Korean Fried Chicken Wings (KFC)

June 10, 2021
11 Ratings
Photo by Bobbi Lin
  • Serves 4 to 6
Author Notes

This recipe is inspired by the popular Korean chicken wing craze from chains such as Kyo-Chan and Bon Chan. It's very lightly breaded in a light flour, double-fried for a crispy skin, and glazed with a spicy ginger soy sauce. The double frying renders out the fat and makes the skin deliciously crispy. Try this at during football season and your guests will beg for more! —ravenouscouple

Test Kitchen Notes

"Honeyed and fragrant with a fiery kick, ravenouscouple's chicken wings encapsulate the word 'addictive.' The ingenious combination of coating the wings in Wondra and then double-frying them renders the fat and then crisps the skin to the point that it essentially becomes a shell encasing the succulent meat. We're pleasantly reminded of the best version of General Tso's chicken we've ever had—only better. Fry up a mess of these for your friends, and they'll love you forever." –A&M

"Since the late 1990s and early 2000s, Korean Fried Chicken, which is said to have been invented by one of two Korean restaurant chains (Pelicana Chicken and Mexican Chicken), has expanded from its Seoul origins to achieve international recognition. And it's no wonder why: Doused in a salty-sweet chile sauce, KFC's secret weapon is in the fact that it's double-fried, so that it's just as good, but twice as addictive.

When we first featured ravenouscouple's recipe for Korean Fried Chicken nearly six years ago, we knew we were onto something huge—and in the last several years, as more and more KFC restaurants (no, not that KFC) have opened in New York, our early suspicions were confirmed: This is the good stuff.

Just make sure to have a tall beer and a bowl of pickled radish (daikon) nearby to cut the heat and the grease." –Leslie Stephens

—The Editors

What You'll Need
Watch This Recipe
Korean Fried Chicken Wings (KFC)
  • For the chicken and batter:
  • 2 1/2 pounds chicken wings (tips clipped off and discarded, and wings cut at the joints, washed and pat dry)
  • 1 cup Wondra flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Neutral oil, as needed for frying
  • For the spicy ginger-soy glaze:
  • 1 cup water
  • 1 cup thin-sliced ginger, peeled
  • 3 tablespoons soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup rice vinegar (or white vinegar)
  • 2 tablespoons honey or corn syrup
  • 1 to 2 tablespoons chile flakes or Korean fermented chile
  • 1 to 2 tablespoons toasted sesame, to serve (optional)
  1. In a mixing bowl, combine Wondra flour, salt, and pepper. Dredge the prepared and rinsed chicken wings in the flour mixture to get a fine light coat.
  2. Heat some cooking oil in a deep fryer or a deep frying pan to about 350° F. Fry chicken wings, in batches if necessary, about 5 min each until cooked through. Remove, and shake any excess flour off and allow to cool.
  3. In a small saucepan, add the water, ginger, soy sauce, vinegar, and sugar and bring to boil. Then add the honeyand chile and reduce by half until it has a thick maple syrup-like consistency and set aside.
  4. Re-fry the wings until crispy golden-brown, about another 5 to 8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Top with sesame seeds to serve, if desired.
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41 Reviews

brothercadfael September 1, 2021
Is it really 1 cup of thinly sliced ginger? That is a huge amount. Can someone who has made this please let me know this is accurate and good. Thanks
tastyfish September 1, 2021
Yes, It does seem like alot but it works, I mince it up really small. Cooking it down mellows out the ginger a bit.
Laura L. February 15, 2024
I agree with tasty fish that it works. However, I strain the sauce through a sieve before brushing it on the wings. Delicious!
SULEIMAN August 19, 2021
Loved the sauce I added some apricot jam and used white sugar and brown vinegar turned out super nice
Lisa January 1, 2021
Love the double frying process, hated the sauce. I served these wings last night for a NYE celebration. Due to Covid that meant a party of three. The wings were crispy but no one liked the sauce, and we are all food people that eat all kinds of food. . It was WAY too sweet! I will definitely make these again, just with a different sauce.
krispychook October 14, 2020
It is very useful for me.
please click on this for more korean item,
krispychook October 14, 2020
It is very useful for me.
please click on this for more korean item,
Lisa February 1, 2019
What’s the best oil to use for deep frying these wings?
Micki March 3, 2018
I don't know if it was the Wondra or the double frying, but these were the best fried wings I've ever made! And the glaze was perfect too! This recipe is a keeper for sure.
Analida B. February 4, 2018
I love a tasty wing and the ginger soy sauce is amazing! I have a Thai style wing sauce here to try too:
Thassia K. June 23, 2017
I've made these so many times now and still my favorite!
For our birthday party I prepared 2 kg's (about 4.5 pounds) of these chicken wings and they were gone within 20 minutes 0.0
Works with drumsticks as well just fry them a bit longer.
Jaché March 8, 2015
i'm a chicken wing fanatic :/ lol and these are great. the double fry made them extremely crispy too. i dredged them in the sauce because it was too good. also, i didn't have wondra but used cake flour which worked out well. thank you!
Dianna December 10, 2014
So delicious! The wondra is key.
Veranda October 26, 2014
I had to go to 3 stores in Brooklyn and I found Wondra in KeyFoods!! Yeaaas! It's about to on!!!!
Elaine January 19, 2014
These are off the hook! I tossed in cilantro and scallions at the end, THIS IS A KEEPER!!
Amy September 22, 2013
Oh my. Made as written and they were terrific. Wings brought to a new level. BF thought that they were the best wings he had ever eaten and said that they rivaled the Momofuku fried chicken. They will be made many times. I did add a little chopped scallions with the sesame seeds at the end for color. Delicious.
nice R. April 28, 2013
so, so, good !!!!! I will make this again . Thank you
JulieBoulangerie March 1, 2013
I finally made this recipe after putting it in my file a year ago. Goodness gracious, delicious! I accidentally purchased chicken drumsticks (yes, the legs) at Costco instead of wings, but it turned out fine, I just fried them a minute or so longer the first time around. One cup of ginger slices worked out fine- I didn't eat any of them with the chicken, they just sat in the pot while I brushed it on the chicken.
The sauce is perfect, a friend that doesn't eat garlic will be so pleased-- a spiced chicken wing she can eat!
Rita R. February 6, 2012
I made this recipe for the Superbowl. They were amazing. I strained some of the ginger. The wings went quickly. Next time I will have to double the recipe.

Thanks for sharing this recipe.
Beverly C. February 5, 2012
This recipe looks amazing! Could you substitute rice flour for Wondra to get the desireable crispy coating
The G. December 16, 2011
Going to start cooking these for dinner right now!
tastyfish October 1, 2011
I have been making these since you posted the recipe. I use panko instead of wondra. My lord a better wing there has never been. Thank you !