This Korean fried chicken recipe yields crispy fried chicken in spicy, savory and sweet sauce Finger-lickin’ good, we promise.! For this unusual sauced, or “dipped,” Korean fried chicken, we started by bringing chicken parts in a solution of salt, sugar, and water. Starts off by getting our chicken frying into a big pot of fat but first things first, you need to make the batter. Place a plain flour into a bowl, add some corn flour, a teaspoon of baking powder then using a whisk, create a space at the center and pour in some cold water. The water should be cold so that as soon as the cold batter hits the hot oil, you are going to get an extra crispy chicken.

Meanwhile, prepare your pan filled with some oil to fry off these Korean fried chicken. A good way of checking if your oil is ready is by using a wooden spatula and if you dip it in, and the bubbles start coming out a nice regular pace, you are good to go. Begin by taking the chicken parts, it can be chicken thighs or wings and di into the lovely batter, making sure that it is completely covered. Tap off any excess batter of the chicken then very close to the oil, dip the chicken straight in. Meanwhile, let us talk about the sauce, we need some white vinegar, sesame oil, a little bit of dark brown sugar, which adds a really wonderful toughy sweetness.

To that add some soy sauce and finally, our key ingredient, the Korean chili paste. For extra flavors, you can prepare a combination of garlic and ginger using a grater to get the smaller pieces. Stick the sauce mix in the heat and give it a good stir. Once your chicken nice and golden brown, remove them from the oil and place them on a plate lined with some kitchen paper. Take a bigger bowl and tumble your chicken into the bowl the take up the sauce and just get it on. Toss the chicken and the hot sauce together until they are beautifully coated. Take your spicy, crispy delicious Korean fried chicken and serve it.!


For the wings:

  • 16 chicken wings
  • 125g flour
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • A generous pinch of salt
  • 1 tbsp sesame seeds, toasted
  • Sunflower oil, for frying

For the sauce:

  • 8 cloves of garlic, finely grated
  • 1 large thumb-sized piece of ginger, finely grated
  • 6 tbsp light soy sauce
  • 10 tbsp Korean chili paste
  • 4 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 6 tbsp dark brown sugar


  1. In a small saucepan whisk together the garlic, ginger, soy sauce, Korean chili sauce, rice vinegar, sesame, oil and brown sugar.
  2. Place the saucepan on medium heat and bring to a low simmer, cooking until the sugar is just dissolved – about 3 minutes.
  3. Fill a medium sized pot with the sunflower oil until it reaches a depth of roughly 6cm/2 1/4″. Warm over a medium heat until the oil reaches 180°C/350˚F on a thermometer.
  4. Whisk together the flour, cornflour, baking powder and salt with 125ml of cold water. Coat the chicken wings in this batter.
  5. Working in two batches, carefully add the chicken wings to oil one at a time, shaking off any excess batter as you go.
  6. Fry for 8 minutes until the wings are golden brown and cooked all the way through. Drain using a slotted spoon and place on a plate lined with kitchen paper.
  7. When all the chicken is cooked, toss with the warm hot sauce until completely coated. Serve the wings sprinkled with sesame seeds.