Korean Fried Chicken

Korean Fried Chicken

This Korean Fried Chicken recipe is simply irresistible coated in a crispy batter and dunked in a sweet, spicy sauce. Good stuff!
Course Chicken, Fried chicken
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Alida Ryder


for the chicken wings

  • 8 chicken wings separated into flat pieces and drumettes.
  • 1/2 cup corn flour
  • 1/2 cup regular flour all purpose
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

for the batter

  • 3/4 cup corn flour
  • 1/3 cup flour all purpose
  • 1/2 teaspoon baking powder
  • 3/4 cup vodka
  • 1/2 cup water
  • 1 teaspoon salt
  • peanut oil/Canola oil for frying

for the sauce

  • 1 cup soft brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup fish sauce
  • 1/4 cup rice wine vinegar
  • 2 garlic cloves crushed
  • 2 cm piece fresh ginger finely grated
  • 1 red chilli finely chopped


  • For the chicken wings, combine the cornflour, flour, baking powder and salt and add the chicken wings. Make sure the chicken wings are well covered in the flour mixture.
  • Remove the chicken wings from the flour and shake off the excess. Place on a wire rack and in the fridge for 30 minutes to allow the chicken wings to dry out.
  • In the meantime, combine all the sauce ingredients in a small saucepan and allow to simmer for 20 minutes until the sauce has the consistency of maple syrup.
  • Remove from the heat and set aside.
  • Heat the oil in a pot.
  • For the batter, combine all the ingredients and mix together. The batter needs to be quite thin, almost like single cream.
  • Dip the chicken wings in the batter and fry in the oil until crisp and golden. Chicken wings need around 8-10 minutes to cook.
  • Remove the chicken wings from the oil and place in the sauce. Remove and serve with the remaining sauce.