Spicy Korean Fried Chicken

Spicy Korean Fried Chicken


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


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.