tsp)
- Instead of All-Purpose Flour: Cake flour, Rice flour (for gluten‑free version)
- Instead of Potato Starch: Cornstarch, Tapioca starch
- Instead of Baking Powder: Club soda (replace ¼ cup flour mixture), Cream of tartar (¼ tsp) + baking soda (¼ tsp)
- Instead of Salt: Kosher salt (1¼ tsp), Sea salt
- Instead of Black Pepper: White pepper, Paprika (for color only)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Gochujang: Sriracha + miso (1 tbsp each), Thai chili paste
- Instead of Honey: Maple syrup, Brown sugar (1 tbsp + water)
- Instead of Rice Vinegar: Apple cider vinegar (½ tbsp) + water (½ tbsp), Lemon juice (1 tsp)
- Instead of Brown Sugar: White sugar (¾ tbsp), Honey (½ tbsp)
- Instead of Sesame Seeds: Toasted pumpkin seeds, None
- Instead of Green Onions: Chives, Scallions
Equipment Needed
- Large Pot or Deep Fryer
- Candy or Deep‑Fry Thermometer
- Wire Rack
- Paper Towels
- Mixing Bowls
- Whisk (optional)
- Tongs
- Saucepan
- Measuring Cups and Spoons
- Cutting Board
- Chef’s Knife
- Baking Sheet (optional)
Critical Steps — Do Not Skip
- Marinating the chicken for flavor penetration.
- Using a double‑fry method (first low‑temp fry, second high‑temp fry) to achieve lasting crispness.
- Preparing a thick gochujang glaze that adheres without making the crust soggy.
- Tossing the chicken quickly while the glaze is hot to ensure even coating.
Chef Tips from the Video
- Use potato starch instead of only flour for a lighter, crunchier crust.
- Rest the coated chicken for 5 minutes before the first fry – it helps the coating set.
- A double‑fry method is the secret to Korean fried chicken’s lasting crispness.
- Toast sesame seeds lightly in a dry pan for extra aroma.
Troubleshooting
The coating becomes soggy after saucing.
Make sure the chicken is completely cooled after the second fry before tossing, and use a hot, slightly thickened glaze that quickly adheres without soaking.
Chicken is undercooked inside.
Increase the first fry time by 1‑2 minutes or let the chicken rest longer before the second fry; use a meat thermometer (165°F internal temperature).
The glaze is too thin.
Simmer the glaze a few minutes longer or add a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tsp water).
Oil temperature drops dramatically when adding chicken.
Fry in small batches and let the oil return to target temperature before adding the next batch.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven (350°F) for 10 minutes to regain crispness.
Freezer: Freeze cooked chicken in a single layer on a tray, then transfer to a zip‑top bag. Up to 2 months. Reheat directly from frozen in a preheated oven (375°F) for 15‑20 minutes.
Room temperature: Not recommended; the chicken will lose crispness and may spoil after 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance for deeper flavor.
- The glaze can be prepared 2 days ahead and refrigerated; reheat gently before tossing.
- Fry the chicken fully, let it cool, then store; re‑crisp in a hot oven before serving.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?
Korean Fried Chicken, known as "yangnyeom chicken" when coated in sauce, became popular in the 1970s after the introduction of American-style deep‑frying. It is now a staple of Korean street food and is often enjoyed with beer, a tradition called "chimaek" (chicken and maekju).
What are the traditional regional variations of Korean Fried Chicken in Korea?
In Seoul, the classic version is double‑fried and tossed in a sweet‑spicy gochujang glaze. In Busan, a lighter soy‑garlic glaze is common, while Jeju Island favors a honey‑soy glaze with local citrus. Each region tweaks the sauce balance and level of spiciness.
How is Korean Fried Chicken traditionally served in Korean culture?
It is typically served hot, sprinkled with toasted sesame seeds and sliced green onions, alongside pickled radish (danmuji) and a cold beer. It can also be part of a larger spread with rice, kimchi, and other banchan side dishes.
On what occasions or celebrations is Korean Fried Chicken traditionally associated in Korean culture?
Korean Fried Chicken is a popular snack for casual gatherings, late‑night meals, and especially for "chimaek" evenings. It is also a common dish for sports viewing parties and birthday celebrations where friends gather over food and drinks.
What makes Korean Fried Chicken special or unique in Korean cuisine?
The hallmark is its ultra‑crisp double‑fried crust that stays crunchy even after being tossed in a sticky sauce. The balance of sweet, spicy, and umami flavors in the glaze, combined with the "chimaek" pairing tradition, sets it apart from other fried chicken styles.
What are the most common mistakes to avoid when making Korean Fried Chicken at home?
Common errors include overcrowding the oil, which drops temperature and makes the crust soggy; skipping the second fry, which reduces crispness; and using a thin glaze that soaks the coating. Following the double‑fry method and keeping the oil temperature steady are key.
Why does this Korean Fried Chicken recipe use a double‑fry method instead of a single fry?
The first fry sets the coating without fully browning, allowing the interior to cook gently. The second high‑heat fry creates a golden, ultra‑crisp exterior that can hold the sauce without becoming soggy, which is the signature texture of Korean Fried Chicken.
Can I make Korean Fried Chicken ahead of time and how should I store it?
Yes. Fry the chicken fully, let it cool, and store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for about 10 minutes to restore crispness, then toss with fresh glaze before serving.
What texture and appearance should I look for when making Korean Fried Chicken?
The coating should be light golden‑brown, dry to the touch, and crackle when you bite into it. After glazing, the chicken should have a glossy, slightly sticky surface with visible specks of sesame seeds and green onion.
How do I know when Korean Fried Chicken is done cooking?
The internal temperature of the meat should reach 165°F (74°C) on a meat thermometer, and the crust should be deep golden‑brown and crisp. The glaze should be thick enough to coat the back of a spoon.
What does the YouTube channel Johann Eats Well specialize in?
The YouTube channel Johann Eats Well focuses on approachable, technique‑driven home cooking videos that blend classic comfort foods with global flavors, often emphasizing detailed explanations and reproducible methods for home chefs.
How does the YouTube channel Johann Eats Well's approach to Korean cooking differ from other Korean cooking channels?
Johann Eats Well combines Western kitchen equipment (like deep fryers and digital thermometers) with authentic Korean recipes, providing step‑by‑step breakdowns that demystify techniques such as double‑frying, which many Korean channels assume viewers already know.
Last updated: September 2, 2026
