Korean fried chicken with 2 sauce options - mild and spicy! Viewers say "Better than restaurants."
Korean fried chicken with 2 sauce options - mild and spicy! Viewers say "Better than restaurants." is a medium Korean recipe that serves 4. 450 calories per serving. Recipe by Korean Bapsang on YouTube.
Prep: 30 min | Cook: 26 min | Total: 1 hr 11 min
Cost: $10.72 total, $2.68 per serving
Ingredients
- 1 pound Daikon Radish (cut into ½‑inch cubes)
- 1 cup Water (for pickling brine)
- 0.33 cup Granulated Sugar (for pickling brine)
- 0.33 cup White Vinegar (for pickling brine)
- 1 teaspoon Salt (just enough to bring out sweetness in pickles)
- 2 pounds Chicken Wings (separated into drumettes and flats, cleaned and patted dry)
- 1 teaspoon Fresh Ginger (grated)
- to taste Black Pepper (freshly ground)
- 1.5 teaspoons Table Salt (if using fine table salt; adjust if using coarse sea salt)
- 3 tablespoons Soy Sauce (divided: 1 tbsp for spicy sauce, 2 tbsp for soy‑garlic sauce)
- 4 tablespoons Rice Wine (Mirin) (divided: 2 tbsp each sauce)
- 4 tablespoons Granulated Sugar (divided: 2 tbsp each sauce)
- 4 tablespoons Honey (divided: 2 tbsp each sauce)
- 1.5 tablespoons Gochujang (Korean Chili Paste) (for spicy sauce)
- 1 teaspoon Sriracha (or any hot sauce; adds heat to spicy sauce)
- 0.5 teaspoon Dijon Mustard (optional, adds depth to spicy sauce)
- 8 tablespoons Water (4 tbsp each sauce to thin)
- 1 teaspoon Rice Vinegar (for soy‑garlic sauce)
- 1 tablespoon Garlic (minced)
- 1 tablespoon Oyster Sauce (optional, adds umami to soy‑garlic sauce)
- 0.5 cup Frying Mix (Korean style) (can substitute with all‑purpose flour mixed with a pinch of baking powder and salt)
- 0.25 cup Potato Starch (combined with frying mix for extra crispness)
- 0.25 cup Cold Water (to form wet batter)
- 4 cups Vegetable Oil (for deep frying; use a high smoke‑point oil)
Instructions
Prepare Pickled Radish
Cut the daikon radish into ½‑inch cubes. In a bowl combine 1 cup water, 1/3 cup granulated sugar, 1/3 cup white vinegar and a pinch of salt; stir until dissolved. Pour the brine over the radish cubes and let sit while you prepare the chicken.
Time: PT5M
Season the Chicken
Place the cleaned chicken wings in a large bowl. Add 1 tsp grated fresh ginger, freshly ground black pepper to taste, and 1.5 tsp table salt (adjust if using coarse salt). Toss until every piece is evenly coated. Cover and refrigerate for at least 30 minutes.
Time: PT5M
Make Spicy Gochujang Sauce
In a saucepan combine 1 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp sugar, 2 tbsp honey, 1.5 tbsp gochujang, 1 tsp sriracha, 0.5 tsp Dijon mustard (optional), and 4 tbsp water. Bring to a gentle boil over medium heat, then simmer 5 minutes until slightly thickened. Remove from heat and set aside to cool; it will thicken further.
Time: PT10M
Temperature: Medium heat
Make Soy‑Garlic Sauce
In another saucepan combine 2 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp sugar, 2 tbsp honey, 1 tsp rice vinegar, 1 tbsp minced garlic, 1 tbsp oyster sauce (optional), and 4 tbsp water. Bring to a boil, then simmer 4‑5 minutes until the sauce coats the back of a spoon. Remove from heat and let cool slightly.
Time: PT10M
Temperature: Medium heat
Prepare the Wet Batter
In a bowl whisk together 0.5 cup frying mix and 0.25 cup potato starch. Gradually add 0.25 cup cold water, stirring until the batter is smooth and thick enough to coat the back of a spoon but still fluid.
Time: PT5M
Heat Oil for First Fry
Fill a deep pot with enough vegetable oil to submerge the wings (about 4 cups). Heat over medium‑high heat until the oil reaches 320‑330°F (160‑165°C). Use a thermometer or test with a small batter drop – it should sizzle but not brown immediately.
Time: PT5M
Temperature: 320‑330°F
First Fry (Low Temp)
Working in batches, dip a few drumettes into the batter, letting excess drip off. Gently lower them into the oil. Fry for about 6 minutes, turning once, until the coating is a light golden color. Remove with tongs and place on a wire rack or paper towels.
Time: PT6M
Temperature: 320‑330°F
Rest Between Fryings
Allow the first‑fried wings to rest for 2‑3 minutes. This helps the interior finish cooking and the surface dry slightly, which is key for a crisp second fry.
Time: PT3M
Heat Oil for Second Fry
Increase the oil temperature to about 350°F (175°C). Use the thermometer to monitor; the oil should be hot enough to crisp the coating quickly.
Time: PT5M
Temperature: 350°F
Second Fry (Crisp)
Return the rested wings to the hot oil in batches. Fry for 5 minutes, or until deep golden‑brown and crisp. Remove and drain on paper towels or a wire rack.
Time: PT5M
Temperature: 350°F
Coat with Soy‑Garlic Sauce
Place half of the hot wings in a large bowl. Brush or toss gently with the soy‑garlic sauce, ensuring each piece is lightly coated. Set aside.
Time: PT2M
Coat with Spicy Gochujang Sauce
Repeat with the remaining wings, coating them with the spicy gochujang sauce using a brush or gentle toss.
Time: PT2M
Serve
Arrange the glazed wings on a platter alongside the quick pickled radish cubes. Serve hot, ideally with cold beer for an authentic chimaek experience.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Contains gluten, Contains soy
Allergens: Soy, Wheat
Ingredient Substitutions
- Instead of Daikon Radish: Korean radish, turnip
- Instead of Granulated Sugar: Honey (use less)
- Instead of White Vinegar: Apple cider vinegar, Rice vinegar
- Instead of Salt: Kosher salt
- Instead of Chicken Wings: Chicken thigh pieces
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Table Salt: Kosher salt
- Instead of Soy Sauce: Tamari
- Instead of Rice Wine (Mirin): Sake
- Instead of Granulated Sugar: Honey (use less)
- Instead of Honey: Maple syrup
- Instead of Gochujang (Korean Chili Paste): Korean chili powder + a touch of miso
- Instead of Sriracha: Tabasco
- Instead of Dijon Mustard: Yellow mustard
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Oyster Sauce: Soy sauce + a dash of fish sauce
- Instead of Frying Mix (Korean style): All‑purpose flour
- Instead of Potato Starch: Cornstarch
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowls
- Measuring Cups and Spoons
- Saucepan
- Whisk or Spoon
- Deep Pot or Fryer
- Thermometer (optional)
- Tongs
- Wire Rack (optional)
- Paper Towels
Critical Steps — Do Not Skip
- Seasoning the chicken and allowing it to rest in the fridge
- Maintaining correct oil temperatures for the two‑stage frying
- Achieving the right batter consistency
- Coating the wings after the second fry rather than before to keep the crust crisp
Chef Tips from the Video
- For extra crunch, sprinkle a pinch of baking powder into the frying mix.
- Use a mix of potato starch and cornstarch for an ultra‑light crust.
- If you prefer less sweetness, reduce the honey in both sauces by half.
Troubleshooting
Coating is soggy after frying
Make sure the oil reaches 350°F for the second fry and do not over‑crowd the pot; also brush sauce after the wings are fully drained.
Batter sticks to the bowl or forms clumps
Whisk the batter until smooth and add water a little at a time; a slightly thinner batter prevents clumping.
Sauce is too thin
Simmer the sauce a few minutes longer to reduce; you can also add a teaspoon of cornstarch slurry.
Chicken is undercooked inside
Ensure the first fry lasts at least 6 minutes at 320‑330°F; you can finish cooking in the second fry or finish in a 350°F oven for 5 minutes.
Storage
Refrigerator: Store sauce‑coated wings in an airtight container for up to 3 days; reheat in a hot oven to restore crispness.
Freezer: Uncoated, cooked wings freeze well for up to 1 month; thaw and re‑fry to regain crunch.
Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- Pickled radish can be prepared up to 24 hours in advance and stored refrigerated.
- Both sauces keep well refrigerated for 3‑4 days; make them the night before.
- Seasoned chicken can be salted and refrigerated for up to 2 hours before frying.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken Wings in Korean cuisine?
Korean fried chicken, known as "chikin" or "dakgangjeong," became popular in the 1970s after the introduction of deep‑frying technology. The double‑fry method creates an ultra‑crisp crust, and the sweet‑spicy or soy‑garlic glazes reflect Korea’s love for bold, balanced flavors. It’s a staple for gatherings, especially paired with beer in the beloved "chimaek" tradition.
What are the traditional regional variations of Korean Fried Chicken in Korean cuisine?
In Seoul, the classic soy‑garlic glaze is favored, while the southern city of Busan often serves a hotter gochujang‑based sauce. Some regions add fermented soybean paste (doenjang) or honey butter for a unique twist. The pickled radish side is common nationwide as a palate cleanser.
How is Korean Fried Chicken traditionally served in Korea?
It is typically presented on a large platter with a side of pickled radish (danmuji) and a bowl of cold beer. The chicken may be served whole or cut into bite‑size pieces, and diners often share it family‑style, eating with their hands or tongs.
During which occasions is Korean Fried Chicken Wings commonly enjoyed in Korean culture?
Korean fried chicken is a go‑to comfort food for late‑night gatherings, sports events, and especially "chimaek" evenings where friends enjoy chicken with beer. It’s also popular for birthdays, holidays, and casual get‑togethers.
What makes Korean Fried Chicken Wings special compared to other fried chicken styles?
The hallmark is the double‑fry technique that yields a feather‑light, ultra‑crisp crust while keeping the meat juicy. The sauces—sweet‑spicy gochujang or savory soy‑garlic—are brushed on after frying, giving a glossy, flavor‑intense coating that doesn’t sog the crust.
What are the most common mistakes to avoid when making Korean Fried Chicken Wings at home?
Common errors include frying at too high a temperature during the first fry (which burns the coating), overcrowding the pot (which drops oil temperature), and coating the wings before the second fry (which makes the crust soggy). Also, don’t skip the brief rest between the two fryings.
Why does this Korean Fried Chicken recipe use a wet batter instead of a dry flour coating?
A wet batter, especially with potato starch, creates a thin, airy film that expands when fried, delivering the signature light crunch. Dry flour alone can become heavy and dense, while the wet batter adheres better to the sauce later.
Can I make the sauces for Korean Fried Chicken ahead of time and how should I store them?
Yes, both the spicy gochujang and soy‑garlic sauces can be prepared up to 3 days in advance. Store them in airtight jars in the refrigerator; gently reheat before brushing onto the wings to restore their glossy texture.
What texture and appearance should I look for when the Korean Fried Chicken Wings are done?
After the second fry, the crust should be deep golden‑brown, glossy, and crackly to the touch. The interior meat should be opaque and juicy, and the sauce coating should be thin enough to show the crisp crust underneath.
What does the YouTube channel Korean Bapsang specialize in?
The YouTube channel Korean Bapsang focuses on authentic Korean home cooking, offering step‑by‑step tutorials for traditional dishes, modern twists, and detailed explanations of Korean ingredients and techniques.
How does the YouTube channel Korean Bapsang's approach to Korean cooking differ from other Korean cooking channels?
Korean Bapsang emphasizes clear, beginner‑friendly instructions, often using everyday pantry items and providing cultural context. The host frequently explains the "why" behind each step, making the recipes approachable for non‑Korean cooks, unlike some channels that assume prior knowledge.
Last updated: September 3, 2026
