The Best Korean Fried Chicken
These ultra-crisp fried chicken wings have a thin crust that crackles and crunches.
Dish: Korean Fried Chicken
Variant: Sweet Soy or Spicy Korean Fried Chicken
Source: The Best Korean Fried Chicken
- Total time
- 1 hr 25 min
- Active time
- 15 min
- Yield
- serves 4
- Difficulty
- Medium
- Equipment
- 8 required
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Ingredients and Constraints
Ingredients
- State: Cold
Ingredient watchpoints4 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Chicken Wings
2 pounds chicken wings (about 12 whole wings)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: The Best Korean Fried Chicken
Peanut Oil or Vegetable Shortening
2 quarts peanut oil or vegetable shortening
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: vegetable shortening
Source: The Best Korean Fried Chicken
Water
1/2 cup cold water
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: The Best Korean Fried Chicken
Sweet Soy or Sweet and Spicy Chili Sauce
1 recipe Sweet Soy Sauce or Sweet and Spicy Chili Sauce
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Sweet and Spicy Chili Sauce
Source: The Best Korean Fried Chicken
Additional ingredient notes
Required setup
Equipment
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
The Chicken: Dark vs. White Meat
Dark meat handles hot frying better and gives you more time before it overcooks.
With white meat, on the other hand, even a few degrees above the right temperature—an extra 15 to 30 seconds in the oil—and you end up with dry stringy meat. In Korea, they avoid this by using very very small, young birds that have a higher concentration of juicy connective tissue in their breast meat—the equivalent of using a Cornish hen.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
40 min
Source Recipe JSON-LD cookTime.
Rest
PassiveRest
30 min
Source recipe card lists chilling time.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Combine 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a large bowl and whisk until homogenous. Add chicken wings and toss until every surface is coated. Transfer wings to a wire rack set in a rimmed baking sheet, shaking vigorously as you go to get rid of excess coating. Transfer to refrigerator and let rest, uncovered, for at least 30 minutes and up to overnight.
30 minWhiskTossWire RackRimmed Baking SheetLarge Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2012__10__20121008-korean-fried-chicken-20-938747bc906d4524a818944ddb7363ad.jpg&w=3840&q=75)
Image detailsTwelve chicken wings salted and resting on a wine rack.Serious Eats / Vicky Wasik · The Best Korean Fried ChickenDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2012__10__20121008-korean-fried-chicken-01-2167cf17ffa1495b811e6658f8130083.jpg&w=3840&q=75)
Image detailsSixteen chicken wings all covered in different rubs, resting on a wire rack.Serious Eats / Vicky Wasik · The Best Korean Fried ChickenDev reference Visual cue
until every surface is coated
Checks3
Visual cueInfoVisualuntil every surface is coated
Expected state: until every surface is coated
TimingInfoTimingat least 30 minutes
Target: 30 minute
Expected state: Transfer to refrigerator and let rest, uncovered, for at least 30 minutes and up to overnight.
HoldingMain recipeSource holding instruction
Combine 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a large bowl and whisk until homogenous. Add chicken wings and toss until every surface is coated. Transfer wings to a wire rack set in a rimmed baking sheet, shaking vigorously as you go to get rid of excess coating. Transfer to refrigerator and let rest, uncovered, for at least 30 minutes and up to overnight.
30 minInputs and tools9
Uses
- Kosher salt
- 3/4 cups corn starch
- 1 teaspoon baking powder
- 2 pounds chicken wings (about 12 whole wings)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: The Best Korean Fried Chicken
Step 2
When ready to fry, preheat oil to 350°F (177°C) in a large wok, Dutch oven, or deep fryer.
350°F; 177°CFryPreheatWokDutch OvenDeep FryerStep 3
Combine remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and 2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
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Image detailsA whisk mixing a batter in bowl that chicken wings will be covered in.Serious Eats / Vicky Wasik · The Best Korean Fried ChickenDev reference Visual cue
It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl
Checks1
TextureInfoTextureIt should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl
Expected state: It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl
Troubleshooting2
CautionBatter Too ThickStep 3Batter Too Thick
Batter is too thick to fall in thin ribbons.
The source describes the batter as too thick when it needs loosening.
Prevention
It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
Recovery
Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick.
CautionTough or Leathery CrustStep 3Tough or Leathery Crust
The coating fries up thick or tough instead of thin and crisp.
But too much gluten development can lead to tough or leathery crusts.
Prevention
Vodka keeps the batter from getting bready and helps it fry into a thin, blistered crust.
Inputs and tools7
Uses
- Kosher salt
- 3/4 cups corn starch
- 1 teaspoon baking powder
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- 1/2 cup vodka
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: The Best Korean Fried Chicken
Step 4
Add half of the wings to the batter. Working one at a time, lift one wing and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter. Carefully lower wing into hot oil. Repeat with remaining wings in first batch. Fry, using a metal spider or slotted spatula to rotate and agitate wings as they cook until evenly golden brown and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining wings.
Warning:
Carefully lower wing into hot oil.
8 minRotateAgitateCookSeasonSlotted SpatulaMetal Spider%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2012__10__20121008-korean-fried-chicken-03-3b063101aa6247ae8fd98367e377b60e.jpg&w=3840&q=75)
Image detailsA wing of chicken being fired in oil in a wok.Serious Eats / Vicky Wasik · The Best Korean Fried ChickenDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2012__10__20121008-korean-fried-chicken-04-338cdc1337b24fe4a918642f7b6208c5.jpg&w=3840&q=75)
Image detailsChicken wing being placed in hot oil in a wok.Serious Eats / Vicky Wasik · The Best Korean Fried ChickenDev reference Visual cue
until evenly golden brown and crisp all over, about 8 minutes
Checks3
TextureInfoTextureuntil evenly golden brown and crisp all over, about 8 minutes
Expected state: until evenly golden brown and crisp all over, about 8 minutes
TimingInfoTimingabout 8 minutes
Target: 8 minute
Expected state: Fry, using a metal spider or slotted spatula to rotate and agitate wings as they cook until evenly golden brown and crisp all over, about 8 minutes.
HoldingMain recipeSource holding instruction
Add half of the wings to the batter. Working one at a time, lift one wing and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter. Carefully lower wing into hot oil. Repeat with remaining wings in first batch. Fry, using a metal spider or slotted spatula to rotate and agitate wings as they cook until evenly golden brown and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining wings.
8 minTroubleshooting1
CautionDry or Overcooked MeatStep 4Dry or Overcooked Meat
Meat turns dry or stringy after frying.
With white meat, on the other hand, even a few degrees above the right temperature—an extra 15 to 30 seconds in the oil—and you end up with dry stringy meat.
Prevention
Dark meat handles hot frying better and gives you more time before it overcooks.
Inputs and tools11
Uses
- 2 pounds chicken wings (about 12 whole wings)
- 2 quarts peanut oil or vegetable shortening
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- 1/2 cup vodka
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: The Best Korean Fried Chicken
Step 5
Serve plain, or toss with sweet soy sauce for Korean fried chicken or sweet and spicy chili sauce for Korean fried chicken (or serve sauce on side).
Serve
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why it works
Dark-meat wings stay juicy and flavorful in hot oil.
A 50/50 flour-and-cornstarch batter browns well and keeps the crust crisp, while baking powder adds tiny bubbles for extra crunch. Vodka keeps the batter from getting bready and helps it fry into a thin, blistered crust.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Sticky Situation: Preparing the Skin
Chicken wings are covered in fatty skin that is a natural repellent for water-based liquids.
The best prep combines cornstarch, kosher salt, and baking powder, then air-dries the wings on a rack for at least 15 minutes.
Combining Starches for Crispness and Browning
The batter sets firm and crisp.
So frying is about drying, hardening, and browning. Well, working with batter is a balancing act between crispness and structure.
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Powdering Up: A Lighter, Browner Crust
One trick is to use a leavener like baking powder.
Baking powder helps the batter brown better. It also makes tiny bubbles in the hot oil for a lighter crunch.
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Thinking Thin: Just Adding Water Leads Nowhere
Adding too much liquid makes the batter tougher.
Too much gluten makes the coating tough. It came out crisp alright, but the coating was unpalatable: thick and tough (the wing on the left in the photo above).
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Booze Clues: Using Vodka Limits Gluten, Promotes Bubbles for Extra Crunch
Vodka evaporates quickly in hot batter, helping the coating dry, brown, and crisp in the same frying time.
Vodka lets you loosen the batter without building as much gluten as water would. Vodka evaporates fast, making a blistered, bubbly crust with more crunch.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
serves 4
Batter
The source instructions explicitly form and use a batter.
Batter
Source step 3 creates or uses batter.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
A Cornish hen broken down into frying parts (drumstick, thighs, and breast quarters) can be used in place of the the chicken wings.
A Cornish hen broken down into frying parts (drumstick, thighs, and breast quarters) can be used in place of the the chicken wings.
Recipe Utilities
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Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
The Best Korean Fried Chicken
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